The stuffing is dry in spots. You did not drizzle the broth evenly over the top. Make sure every bit of stuffing gets moistened before you cover the dish with foil.
The chicken is dry. You overcooked it. Pull the casserole at exactly 165°F internal and let it rest. Going past that, the chicken dries out fast.
The stuffing is too pale. You did not bake it long enough uncovered. The final 5 minutes uncovered is what gives the stuffing that beautiful golden colour.
The sauce is too thick. You used too much stuffing mix or not enough broth. Thin with a splash of warm chicken stock before serving and stir gently.
A Few Questions You Might Have
Can I use chicken breasts instead of tenderloins? Yes — just cut them into 1-inch pieces so they cook at the same rate. Boneless, skinless chicken thighs also work beautifully and stay more moist.
Can I make this ahead of time? Yes. Assemble the entire casserole through Step 4 (without baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the covered bake time since the casserole will be going into the oven cold.
Can I freeze it? Yes. Assemble the casserole through Step 4, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What if I do not have stuffing mix? You can make a quick homemade topping: 4 cups of cubed stale bread, 1/4 cup melted butter, 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 1/2 cups chicken broth. Toss together, spread over the top, and bake as directed.
Can I add more vegetables? Absolutely. A cup of frozen mixed vegetables stirred in with the peas is a great way to bulk it up. You can also add 1 cup of sliced fresh mushrooms or 1/2 cup of diced onion to the chicken layer for more depth.
A Few Last Thoughts
This is the casserole that I make when the week has been long and the house is cold and my family just needs a hot, comforting, un-fussy dinner on the table. It is not fancy. It does not require any special ingredients. It does not need me to be at my best. It just needs ten minutes of my time and an oven that does the rest. I have made it for sick kids, for unexpected guests, for the kind of Tuesday that just needs to be over. It has never once let me down, and I cannot ask for more from a recipe than that.
If you make it, I’d love to hear how it turned out. Leave a note below, or come and find me over on the Savory Discovery blog — I read every single comment. And if you discover a new twist, please tell me about it; I am always looking for the next reason to lean on a box of stuffing mix.
The ultimate cozy weeknight casserole with tender chicken in a creamy sauce, golden stuffing mix, and optional green peas.
Ingredients
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch or 11×7-inch baking dish with cooking spray.
Cut the chicken into 1-inch bite-sized pieces. Toss with the salt and pepper, then transfer to the prepared baking dish and spread into an even layer.
In a bowl, whisk together both cans of cream soup and the milk until smooth. Pour the sauce over the chicken and spread it evenly so every piece is covered.
If using peas, scatter them evenly over the sauce. Sprinkle the dry stuffing mix evenly over the top, covering the sauce completely. Do not stir.
Slowly drizzle the chicken broth evenly over the stuffing, making sure all of the stuffing gets moistened. Cover the dish tightly with aluminum foil and bake for 40 to 45 minutes.
Remove the foil and bake for another 5 minutes, until the stuffing is lightly golden. Let the casserole rest for 5 minutes, garnish with parsley, and serve hot. Check that the chicken reaches an internal temperature of 165°F before serving.
Notes
Assemble the casserole through the stuffing and broth steps, cover, and refrigerate for up to 24 hours before baking. Add about 10 extra minutes to the covered bake time when baking from cold. The assembled casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before baking. Leftovers keep refrigerated for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes. Leftover turkey or rotisserie chicken can be used instead of raw chicken.
Cover leftover casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through and the stuffing is crispy again on top, or scoop individual portions into bowls and microwave at 70% power for 2 to 3 minutes (the stuffing will be a little softer in the microwave, but the flavour is just as good). You can also freeze the assembled unbaked casserole for up to 2 months — cover tightly with foil, freeze, then thaw overnight in the fridge and bake as directed, adding about 10 extra minutes to the cook time.
Easy Twists To Try
Use leftover turkey. After Thanksgiving, swap the chicken for about 4 cups of shredded leftover turkey. It is the most efficient way to use up holiday leftovers, and the flavour is even better than the original.
Add a layer of cheese. One cup of shredded sharp cheddar or Gruyère stirred into the sauce before topping with the stuffing turns this into an even more decadent comfort dish.
Use rotisserie chicken. About 4 cups of shredded rotisserie chicken works beautifully in place of the raw chicken tenderloins. Skip the searing step (there is none) and just stir the chicken into the sauce. Reduce the bake time to 30 minutes covered, then 5 minutes uncovered.
Add more vegetables. A cup of frozen mixed vegetables (corn, carrots, green beans) stirred in with the peas adds even more colour and nutrition. This is a great way to sneak extra veg into a picky-eater dinner.
Top with crispy bacon. Four strips of cooked, crumbled bacon scattered over the top of the stuffing in the last 5 minutes of baking adds a smoky, salty, deeply satisfying finishing touch.
Common Mistakes & Easy Fixes
The stuffing is dry in spots. You did not drizzle the broth evenly over the top. Make sure every bit of stuffing gets moistened before you cover the dish with foil.
The chicken is dry. You overcooked it. Pull the casserole at exactly 165°F internal and let it rest. Going past that, the chicken dries out fast.
The stuffing is too pale. You did not bake it long enough uncovered. The final 5 minutes uncovered is what gives the stuffing that beautiful golden colour.
The sauce is too thick. You used too much stuffing mix or not enough broth. Thin with a splash of warm chicken stock before serving and stir gently.
A Few Questions You Might Have
Can I use chicken breasts instead of tenderloins? Yes — just cut them into 1-inch pieces so they cook at the same rate. Boneless, skinless chicken thighs also work beautifully and stay more moist.
Can I make this ahead of time? Yes. Assemble the entire casserole through Step 4 (without baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the covered bake time since the casserole will be going into the oven cold.
Can I freeze it? Yes. Assemble the casserole through Step 4, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What if I do not have stuffing mix? You can make a quick homemade topping: 4 cups of cubed stale bread, 1/4 cup melted butter, 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 1/2 cups chicken broth. Toss together, spread over the top, and bake as directed.
Can I add more vegetables? Absolutely. A cup of frozen mixed vegetables stirred in with the peas is a great way to bulk it up. You can also add 1 cup of sliced fresh mushrooms or 1/2 cup of diced onion to the chicken layer for more depth.
A Few Last Thoughts
This is the casserole that I make when the week has been long and the house is cold and my family just needs a hot, comforting, un-fussy dinner on the table. It is not fancy. It does not require any special ingredients. It does not need me to be at my best. It just needs ten minutes of my time and an oven that does the rest. I have made it for sick kids, for unexpected guests, for the kind of Tuesday that just needs to be over. It has never once let me down, and I cannot ask for more from a recipe than that.
If you make it, I’d love to hear how it turned out. Leave a note below, or come and find me over on the Savory Discovery blog — I read every single comment. And if you discover a new twist, please tell me about it; I am always looking for the next reason to lean on a box of stuffing mix.
—Elowen Thorn
Cover leftover casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through and the stuffing is crispy again on top, or scoop individual portions into bowls and microwave at 70% power for 2 to 3 minutes (the stuffing will be a little softer in the microwave, but the flavour is just as good). You can also freeze the assembled unbaked casserole for up to 2 months — cover tightly with foil, freeze, then thaw overnight in the fridge and bake as directed, adding about 10 extra minutes to the cook time.
Easy Twists To Try
Use leftover turkey. After Thanksgiving, swap the chicken for about 4 cups of shredded leftover turkey. It is the most efficient way to use up holiday leftovers, and the flavour is even better than the original.
Add a layer of cheese. One cup of shredded sharp cheddar or Gruyère stirred into the sauce before topping with the stuffing turns this into an even more decadent comfort dish.
Use rotisserie chicken. About 4 cups of shredded rotisserie chicken works beautifully in place of the raw chicken tenderloins. Skip the searing step (there is none) and just stir the chicken into the sauce. Reduce the bake time to 30 minutes covered, then 5 minutes uncovered.
Add more vegetables. A cup of frozen mixed vegetables (corn, carrots, green beans) stirred in with the peas adds even more colour and nutrition. This is a great way to sneak extra veg into a picky-eater dinner.
Top with crispy bacon. Four strips of cooked, crumbled bacon scattered over the top of the stuffing in the last 5 minutes of baking adds a smoky, salty, deeply satisfying finishing touch.
Common Mistakes & Easy Fixes
The stuffing is dry in spots. You did not drizzle the broth evenly over the top. Make sure every bit of stuffing gets moistened before you cover the dish with foil.
The chicken is dry. You overcooked it. Pull the casserole at exactly 165°F internal and let it rest. Going past that, the chicken dries out fast.
The stuffing is too pale. You did not bake it long enough uncovered. The final 5 minutes uncovered is what gives the stuffing that beautiful golden colour.
The sauce is too thick. You used too much stuffing mix or not enough broth. Thin with a splash of warm chicken stock before serving and stir gently.
A Few Questions You Might Have
Can I use chicken breasts instead of tenderloins? Yes — just cut them into 1-inch pieces so they cook at the same rate. Boneless, skinless chicken thighs also work beautifully and stay more moist.
Can I make this ahead of time? Yes. Assemble the entire casserole through Step 4 (without baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the covered bake time since the casserole will be going into the oven cold.
Can I freeze it? Yes. Assemble the casserole through Step 4, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What if I do not have stuffing mix? You can make a quick homemade topping: 4 cups of cubed stale bread, 1/4 cup melted butter, 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 1/2 cups chicken broth. Toss together, spread over the top, and bake as directed.
Can I add more vegetables? Absolutely. A cup of frozen mixed vegetables stirred in with the peas is a great way to bulk it up. You can also add 1 cup of sliced fresh mushrooms or 1/2 cup of diced onion to the chicken layer for more depth.
A Few Last Thoughts
This is the casserole that I make when the week has been long and the house is cold and my family just needs a hot, comforting, un-fussy dinner on the table. It is not fancy. It does not require any special ingredients. It does not need me to be at my best. It just needs ten minutes of my time and an oven that does the rest. I have made it for sick kids, for unexpected guests, for the kind of Tuesday that just needs to be over. It has never once let me down, and I cannot ask for more from a recipe than that.
If you make it, I’d love to hear how it turned out. Leave a note below, or come and find me over on the Savory Discovery blog — I read every single comment. And if you discover a new twist, please tell me about it; I am always looking for the next reason to lean on a box of stuffing mix.
—Elowen Thorn
This casserole is a complete meal on its own — protein, starch, and vegetables all in one dish. But a simple green vegetable on the side never hurts: steamed green beans, roasted broccoli, or a quick side salad with a sharp vinaigrette. A basket of warm dinner rolls on the side is never wrong, especially for sopping up the extra sauce at the bottom of the dish. For Sunday dinner, add a glass of cold white wine and call it perfect.
Storing & Reheating
Cover leftover casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through and the stuffing is crispy again on top, or scoop individual portions into bowls and microwave at 70% power for 2 to 3 minutes (the stuffing will be a little softer in the microwave, but the flavour is just as good). You can also freeze the assembled unbaked casserole for up to 2 months — cover tightly with foil, freeze, then thaw overnight in the fridge and bake as directed, adding about 10 extra minutes to the cook time.
Easy Twists To Try
Use leftover turkey. After Thanksgiving, swap the chicken for about 4 cups of shredded leftover turkey. It is the most efficient way to use up holiday leftovers, and the flavour is even better than the original.
Add a layer of cheese. One cup of shredded sharp cheddar or Gruyère stirred into the sauce before topping with the stuffing turns this into an even more decadent comfort dish.
Use rotisserie chicken. About 4 cups of shredded rotisserie chicken works beautifully in place of the raw chicken tenderloins. Skip the searing step (there is none) and just stir the chicken into the sauce. Reduce the bake time to 30 minutes covered, then 5 minutes uncovered.
Add more vegetables. A cup of frozen mixed vegetables (corn, carrots, green beans) stirred in with the peas adds even more colour and nutrition. This is a great way to sneak extra veg into a picky-eater dinner.
Top with crispy bacon. Four strips of cooked, crumbled bacon scattered over the top of the stuffing in the last 5 minutes of baking adds a smoky, salty, deeply satisfying finishing touch.
Common Mistakes & Easy Fixes
The stuffing is dry in spots. You did not drizzle the broth evenly over the top. Make sure every bit of stuffing gets moistened before you cover the dish with foil.
The chicken is dry. You overcooked it. Pull the casserole at exactly 165°F internal and let it rest. Going past that, the chicken dries out fast.
The stuffing is too pale. You did not bake it long enough uncovered. The final 5 minutes uncovered is what gives the stuffing that beautiful golden colour.
The sauce is too thick. You used too much stuffing mix or not enough broth. Thin with a splash of warm chicken stock before serving and stir gently.
A Few Questions You Might Have
Can I use chicken breasts instead of tenderloins? Yes — just cut them into 1-inch pieces so they cook at the same rate. Boneless, skinless chicken thighs also work beautifully and stay more moist.
Can I make this ahead of time? Yes. Assemble the entire casserole through Step 4 (without baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the covered bake time since the casserole will be going into the oven cold.
Can I freeze it? Yes. Assemble the casserole through Step 4, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What if I do not have stuffing mix? You can make a quick homemade topping: 4 cups of cubed stale bread, 1/4 cup melted butter, 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 1/2 cups chicken broth. Toss together, spread over the top, and bake as directed.
Can I add more vegetables? Absolutely. A cup of frozen mixed vegetables stirred in with the peas is a great way to bulk it up. You can also add 1 cup of sliced fresh mushrooms or 1/2 cup of diced onion to the chicken layer for more depth.
A Few Last Thoughts
This is the casserole that I make when the week has been long and the house is cold and my family just needs a hot, comforting, un-fussy dinner on the table. It is not fancy. It does not require any special ingredients. It does not need me to be at my best. It just needs ten minutes of my time and an oven that does the rest. I have made it for sick kids, for unexpected guests, for the kind of Tuesday that just needs to be over. It has never once let me down, and I cannot ask for more from a recipe than that.
If you make it, I’d love to hear how it turned out. Leave a note below, or come and find me over on the Savory Discovery blog — I read every single comment. And if you discover a new twist, please tell me about it; I am always looking for the next reason to lean on a box of stuffing mix.
—Elowen Thorn
Step 5 — Rest and serve. Let the casserole rest for 5 minutes once it comes out of the oven. This lets the sauce thicken slightly so each scoop holds its shape. Scatter fresh or dried parsley over the top, and serve hot, scooping up some of the sauce from the bottom of the dish to spoon over each portion.
A Few Tips From My Kitchen
Cut the chicken into even pieces. This is the single most important rule. Uneven pieces mean some are overcooked and dry while others are still pink. Take 2 extra minutes to cut them all the same size.
Use low-sodium soup and broth if you can. Regular cream of chicken soup and chicken broth are loaded with salt. The low-sodium versions give you a cleaner flavour and let you control the seasoning at the end. If you only have regular, just taste before adding extra salt.
Don’t skip the foil for the first 40 minutes. The foil traps steam and is what makes the chicken cook through while the stuffing steams on top. Without it, the stuffing will get too brown too fast and the chicken will dry out.
Add the peas if you have them. They are technically optional, but they add a beautiful pop of colour and a little extra nutrition. Plus, the kids will eat them without complaining because they are hiding under the stuffing.
Use a thermometer. Chicken is done at 165°F internal. It is a thick casserole, so test the deepest part of the chicken with an instant-read thermometer before serving. Better to check than to guess.
How To Serve It
This casserole is a complete meal on its own — protein, starch, and vegetables all in one dish. But a simple green vegetable on the side never hurts: steamed green beans, roasted broccoli, or a quick side salad with a sharp vinaigrette. A basket of warm dinner rolls on the side is never wrong, especially for sopping up the extra sauce at the bottom of the dish. For Sunday dinner, add a glass of cold white wine and call it perfect.
Storing & Reheating
Cover leftover casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through and the stuffing is crispy again on top, or scoop individual portions into bowls and microwave at 70% power for 2 to 3 minutes (the stuffing will be a little softer in the microwave, but the flavour is just as good). You can also freeze the assembled unbaked casserole for up to 2 months — cover tightly with foil, freeze, then thaw overnight in the fridge and bake as directed, adding about 10 extra minutes to the cook time.
Easy Twists To Try
Use leftover turkey. After Thanksgiving, swap the chicken for about 4 cups of shredded leftover turkey. It is the most efficient way to use up holiday leftovers, and the flavour is even better than the original.
Add a layer of cheese. One cup of shredded sharp cheddar or Gruyère stirred into the sauce before topping with the stuffing turns this into an even more decadent comfort dish.
Use rotisserie chicken. About 4 cups of shredded rotisserie chicken works beautifully in place of the raw chicken tenderloins. Skip the searing step (there is none) and just stir the chicken into the sauce. Reduce the bake time to 30 minutes covered, then 5 minutes uncovered.
Add more vegetables. A cup of frozen mixed vegetables (corn, carrots, green beans) stirred in with the peas adds even more colour and nutrition. This is a great way to sneak extra veg into a picky-eater dinner.
Top with crispy bacon. Four strips of cooked, crumbled bacon scattered over the top of the stuffing in the last 5 minutes of baking adds a smoky, salty, deeply satisfying finishing touch.
Common Mistakes & Easy Fixes
The stuffing is dry in spots. You did not drizzle the broth evenly over the top. Make sure every bit of stuffing gets moistened before you cover the dish with foil.
The chicken is dry. You overcooked it. Pull the casserole at exactly 165°F internal and let it rest. Going past that, the chicken dries out fast.
The stuffing is too pale. You did not bake it long enough uncovered. The final 5 minutes uncovered is what gives the stuffing that beautiful golden colour.
The sauce is too thick. You used too much stuffing mix or not enough broth. Thin with a splash of warm chicken stock before serving and stir gently.
A Few Questions You Might Have
Can I use chicken breasts instead of tenderloins? Yes — just cut them into 1-inch pieces so they cook at the same rate. Boneless, skinless chicken thighs also work beautifully and stay more moist.
Can I make this ahead of time? Yes. Assemble the entire casserole through Step 4 (without baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the covered bake time since the casserole will be going into the oven cold.
Can I freeze it? Yes. Assemble the casserole through Step 4, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What if I do not have stuffing mix? You can make a quick homemade topping: 4 cups of cubed stale bread, 1/4 cup melted butter, 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 1/2 cups chicken broth. Toss together, spread over the top, and bake as directed.
Can I add more vegetables? Absolutely. A cup of frozen mixed vegetables stirred in with the peas is a great way to bulk it up. You can also add 1 cup of sliced fresh mushrooms or 1/2 cup of diced onion to the chicken layer for more depth.
A Few Last Thoughts
This is the casserole that I make when the week has been long and the house is cold and my family just needs a hot, comforting, un-fussy dinner on the table. It is not fancy. It does not require any special ingredients. It does not need me to be at my best. It just needs ten minutes of my time and an oven that does the rest. I have made it for sick kids, for unexpected guests, for the kind of Tuesday that just needs to be over. It has never once let me down, and I cannot ask for more from a recipe than that.
If you make it, I’d love to hear how it turned out. Leave a note below, or come and find me over on the Savory Discovery blog — I read every single comment. And if you discover a new twist, please tell me about it; I am always looking for the next reason to lean on a box of stuffing mix.
—Elowen Thorn
Step 4 — Moisten and bake. Slowly drizzle the chicken broth evenly over the top of the stuffing. Make sure every bit of stuffing gets moistened, or it will be dry and chalky in spots. Cover the dish tightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and bake for another 5 minutes to lightly brown the top of the stuffing.
Step 5 — Rest and serve. Let the casserole rest for 5 minutes once it comes out of the oven. This lets the sauce thicken slightly so each scoop holds its shape. Scatter fresh or dried parsley over the top, and serve hot, scooping up some of the sauce from the bottom of the dish to spoon over each portion.
A Few Tips From My Kitchen
Cut the chicken into even pieces. This is the single most important rule. Uneven pieces mean some are overcooked and dry while others are still pink. Take 2 extra minutes to cut them all the same size.
Use low-sodium soup and broth if you can. Regular cream of chicken soup and chicken broth are loaded with salt. The low-sodium versions give you a cleaner flavour and let you control the seasoning at the end. If you only have regular, just taste before adding extra salt.
Don’t skip the foil for the first 40 minutes. The foil traps steam and is what makes the chicken cook through while the stuffing steams on top. Without it, the stuffing will get too brown too fast and the chicken will dry out.
Add the peas if you have them. They are technically optional, but they add a beautiful pop of colour and a little extra nutrition. Plus, the kids will eat them without complaining because they are hiding under the stuffing.
Use a thermometer. Chicken is done at 165°F internal. It is a thick casserole, so test the deepest part of the chicken with an instant-read thermometer before serving. Better to check than to guess.
How To Serve It
This casserole is a complete meal on its own — protein, starch, and vegetables all in one dish. But a simple green vegetable on the side never hurts: steamed green beans, roasted broccoli, or a quick side salad with a sharp vinaigrette. A basket of warm dinner rolls on the side is never wrong, especially for sopping up the extra sauce at the bottom of the dish. For Sunday dinner, add a glass of cold white wine and call it perfect.
Storing & Reheating
Cover leftover casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through and the stuffing is crispy again on top, or scoop individual portions into bowls and microwave at 70% power for 2 to 3 minutes (the stuffing will be a little softer in the microwave, but the flavour is just as good). You can also freeze the assembled unbaked casserole for up to 2 months — cover tightly with foil, freeze, then thaw overnight in the fridge and bake as directed, adding about 10 extra minutes to the cook time.
Easy Twists To Try
Use leftover turkey. After Thanksgiving, swap the chicken for about 4 cups of shredded leftover turkey. It is the most efficient way to use up holiday leftovers, and the flavour is even better than the original.
Add a layer of cheese. One cup of shredded sharp cheddar or Gruyère stirred into the sauce before topping with the stuffing turns this into an even more decadent comfort dish.
Use rotisserie chicken. About 4 cups of shredded rotisserie chicken works beautifully in place of the raw chicken tenderloins. Skip the searing step (there is none) and just stir the chicken into the sauce. Reduce the bake time to 30 minutes covered, then 5 minutes uncovered.
Add more vegetables. A cup of frozen mixed vegetables (corn, carrots, green beans) stirred in with the peas adds even more colour and nutrition. This is a great way to sneak extra veg into a picky-eater dinner.
Top with crispy bacon. Four strips of cooked, crumbled bacon scattered over the top of the stuffing in the last 5 minutes of baking adds a smoky, salty, deeply satisfying finishing touch.
Common Mistakes & Easy Fixes
The stuffing is dry in spots. You did not drizzle the broth evenly over the top. Make sure every bit of stuffing gets moistened before you cover the dish with foil.
The chicken is dry. You overcooked it. Pull the casserole at exactly 165°F internal and let it rest. Going past that, the chicken dries out fast.
The stuffing is too pale. You did not bake it long enough uncovered. The final 5 minutes uncovered is what gives the stuffing that beautiful golden colour.
The sauce is too thick. You used too much stuffing mix or not enough broth. Thin with a splash of warm chicken stock before serving and stir gently.
A Few Questions You Might Have
Can I use chicken breasts instead of tenderloins? Yes — just cut them into 1-inch pieces so they cook at the same rate. Boneless, skinless chicken thighs also work beautifully and stay more moist.
Can I make this ahead of time? Yes. Assemble the entire casserole through Step 4 (without baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the covered bake time since the casserole will be going into the oven cold.
Can I freeze it? Yes. Assemble the casserole through Step 4, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What if I do not have stuffing mix? You can make a quick homemade topping: 4 cups of cubed stale bread, 1/4 cup melted butter, 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 1/2 cups chicken broth. Toss together, spread over the top, and bake as directed.
Can I add more vegetables? Absolutely. A cup of frozen mixed vegetables stirred in with the peas is a great way to bulk it up. You can also add 1 cup of sliced fresh mushrooms or 1/2 cup of diced onion to the chicken layer for more depth.
A Few Last Thoughts
This is the casserole that I make when the week has been long and the house is cold and my family just needs a hot, comforting, un-fussy dinner on the table. It is not fancy. It does not require any special ingredients. It does not need me to be at my best. It just needs ten minutes of my time and an oven that does the rest. I have made it for sick kids, for unexpected guests, for the kind of Tuesday that just needs to be over. It has never once let me down, and I cannot ask for more from a recipe than that.
If you make it, I’d love to hear how it turned out. Leave a note below, or come and find me over on the Savory Discovery blog — I read every single comment. And if you discover a new twist, please tell me about it; I am always looking for the next reason to lean on a box of stuffing mix.
—Elowen Thorn
Step 3 — Add the stuffing. If you are using peas, scatter them over the sauce now. Then sprinkle the dry stuffing mix evenly over the top of the casserole, covering every bit of the sauce. Do not stir it in — you want a full layer of dry stuffing on top.
Step 4 — Moisten and bake. Slowly drizzle the chicken broth evenly over the top of the stuffing. Make sure every bit of stuffing gets moistened, or it will be dry and chalky in spots. Cover the dish tightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and bake for another 5 minutes to lightly brown the top of the stuffing.
Step 5 — Rest and serve. Let the casserole rest for 5 minutes once it comes out of the oven. This lets the sauce thicken slightly so each scoop holds its shape. Scatter fresh or dried parsley over the top, and serve hot, scooping up some of the sauce from the bottom of the dish to spoon over each portion.
