Chicken and Stuffing Casserole

  • 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!

    Overhead view of casserole in a cast iron pan fresh from the oven. Garnished with parsley.

    If you are looking for comfort food and also a meal that doesn’t require fancy ingredients this one is for you! It’s made completely from scratch uses a few simple ingredients and turns it into a delicious meal.

    It’s a version of what I grew up eating. Sure it may take a little longer to prepare but it’s worth it. Instead of boxed stuffing I made my own and instead of the canned soup there is a homemade option. However, if you are really pressed for time just use the store bought canned soup.

    All the ingredients needed to make chicken and stuffing casserole.

    Ingredients:

    ITALIAN OR FRENCH BREAD: Either will work just fine.
    ONION, GARLIC, CELERY: A must for stuffing!!
    POULTRY SEASONING, SALT, AND PEPPER: This is what seasons the stuffing.

    CHICKEN THIGHS: I have not tested this with chicken breasts only thighs.
    CREAM OF CHICKEN SOUP: Use this homemade cream of chicken soup or your favorite store bought brand.

    Four pictures showing how to make this delicious chicken casserole.

    How to Make Chicken and Stuffing Casserole:

    STUFFING: Start by drying the bread. Cut the bread into small 1 inch cubes and place on a baking sheet. Bake stirring occasionally until dry.

    CHICKEN THIGHS: Season the chicken thighs with salt and pepper and brown in a skillet skin side down until crispy. Remove them and set aside.

    VEGGIES: In the same skillet sauté the veggies in a little oil if needed until softened.

    ASSEMBLY: Toss the dry bread cubes with the sautéed vegetables and poultry seasoning. Taste for salt and pepper. Drizzle with chicken broth and toss to combine. Place the chicken thighs into the stuffing. Top with cream of chicken soup. Bake until chicken has an internal temperature of 170*F.

    Lifting a portion of the casserole out of the pan ready to serve onto a plate.
    CAN THIS BE MADE IN ADVANCE?

    Yes, make the stuffing and leave it in the skillet. Brown the chicken and place in a separate container. Refrigerate until ready to assemble. To assemble: place browned thighs in the stuffing and top with soup. Bake according to the recipe. May need a little extra time to bake.

    CAN THIS CHICKEN AND STUFFING CASSEROLE BE FROZEN?

    Yes, cool the cooked dish completely and freeze for up to 3 months in a sealed freezer safe container. Thaw overnight in the refrigerator.

    HOW TO STORE CHICKEN AND STUFFING CASSEROLE?

    Store cooled casserole in an airtight container in the refrigerator for up to 4 days.

    Close up of chicken and stuffing casserole in the pan garnished with parsley.

    What to serve with Chicken and Stuffing Casserole:

    A serving of the stuffing and chicken on a plate with fresh green beans on the side.

    Looking for more comfort food recipes?

    HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!

    5 from 3 votes
    Lifting a portion of the casserole out of the pan ready to serve onto a plate.
    Chicken and Stuffing Casserole
    Prep Time
    15 mins
    Cook Time
    2 hrs
    Total Time
    2 hrs 15 mins
     

    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!

    Course: Main Dish
    Cuisine: American
    Keyword: casserole, chicken, chicken dinner, chicken thighs
    Servings: 6
    Calories: 475 kcal
    Author: Malinda Linnebur
    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
    • cups (295ml) low sodium chicken broth/stock
    • 1 (10.5oz)(298g) can cream of chicken soup or homemade cream of chicken soup
    Instructions
    1. 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.

    2. 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.

    3. In the same pan sautee 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.

    4. 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.

    Nutrition Facts
    Chicken and Stuffing Casserole
    Amount Per Serving
    Calories 475 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 21g131%
    Trans Fat 1g
    Cholesterol 100mg33%
    Sodium 408mg18%
    Potassium 335mg10%
    Carbohydrates 42g14%
    Fiber 3g13%
    Sugar 1.4g2%
    Protein 25g50%
    Vitamin C 1mg1%
    Calcium 20mg2%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
  • Share Your Thoughts

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

  • Michelle wrote:
  • Julie wrote:
  • Danielle wrote:
    • Malinda Linnebur wrote:
  • Alison LaFortune wrote:
    • Malinda Linnebur wrote: