|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||43%|
|Saturated Fat 14g||71%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||3%|
|Total Sugars 3g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken and dressing casserole brings the flavor of Thanksgiving to a Tuesday night family dinner, without hours of prep and cooking. Just combine the ingredients and pop it in the oven to bake. The cheese topping adds crunchy appeal, but you can easily omit it.
Serve the casserole with cranberry sauce on the side, along with your family's favorite veggie sides.
Click Play to See This Easy Chicken and Dressing Casserole Recipe Come Together
1 (10 3/4-ounce) can condensed cream of celery soup
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 cups chicken broth
3 cups diced cooked chicken
1/2 cup melted unsalted butter
1 (6- to 8-ounce) package herb-seasoned stuffing mix, or homemade stuffing (3 to 4 cups)
1 cup shredded Swiss, or cheddar cheese, optional
Heat the oven to 350 F. Butter a 2- to 2 1/2-quart baking dish or spray it with nonstick cooking spray.
Combine cream of mushroom soup, cream of celery soup, and chicken broth. Add the diced chicken.
In another bowl, combine the melted butter with the stuffing mix to make the dressing.
Add the dressing to the chicken mixture and stir to blend.
Spoon everything into the prepared casserole dish and bake it for 30 to 40 minutes or until the top turns golden brown.
Top with 1 cup of shredded cheese during the last 5 minutes, if desired.
Serve and enjoy.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
- You can prepare the casserole earlier in the day or the night before—just no more than 12 hours before baking it—cover it with foil and refrigerate it until you're ready to bake it.
- Make a homemade condensed soup base to use in the recipe.
- Use leftover chicken or sauté fresh chicken breasts in a small amount of olive oil and butter until thoroughly cooked.
- A rotisserie chicken or packaged, fully cooked roasted chicken strips work in this casserole, too.
- Substitute diced leftover turkey for the chicken.
- Substitute cream of chicken for the cream of celery soup.
- Add sautéed onions to the stuffing mix.
How to Store and Freeze
- If there are any leftovers, you can refrigerate in the same dish, covered in foil, or place them in an airtight container—reheat within three to four days.
- You may also freeze leftover chicken and stuffing casserole in an airtight container or freezer bag.