A Few Tips From My Kitchen
Cut the chicken into even pieces. This is the single most important rule. Uneven pieces mean some are overcooked and dry while others are still pink. Take 2 extra minutes to cut them all the same size.
Use low-sodium soup and broth if you can. Regular cream of chicken soup and chicken broth are loaded with salt. The low-sodium versions give you a cleaner flavour and let you control the seasoning at the end. If you only have regular, just taste before adding extra salt.
Don’t skip the foil for the first 40 minutes. The foil traps steam and is what makes the chicken cook through while the stuffing steams on top. Without it, the stuffing will get too brown too fast and the chicken will dry out.
Add the peas if you have them. They are technically optional, but they add a beautiful pop of colour and a little extra nutrition. Plus, the kids will eat them without complaining because they are hiding under the stuffing.
Use a thermometer. Chicken is done at 165°F internal. It is a thick casserole, so test the deepest part of the chicken with an instant-read thermometer before serving. Better to check than to guess.
How To Serve It
This casserole is a complete meal on its own — protein, starch, and vegetables all in one dish. But a simple green vegetable on the side never hurts: steamed green beans, roasted broccoli, or a quick side salad with a sharp vinaigrette. A basket of warm dinner rolls on the side is never wrong, especially for sopping up the extra sauce at the bottom of the dish. For Sunday dinner, add a glass of cold white wine and call it perfect.
Storing & Reheating
Cover leftover casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through and the stuffing is crispy again on top, or scoop individual portions into bowls and microwave at 70% power for 2 to 3 minutes (the stuffing will be a little softer in the microwave, but the flavour is just as good). You can also freeze the assembled unbaked casserole for up to 2 months — cover tightly with foil, freeze, then thaw overnight in the fridge and bake as directed, adding about 10 extra minutes to the cook time.
Easy Twists To Try
Use leftover turkey. After Thanksgiving, swap the chicken for about 4 cups of shredded leftover turkey. It is the most efficient way to use up holiday leftovers, and the flavour is even better than the original.
Add a layer of cheese. One cup of shredded sharp cheddar or Gruyère stirred into the sauce before topping with the stuffing turns this into an even more decadent comfort dish.
Use rotisserie chicken. About 4 cups of shredded rotisserie chicken works beautifully in place of the raw chicken tenderloins. Skip the searing step (there is none) and just stir the chicken into the sauce. Reduce the bake time to 30 minutes covered, then 5 minutes uncovered.
Add more vegetables. A cup of frozen mixed vegetables (corn, carrots, green beans) stirred in with the peas adds even more colour and nutrition. This is a great way to sneak extra veg into a picky-eater dinner.
Top with crispy bacon. Four strips of cooked, crumbled bacon scattered over the top of the stuffing in the last 5 minutes of baking adds a smoky, salty, deeply satisfying finishing touch.
Common Mistakes & Easy Fixes
The stuffing is dry in spots. You did not drizzle the broth evenly over the top. Make sure every bit of stuffing gets moistened before you cover the dish with foil.
The chicken is dry. You overcooked it. Pull the casserole at exactly 165°F internal and let it rest. Going past that, the chicken dries out fast.
The stuffing is too pale. You did not bake it long enough uncovered. The final 5 minutes uncovered is what gives the stuffing that beautiful golden colour.
The sauce is too thick. You used too much stuffing mix or not enough broth. Thin with a splash of warm chicken stock before serving and stir gently.
A Few Questions You Might Have
Can I use chicken breasts instead of tenderloins? Yes — just cut them into 1-inch pieces so they cook at the same rate. Boneless, skinless chicken thighs also work beautifully and stay more moist.
Can I make this ahead of time? Yes. Assemble the entire casserole through Step 4 (without baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the covered bake time since the casserole will be going into the oven cold.
Can I freeze it? Yes. Assemble the casserole through Step 4, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What if I do not have stuffing mix? You can make a quick homemade topping: 4 cups of cubed stale bread, 1/4 cup melted butter, 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 1/2 cups chicken broth. Toss together, spread over the top, and bake as directed.
Can I add more vegetables? Absolutely. A cup of frozen mixed vegetables stirred in with the peas is a great way to bulk it up. You can also add 1 cup of sliced fresh mushrooms or 1/2 cup of diced onion to the chicken layer for more depth.
A Few Last Thoughts
This is the casserole that I make when the week has been long and the house is cold and my family just needs a hot, comforting, un-fussy dinner on the table. It is not fancy. It does not require any special ingredients. It does not need me to be at my best. It just needs ten minutes of my time and an oven that does the rest. I have made it for sick kids, for unexpected guests, for the kind of Tuesday that just needs to be over. It has never once let me down, and I cannot ask for more from a recipe than that.
If you make it, I’d love to hear how it turned out. Leave a note below, or come and find me over on the Savory Discovery blog — I read every single comment. And if you discover a new twist, please tell me about it; I am always looking for the next reason to lean on a box of stuffing mix.
—Elowen Thorn
Step 2 — Make the sauce. In the same bowl (no need to wash it), whisk together both cans of cream soup and the milk until completely smooth. Pour the sauce over the chicken in the baking dish and use the back of a spoon to spread it so every piece of chicken is covered.
Step 3 — Add the stuffing. If you are using peas, scatter them over the sauce now. Then sprinkle the dry stuffing mix evenly over the top of the casserole, covering every bit of the sauce. Do not stir it in — you want a full layer of dry stuffing on top.
Step 4 — Moisten and bake. Slowly drizzle the chicken broth evenly over the top of the stuffing. Make sure every bit of stuffing gets moistened, or it will be dry and chalky in spots. Cover the dish tightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and bake for another 5 minutes to lightly brown the top of the stuffing.
Step 5 — Rest and serve. Let the casserole rest for 5 minutes once it comes out of the oven. This lets the sauce thicken slightly so each scoop holds its shape. Scatter fresh or dried parsley over the top, and serve hot, scooping up some of the sauce from the bottom of the dish to spoon over each portion.
A Few Tips From My Kitchen
Cut the chicken into even pieces. This is the single most important rule. Uneven pieces mean some are overcooked and dry while others are still pink. Take 2 extra minutes to cut them all the same size.
Use low-sodium soup and broth if you can. Regular cream of chicken soup and chicken broth are loaded with salt. The low-sodium versions give you a cleaner flavour and let you control the seasoning at the end. If you only have regular, just taste before adding extra salt.
Don’t skip the foil for the first 40 minutes. The foil traps steam and is what makes the chicken cook through while the stuffing steams on top. Without it, the stuffing will get too brown too fast and the chicken will dry out.
Add the peas if you have them. They are technically optional, but they add a beautiful pop of colour and a little extra nutrition. Plus, the kids will eat them without complaining because they are hiding under the stuffing.
Use a thermometer. Chicken is done at 165°F internal. It is a thick casserole, so test the deepest part of the chicken with an instant-read thermometer before serving. Better to check than to guess.
How To Serve It
This casserole is a complete meal on its own — protein, starch, and vegetables all in one dish. But a simple green vegetable on the side never hurts: steamed green beans, roasted broccoli, or a quick side salad with a sharp vinaigrette. A basket of warm dinner rolls on the side is never wrong, especially for sopping up the extra sauce at the bottom of the dish. For Sunday dinner, add a glass of cold white wine and call it perfect.
Storing & Reheating
Cover leftover casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through and the stuffing is crispy again on top, or scoop individual portions into bowls and microwave at 70% power for 2 to 3 minutes (the stuffing will be a little softer in the microwave, but the flavour is just as good). You can also freeze the assembled unbaked casserole for up to 2 months — cover tightly with foil, freeze, then thaw overnight in the fridge and bake as directed, adding about 10 extra minutes to the cook time.
Easy Twists To Try
Use leftover turkey. After Thanksgiving, swap the chicken for about 4 cups of shredded leftover turkey. It is the most efficient way to use up holiday leftovers, and the flavour is even better than the original.
Add a layer of cheese. One cup of shredded sharp cheddar or Gruyère stirred into the sauce before topping with the stuffing turns this into an even more decadent comfort dish.
Use rotisserie chicken. About 4 cups of shredded rotisserie chicken works beautifully in place of the raw chicken tenderloins. Skip the searing step (there is none) and just stir the chicken into the sauce. Reduce the bake time to 30 minutes covered, then 5 minutes uncovered.
Add more vegetables. A cup of frozen mixed vegetables (corn, carrots, green beans) stirred in with the peas adds even more colour and nutrition. This is a great way to sneak extra veg into a picky-eater dinner.
Top with crispy bacon. Four strips of cooked, crumbled bacon scattered over the top of the stuffing in the last 5 minutes of baking adds a smoky, salty, deeply satisfying finishing touch.
Common Mistakes & Easy Fixes
The stuffing is dry in spots. You did not drizzle the broth evenly over the top. Make sure every bit of stuffing gets moistened before you cover the dish with foil.
The chicken is dry. You overcooked it. Pull the casserole at exactly 165°F internal and let it rest. Going past that, the chicken dries out fast.
The stuffing is too pale. You did not bake it long enough uncovered. The final 5 minutes uncovered is what gives the stuffing that beautiful golden colour.
The sauce is too thick. You used too much stuffing mix or not enough broth. Thin with a splash of warm chicken stock before serving and stir gently.
A Few Questions You Might Have
Can I use chicken breasts instead of tenderloins? Yes — just cut them into 1-inch pieces so they cook at the same rate. Boneless, skinless chicken thighs also work beautifully and stay more moist.
Can I make this ahead of time? Yes. Assemble the entire casserole through Step 4 (without baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the covered bake time since the casserole will be going into the oven cold.
Can I freeze it? Yes. Assemble the casserole through Step 4, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What if I do not have stuffing mix? You can make a quick homemade topping: 4 cups of cubed stale bread, 1/4 cup melted butter, 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 1/2 cups chicken broth. Toss together, spread over the top, and bake as directed.
Can I add more vegetables? Absolutely. A cup of frozen mixed vegetables stirred in with the peas is a great way to bulk it up. You can also add 1 cup of sliced fresh mushrooms or 1/2 cup of diced onion to the chicken layer for more depth.
A Few Last Thoughts
This is the casserole that I make when the week has been long and the house is cold and my family just needs a hot, comforting, un-fussy dinner on the table. It is not fancy. It does not require any special ingredients. It does not need me to be at my best. It just needs ten minutes of my time and an oven that does the rest. I have made it for sick kids, for unexpected guests, for the kind of Tuesday that just needs to be over. It has never once let me down, and I cannot ask for more from a recipe than that.
If you make it, I’d love to hear how it turned out. Leave a note below, or come and find me over on the Savory Discovery blog — I read every single comment. And if you discover a new twist, please tell me about it; I am always looking for the next reason to lean on a box of stuffing mix.
—Elowen Thorn
Step 2 — Make the sauce. In the same bowl (no need to wash it), whisk together both cans of cream soup and the milk until completely smooth. Pour the sauce over the chicken in the baking dish and use the back of a spoon to spread it so every piece of chicken is covered.
Step 3 — Add the stuffing. If you are using peas, scatter them over the sauce now. Then sprinkle the dry stuffing mix evenly over the top of the casserole, covering every bit of the sauce. Do not stir it in — you want a full layer of dry stuffing on top.
Step 4 — Moisten and bake. Slowly drizzle the chicken broth evenly over the top of the stuffing. Make sure every bit of stuffing gets moistened, or it will be dry and chalky in spots. Cover the dish tightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and bake for another 5 minutes to lightly brown the top of the stuffing.
Step 5 — Rest and serve. Let the casserole rest for 5 minutes once it comes out of the oven. This lets the sauce thicken slightly so each scoop holds its shape. Scatter fresh or dried parsley over the top, and serve hot, scooping up some of the sauce from the bottom of the dish to spoon over each portion.
A Few Tips From My Kitchen
Cut the chicken into even pieces. This is the single most important rule. Uneven pieces mean some are overcooked and dry while others are still pink. Take 2 extra minutes to cut them all the same size.
Use low-sodium soup and broth if you can. Regular cream of chicken soup and chicken broth are loaded with salt. The low-sodium versions give you a cleaner flavour and let you control the seasoning at the end. If you only have regular, just taste before adding extra salt.
Don’t skip the foil for the first 40 minutes. The foil traps steam and is what makes the chicken cook through while the stuffing steams on top. Without it, the stuffing will get too brown too fast and the chicken will dry out.
Add the peas if you have them. They are technically optional, but they add a beautiful pop of colour and a little extra nutrition. Plus, the kids will eat them without complaining because they are hiding under the stuffing.
Use a thermometer. Chicken is done at 165°F internal. It is a thick casserole, so test the deepest part of the chicken with an instant-read thermometer before serving. Better to check than to guess.
