This Easy Chicken and Dressing Casserole is a comforting and satisfying meal that’s perfect for a weeknight dinner or a weekend gathering! It combines tender chicken, a creamy sauce, and flavorful stuffing, all baked together in one dish. I love how this recipe is both easy to make and incredibly delicious. It’s a great way to enjoy classic comfort food flavors without spending hours in the kitchen. Get ready for a casserole that the whole family will love!
Why You’ll Love This Chicken and Dressing Casserole
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Comfort Food Classic: It’s a warm, comforting, and satisfying meal that’s perfect for chilly evenings.
- One-Dish Meal: Everything cooks together in one baking dish, making cleanup a breeze.
- Flavorful: The combination of chicken, creamy sauce, and seasoned stuffing is delicious.
- Family-Friendly: This casserole is a guaranteed crowd-pleaser.
Ingredients for Chicken and Dressing Casserole
Here’s what you’ll need to make this comforting casserole. The full list with measurements is in the recipe card below.
Main Ingredients
- Chicken tenderloins, cut into bite-sized pieces (Meat)
- Cream of celery soup (Soup Base)
- Cream of chicken soup (Soup Base)
- Milk (Dairy)
- Stove Top chicken stuffing mix (Stuffing)
- Chicken broth (Liquid)
Seasoning
- Kosher salt (Seasoning)
- Black pepper (Spice)
Garnish
- Fresh or dried parsley (optional) (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Chicken and Dressing Casserole as is, but here are a few ideas for variations:
- Use Different Chicken: Use shredded rotisserie chicken, cooked chicken breasts, or even leftover turkey.
- Add Vegetables: Stir in some cooked vegetables, like peas, carrots, or green beans.
- Different Soup: Use cream of mushroom soup or a combination of different cream soups.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
- Add Cheese: Sprinkle some shredded cheddar cheese or Parmesan cheese over the top before baking.
How to Make Chicken and Dressing Casserole
Let me show you how easy it is to make this Easy Chicken and Dressing Casserole:
Preheat Oven and Prepare Baking Dish
- I preheat the oven to 375°F (190°C).
- I spray an 11×7-inch baking dish with cooking spray and set it aside.
Prepare Chicken
- I cut the chicken tenderloins into bite-sized pieces and place them into the baking dish.
- I toss the chicken pieces with kosher salt and black pepper.
Make the Sauce
- In a small bowl, I whisk together the cream of celery soup, cream of chicken soup, and milk until smooth.
- I pour the sauce over the chicken pieces and smooth it out so all of the chicken is covered.
Add Stuffing and Broth
- I evenly sprinkle the Stove Top chicken stuffing mix on top of the sauce.
- I pour the chicken broth on top of the stuffing mix, making sure that all of the stuffing is moistened by the broth.
Bake
- I cover the dish with foil and bake for 40 minutes.
- I take the foil off and bake for an additional 5 minutes to lightly brown the top.
Garnish and Serve
- I garnish with fresh or dried parsley (optional) and serve. When serving, I like to scoop up some of the gravy at the bottom and drizzle it over each serving.
Tips and Tricks for the BEST Casserole
Here are my secrets for making this casserole truly exceptional:
- Use Chicken Tenderloins: Chicken tenderloins cook quickly and evenly.
- Don’t Overcook the Chicken: Cook the chicken just until it’s cooked through. Overcooked chicken can be dry.
- Moisten the Stuffing: Make sure all of the stuffing mix is moistened with the broth before baking.
- Cover with Foil: Covering the casserole with foil during the first part of baking helps to keep the chicken and stuffing moist.
How to Serve
This Chicken and Dressing Casserole is a complete meal on its own, but here are a few serving suggestions:
- Side Salad: A simple green salad or a Caesar salad would complement the casserole nicely.
- Steamed Vegetables: Serve with steamed green beans, broccoli, or asparagus.
- Cranberry Sauce: A side of cranberry sauce is a classic pairing for chicken and dressing.
Make Ahead and Storage
You can assemble the casserole (without baking) ahead of time and store it, covered, in the refrigerator for up to 24 hours. Bake as directed when ready to serve. Leftover casserole can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
FAQs about Chicken and Dressing Casserole
- Can I use a different type of chicken?
- Yes, you can use shredded rotisserie chicken, cooked chicken breasts, or even leftover turkey.
- Can I make this without the cream soups?
- You can substitute the cream soups with a homemade cream sauce, but the flavor and texture will be different.
- Can I freeze this casserole?
- Yes, you can freeze it
Enjoy this easy and comforting Chicken and Dressing Casserole! It’s a perfect meal for any night of the week.
Print
Easy Chicken and Dressing Casserole
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 1x
- Category: Main Course, Casserole
- Cuisine: American
Description
This easy Chicken and Dressing Casserole is a comforting and satisfying one-dish meal. Tender chicken pieces are baked with a creamy sauce and topped with savory Stove Top stuffing for a classic, flavorful combination.
Ingredients
- 2 pounds boneless, skinless chicken tenderloins (or chicken breasts), cut into bite-sized pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 (10.5-ounce) can condensed cream of celery soup, undiluted
- 1 (10.5-ounce) can condensed cream of chicken soup, undiluted
- 1/4 cup milk (whole, 2%, or skim)
- 1 (6-ounce) box Stove Top Chicken Stuffing Mix
- 1 1/2 cups chicken broth (low-sodium recommended)
- Fresh or dried parsley, for garnish (optional)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spray an 11×7-inch baking dish with nonstick cooking spray.
- Prepare Chicken: Cut the chicken tenderloins (or boneless, skinless chicken breasts) into bite-sized pieces (about 1-inch cubes).
- Season Chicken: Place the chicken pieces in the prepared baking dish. Season evenly with the kosher salt and black pepper. Toss to coat.
- Make Sauce: In a small bowl, whisk together the undiluted cream of celery soup, undiluted cream of chicken soup, and milk until smooth.
- Combine Chicken and Sauce: Pour the sauce evenly over the seasoned chicken pieces in the baking dish. Stir gently to ensure the chicken is coated.
- Add Stuffing: Sprinkle the dry Stove Top Chicken Stuffing Mix evenly over the chicken and sauce.
- Add Broth: Carefully pour the chicken broth evenly over the stuffing mix, making sure to moisten all of the stuffing. Do not stir.
- Bake (Covered): Cover the baking dish tightly with aluminum foil. Bake for 40 minutes.
- Bake (Uncovered): Remove the foil from the baking dish. Continue baking, uncovered, for another 5 minutes, or until the topping is lightly browned and the chicken is cooked through (internal temperature reaches 165°F/74°C).
- Garnish and Serve: Garnish with fresh or dried parsley, if desired. Serve hot. When serving, scoop up some of the sauce from the bottom of the dish and drizzle it over each portion.
Notes
- Chicken: You can use chicken tenderloins or boneless, skinless chicken breasts. Cut the chicken into bite-sized pieces for even cooking.
- Condensed Soup: Use undiluted condensed cream of celery soup and cream of chicken soup.
- Stove Top Stuffing: This recipe uses the dry stuffing mix, not prepared stuffing.
- Chicken Broth: Use low-sodium chicken broth to control the saltiness of the dish.
- Serving Suggestions: This casserole is a complete meal on its own, but you can serve it with a side salad or steamed vegetables.
- Make-Ahead: You can assemble the casserole ahead of time (up to the point of baking) and store it, covered, in the refrigerator until ready to bake. You may need to add a few minutes to the baking time if baking from cold.