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This tasty chicken and dressing casserole is the perfect size for a big family or potluck dinner. The chicken is baked, then cut up, and finished with a delicious stuffing mixture. Condensed soups make the sauce a snap to fix, and store-bought stuffing mix adds texture and flavor. Use either all cornbread stuffing mix or all bread stuffing mix, if you prefer, and feel free to add extra herbs.
You can also cook the chicken the day before to make preparation a breeze. Serve the casserole with a salad, roasted vegetables, or scalloped potatoes.
What You’ll Like About This Dish
Perfect for potlucks. This hearty casserole makes enough for a group and travels well.
Make-ahead friendly. You can cook the chicken in advance or assemble the whole dish ahead of time.
Easy and flexible. The stuffing mix and soup base make this casserole simple, but there’s plenty of room to customize.
Ingredient Notes
- Cooked Chicken: About 3 cups diced; a rotisserie chicken works well.
- Condensed Soups: A mix of cream of mushroom and cream of chicken (or celery) adds rich flavor.
- Chicken Broth: Helps loosen the mixture and keep it moist.
- Stuffing Mixes: A combo of cornbread and herb-seasoned stuffing adds flavor and texture.
- Butter: Helps moisten and flavor the stuffing mixture.
Steps to Make Potluck Chicken and Dressing Casserole
- Preheat the oven and grease your baking dish.
- Stir together the soups and chicken broth in a large bowl, then add the cooked chicken.
- In another bowl, toss the stuffing mixes with melted butter.
- Combine the chicken mixture with the stuffing mixture and stir until blended. Add more broth if it seems dry.
- Spoon the mixture into the prepared dish and bake until golden and bubbly.
Tips
- Use pre-cooked chicken. A large rotisserie chicken yields the perfect amount of meat for this recipe.
- Moisten as needed. If your stuffing is very dry, stir in a bit more broth before baking.
- Make it ahead. Assemble the casserole a day ahead and refrigerate. Add 10–15 minutes to the baking time.
Recipe Variations
- Use rotisserie chicken. You’ll need about 3 cups of chopped meat from one large bird.
- Add sautéed vegetables. Mushrooms, celery, shredded carrots, or bell peppers are great mix-ins.
- Top with cheese. Try Monterey Jack, cheddar, fontina, or Gruyère for a cheesy finish.
- Swap soups. Use cream of celery in place of cream of mushroom if preferred.
Serving Suggestions
- Serve with cranberry sauce or a small green salad for a complete meal.
- Add a vegetable side like green beans, roasted Brussels sprouts, or glazed carrots.
- Pair with mashed or scalloped potatoes for a hearty holiday-style dinner.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Cover with foil and bake at 350°F until heated through, or microwave individual portions until piping hot.
Potluck Chicken and Dressing Casserole
Ingredients
- Butter, oil, or cooking spray for the baking dish
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10.5-ounce) can cream of chicken soup
- 1 ½ to 2 cups chicken broth
- 3 cups diced cooked chicken
- 1 ½ cups cornbread stuffing mix, about half of a 6- to 8-ounce bag
- 1 ½ cups herb-seasoned bread stuffing mix, about half of a 6- to 8-ounce bag
- ½ cup melted butter
Recommended Equipment
- Mixing bowl
Instructions
- Preheat the oven to 350°F. Grease a 2½-quart baking dish.Butter, oil, or cooking spray for the baking dish
- In a large bowl, combine both soups and 1 1/2 cups of chicken broth. Stir in the cooked diced chicken.1 (10.5-ounce) can cream of mushroom soup | 1 (10.5-ounce) can cream of chicken soup | 3 cups diced cooked chicken | 1 ½ to 2 cups chicken broth
- In another bowl, toss the cornbread stuffing crumbs and bread stuffing crumbs with the melted butter until lightly moistened.1 ½ cups cornbread stuffing mix | 1 ½ cups herb-seasoned bread stuffing mix | ½ cup melted butter
- Add the stuffing mixture to the chicken mixture and stir until well blended. If the mixture seems dry or stiff, add more of the remaining broth as needed. It should be moist but not soupy.
- Spoon into the prepared casserole dish and bake for 30 to 40 minutes, or until the top is lightly browned and the casserole is bubbly.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