How To Serve It
This casserole is a complete meal on its own — protein, starch, and vegetables all in one dish. But a simple green vegetable on the side never hurts: steamed green beans, roasted broccoli, or a quick side salad with a sharp vinaigrette. A basket of warm dinner rolls on the side is never wrong, especially for sopping up the extra sauce at the bottom of the dish. For Sunday dinner, add a glass of cold white wine and call it perfect.
Storing & Reheating
Cover leftover casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through and the stuffing is crispy again on top, or scoop individual portions into bowls and microwave at 70% power for 2 to 3 minutes (the stuffing will be a little softer in the microwave, but the flavour is just as good). You can also freeze the assembled unbaked casserole for up to 2 months — cover tightly with foil, freeze, then thaw overnight in the fridge and bake as directed, adding about 10 extra minutes to the cook time.
Easy Twists To Try
Use leftover turkey. After Thanksgiving, swap the chicken for about 4 cups of shredded leftover turkey. It is the most efficient way to use up holiday leftovers, and the flavour is even better than the original.
Add a layer of cheese. One cup of shredded sharp cheddar or Gruyère stirred into the sauce before topping with the stuffing turns this into an even more decadent comfort dish.
Use rotisserie chicken. About 4 cups of shredded rotisserie chicken works beautifully in place of the raw chicken tenderloins. Skip the searing step (there is none) and just stir the chicken into the sauce. Reduce the bake time to 30 minutes covered, then 5 minutes uncovered.
Add more vegetables. A cup of frozen mixed vegetables (corn, carrots, green beans) stirred in with the peas adds even more colour and nutrition. This is a great way to sneak extra veg into a picky-eater dinner.
Top with crispy bacon. Four strips of cooked, crumbled bacon scattered over the top of the stuffing in the last 5 minutes of baking adds a smoky, salty, deeply satisfying finishing touch.
Common Mistakes & Easy Fixes
The stuffing is dry in spots. You did not drizzle the broth evenly over the top. Make sure every bit of stuffing gets moistened before you cover the dish with foil.
The chicken is dry. You overcooked it. Pull the casserole at exactly 165°F internal and let it rest. Going past that, the chicken dries out fast.
The stuffing is too pale. You did not bake it long enough uncovered. The final 5 minutes uncovered is what gives the stuffing that beautiful golden colour.
The sauce is too thick. You used too much stuffing mix or not enough broth. Thin with a splash of warm chicken stock before serving and stir gently.
A Few Questions You Might Have
Can I use chicken breasts instead of tenderloins? Yes — just cut them into 1-inch pieces so they cook at the same rate. Boneless, skinless chicken thighs also work beautifully and stay more moist.
Can I make this ahead of time? Yes. Assemble the entire casserole through Step 4 (without baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the covered bake time since the casserole will be going into the oven cold.
Can I freeze it? Yes. Assemble the casserole through Step 4, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What if I do not have stuffing mix? You can make a quick homemade topping: 4 cups of cubed stale bread, 1/4 cup melted butter, 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 1/2 cups chicken broth. Toss together, spread over the top, and bake as directed.
Can I add more vegetables? Absolutely. A cup of frozen mixed vegetables stirred in with the peas is a great way to bulk it up. You can also add 1 cup of sliced fresh mushrooms or 1/2 cup of diced onion to the chicken layer for more depth.
A Few Last Thoughts
This is the casserole that I make when the week has been long and the house is cold and my family just needs a hot, comforting, un-fussy dinner on the table. It is not fancy. It does not require any special ingredients. It does not need me to be at my best. It just needs ten minutes of my time and an oven that does the rest. I have made it for sick kids, for unexpected guests, for the kind of Tuesday that just needs to be over. It has never once let me down, and I cannot ask for more from a recipe than that.
If you make it, I’d love to hear how it turned out. Leave a note below, or come and find me over on the Savory Discovery blog — I read every single comment. And if you discover a new twist, please tell me about it; I am always looking for the next reason to lean on a box of stuffing mix.
—Elowen Thorn
From Bowl to Baked in Ten Minutes
Heat the oven to 375°F (190°C) and lightly grease a 9×13-inch (or 11×7-inch) baking dish with cooking spray. The 11×7 makes a deeper casserole with thicker layers; the 9×13 spreads everything out a little more. Both work, so use what you have.
Step 1 — Prep the chicken. Cut the chicken tenderloins (or breasts) into bite-sized pieces, about 1 inch each. Toss them in a large bowl with the salt and pepper, then transfer to the prepared baking dish and spread them out in an even layer.
Step 2 — Make the sauce. In the same bowl (no need to wash it), whisk together both cans of cream soup and the milk until completely smooth. Pour the sauce over the chicken in the baking dish and use the back of a spoon to spread it so every piece of chicken is covered.
Step 3 — Add the stuffing. If you are using peas, scatter them over the sauce now. Then sprinkle the dry stuffing mix evenly over the top of the casserole, covering every bit of the sauce. Do not stir it in — you want a full layer of dry stuffing on top.
Step 4 — Moisten and bake. Slowly drizzle the chicken broth evenly over the top of the stuffing. Make sure every bit of stuffing gets moistened, or it will be dry and chalky in spots. Cover the dish tightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and bake for another 5 minutes to lightly brown the top of the stuffing.
Step 5 — Rest and serve. Let the casserole rest for 5 minutes once it comes out of the oven. This lets the sauce thicken slightly so each scoop holds its shape. Scatter fresh or dried parsley over the top, and serve hot, scooping up some of the sauce from the bottom of the dish to spoon over each portion.
A Few Tips From My Kitchen
Cut the chicken into even pieces. This is the single most important rule. Uneven pieces mean some are overcooked and dry while others are still pink. Take 2 extra minutes to cut them all the same size.
Use low-sodium soup and broth if you can. Regular cream of chicken soup and chicken broth are loaded with salt. The low-sodium versions give you a cleaner flavour and let you control the seasoning at the end. If you only have regular, just taste before adding extra salt.
Don’t skip the foil for the first 40 minutes. The foil traps steam and is what makes the chicken cook through while the stuffing steams on top. Without it, the stuffing will get too brown too fast and the chicken will dry out.
Add the peas if you have them. They are technically optional, but they add a beautiful pop of colour and a little extra nutrition. Plus, the kids will eat them without complaining because they are hiding under the stuffing.
Use a thermometer. Chicken is done at 165°F internal. It is a thick casserole, so test the deepest part of the chicken with an instant-read thermometer before serving. Better to check than to guess.
How To Serve It
This casserole is a complete meal on its own — protein, starch, and vegetables all in one dish. But a simple green vegetable on the side never hurts: steamed green beans, roasted broccoli, or a quick side salad with a sharp vinaigrette. A basket of warm dinner rolls on the side is never wrong, especially for sopping up the extra sauce at the bottom of the dish. For Sunday dinner, add a glass of cold white wine and call it perfect.
Storing & Reheating
Cover leftover casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through and the stuffing is crispy again on top, or scoop individual portions into bowls and microwave at 70% power for 2 to 3 minutes (the stuffing will be a little softer in the microwave, but the flavour is just as good). You can also freeze the assembled unbaked casserole for up to 2 months — cover tightly with foil, freeze, then thaw overnight in the fridge and bake as directed, adding about 10 extra minutes to the cook time.
Easy Twists To Try
Use leftover turkey. After Thanksgiving, swap the chicken for about 4 cups of shredded leftover turkey. It is the most efficient way to use up holiday leftovers, and the flavour is even better than the original.
Add a layer of cheese. One cup of shredded sharp cheddar or Gruyère stirred into the sauce before topping with the stuffing turns this into an even more decadent comfort dish.
Use rotisserie chicken. About 4 cups of shredded rotisserie chicken works beautifully in place of the raw chicken tenderloins. Skip the searing step (there is none) and just stir the chicken into the sauce. Reduce the bake time to 30 minutes covered, then 5 minutes uncovered.
Add more vegetables. A cup of frozen mixed vegetables (corn, carrots, green beans) stirred in with the peas adds even more colour and nutrition. This is a great way to sneak extra veg into a picky-eater dinner.
Top with crispy bacon. Four strips of cooked, crumbled bacon scattered over the top of the stuffing in the last 5 minutes of baking adds a smoky, salty, deeply satisfying finishing touch.
Common Mistakes & Easy Fixes
The stuffing is dry in spots. You did not drizzle the broth evenly over the top. Make sure every bit of stuffing gets moistened before you cover the dish with foil.
The chicken is dry. You overcooked it. Pull the casserole at exactly 165°F internal and let it rest. Going past that, the chicken dries out fast.
The stuffing is too pale. You did not bake it long enough uncovered. The final 5 minutes uncovered is what gives the stuffing that beautiful golden colour.
The sauce is too thick. You used too much stuffing mix or not enough broth. Thin with a splash of warm chicken stock before serving and stir gently.
A Few Questions You Might Have
Can I use chicken breasts instead of tenderloins? Yes — just cut them into 1-inch pieces so they cook at the same rate. Boneless, skinless chicken thighs also work beautifully and stay more moist.
Can I make this ahead of time? Yes. Assemble the entire casserole through Step 4 (without baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the covered bake time since the casserole will be going into the oven cold.
Can I freeze it? Yes. Assemble the casserole through Step 4, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What if I do not have stuffing mix? You can make a quick homemade topping: 4 cups of cubed stale bread, 1/4 cup melted butter, 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 1/2 cups chicken broth. Toss together, spread over the top, and bake as directed.
Can I add more vegetables? Absolutely. A cup of frozen mixed vegetables stirred in with the peas is a great way to bulk it up. You can also add 1 cup of sliced fresh mushrooms or 1/2 cup of diced onion to the chicken layer for more depth.
A Few Last Thoughts
This is the casserole that I make when the week has been long and the house is cold and my family just needs a hot, comforting, un-fussy dinner on the table. It is not fancy. It does not require any special ingredients. It does not need me to be at my best. It just needs ten minutes of my time and an oven that does the rest. I have made it for sick kids, for unexpected guests, for the kind of Tuesday that just needs to be over. It has never once let me down, and I cannot ask for more from a recipe than that.
If you make it, I’d love to hear how it turned out. Leave a note below, or come and find me over on the Savory Discovery blog — I read every single comment. And if you discover a new twist, please tell me about it; I am always looking for the next reason to lean on a box of stuffing mix.
—Elowen Thorn
From Bowl to Baked in Ten Minutes
Heat the oven to 375°F (190°C) and lightly grease a 9×13-inch (or 11×7-inch) baking dish with cooking spray. The 11×7 makes a deeper casserole with thicker layers; the 9×13 spreads everything out a little more. Both work, so use what you have.
Step 1 — Prep the chicken. Cut the chicken tenderloins (or breasts) into bite-sized pieces, about 1 inch each. Toss them in a large bowl with the salt and pepper, then transfer to the prepared baking dish and spread them out in an even layer.
Step 2 — Make the sauce. In the same bowl (no need to wash it), whisk together both cans of cream soup and the milk until completely smooth. Pour the sauce over the chicken in the baking dish and use the back of a spoon to spread it so every piece of chicken is covered.
Step 3 — Add the stuffing. If you are using peas, scatter them over the sauce now. Then sprinkle the dry stuffing mix evenly over the top of the casserole, covering every bit of the sauce. Do not stir it in — you want a full layer of dry stuffing on top.
Step 4 — Moisten and bake. Slowly drizzle the chicken broth evenly over the top of the stuffing. Make sure every bit of stuffing gets moistened, or it will be dry and chalky in spots. Cover the dish tightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and bake for another 5 minutes to lightly brown the top of the stuffing.
Step 5 — Rest and serve. Let the casserole rest for 5 minutes once it comes out of the oven. This lets the sauce thicken slightly so each scoop holds its shape. Scatter fresh or dried parsley over the top, and serve hot, scooping up some of the sauce from the bottom of the dish to spoon over each portion.
A Few Tips From My Kitchen
Cut the chicken into even pieces. This is the single most important rule. Uneven pieces mean some are overcooked and dry while others are still pink. Take 2 extra minutes to cut them all the same size.
Use low-sodium soup and broth if you can. Regular cream of chicken soup and chicken broth are loaded with salt. The low-sodium versions give you a cleaner flavour and let you control the seasoning at the end. If you only have regular, just taste before adding extra salt.
Don’t skip the foil for the first 40 minutes. The foil traps steam and is what makes the chicken cook through while the stuffing steams on top. Without it, the stuffing will get too brown too fast and the chicken will dry out.
Add the peas if you have them. They are technically optional, but they add a beautiful pop of colour and a little extra nutrition. Plus, the kids will eat them without complaining because they are hiding under the stuffing.
Use a thermometer. Chicken is done at 165°F internal. It is a thick casserole, so test the deepest part of the chicken with an instant-read thermometer before serving. Better to check than to guess.
