This creamy and comforting chicken and stuffing casserole is one of those dishes that quietly earns a permanent spot in the weeknight rotation. I first made it on a chilly evening when a rotisserie chicken and a boxed stuffing mix were staring me down in the pantry; the results were so cozy and satisfying that it instantly became our go-to for casual Sunday dinners and last-minute guests. The contrast of tender, savory chicken beneath a buttery, seasoned stuffing topping and a velvety cream sauce always hits that nostalgic comfort-food note—warm, homey, and thoroughly crowd-pleasing.

What makes this version special is the balance of textures and the simple swaps that keep it approachable. Using roasted or rotisserie chicken saves time and ensures juicy meat, while the creamed-soup base binds everything together into a lush, spoonable layer. I often tweak the vegetables depending on what’s on hand—sometimes adding mushrooms for an earthy depth, other times skipping them to keep things light. Whether you want to make it dairy-free by using plant butter and a dairy-free canned soup or keep it classic, this casserole is forgiving, quick to assemble, and perfect for feeding a family of six with minimal fuss.

Ingredients

• 1/2 cup butter: Use unsalted butter melted in the skillet; for dairy-free, Country Crock Plant Butter works very well and yields the same silky mouthfeel.
• 1 cup onion, diced: About one small to medium yellow or sweet onion—sautéing it builds a sweet, aromatic base that deepens the overall flavor.
• 1 cup celery, sliced: Roughly two stalks—adds a subtle crunch and faint peppery note; slice thin for tenderness after sautéing.
• 1 cup mushrooms, chopped (optional): Cremini or white button mushrooms add umami; omit if you prefer a simpler profile or want a lighter casserole.
• 4 cups cooked chicken, chopped: Roast your own breasts or use rotisserie chicken—about 3-4 medium breasts or the meat from one large store-bought chicken for convenience and superior flavor.
• 2 3/4 cups cream of chicken soup: Two 10.5 oz cans typically equal this volume; if it seems too thick, thin with about 1/4 cup milk to reach a spreadable consistency.
• 1 cup chicken broth: Used to hydrate the stuffing mix—low-sodium stock gives you better control over the final salt level.
• 6 oz box Stove Top chicken stuffing mix: This pre-seasoned mix crisps beautifully on top and imparts classic, familiar seasoning notes.

Instructions

Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease an 8x11-inch casserole dish with butter or nonstick spray so the finished edges won’t stick. Having the oven fully heated before assembling ensures even baking and a crisp topping. Sauté Vegetables: Melt 1/2 cup butter in a large skillet over medium heat. Add the diced onion, sliced celery, and chopped mushrooms (if using). Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5–6 minutes. You’re looking for fragrant, softened vegetables with no browning—this gentle sweat releases sweetness that boosts the sauce. Prepare the Chicken: Chop the cooked chicken into bite-size pieces or shred to your preference. Spread the chicken evenly across the bottom of the prepared casserole dish to form an even protein layer that the creamy sauce will cling to. Make the Cream Layer: Return the skillet (with the softened vegetables) to medium-low heat. Add the 2 3/4 cups cream of chicken soup, stirring until combined and warmed through. If the mixture feels overly thick, stir in up to 1/4 cup milk to reach a spreadable texture. Taste and adjust seasoning—if you used low-sodium broth, add a pinch of salt and some black pepper. Assemble the Casserole: Pour and spread the warmed cream mixture evenly over the chicken layer. Make sure vegetables and soup are distributed so every portion has a balanced ratio of sauce to chicken. Prepare Stuffing Topping: In a medium bowl, combine 1 cup chicken broth with the 6 oz box of stuffing mix and stir until the crumbs are moistened but not soupy. The stuffing should hold together loosely; if it seems dry, add a tablespoon more broth at a time. Spread the stuffing evenly over the creamed layer to create the final topping. Bake and Finish: Cover the casserole tightly with aluminum foil and bake for 20 minutes at 375°F. Remove the foil and bake an additional 20 minutes uncovered, or until the stuffing is golden and the filling is bubbling around the edges. Let rest for 5–10 minutes before serving to allow the sauce to set slightly.

Storage Tips

To maintain the casserole’s texture, cool completely before refrigerating and store in a shallow airtight container for up to 4 days. For freezing, portion into individual airtight containers or wrap the entire dish tightly with plastic wrap followed by foil; it will keep for up to 3 months. When reheating, avoid the microwave if you want a crisp topping—reheat at 325°F until warmed through (about 20–30 minutes for a full dish, less for portions). If the top softens during refrigeration, refresh in the oven for 10–12 minutes to regain some crunch.

Ingredient Substitutions

If you need to adapt the dish, there are several easy swaps: use leftover turkey in place of chicken for a post-holiday twist; substitute a gluten-free stuffing mix and gluten-free cream of chicken soup to make it gluten-free (note texture differences); for dairy-free, use plant-based butter and a dairy-free condensed soup. To lower sodium, select low-sodium broth and soup and adjust salt to taste. If you prefer more vegetables, add diced carrots or peas—stir them into the cream layer so they cook evenly.

Serving Suggestions

Serve this casserole with bright, acidic sides to cut through the richness: a crisp green salad with lemon vinaigrette, steamed green beans tossed in olive oil and lemon zest, or roasted Brussels sprouts with a balsamic glaze. For a heartier meal, pair with mashed potatoes or buttery carrots. Garnish with chopped fresh parsley or chives for color and a fresh herbal lift. Individual ramekins also make attractive portions for a dinner party.

Seasonal Adaptations

In winter, add roasted root vegetables and swap mushrooms for chestnut or shiitake for deeper flavor. For spring and summer, lighten the dish by using low-fat soup and adding fresh peas, asparagus tips, or chopped spring onions to the cream layer just before baking. Holiday seasons are perfect to use turkey and dried cranberries in the stuffing for a festive variation—just reduce any added sweet ingredients if your stuffing mix is already sweetened.

Meal Prep Tips

To streamline weeknight cooking, assemble the casserole up to the point of adding the stuffing topping, cover, and refrigerate for up to 24 hours. When ready to bake, spread the stuffing mixture on top and follow the bake instructions. For single-serve lunches, divide into 6 individual oven-safe containers before baking; they reheat quickly and make packing lunches effortless. Label frozen portions with date and contents to avoid mystery meals later.

Bring this dish to your next potluck or family dinner and watch how quickly it disappears; its simple ingredients and complete, satisfying nature make it an easy favorite. I encourage you to experiment with the vegetable and seasoning swaps—small adjustments can make it uniquely yours while keeping the same comforting spirit.