This Chicken and Stuffing Casserole is made with simple everyday ingredients and is comfort food to the max. A simple homemade stuffing, creamy soup, and chicken thighs all baked for a simple yet delicious meal!
Chicken and Stuffing Casserole
If you’re looking for comfort food and also a meal that doesn’t require fancy ingredients, chicken and stuffing casserole is for you! It’s made completely from scratch, uses a few simple ingredients, and turns it into a delicious meal.
This is a version of what I grew up eating. Sure, it may take a little longer to prepare — my mom definitely relied on store-bought stuffing — but it’s worth it. I’m also using homemade soup, though I did include a canned soup option in case you don’t have time. Plus, most similar recipes are made in the slow cooker, but my chicken and stuffing casserole is a stovetop one! No special equipment needed.
Hearty, comforting, and full of flavor, this one-pan wonder is perfect for family dinner at home. We eat it in our house all fall and winter long… and once you try this easy recipe, I know it’s going to become your new go-to too!
Why You’ll Love This Chicken and Stuffing Casserole Recipe
- Super filling and cozy
- Made with simple ingredients
- Easy cleanup
- Family-friendly
- Classic, nostalgic meal
Key Ingredients to Make Easy Chicken and Stuffing Casserole
- ITALIAN OR FRENCH BREAD – Either will work just fine as the base for your homemade stuffing.
- CHICKEN THIGHS – I like chicken thighs here as I find them to be a really flavorful and juicy cut. Plus, they’re one of the more affordable poultry options. I haven’t tested this chicken and stuffing casserole recipe with chicken breast as they would dry out more easily in the oven.
- ONION, GARLIC, & CELERY – Similar to a mirepoix in French and a soffritto in Italian, this trio of aromatics is a must for stuffing! You’ll sauté them in oil before you add the bread.
- SEASONINGS – I season the stuffing with poultry seasoning, salt, and pepper.
- CHICKEN BROTH – To add moisture to the stuffing without giving up on flavor.
- CREAM OF CHICKEN SOUP – I used this homemade cream of chicken soup! But if you don’t have time to make it from scratch, opt for your favorite store-bought brand.
Instructions to Make Stuffing and Chicken Casserole
MAKE THE STUFFING: Start by drying the bread. Preheat your oven to 350 degrees F and cut the bread into small 1-inch cubes. Place on a baking sheet and bake stirring occasionally until dry.
SEASON & SEAR THE CHICKEN: Season the chicken thighs with salt and pepper on both sides. Place skin down on a large skillet over medium heat and sear until the skin is brown and crispy. Remove from the pan and set aside.
SAUTÉ THE AROMATICS: Add the celery, onion, and garlic to the same pan and sauté until softened.
ASSEMBLE THE STUFFING: Add the bread cubes, poultry seasoning, salt, pepper, and chicken broth to the pan and toss to combine.
BAKE: Place the chicken thighs on top of the stuffing and top with the cream of chicken soup. Bake your chicken and stuffing casserole uncovered for 40-50 minutes, or until the chicken has an internal temperature of 165-170 degrees F. Enjoy!
FAQ
Sure! You can make this easy chicken and stuffing casserole recipe even easier by using leftovers. However, keep in mind that the flavor and texture may not be exactly the same as when you make it fresh.
Absolutely! You can prep your stuffing and chicken casserole a few hours in advance to save a little time in the evening. Make the stuffing and leave it covered in the skillet in your oven. Brown the chicken in a separate skillet and store in an airtight container in the refrigerator. When you’re ready to bake, assemble with the cream of chicken soup as directed. You may need to adjust the baking time as the chicken will be cold.
Yes, my chicken and stuffing casserole recipe is freezer-friendly! Let the casserole cool completely before placing in an airtight freezer-safe container. It will keep for up to 3 months. Be sure to let it thaw overnight in the fridge before reheating in the oven at 350 degrees for 20-30 minutes or until hot.
Once cooled, you can store leftover casserole in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or the oven.
With all of that stuffing and chicken, this recipe is super hearty as is! To round it out, add some vegetables. Any steamed veggie or side salad would be tasty — so would my Lemon Parmesan Roasted Broccoli and Honey Garlic Roasted Carrots!
Chicken and Stuffing Casserole Stove Top Pro Tips
- If you have an air fryer, it’s a great way to quickly dry out the bread cubes and remove any excess moisture. It will give your stuffing a better texture!
- Make sure the chicken thighs are thoroughly browned before adding them to the casserole. Proper browning adds extra flavor and a crispiness to the final dish.
- For a more tender and flavorful stuffing, sauté the garlic, onion, and celery until they begin to caramelize a little.
- Play around with the cream of chicken soup. If you like a creamier casserole, use more. If it isn’t your favorite, use less!
- Check for doneness. Keep a close eye on your chicken and stuffing casserole recipe during the last 10-15 minutes of cooking. You don’t want it to try out, or worse, burn.
More Comfort Food Recipes to Try
- Slow Cooker Pot Roast
- Chicken Pot Pie with Biscuit Topping
- Chicken Tamale Pie
- Homemade Hamburger Helper
Thanks so much for reading! Let me know what you think about this easy chicken and stuffing casserole!
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!
Chicken and Stuffing Casserole
Ingredients
- 1 loaf Italian or French bread
- 6 skin on bone in chicken thighs
- 1 small onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- ½ teaspoon poultry seasoning
- 1¼ cups (295ml) low sodium chicken broth/stock
- 1 (10.5oz)(298g) can cream of chicken soup or homemade cream of chicken soup
Instructions
- Preheat oven to 350°F. Cut bread into small 1 inch cubes and place on a baking sheet. Bake stirring occasionally for 45 minutes or until dry. Set aside.
- Season the chicken thighs with salt and pepper and brown skin side down in a large skillet over medium heat until skin is brown and crispy (about 5 minutes). Remove from pan and set aside.
- In the same pan sauté the vegetables in a little oil if needed until softened. Toss with the bread cubes, poultry seasoning, and salt and pepper to taste. Drizzle with chicken broth and toss to combine.
- Place the chicken thighs into the stuffing and top with cream of chicken soup. Bake uncovered for 40-50 minutes or until chicken has an internal temperature of 170°F.
This is soooo good!
Thank you Grandma!! Glad you like it!
This was delicious!! Not difficult; a little more time-consuming than dump and go chicken and stuffing but sooooooo much better. I make my own no salt chicken broth and used that in both the stuffing and the cream of chicken soup. Browning the chicken really adds so much to the flavor. Thank you for this wonderful recipe. It is definitely staying in the rotation.
Thank you so much for sharing!! And I am so glad you liked it!!
I am always looking for a new way to use chicken thighs. This sounds delicious.
Thank you!!
We used your homemade cream of chicken soup recipe. So good with the chicken thighs!
Thank you very much!
This was the ultimate comfort food! Definitely will be making again soon!
Thank you very much!
My new favorite comfort food! Yum!
We’re having company over the weekend and I’m adding this to the menu. Looks simple and easy but delicious and packed with flavor.