How To Serve It
This casserole is a complete meal on its own — protein, starch, and vegetables all in one dish. But a simple green vegetable on the side never hurts: steamed green beans, roasted broccoli, or a quick side salad with a sharp vinaigrette. A basket of warm dinner rolls on the side is never wrong, especially for sopping up the extra sauce at the bottom of the dish. For Sunday dinner, add a glass of cold white wine and call it perfect.
Storing & Reheating
Cover leftover casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through and the stuffing is crispy again on top, or scoop individual portions into bowls and microwave at 70% power for 2 to 3 minutes (the stuffing will be a little softer in the microwave, but the flavour is just as good). You can also freeze the assembled unbaked casserole for up to 2 months — cover tightly with foil, freeze, then thaw overnight in the fridge and bake as directed, adding about 10 extra minutes to the cook time.
Easy Twists To Try
Use leftover turkey. After Thanksgiving, swap the chicken for about 4 cups of shredded leftover turkey. It is the most efficient way to use up holiday leftovers, and the flavour is even better than the original.
Add a layer of cheese. One cup of shredded sharp cheddar or Gruyère stirred into the sauce before topping with the stuffing turns this into an even more decadent comfort dish.
Use rotisserie chicken. About 4 cups of shredded rotisserie chicken works beautifully in place of the raw chicken tenderloins. Skip the searing step (there is none) and just stir the chicken into the sauce. Reduce the bake time to 30 minutes covered, then 5 minutes uncovered.
Add more vegetables. A cup of frozen mixed vegetables (corn, carrots, green beans) stirred in with the peas adds even more colour and nutrition. This is a great way to sneak extra veg into a picky-eater dinner.
Top with crispy bacon. Four strips of cooked, crumbled bacon scattered over the top of the stuffing in the last 5 minutes of baking adds a smoky, salty, deeply satisfying finishing touch.
Common Mistakes & Easy Fixes
The stuffing is dry in spots. You did not drizzle the broth evenly over the top. Make sure every bit of stuffing gets moistened before you cover the dish with foil.
The chicken is dry. You overcooked it. Pull the casserole at exactly 165°F internal and let it rest. Going past that, the chicken dries out fast.
The stuffing is too pale. You did not bake it long enough uncovered. The final 5 minutes uncovered is what gives the stuffing that beautiful golden colour.
The sauce is too thick. You used too much stuffing mix or not enough broth. Thin with a splash of warm chicken stock before serving and stir gently.
A Few Questions You Might Have
Can I use chicken breasts instead of tenderloins? Yes — just cut them into 1-inch pieces so they cook at the same rate. Boneless, skinless chicken thighs also work beautifully and stay more moist.
Can I make this ahead of time? Yes. Assemble the entire casserole through Step 4 (without baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the covered bake time since the casserole will be going into the oven cold.
Can I freeze it? Yes. Assemble the casserole through Step 4, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What if I do not have stuffing mix? You can make a quick homemade topping: 4 cups of cubed stale bread, 1/4 cup melted butter, 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 1/2 cups chicken broth. Toss together, spread over the top, and bake as directed.
Can I add more vegetables? Absolutely. A cup of frozen mixed vegetables stirred in with the peas is a great way to bulk it up. You can also add 1 cup of sliced fresh mushrooms or 1/2 cup of diced onion to the chicken layer for more depth.
A Few Last Thoughts
This is the casserole that I make when the week has been long and the house is cold and my family just needs a hot, comforting, un-fussy dinner on the table. It is not fancy. It does not require any special ingredients. It does not need me to be at my best. It just needs ten minutes of my time and an oven that does the rest. I have made it for sick kids, for unexpected guests, for the kind of Tuesday that just needs to be over. It has never once let me down, and I cannot ask for more from a recipe than that.
If you make it, I’d love to hear how it turned out. Leave a note below, or come and find me over on the Savory Discovery blog — I read every single comment. And if you discover a new twist, please tell me about it; I am always looking for the next reason to lean on a box of stuffing mix.
—Elowen Thorn
What You’ll Need
Most of this is in your kitchen right now. The only thing you may need to pick up is a box of stuffing mix and possibly the two cans of cream soup. The chicken is flexible — breasts, tenderloins, or even thighs all work, as long as you cut them into even bite-sized pieces so they cook through at the same rate.
1 cup frozen peas (optional, but highly recommended)
Fresh parsley or dried parsley, for garnish
From Bowl to Baked in Ten Minutes
Heat the oven to 375°F (190°C) and lightly grease a 9×13-inch (or 11×7-inch) baking dish with cooking spray. The 11×7 makes a deeper casserole with thicker layers; the 9×13 spreads everything out a little more. Both work, so use what you have.
Step 1 — Prep the chicken. Cut the chicken tenderloins (or breasts) into bite-sized pieces, about 1 inch each. Toss them in a large bowl with the salt and pepper, then transfer to the prepared baking dish and spread them out in an even layer.
Step 2 — Make the sauce. In the same bowl (no need to wash it), whisk together both cans of cream soup and the milk until completely smooth. Pour the sauce over the chicken in the baking dish and use the back of a spoon to spread it so every piece of chicken is covered.
Step 3 — Add the stuffing. If you are using peas, scatter them over the sauce now. Then sprinkle the dry stuffing mix evenly over the top of the casserole, covering every bit of the sauce. Do not stir it in — you want a full layer of dry stuffing on top.
Step 4 — Moisten and bake. Slowly drizzle the chicken broth evenly over the top of the stuffing. Make sure every bit of stuffing gets moistened, or it will be dry and chalky in spots. Cover the dish tightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and bake for another 5 minutes to lightly brown the top of the stuffing.
Step 5 — Rest and serve. Let the casserole rest for 5 minutes once it comes out of the oven. This lets the sauce thicken slightly so each scoop holds its shape. Scatter fresh or dried parsley over the top, and serve hot, scooping up some of the sauce from the bottom of the dish to spoon over each portion.
A Few Tips From My Kitchen
Cut the chicken into even pieces. This is the single most important rule. Uneven pieces mean some are overcooked and dry while others are still pink. Take 2 extra minutes to cut them all the same size.
Use low-sodium soup and broth if you can. Regular cream of chicken soup and chicken broth are loaded with salt. The low-sodium versions give you a cleaner flavour and let you control the seasoning at the end. If you only have regular, just taste before adding extra salt.
Don’t skip the foil for the first 40 minutes. The foil traps steam and is what makes the chicken cook through while the stuffing steams on top. Without it, the stuffing will get too brown too fast and the chicken will dry out.
Add the peas if you have them. They are technically optional, but they add a beautiful pop of colour and a little extra nutrition. Plus, the kids will eat them without complaining because they are hiding under the stuffing.
Use a thermometer. Chicken is done at 165°F internal. It is a thick casserole, so test the deepest part of the chicken with an instant-read thermometer before serving. Better to check than to guess.
How To Serve It
This casserole is a complete meal on its own — protein, starch, and vegetables all in one dish. But a simple green vegetable on the side never hurts: steamed green beans, roasted broccoli, or a quick side salad with a sharp vinaigrette. A basket of warm dinner rolls on the side is never wrong, especially for sopping up the extra sauce at the bottom of the dish. For Sunday dinner, add a glass of cold white wine and call it perfect.
Storing & Reheating
Cover leftover casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through and the stuffing is crispy again on top, or scoop individual portions into bowls and microwave at 70% power for 2 to 3 minutes (the stuffing will be a little softer in the microwave, but the flavour is just as good). You can also freeze the assembled unbaked casserole for up to 2 months — cover tightly with foil, freeze, then thaw overnight in the fridge and bake as directed, adding about 10 extra minutes to the cook time.
Easy Twists To Try
Use leftover turkey. After Thanksgiving, swap the chicken for about 4 cups of shredded leftover turkey. It is the most efficient way to use up holiday leftovers, and the flavour is even better than the original.
Add a layer of cheese. One cup of shredded sharp cheddar or Gruyère stirred into the sauce before topping with the stuffing turns this into an even more decadent comfort dish.
Use rotisserie chicken. About 4 cups of shredded rotisserie chicken works beautifully in place of the raw chicken tenderloins. Skip the searing step (there is none) and just stir the chicken into the sauce. Reduce the bake time to 30 minutes covered, then 5 minutes uncovered.
Add more vegetables. A cup of frozen mixed vegetables (corn, carrots, green beans) stirred in with the peas adds even more colour and nutrition. This is a great way to sneak extra veg into a picky-eater dinner.
Top with crispy bacon. Four strips of cooked, crumbled bacon scattered over the top of the stuffing in the last 5 minutes of baking adds a smoky, salty, deeply satisfying finishing touch.
Common Mistakes & Easy Fixes
The stuffing is dry in spots. You did not drizzle the broth evenly over the top. Make sure every bit of stuffing gets moistened before you cover the dish with foil.
The chicken is dry. You overcooked it. Pull the casserole at exactly 165°F internal and let it rest. Going past that, the chicken dries out fast.
The stuffing is too pale. You did not bake it long enough uncovered. The final 5 minutes uncovered is what gives the stuffing that beautiful golden colour.
The sauce is too thick. You used too much stuffing mix or not enough broth. Thin with a splash of warm chicken stock before serving and stir gently.
A Few Questions You Might Have
Can I use chicken breasts instead of tenderloins? Yes — just cut them into 1-inch pieces so they cook at the same rate. Boneless, skinless chicken thighs also work beautifully and stay more moist.
Can I make this ahead of time? Yes. Assemble the entire casserole through Step 4 (without baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the covered bake time since the casserole will be going into the oven cold.
Can I freeze it? Yes. Assemble the casserole through Step 4, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What if I do not have stuffing mix? You can make a quick homemade topping: 4 cups of cubed stale bread, 1/4 cup melted butter, 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 1/2 cups chicken broth. Toss together, spread over the top, and bake as directed.
Can I add more vegetables? Absolutely. A cup of frozen mixed vegetables stirred in with the peas is a great way to bulk it up. You can also add 1 cup of sliced fresh mushrooms or 1/2 cup of diced onion to the chicken layer for more depth.
A Few Last Thoughts
This is the casserole that I make when the week has been long and the house is cold and my family just needs a hot, comforting, un-fussy dinner on the table. It is not fancy. It does not require any special ingredients. It does not need me to be at my best. It just needs ten minutes of my time and an oven that does the rest. I have made it for sick kids, for unexpected guests, for the kind of Tuesday that just needs to be over. It has never once let me down, and I cannot ask for more from a recipe than that.
If you make it, I’d love to hear how it turned out. Leave a note below, or come and find me over on the Savory Discovery blog — I read every single comment. And if you discover a new twist, please tell me about it; I am always looking for the next reason to lean on a box of stuffing mix.
—Elowen Thorn
It is also incredibly forgiving. Use chicken tenderloins or chicken breasts or even leftover turkey. Use low-sodium or full-fat soup. Use whatever flavour of stuffing mix you like. The recipe is more of a method than a strict formula, and once you have made it a few times you will start improvising with confidence.
What You’ll Need
Most of this is in your kitchen right now. The only thing you may need to pick up is a box of stuffing mix and possibly the two cans of cream soup. The chicken is flexible — breasts, tenderloins, or even thighs all work, as long as you cut them into even bite-sized pieces so they cook through at the same rate.
1 cup frozen peas (optional, but highly recommended)
Fresh parsley or dried parsley, for garnish
From Bowl to Baked in Ten Minutes
Heat the oven to 375°F (190°C) and lightly grease a 9×13-inch (or 11×7-inch) baking dish with cooking spray. The 11×7 makes a deeper casserole with thicker layers; the 9×13 spreads everything out a little more. Both work, so use what you have.
Step 1 — Prep the chicken. Cut the chicken tenderloins (or breasts) into bite-sized pieces, about 1 inch each. Toss them in a large bowl with the salt and pepper, then transfer to the prepared baking dish and spread them out in an even layer.
Step 2 — Make the sauce. In the same bowl (no need to wash it), whisk together both cans of cream soup and the milk until completely smooth. Pour the sauce over the chicken in the baking dish and use the back of a spoon to spread it so every piece of chicken is covered.
Step 3 — Add the stuffing. If you are using peas, scatter them over the sauce now. Then sprinkle the dry stuffing mix evenly over the top of the casserole, covering every bit of the sauce. Do not stir it in — you want a full layer of dry stuffing on top.
Step 4 — Moisten and bake. Slowly drizzle the chicken broth evenly over the top of the stuffing. Make sure every bit of stuffing gets moistened, or it will be dry and chalky in spots. Cover the dish tightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and bake for another 5 minutes to lightly brown the top of the stuffing.
Step 5 — Rest and serve. Let the casserole rest for 5 minutes once it comes out of the oven. This lets the sauce thicken slightly so each scoop holds its shape. Scatter fresh or dried parsley over the top, and serve hot, scooping up some of the sauce from the bottom of the dish to spoon over each portion.
