I’ve Been Making This Chicken and Stuffing Casserole for Over 20 Years

I first received this recipe from my mother-in-law’s friend, Lois. She wrote it down on a recipe card and included it with a gift at my bridal shower over 20 years ago. The note at the top of her recipe said, “I have been making this for 35 years.” It’s a dish that Lois served her own children and grandchildren, and it has since become a favorite with my three boys, too.

Chicken and stuffing casserole is just classic comfort food! It brings together the nostalgic flavors from a Thanksgiving dinner, but packages them in an easy weeknight meal. You get chicken (or turkey!) in a creamy sauce with buttery stuffing mix on top.

It also checks all the boxes for an ideal weeknight dinner. The casserole can be assembled in advance, it requires minimal ingredients and minimal prep time, there are endless ways to adapt the basic recipe to suit your family’s preferences, and it’s one of those rare gems that everyone seems to love.

Quick Tips

• This casserole uses a store-bought stuffing mix as a buttery crumb topping, which gets crispy as it bakes. Don’t prepare the stuffing according to the package instructions. 
• You can use 8 ounces (about 3 3/4 cups) of either Pepperidge Farm stuffing (my preference) or Stove Top stuffing. 
• You’ll need about 4 cups of cooked, shredded chicken. I use a store-bought rotisserie chicken for great flavor and quick prep, but you can boil your own chicken at home if you prefer. 
• Add some veggies to the dish. Steamed broccoli, frozen mixed vegetables, canned or frozen corn, frozen peas, or sautéed mushrooms, carrots, or onions are all great additions.
• Use leftover turkey instead of chicken.

We always pair the casserole with a side of steamed, buttered broccoli and a bowl of cranberry sauce. In the fall, I’ll often add a basket of pumpkin muffins or a loaf of sliced pumpkin bread on the side as well.