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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.
What You’ll Like About This Recipe
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.
Ingredient Notes
- Stuffing mix: Herb-seasoned bread or cornbread stuffing both work well.
- Butter: Helps hydrate the stuffing and adds richness.
- Cream of celery + cream of chicken soups: Provide the creamy base that keeps the casserole moist.
- Chicken broth: Loosens the mixture and prevents dryness.
- Cooked chicken: Diced or shredded; rotisserie chicken is perfect.
- Poultry seasoning: Enhances the dressing flavor profile.
- Gruyère or Swiss cheese: Optional, but adds a savory, melty finish.
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
- Cooking spray for the baking dish
- 6 ounces seasoned stuffing mix (bread or cornbread), about 2 cups
- ½ cup melted unsalted butter
- 1 (10.5-ounce) can cream of celery soup
- 1 (10.5-ounce) can cream of chicken soup
- 2 cups low sodium chicken broth
- 3 cups diced cooked chicken
- 1 tsp poultry seasoning
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded Gruyère or Swiss cheese (optional)
Recommended Equipment
Instructions
- Heat the oven to 350°F and spray a 2 1/2-quart baking dish with cooking spray.Cooking spray for the baking dish
- Add the stuffing mixture and butter to a large bowl and mix until well combined.6 ounces seasoned stuffing mix (bread or cornbread) (about 2 cups) | 1/2 cup melted unsalted butter
- In a separate bowl, mix the soups, chicken broth, chicken, and poultry seasoning.1 (10.5-ounce) can cream of celery soup | 1 (10.5-ounce) can cream of chicken soup | 2 cups low sodium chicken broth | 3 cups diced cooked chicken | 1 tsp poultry seasoning
- Pour the soup and chicken mixture into the bowl with the stuffing crumbs and stir to blend. Taste and season with kosher salt and freshly ground black pepper as needed.Kosher salt and freshly ground black pepper (to taste)
- Spoon the chicken and stuffing mixture into the prepared baking dish, then bake for 35 to 45 minutes, or until the top is golden brown, topping with the cheese (if using) the last 5 minutes.1 cup shredded Gruyère or Swiss cheese (optional)
- Let the casserole rest for 10 minutes before portioning and serving.
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.