A Few Tips From My Kitchen
Cut the chicken into even pieces. This is the single most important rule. Uneven pieces mean some are overcooked and dry while others are still pink. Take 2 extra minutes to cut them all the same size.
Use low-sodium soup and broth if you can. Regular cream of chicken soup and chicken broth are loaded with salt. The low-sodium versions give you a cleaner flavour and let you control the seasoning at the end. If you only have regular, just taste before adding extra salt.
Don’t skip the foil for the first 40 minutes. The foil traps steam and is what makes the chicken cook through while the stuffing steams on top. Without it, the stuffing will get too brown too fast and the chicken will dry out.
Add the peas if you have them. They are technically optional, but they add a beautiful pop of colour and a little extra nutrition. Plus, the kids will eat them without complaining because they are hiding under the stuffing.
Use a thermometer. Chicken is done at 165°F internal. It is a thick casserole, so test the deepest part of the chicken with an instant-read thermometer before serving. Better to check than to guess.
How To Serve It
This casserole is a complete meal on its own — protein, starch, and vegetables all in one dish. But a simple green vegetable on the side never hurts: steamed green beans, roasted broccoli, or a quick side salad with a sharp vinaigrette. A basket of warm dinner rolls on the side is never wrong, especially for sopping up the extra sauce at the bottom of the dish. For Sunday dinner, add a glass of cold white wine and call it perfect.
Storing & Reheating
Cover leftover casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through and the stuffing is crispy again on top, or scoop individual portions into bowls and microwave at 70% power for 2 to 3 minutes (the stuffing will be a little softer in the microwave, but the flavour is just as good). You can also freeze the assembled unbaked casserole for up to 2 months — cover tightly with foil, freeze, then thaw overnight in the fridge and bake as directed, adding about 10 extra minutes to the cook time.
Easy Twists To Try
Use leftover turkey. After Thanksgiving, swap the chicken for about 4 cups of shredded leftover turkey. It is the most efficient way to use up holiday leftovers, and the flavour is even better than the original.
Add a layer of cheese. One cup of shredded sharp cheddar or Gruyère stirred into the sauce before topping with the stuffing turns this into an even more decadent comfort dish.
Use rotisserie chicken. About 4 cups of shredded rotisserie chicken works beautifully in place of the raw chicken tenderloins. Skip the searing step (there is none) and just stir the chicken into the sauce. Reduce the bake time to 30 minutes covered, then 5 minutes uncovered.
Add more vegetables. A cup of frozen mixed vegetables (corn, carrots, green beans) stirred in with the peas adds even more colour and nutrition. This is a great way to sneak extra veg into a picky-eater dinner.
Top with crispy bacon. Four strips of cooked, crumbled bacon scattered over the top of the stuffing in the last 5 minutes of baking adds a smoky, salty, deeply satisfying finishing touch.
Common Mistakes & Easy Fixes
The stuffing is dry in spots. You did not drizzle the broth evenly over the top. Make sure every bit of stuffing gets moistened before you cover the dish with foil.
The chicken is dry. You overcooked it. Pull the casserole at exactly 165°F internal and let it rest. Going past that, the chicken dries out fast.
The stuffing is too pale. You did not bake it long enough uncovered. The final 5 minutes uncovered is what gives the stuffing that beautiful golden colour.
The sauce is too thick. You used too much stuffing mix or not enough broth. Thin with a splash of warm chicken stock before serving and stir gently.
A Few Questions You Might Have
Can I use chicken breasts instead of tenderloins? Yes — just cut them into 1-inch pieces so they cook at the same rate. Boneless, skinless chicken thighs also work beautifully and stay more moist.
Can I make this ahead of time? Yes. Assemble the entire casserole through Step 4 (without baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the covered bake time since the casserole will be going into the oven cold.
Can I freeze it? Yes. Assemble the casserole through Step 4, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What if I do not have stuffing mix? You can make a quick homemade topping: 4 cups of cubed stale bread, 1/4 cup melted butter, 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 1/2 cups chicken broth. Toss together, spread over the top, and bake as directed.
Can I add more vegetables? Absolutely. A cup of frozen mixed vegetables stirred in with the peas is a great way to bulk it up. You can also add 1 cup of sliced fresh mushrooms or 1/2 cup of diced onion to the chicken layer for more depth.
A Few Last Thoughts
This is the casserole that I make when the week has been long and the house is cold and my family just needs a hot, comforting, un-fussy dinner on the table. It is not fancy. It does not require any special ingredients. It does not need me to be at my best. It just needs ten minutes of my time and an oven that does the rest. I have made it for sick kids, for unexpected guests, for the kind of Tuesday that just needs to be over. It has never once let me down, and I cannot ask for more from a recipe than that.
If you make it, I’d love to hear how it turned out. Leave a note below, or come and find me over on the Savory Discovery blog — I read every single comment. And if you discover a new twist, please tell me about it; I am always looking for the next reason to lean on a box of stuffing mix.
—Elowen Thorn
The genius of this casserole is the way the sauce and the stuffing do their own work without any help from you. You mix two cans of cream of chicken and cream of celery soup with a splash of milk, pour that over cubed chicken, then sprinkle a box of stuffing mix over the top and pour chicken broth over the stuffing to moisten it. As it bakes, the stuffing crisps on top while the chicken steams in the creamy sauce underneath, and the two layers meld into something that is somehow both rich and light. The peas are optional but highly recommended — they add a pop of colour, a little extra nutrition, and the kind of bright, fresh flavour that keeps the casserole from feeling too heavy.
It is also incredibly forgiving. Use chicken tenderloins or chicken breasts or even leftover turkey. Use low-sodium or full-fat soup. Use whatever flavour of stuffing mix you like. The recipe is more of a method than a strict formula, and once you have made it a few times you will start improvising with confidence.
What You’ll Need
Most of this is in your kitchen right now. The only thing you may need to pick up is a box of stuffing mix and possibly the two cans of cream soup. The chicken is flexible — breasts, tenderloins, or even thighs all work, as long as you cut them into even bite-sized pieces so they cook through at the same rate.
1 cup frozen peas (optional, but highly recommended)
Fresh parsley or dried parsley, for garnish
From Bowl to Baked in Ten Minutes
Heat the oven to 375°F (190°C) and lightly grease a 9×13-inch (or 11×7-inch) baking dish with cooking spray. The 11×7 makes a deeper casserole with thicker layers; the 9×13 spreads everything out a little more. Both work, so use what you have.
Step 1 — Prep the chicken. Cut the chicken tenderloins (or breasts) into bite-sized pieces, about 1 inch each. Toss them in a large bowl with the salt and pepper, then transfer to the prepared baking dish and spread them out in an even layer.
Step 2 — Make the sauce. In the same bowl (no need to wash it), whisk together both cans of cream soup and the milk until completely smooth. Pour the sauce over the chicken in the baking dish and use the back of a spoon to spread it so every piece of chicken is covered.
Step 3 — Add the stuffing. If you are using peas, scatter them over the sauce now. Then sprinkle the dry stuffing mix evenly over the top of the casserole, covering every bit of the sauce. Do not stir it in — you want a full layer of dry stuffing on top.
Step 4 — Moisten and bake. Slowly drizzle the chicken broth evenly over the top of the stuffing. Make sure every bit of stuffing gets moistened, or it will be dry and chalky in spots. Cover the dish tightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and bake for another 5 minutes to lightly brown the top of the stuffing.
Step 5 — Rest and serve. Let the casserole rest for 5 minutes once it comes out of the oven. This lets the sauce thicken slightly so each scoop holds its shape. Scatter fresh or dried parsley over the top, and serve hot, scooping up some of the sauce from the bottom of the dish to spoon over each portion.
A Few Tips From My Kitchen
Cut the chicken into even pieces. This is the single most important rule. Uneven pieces mean some are overcooked and dry while others are still pink. Take 2 extra minutes to cut them all the same size.
Use low-sodium soup and broth if you can. Regular cream of chicken soup and chicken broth are loaded with salt. The low-sodium versions give you a cleaner flavour and let you control the seasoning at the end. If you only have regular, just taste before adding extra salt.
Don’t skip the foil for the first 40 minutes. The foil traps steam and is what makes the chicken cook through while the stuffing steams on top. Without it, the stuffing will get too brown too fast and the chicken will dry out.
Add the peas if you have them. They are technically optional, but they add a beautiful pop of colour and a little extra nutrition. Plus, the kids will eat them without complaining because they are hiding under the stuffing.
Use a thermometer. Chicken is done at 165°F internal. It is a thick casserole, so test the deepest part of the chicken with an instant-read thermometer before serving. Better to check than to guess.
How To Serve It
This casserole is a complete meal on its own — protein, starch, and vegetables all in one dish. But a simple green vegetable on the side never hurts: steamed green beans, roasted broccoli, or a quick side salad with a sharp vinaigrette. A basket of warm dinner rolls on the side is never wrong, especially for sopping up the extra sauce at the bottom of the dish. For Sunday dinner, add a glass of cold white wine and call it perfect.
Storing & Reheating
Cover leftover casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through and the stuffing is crispy again on top, or scoop individual portions into bowls and microwave at 70% power for 2 to 3 minutes (the stuffing will be a little softer in the microwave, but the flavour is just as good). You can also freeze the assembled unbaked casserole for up to 2 months — cover tightly with foil, freeze, then thaw overnight in the fridge and bake as directed, adding about 10 extra minutes to the cook time.
Easy Twists To Try
Use leftover turkey. After Thanksgiving, swap the chicken for about 4 cups of shredded leftover turkey. It is the most efficient way to use up holiday leftovers, and the flavour is even better than the original.
Add a layer of cheese. One cup of shredded sharp cheddar or Gruyère stirred into the sauce before topping with the stuffing turns this into an even more decadent comfort dish.
Use rotisserie chicken. About 4 cups of shredded rotisserie chicken works beautifully in place of the raw chicken tenderloins. Skip the searing step (there is none) and just stir the chicken into the sauce. Reduce the bake time to 30 minutes covered, then 5 minutes uncovered.
Add more vegetables. A cup of frozen mixed vegetables (corn, carrots, green beans) stirred in with the peas adds even more colour and nutrition. This is a great way to sneak extra veg into a picky-eater dinner.
Top with crispy bacon. Four strips of cooked, crumbled bacon scattered over the top of the stuffing in the last 5 minutes of baking adds a smoky, salty, deeply satisfying finishing touch.
Common Mistakes & Easy Fixes
The stuffing is dry in spots. You did not drizzle the broth evenly over the top. Make sure every bit of stuffing gets moistened before you cover the dish with foil.
The chicken is dry. You overcooked it. Pull the casserole at exactly 165°F internal and let it rest. Going past that, the chicken dries out fast.
The stuffing is too pale. You did not bake it long enough uncovered. The final 5 minutes uncovered is what gives the stuffing that beautiful golden colour.
The sauce is too thick. You used too much stuffing mix or not enough broth. Thin with a splash of warm chicken stock before serving and stir gently.
A Few Questions You Might Have
Can I use chicken breasts instead of tenderloins? Yes — just cut them into 1-inch pieces so they cook at the same rate. Boneless, skinless chicken thighs also work beautifully and stay more moist.
Can I make this ahead of time? Yes. Assemble the entire casserole through Step 4 (without baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the covered bake time since the casserole will be going into the oven cold.
Can I freeze it? Yes. Assemble the casserole through Step 4, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What if I do not have stuffing mix? You can make a quick homemade topping: 4 cups of cubed stale bread, 1/4 cup melted butter, 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 1/2 cups chicken broth. Toss together, spread over the top, and bake as directed.
Can I add more vegetables? Absolutely. A cup of frozen mixed vegetables stirred in with the peas is a great way to bulk it up. You can also add 1 cup of sliced fresh mushrooms or 1/2 cup of diced onion to the chicken layer for more depth.
A Few Last Thoughts
This is the casserole that I make when the week has been long and the house is cold and my family just needs a hot, comforting, un-fussy dinner on the table. It is not fancy. It does not require any special ingredients. It does not need me to be at my best. It just needs ten minutes of my time and an oven that does the rest. I have made it for sick kids, for unexpected guests, for the kind of Tuesday that just needs to be over. It has never once let me down, and I cannot ask for more from a recipe than that.
If you make it, I’d love to hear how it turned out. Leave a note below, or come and find me over on the Savory Discovery blog — I read every single comment. And if you discover a new twist, please tell me about it; I am always looking for the next reason to lean on a box of stuffing mix.
