Chicken and Dressing Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/24/21
Chicken and dressing casserole recipe

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 servings
Nutrition Facts (per serving)
436 Calories
33g Fat
14g Carbs
20g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 436
% Daily Value*
Total Fat 33g 43%
Saturated Fat 14g 71%
Cholesterol 114mg 38%
Sodium 1122mg 49%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 20g
Vitamin C 0mg 2%
Calcium 83mg 6%
Iron 2mg 10%
Potassium 290mg 6%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

1:25

Click Play to See This Easy Chicken and Dressing Casserole Recipe Come Together

Ingredients

  • 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

Steps to Make It

  1. Gather ingredients.

    Ingredients for chicken and dressing casserole
    The Spruce / Diana Chistruga

  2. Heat the oven to 350 F. Butter a 2- to 2 1/2-quart baking dish or spray it with nonstick cooking spray.

    Heat oven and grease pan
    The Spruce / Diana Chistruga

  3. Combine cream of mushroom soup, cream of celery soup, and chicken broth. Add the diced chicken.

    Combine soup and chicken
    The Spruce / Diana Chistruga

  4. In another bowl, combine the melted butter with the stuffing mix to make the dressing.

    Stuffing mix on plate
    The Spruce / Diana Chistruga

  5. Add the dressing to the chicken mixture and stir to blend.

    Stuffing mix added to chicken and soup
    The Spruce / Diana Chistruga

  6. Spoon everything into the prepared casserole dish and bake it for 30 to 40 minutes or until the top turns golden brown.

    Pour mixture into casserole dish
    The Spruce / Diana Chistruga

  7. Top with 1 cup of shredded cheese during the last 5 minutes, if desired.

    Casserole with melted cheese on top
    The Spruce / Diana Chistruga

  8. Serve and enjoy.

    Chicken and dressing casserole on plate
    The Spruce / Diana Chistruga

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.

Tips

  • 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.

Recipe Variations

  • 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.