Chicken and Dressing Casserole
This comforting chicken and dressing casserole is a crowd-pleasing bake made with herb stuffing mix, diced chicken, condensed soup, and broth. Add Gruyère or Swiss cheese for richness, or leave it classic. It’s simple, satisfying, and endlessly adaptable.
This hearty chicken and dressing casserole is a family favorite for holidays and weeknight dinners alike. It’s made with simple ingredients — packaged stuffing mix, cooked chicken, broth, and condensed soups — for a comforting bake that delivers classic flavor with minimal prep.
You can serve it as a holiday side dish or enjoy it as a main course with gravy, cranberry sauce, and vegetables on the side. Gruyère or Swiss cheese is a delicious optional topping, or keep it plain and traditional. Leftover cooked chicken or turkey works perfectly, making this a flexible recipe to return to throughout the year.
Why You’ll Love It
Quick and satisfying. Just mix, bake, and serve — no complicated steps required.
Holiday-ready or weeknight easy. Great for Thanksgiving leftovers or a cozy family dinner.
Customizable. Swap out the cheese, use turkey, or make it with a homemade sauce.
Comfort food classic. Creamy, savory, and packed with familiar flavor.
How to Make a Chicken and Dressing Casserole
- Preheat the oven and grease your baking dish.
- Mix the stuffing mix with melted butter until evenly moistened.
- In a separate bowl, combine the chicken, condensed soups, broth, and seasonings.
- Stir the chicken mixture into the stuffing mixture until well combined.
- Transfer the mixture to the baking dish and bake until hot and golden on top.
- If using cheese, sprinkle it over the casserole during the last few minutes of baking and let it melt before serving.
⏲️ Make-Ahead Tip
Assemble the casserole up to one day ahead, cover, and refrigerate. Bake just before serving, allowing extra time if is chilled. If using cheese, add it toward the end of baking.
Recipe Variations
- Use turkey instead. Substitute cooked, chopped turkey for the chicken — great for Thanksgiving leftovers.
- Try different cheese. Swap Gruyère or Swiss with sharp cheddar, Monterey Jack, or a cheese blend.
- Add vegetables. Mix in 1 to 2 cups of sautéed mushrooms, celery, or frozen mixed vegetables for more texture and flavor.
- Use cornbread stuffing. A cornbread mix adds a Southern-style twist and a touch of sweetness.
- Add herbs. Fresh sage, thyme, or parsley adds brightness to the dressing base.
- Make it creamier. Stir in ¼ cup of mayonnaise or sour cream with the soup mixture for extra richness.
Serving Suggestions
- Serve with a side of cranberry sauce.
- Add a side vegetable for flavor and contrast, such as broccoli, glazed carrots, or green beans.
- Pair with mashed potatoes and a drizzle of gravy.
- Add a fresh green salad to lighten the plate.
How to Store and Reheat
Store: Cover and refrigerate leftovers for up to 3 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
To Reheat: Reheat in a 350°F oven, covered with foil, for 20 minutes, then remove the foil and cook for an additional 10 to 15 minutes or until hot (165°F) throughout. To reheat individual servings in the microwave, transfer to a microwave safe dish and cover with a damp paper towel. Microwave on medium powder for 1 to 2 minutes, stirring halfway through to ensure even cooking.
Chicken and Dressing Casserole
Ingredients
- 1/2 cup melted unsalted butter
- 1 6- ounce package herb-seasoned stuffing mix, bread or cornbread
- 1 10 3/4- ounce can condensed cream of celery soup
- 1 10 3/4- ounce can condensed cream of chicken soup
- 2 cups chicken broth
- 3 cups diced cooked chicken
- 1 teaspoon poultry seasoning
- 1 cup shredded Gruyère or Swiss cheese, optional
Instructions
- Prepare the oven and baking dish. Heat the oven to 350°F and butter a 2-quart baking dish.
- Combine the stuffing mix and butter. Add the stuffing mixture and butter to a large bowl and mix until well combined.
- Combine the soups, broth, and chicken. In a separate bowl, mix the soups, chicken broth, chicken, and poultry seasoning.
- Add the soup mixture to the stuffing mixture. Pour the soup and chicken mixture into the bowl with the stuffing crumbs and stir to blend.
- Bake. Spoon the chicken and stuffing mixture into the prepared baking dish and bake for 35 to 45 minutes or until the top is golden brown. Top with the Gruyère or Swiss cheese (if using) and continue baking until the cheese has melted.