—Elowen Thorn
The genius of this casserole is the way the sauce and the stuffing do their own work without any help from you. You mix two cans of cream of chicken and cream of celery soup with a splash of milk, pour that over cubed chicken, then sprinkle a box of stuffing mix over the top and pour chicken broth over the stuffing to moisten it. As it bakes, the stuffing crisps on top while the chicken steams in the creamy sauce underneath, and the two layers meld into something that is somehow both rich and light. The peas are optional but highly recommended — they add a pop of colour, a little extra nutrition, and the kind of bright, fresh flavour that keeps the casserole from feeling too heavy.
It is also incredibly forgiving. Use chicken tenderloins or chicken breasts or even leftover turkey. Use low-sodium or full-fat soup. Use whatever flavour of stuffing mix you like. The recipe is more of a method than a strict formula, and once you have made it a few times you will start improvising with confidence.
What You’ll Need
Most of this is in your kitchen right now. The only thing you may need to pick up is a box of stuffing mix and possibly the two cans of cream soup. The chicken is flexible — breasts, tenderloins, or even thighs all work, as long as you cut them into even bite-sized pieces so they cook through at the same rate.
1 cup frozen peas (optional, but highly recommended)
Fresh parsley or dried parsley, for garnish
From Bowl to Baked in Ten Minutes
Heat the oven to 375°F (190°C) and lightly grease a 9×13-inch (or 11×7-inch) baking dish with cooking spray. The 11×7 makes a deeper casserole with thicker layers; the 9×13 spreads everything out a little more. Both work, so use what you have.
Step 1 — Prep the chicken. Cut the chicken tenderloins (or breasts) into bite-sized pieces, about 1 inch each. Toss them in a large bowl with the salt and pepper, then transfer to the prepared baking dish and spread them out in an even layer.
Step 2 — Make the sauce. In the same bowl (no need to wash it), whisk together both cans of cream soup and the milk until completely smooth. Pour the sauce over the chicken in the baking dish and use the back of a spoon to spread it so every piece of chicken is covered.
Step 3 — Add the stuffing. If you are using peas, scatter them over the sauce now. Then sprinkle the dry stuffing mix evenly over the top of the casserole, covering every bit of the sauce. Do not stir it in — you want a full layer of dry stuffing on top.
Step 4 — Moisten and bake. Slowly drizzle the chicken broth evenly over the top of the stuffing. Make sure every bit of stuffing gets moistened, or it will be dry and chalky in spots. Cover the dish tightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and bake for another 5 minutes to lightly brown the top of the stuffing.
Step 5 — Rest and serve. Let the casserole rest for 5 minutes once it comes out of the oven. This lets the sauce thicken slightly so each scoop holds its shape. Scatter fresh or dried parsley over the top, and serve hot, scooping up some of the sauce from the bottom of the dish to spoon over each portion.
A Few Tips From My Kitchen
Cut the chicken into even pieces. This is the single most important rule. Uneven pieces mean some are overcooked and dry while others are still pink. Take 2 extra minutes to cut them all the same size.
Use low-sodium soup and broth if you can. Regular cream of chicken soup and chicken broth are loaded with salt. The low-sodium versions give you a cleaner flavour and let you control the seasoning at the end. If you only have regular, just taste before adding extra salt.
Don’t skip the foil for the first 40 minutes. The foil traps steam and is what makes the chicken cook through while the stuffing steams on top. Without it, the stuffing will get too brown too fast and the chicken will dry out.
Add the peas if you have them. They are technically optional, but they add a beautiful pop of colour and a little extra nutrition. Plus, the kids will eat them without complaining because they are hiding under the stuffing.
Use a thermometer. Chicken is done at 165°F internal. It is a thick casserole, so test the deepest part of the chicken with an instant-read thermometer before serving. Better to check than to guess.
How To Serve It
This casserole is a complete meal on its own — protein, starch, and vegetables all in one dish. But a simple green vegetable on the side never hurts: steamed green beans, roasted broccoli, or a quick side salad with a sharp vinaigrette. A basket of warm dinner rolls on the side is never wrong, especially for sopping up the extra sauce at the bottom of the dish. For Sunday dinner, add a glass of cold white wine and call it perfect.
Storing & Reheating
Cover leftover casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through and the stuffing is crispy again on top, or scoop individual portions into bowls and microwave at 70% power for 2 to 3 minutes (the stuffing will be a little softer in the microwave, but the flavour is just as good). You can also freeze the assembled unbaked casserole for up to 2 months — cover tightly with foil, freeze, then thaw overnight in the fridge and bake as directed, adding about 10 extra minutes to the cook time.
Easy Twists To Try
Use leftover turkey. After Thanksgiving, swap the chicken for about 4 cups of shredded leftover turkey. It is the most efficient way to use up holiday leftovers, and the flavour is even better than the original.
Add a layer of cheese. One cup of shredded sharp cheddar or Gruyère stirred into the sauce before topping with the stuffing turns this into an even more decadent comfort dish.
Use rotisserie chicken. About 4 cups of shredded rotisserie chicken works beautifully in place of the raw chicken tenderloins. Skip the searing step (there is none) and just stir the chicken into the sauce. Reduce the bake time to 30 minutes covered, then 5 minutes uncovered.
Add more vegetables. A cup of frozen mixed vegetables (corn, carrots, green beans) stirred in with the peas adds even more colour and nutrition. This is a great way to sneak extra veg into a picky-eater dinner.
Top with crispy bacon. Four strips of cooked, crumbled bacon scattered over the top of the stuffing in the last 5 minutes of baking adds a smoky, salty, deeply satisfying finishing touch.
Common Mistakes & Easy Fixes
The stuffing is dry in spots. You did not drizzle the broth evenly over the top. Make sure every bit of stuffing gets moistened before you cover the dish with foil.
The chicken is dry. You overcooked it. Pull the casserole at exactly 165°F internal and let it rest. Going past that, the chicken dries out fast.
The stuffing is too pale. You did not bake it long enough uncovered. The final 5 minutes uncovered is what gives the stuffing that beautiful golden colour.
The sauce is too thick. You used too much stuffing mix or not enough broth. Thin with a splash of warm chicken stock before serving and stir gently.
A Few Questions You Might Have
Can I use chicken breasts instead of tenderloins? Yes — just cut them into 1-inch pieces so they cook at the same rate. Boneless, skinless chicken thighs also work beautifully and stay more moist.
Can I make this ahead of time? Yes. Assemble the entire casserole through Step 4 (without baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the covered bake time since the casserole will be going into the oven cold.
Can I freeze it? Yes. Assemble the casserole through Step 4, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What if I do not have stuffing mix? You can make a quick homemade topping: 4 cups of cubed stale bread, 1/4 cup melted butter, 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 1/2 cups chicken broth. Toss together, spread over the top, and bake as directed.
Can I add more vegetables? Absolutely. A cup of frozen mixed vegetables stirred in with the peas is a great way to bulk it up. You can also add 1 cup of sliced fresh mushrooms or 1/2 cup of diced onion to the chicken layer for more depth.
A Few Last Thoughts
This is the casserole that I make when the week has been long and the house is cold and my family just needs a hot, comforting, un-fussy dinner on the table. It is not fancy. It does not require any special ingredients. It does not need me to be at my best. It just needs ten minutes of my time and an oven that does the rest. I have made it for sick kids, for unexpected guests, for the kind of Tuesday that just needs to be over. It has never once let me down, and I cannot ask for more from a recipe than that.
If you make it, I’d love to hear how it turned out. Leave a note below, or come and find me over on the Savory Discovery blog — I read every single comment. And if you discover a new twist, please tell me about it; I am always looking for the next reason to lean on a box of stuffing mix.
—Elowen Thorn
There is a particular kind of casserole that defines a fall or winter Sunday afternoon in my house, and it almost always involves chicken, a can of cream of something, and a box of stuffing mix. Chicken stuffing casserole is the platonic ideal of that category — tender chunks of chicken in a creamy sauce, topped with a golden, buttery stuffing crust that gets just crisp enough at the edges to make the whole thing feel like it could not possibly be this easy. It uses mostly pantry and freezer staples, comes together in about ten minutes of hands-on work, and bakes itself into pure, comforting, family-dinner perfection in under an hour. It is the casserole I make when the house is cold, when the family is hungry, and when I want everyone to feel taken care of without very much effort on my part.
The recipe has been in my rotation for nearly twenty years, and it is the one I reach for when my kids ask “what’s for dinner?” in that hopeful, slightly whiny voice that means they are hungry now and would like a real answer. I have made it with chicken breasts, with chicken tenderloins, with leftover turkey after Thanksgiving, and once (do not tell anyone) with a rotisserie chicken from the grocery store when I was really in a bind. It works every time. The sauce comes out rich and savoury, the stuffing gets perfectly golden on top, and the leftovers reheat beautifully for lunch the next day. It is the kind of recipe that earns its place in your regular rotation after the first time you make it.
It is also, I will admit, the recipe I make when I do not feel like cooking. The ingredients are almost all things you have in your kitchen already, and the assembly is genuinely ten minutes. The oven does the rest. I am very comfortable with that arrangement.
What Makes This So Comforting
The genius of this casserole is the way the sauce and the stuffing do their own work without any help from you. You mix two cans of cream of chicken and cream of celery soup with a splash of milk, pour that over cubed chicken, then sprinkle a box of stuffing mix over the top and pour chicken broth over the stuffing to moisten it. As it bakes, the stuffing crisps on top while the chicken steams in the creamy sauce underneath, and the two layers meld into something that is somehow both rich and light. The peas are optional but highly recommended — they add a pop of colour, a little extra nutrition, and the kind of bright, fresh flavour that keeps the casserole from feeling too heavy.
It is also incredibly forgiving. Use chicken tenderloins or chicken breasts or even leftover turkey. Use low-sodium or full-fat soup. Use whatever flavour of stuffing mix you like. The recipe is more of a method than a strict formula, and once you have made it a few times you will start improvising with confidence.
What You’ll Need
Most of this is in your kitchen right now. The only thing you may need to pick up is a box of stuffing mix and possibly the two cans of cream soup. The chicken is flexible — breasts, tenderloins, or even thighs all work, as long as you cut them into even bite-sized pieces so they cook through at the same rate.
1 cup frozen peas (optional, but highly recommended)
Fresh parsley or dried parsley, for garnish
From Bowl to Baked in Ten Minutes
Heat the oven to 375°F (190°C) and lightly grease a 9×13-inch (or 11×7-inch) baking dish with cooking spray. The 11×7 makes a deeper casserole with thicker layers; the 9×13 spreads everything out a little more. Both work, so use what you have.
Step 1 — Prep the chicken. Cut the chicken tenderloins (or breasts) into bite-sized pieces, about 1 inch each. Toss them in a large bowl with the salt and pepper, then transfer to the prepared baking dish and spread them out in an even layer.
Step 2 — Make the sauce. In the same bowl (no need to wash it), whisk together both cans of cream soup and the milk until completely smooth. Pour the sauce over the chicken in the baking dish and use the back of a spoon to spread it so every piece of chicken is covered.
Step 3 — Add the stuffing. If you are using peas, scatter them over the sauce now. Then sprinkle the dry stuffing mix evenly over the top of the casserole, covering every bit of the sauce. Do not stir it in — you want a full layer of dry stuffing on top.
Step 4 — Moisten and bake. Slowly drizzle the chicken broth evenly over the top of the stuffing. Make sure every bit of stuffing gets moistened, or it will be dry and chalky in spots. Cover the dish tightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and bake for another 5 minutes to lightly brown the top of the stuffing.
Step 5 — Rest and serve. Let the casserole rest for 5 minutes once it comes out of the oven. This lets the sauce thicken slightly so each scoop holds its shape. Scatter fresh or dried parsley over the top, and serve hot, scooping up some of the sauce from the bottom of the dish to spoon over each portion.
A Few Tips From My Kitchen
Cut the chicken into even pieces. This is the single most important rule. Uneven pieces mean some are overcooked and dry while others are still pink. Take 2 extra minutes to cut them all the same size.
Use low-sodium soup and broth if you can. Regular cream of chicken soup and chicken broth are loaded with salt. The low-sodium versions give you a cleaner flavour and let you control the seasoning at the end. If you only have regular, just taste before adding extra salt.
Don’t skip the foil for the first 40 minutes. The foil traps steam and is what makes the chicken cook through while the stuffing steams on top. Without it, the stuffing will get too brown too fast and the chicken will dry out.
Add the peas if you have them. They are technically optional, but they add a beautiful pop of colour and a little extra nutrition. Plus, the kids will eat them without complaining because they are hiding under the stuffing.
Use a thermometer. Chicken is done at 165°F internal. It is a thick casserole, so test the deepest part of the chicken with an instant-read thermometer before serving. Better to check than to guess.
How To Serve It
This casserole is a complete meal on its own — protein, starch, and vegetables all in one dish. But a simple green vegetable on the side never hurts: steamed green beans, roasted broccoli, or a quick side salad with a sharp vinaigrette. A basket of warm dinner rolls on the side is never wrong, especially for sopping up the extra sauce at the bottom of the dish. For Sunday dinner, add a glass of cold white wine and call it perfect.
