Easy Chicken and Dressing Casserole Recipe

When the weather turns cold, I am craving this rich, comforting chicken and dressing casserole recipe. It’s like taking all the flavors of a classic holiday meal to the dinner table, but with way less time in the kitchen. It’s honestly just like a big warm hug in a casserole dish for your whole family.

With a few smart store-bought hacks, you can throw this together in 10 minutes. And the oven will take care of the rest, making this a casserole that practically cooks itself while you kick back. Plus, you won’t have to worry about standing around while it’s baking, since there isn’t much else that needs to be done.

Why You Will Love This Recipe

I love how each bite of this bake has multiple textures to enjoy. The chicken is tender and stays juicy while cooking, and it gets covered in a rich and creamy sauce. The stuffing topping bakes up nice and crunchy, which is such a great contrast.

The cleanup is also super simple, which comes in handy when you’re tired at the end of the day. Since it only takes one baking dish to put this together, there aren’t a bunch of dirty pots and pans to clean up afterward. I find it to be the perfect dinner to whip up on a weeknight, when you want some good old-fashioned comfort food, but don’t feel like making a huge mess.

The Ingredients

You’ll need these ingredients to make this cozy, holiday-inspired bake: cooked shredded chicken, dry stuffing mix, condensed cream of chicken soup, sour cream, chicken broth, and unsalted butter.

Cooked Shredded Chicken

I recommend using rotisserie chicken for this recipe because it’s already seasoned and so tender. Just shred the meat from the bones before adding it to your baking dish. It’ll help cut down on the amount of prep time needed. You can also use boiled or baked chicken breasts if you don’t have a store-bought rotisserie chicken.

Dry Stuffing Mix

A boxed stuffing mix brings all of the delicious holiday flavors to the recipe without the need to chop or measure any ingredients. Don’t cook the stuffing according to the package instructions, though. Just sprinkle the dry mix on top. Another great option would be to use leftover cornbread dressing, if you happen to have some leftovers in the fridge.

Cream of Chicken Soup

This pantry item is what creates the amazingly rich, creamy sauce that keeps the chicken tender as it bakes. When mixed with some sour cream and broth, the canned soup turns into a decadent gravy that bubbles up in the oven. You could also use condensed cream of celery soup or condensed cream of mushroom soup instead.

How to Make It

This comforting layered casserole is incredibly easy to put together. Here’s how to do it.

Prepare the Chicken

Lightly coat a 9×13-inch baking dish with nonstick cooking spray. Place the cooked, shredded chicken in one layer covering the entire bottom of the dish.

Make the Cream Sauce

Whisk together the cream of chicken soup, sour cream and chicken broth in a medium mixing bowl until fully combined. Pour the mixture over the shredded chicken and spread it around to the edges of the dish.

Add the Stuffing

Open your box of dry stuffing mix and sprinkle the seasoned crumbs evenly over the creamy sauce layer. Be sure the entire casserole is covered in the stuffing.

Drizzle and Bake

Evenly drizzle the melted butter over the stuffing. Bake uncovered at 350°F for 35 to 40 minutes, until bubbly at the edges.

My Best Tips for Success

Rather than leaving large pieces of chicken, pull it apart into smaller pieces. Doing so ensures the sauce will completely cover the chicken and it will stay so moist in the oven. Also, you will have a better eating experience when you bite into the casserole.

If you see any bare spots on the top layer of stuffing once you’ve drizzled the melted butter, lightly push the dry bits into place. You want them in contact with the liquid underneath, so they toast properly and don’t burn.

Don’t be tempted to cover the dish with aluminum foil during baking. The only way to get the buttery topping to crisp up is by baking it uncovered. Covering it causes the topping to steam, which will result in a soggy topping.

Storage and Reheating

• To Store: Cool the casserole completely and cover with plastic wrap. Refrigerate for up to four days.
• To Freeze: Wrap tightly in heavy duty foil. Freeze for up to two months, although the topping may not be as crispy. 
• To Reheat: Microwave individual servings, or heat the entire pan in a 350°F oven until heated through.

What to Serve with This Casserole

• A side of creamy mashed potatoes to soak up all the gravy.
• A side of tart cranberry sauce.
• Lightly steamed green beans with a sprinkle of sea salt and lemon.
• A garden salad with a tangy vinaigrette dressing.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can prepare the chicken and creamy sauce in the baking dish and refrigerate overnight. However, do not add the dry stuffing and melted butter until you are ready to bake.

Can I use fresh chicken breasts?

Sure. Boil or bake approximately 1 ½ pounds of boneless skinless chicken breasts until they are cooked through and shred them with two forks before beginning the recipe.

Why is my casserole runny?

If the casserole is runny, you have either added too much liquid to the sauce, or it has not been baked long enough. Allow the casserole to sit on the counter for 10 minutes after taking it out of the oven to allow the sauce to thicken.