Chicken and Stuffing Casserole

By Denise Edmister

Chicken and Stuffing Casserole


Mr. Food


The convenience of a cooked rotisserie chicken, packaged stuffing mix and canned soup makes it easy to bake this stick-to-your-ribs Chicken and Stuffing Casserole.

Serves: 6

Cooking Time: 35 min

  • 1 (8-ounce) package herb-seasoned stuffing mix, divided (see Notes)
  • 3 cups coarsely chopped cooked rotisserie chicken
  • 2 (10-3/4-ounce) cans cream of celery soup (see Notes)
  • 1 3/4 cups chicken broth
  • 1/2 cup butter, melted


  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Sprinkle 3/4 cup stuffing mix into pan; top with chicken.
  3. In a large bowl, whisk together soup and broth until blended; pour over chicken. Sprinkle remaining stuffing mix over soup mixture and top with melted butter.
  4. Bake, uncovered, for 35 minutes, or until casserole is thoroughly heated and golden.


  • Do not make the stuffing; use the dry mix.
  • Cream of chicken or cream of mushroom soup will work just as well with this casserole.
  • We suggest you serve this with a side of creamy Butternut Squash Mash for a complete meal.


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