Storing & Reheating
Cover leftover casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through and the stuffing is crispy again on top, or scoop individual portions into bowls and microwave at 70% power for 2 to 3 minutes (the stuffing will be a little softer in the microwave, but the flavour is just as good). You can also freeze the assembled unbaked casserole for up to 2 months — cover tightly with foil, freeze, then thaw overnight in the fridge and bake as directed, adding about 10 extra minutes to the cook time.
Easy Twists To Try
Use leftover turkey. After Thanksgiving, swap the chicken for about 4 cups of shredded leftover turkey. It is the most efficient way to use up holiday leftovers, and the flavour is even better than the original.
Add a layer of cheese. One cup of shredded sharp cheddar or Gruyère stirred into the sauce before topping with the stuffing turns this into an even more decadent comfort dish.
Use rotisserie chicken. About 4 cups of shredded rotisserie chicken works beautifully in place of the raw chicken tenderloins. Skip the searing step (there is none) and just stir the chicken into the sauce. Reduce the bake time to 30 minutes covered, then 5 minutes uncovered.
Add more vegetables. A cup of frozen mixed vegetables (corn, carrots, green beans) stirred in with the peas adds even more colour and nutrition. This is a great way to sneak extra veg into a picky-eater dinner.
Top with crispy bacon. Four strips of cooked, crumbled bacon scattered over the top of the stuffing in the last 5 minutes of baking adds a smoky, salty, deeply satisfying finishing touch.
Common Mistakes & Easy Fixes
The stuffing is dry in spots. You did not drizzle the broth evenly over the top. Make sure every bit of stuffing gets moistened before you cover the dish with foil.
The chicken is dry. You overcooked it. Pull the casserole at exactly 165°F internal and let it rest. Going past that, the chicken dries out fast.
The stuffing is too pale. You did not bake it long enough uncovered. The final 5 minutes uncovered is what gives the stuffing that beautiful golden colour.
The sauce is too thick. You used too much stuffing mix or not enough broth. Thin with a splash of warm chicken stock before serving and stir gently.
A Few Questions You Might Have
Can I use chicken breasts instead of tenderloins? Yes — just cut them into 1-inch pieces so they cook at the same rate. Boneless, skinless chicken thighs also work beautifully and stay more moist.
Can I make this ahead of time? Yes. Assemble the entire casserole through Step 4 (without baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the covered bake time since the casserole will be going into the oven cold.
Can I freeze it? Yes. Assemble the casserole through Step 4, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What if I do not have stuffing mix? You can make a quick homemade topping: 4 cups of cubed stale bread, 1/4 cup melted butter, 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 1/2 cups chicken broth. Toss together, spread over the top, and bake as directed.
Can I add more vegetables? Absolutely. A cup of frozen mixed vegetables stirred in with the peas is a great way to bulk it up. You can also add 1 cup of sliced fresh mushrooms or 1/2 cup of diced onion to the chicken layer for more depth.
A Few Last Thoughts
This is the casserole that I make when the week has been long and the house is cold and my family just needs a hot, comforting, un-fussy dinner on the table. It is not fancy. It does not require any special ingredients. It does not need me to be at my best. It just needs ten minutes of my time and an oven that does the rest. I have made it for sick kids, for unexpected guests, for the kind of Tuesday that just needs to be over. It has never once let me down, and I cannot ask for more from a recipe than that.
If you make it, I’d love to hear how it turned out. Leave a note below, or come and find me over on the Savory Discovery blog — I read every single comment. And if you discover a new twist, please tell me about it; I am always looking for the next reason to lean on a box of stuffing mix.
—Elowen Thorn
There is a particular kind of casserole that defines a fall or winter Sunday afternoon in my house, and it almost always involves chicken, a can of cream of something, and a box of stuffing mix. Chicken stuffing casserole is the platonic ideal of that category — tender chunks of chicken in a creamy sauce, topped with a golden, buttery stuffing crust that gets just crisp enough at the edges to make the whole thing feel like it could not possibly be this easy. It uses mostly pantry and freezer staples, comes together in about ten minutes of hands-on work, and bakes itself into pure, comforting, family-dinner perfection in under an hour. It is the casserole I make when the house is cold, when the family is hungry, and when I want everyone to feel taken care of without very much effort on my part.
The recipe has been in my rotation for nearly twenty years, and it is the one I reach for when my kids ask “what’s for dinner?” in that hopeful, slightly whiny voice that means they are hungry now and would like a real answer. I have made it with chicken breasts, with chicken tenderloins, with leftover turkey after Thanksgiving, and once (do not tell anyone) with a rotisserie chicken from the grocery store when I was really in a bind. It works every time. The sauce comes out rich and savoury, the stuffing gets perfectly golden on top, and the leftovers reheat beautifully for lunch the next day. It is the kind of recipe that earns its place in your regular rotation after the first time you make it.
It is also, I will admit, the recipe I make when I do not feel like cooking. The ingredients are almost all things you have in your kitchen already, and the assembly is genuinely ten minutes. The oven does the rest. I am very comfortable with that arrangement.
What Makes This So Comforting
The genius of this casserole is the way the sauce and the stuffing do their own work without any help from you. You mix two cans of cream of chicken and cream of celery soup with a splash of milk, pour that over cubed chicken, then sprinkle a box of stuffing mix over the top and pour chicken broth over the stuffing to moisten it. As it bakes, the stuffing crisps on top while the chicken steams in the creamy sauce underneath, and the two layers meld into something that is somehow both rich and light. The peas are optional but highly recommended — they add a pop of colour, a little extra nutrition, and the kind of bright, fresh flavour that keeps the casserole from feeling too heavy.
It is also incredibly forgiving. Use chicken tenderloins or chicken breasts or even leftover turkey. Use low-sodium or full-fat soup. Use whatever flavour of stuffing mix you like. The recipe is more of a method than a strict formula, and once you have made it a few times you will start improvising with confidence.
What You’ll Need
Most of this is in your kitchen right now. The only thing you may need to pick up is a box of stuffing mix and possibly the two cans of cream soup. The chicken is flexible — breasts, tenderloins, or even thighs all work, as long as you cut them into even bite-sized pieces so they cook through at the same rate.
1 cup frozen peas (optional, but highly recommended)
Fresh parsley or dried parsley, for garnish
From Bowl to Baked in Ten Minutes
Heat the oven to 375°F (190°C) and lightly grease a 9×13-inch (or 11×7-inch) baking dish with cooking spray. The 11×7 makes a deeper casserole with thicker layers; the 9×13 spreads everything out a little more. Both work, so use what you have.
Step 1 — Prep the chicken. Cut the chicken tenderloins (or breasts) into bite-sized pieces, about 1 inch each. Toss them in a large bowl with the salt and pepper, then transfer to the prepared baking dish and spread them out in an even layer.
Step 2 — Make the sauce. In the same bowl (no need to wash it), whisk together both cans of cream soup and the milk until completely smooth. Pour the sauce over the chicken in the baking dish and use the back of a spoon to spread it so every piece of chicken is covered.
Step 3 — Add the stuffing. If you are using peas, scatter them over the sauce now. Then sprinkle the dry stuffing mix evenly over the top of the casserole, covering every bit of the sauce. Do not stir it in — you want a full layer of dry stuffing on top.
Step 4 — Moisten and bake. Slowly drizzle the chicken broth evenly over the top of the stuffing. Make sure every bit of stuffing gets moistened, or it will be dry and chalky in spots. Cover the dish tightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and bake for another 5 minutes to lightly brown the top of the stuffing.
Step 5 — Rest and serve. Let the casserole rest for 5 minutes once it comes out of the oven. This lets the sauce thicken slightly so each scoop holds its shape. Scatter fresh or dried parsley over the top, and serve hot, scooping up some of the sauce from the bottom of the dish to spoon over each portion.
A Few Tips From My Kitchen
Cut the chicken into even pieces. This is the single most important rule. Uneven pieces mean some are overcooked and dry while others are still pink. Take 2 extra minutes to cut them all the same size.
Use low-sodium soup and broth if you can. Regular cream of chicken soup and chicken broth are loaded with salt. The low-sodium versions give you a cleaner flavour and let you control the seasoning at the end. If you only have regular, just taste before adding extra salt.
Don’t skip the foil for the first 40 minutes. The foil traps steam and is what makes the chicken cook through while the stuffing steams on top. Without it, the stuffing will get too brown too fast and the chicken will dry out.
Add the peas if you have them. They are technically optional, but they add a beautiful pop of colour and a little extra nutrition. Plus, the kids will eat them without complaining because they are hiding under the stuffing.
Use a thermometer. Chicken is done at 165°F internal. It is a thick casserole, so test the deepest part of the chicken with an instant-read thermometer before serving. Better to check than to guess.
How To Serve It
This casserole is a complete meal on its own — protein, starch, and vegetables all in one dish. But a simple green vegetable on the side never hurts: steamed green beans, roasted broccoli, or a quick side salad with a sharp vinaigrette. A basket of warm dinner rolls on the side is never wrong, especially for sopping up the extra sauce at the bottom of the dish. For Sunday dinner, add a glass of cold white wine and call it perfect.
Storing & Reheating
Cover leftover casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through and the stuffing is crispy again on top, or scoop individual portions into bowls and microwave at 70% power for 2 to 3 minutes (the stuffing will be a little softer in the microwave, but the flavour is just as good). You can also freeze the assembled unbaked casserole for up to 2 months — cover tightly with foil, freeze, then thaw overnight in the fridge and bake as directed, adding about 10 extra minutes to the cook time.
Easy Twists To Try
Use leftover turkey. After Thanksgiving, swap the chicken for about 4 cups of shredded leftover turkey. It is the most efficient way to use up holiday leftovers, and the flavour is even better than the original.
Add a layer of cheese. One cup of shredded sharp cheddar or Gruyère stirred into the sauce before topping with the stuffing turns this into an even more decadent comfort dish.
Use rotisserie chicken. About 4 cups of shredded rotisserie chicken works beautifully in place of the raw chicken tenderloins. Skip the searing step (there is none) and just stir the chicken into the sauce. Reduce the bake time to 30 minutes covered, then 5 minutes uncovered.
Add more vegetables. A cup of frozen mixed vegetables (corn, carrots, green beans) stirred in with the peas adds even more colour and nutrition. This is a great way to sneak extra veg into a picky-eater dinner.
Top with crispy bacon. Four strips of cooked, crumbled bacon scattered over the top of the stuffing in the last 5 minutes of baking adds a smoky, salty, deeply satisfying finishing touch.
Common Mistakes & Easy Fixes
The stuffing is dry in spots. You did not drizzle the broth evenly over the top. Make sure every bit of stuffing gets moistened before you cover the dish with foil.
The chicken is dry. You overcooked it. Pull the casserole at exactly 165°F internal and let it rest. Going past that, the chicken dries out fast.
The stuffing is too pale. You did not bake it long enough uncovered. The final 5 minutes uncovered is what gives the stuffing that beautiful golden colour.
The sauce is too thick. You used too much stuffing mix or not enough broth. Thin with a splash of warm chicken stock before serving and stir gently.
A Few Questions You Might Have
Can I use chicken breasts instead of tenderloins? Yes — just cut them into 1-inch pieces so they cook at the same rate. Boneless, skinless chicken thighs also work beautifully and stay more moist.
Can I make this ahead of time? Yes. Assemble the entire casserole through Step 4 (without baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 extra minutes to the covered bake time since the casserole will be going into the oven cold.
Can I freeze it? Yes. Assemble the casserole through Step 4, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What if I do not have stuffing mix? You can make a quick homemade topping: 4 cups of cubed stale bread, 1/4 cup melted butter, 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 1/2 cups chicken broth. Toss together, spread over the top, and bake as directed.
Can I add more vegetables? Absolutely. A cup of frozen mixed vegetables stirred in with the peas is a great way to bulk it up. You can also add 1 cup of sliced fresh mushrooms or 1/2 cup of diced onion to the chicken layer for more depth.
A Few Last Thoughts
This is the casserole that I make when the week has been long and the house is cold and my family just needs a hot, comforting, un-fussy dinner on the table. It is not fancy. It does not require any special ingredients. It does not need me to be at my best. It just needs ten minutes of my time and an oven that does the rest. I have made it for sick kids, for unexpected guests, for the kind of Tuesday that just needs to be over. It has never once let me down, and I cannot ask for more from a recipe than that.
If you make it, I’d love to hear how it turned out. Leave a note below, or come and find me over on the Savory Discovery blog — I read every single comment. And if you discover a new twist, please tell me about it; I am always looking for the next reason to lean on a box of stuffing mix.
