Chicken and Stuffing Bake

November 8, 2023

Layers of chicken, cream soup and stuffing are all you need for a quick and easy casserole for dinner. And it is my go-to dish after Thanksgiving!

COOK + BAKE   |   Updated November 5, 2023

I love a dish that can come together quickly and easily for supper.

This Chicken (or Turkey) and Stuffing Bake is one of those meals. With just three ingredients, you can make a complete dinner that is creamy and delicious.

Plus, it uses up your leftover poultry, making it an ideal after-Thanksgiving recipe to keep around.

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Why You'll Love This Recipe


Whenever I have leftover turkey or chicken, I tear it into small pieces and put it into a labeled freezer container for later. Then, when I have enough meat or are in the mood for this meal, I pull it out and make the dish.

You don't even need to thaw the meat to use it.....If it has already been pulled apart into pieces, the meat can be emptied out into the bottom of your baking dish. Almost no prep time required that way!

It is a really great way to use up the small amounts of chicken or turkey that you may have leftover, but not want to throw out. And it is a really great way to use up those excess Thanksgiving leftovers, especially if you have a lot of dark meat that you don't like to eat.

Feel free to use freshly cooked chicken, too, if you are in the mood to make some special for this.


If you have to bring a dish to pass to a party, this casserole is a good option. It doesn't take long to prepare, is made in a 9x13 inch baking dish so it serves a crowd, and can be kept warm for awhile in an insulated casserole carrier.

While the printable recipe says that it serves 5, that is a dinner sized portion. I've found at parties, people tend to take a little scoop of this and a little scoop of that to try different things so it goes a lot further.


I love the flavor of the chicken, stuffing, and cream soup when it is combined and baked. And you can't get any easier than layering leftover chicken, can of cream soup, and a box of stuffing mix into a baking dish!


If you are trying to get away from using ultra-processed foods, this is a recipe that you can make from scratch using homemade stuffing and cream soup. (You can find my recipe for cream of celery soup here.)

What You'll Need

You can prepare this easy meal with just a few ingredients. They are:

  • cooked chicken or turkey - The meat should be torn into one inch pieces. The amount listed in the recipe below is just a suggestion. You want the bottom of your baking dish to be at least covered in chicken, but can use as much or as little as you have.

  • chicken flavored stuffing mix - I prefer the flavor of Stove Top, but any brand will do. You can also use homemade if you'd like. You'll need about 2 to 3 cups.

  • cream of celery soup - I like the contrast in flavors between the chicken and celery, but you can substitute cream of chicken as well. If you are using homemade cream of celery soup, you may want to use 1/3 of a can of water to mix in depending on how runny your homemade soup is.

  • celery salt - I love the addition of celery salt on top of the chicken. It adds a little extra flavor, especially to frozen chicken, but you can omit this if you'd like

  • pepper

How to Make Chicken + Stuffing Casserole

This recipe could not be much easier to put together! Here is what you'll need to do:

  • Preheat your oven to 350°F. Grease a glass 9x13 inch baking dish with cooking spray (or butter).

  • Prepare the box of stuffing mix according to the directions on the box. Or make your own homemade stuffing using your favorite recipe.

  • Create a layer of shredded chicken on the bottom of the pan. Make this as thick as you'd like depending on how many you'll want to serve and how much chicken you have. Season the meat with a little celery salt and pepper.

  • Mix the can of cream soup with 1/3 to 2/3 of a cup of water. This is what makes your casserole really creamy. You want this mixture to be runny enough to pour, but not watery. Pour it over the chicken.

  • Top the casserole with the cooked stuffing.

  • Bake the casserole uncovered for 35 to 40 minutes. Because your chicken and stuffing are already cooked, you are really just trying to warm everything through and allow the soup to turn into a creamy sauce in the bake. Remove it from the oven and serve immediately.

Recipe Variations

I think we are always looking for ways to make a recipe our own or to use the ingredients that we have available. Here are some ideas for adapting this chicken casserole.


Sprinkle your favorite cheese on the top of the casserole during the last five minutes of baking.


Add a single vegetable or a mixture of your favorites. Add them frozen on top of the layer of chicken.


In addition to chicken, you'll get a very similar taste using leftover turkey. I normally still use chicken stuffing, but you could use turkey or sage flavored instead. I've also made this recipe using leftover pork loin and pork stuffing. Pork isn't always too tasty eaten leftover so this recipe is a great way to use up what you have. Cream of celery or cream of mushroom soup pairs nicely.


For added flavor, you could use a little chicken broth instead of the water when mixing it into the cream soup.


Layers of chicken, cream soup and stuffing are all you need for a quick and easy casserole for dinner. And it is my go-to dish after Thanksgiving!

Makes 5 servings



  • 2 cups shredded chicken
  • 1 - 10.5 ounce can cream of celery soup
  • 1 - 6 ounce box stuffing mix
  • 1/4 teaspoon celery salt, optional
  • Pepper, to taste


STEP 1: Preheat oven to 350°F. Grease a 9x13 inch baking dish with cooking spray.

STEP 2: Prepare the box of stuffing mix according to the package directions.

STEP 3: Meanwhile, layer the cooked shredded chicken into a layer on the bottom of the dish. Season with the celery salt and pepper.

STEP 4: Mix the can of cream soup with 2/3 of a can of water. Pour this over the chicken. Then top with the cooked stuffing.

STEP 5: Bake uncovered for 35 to 40 minutes.

Frequently Asked Questions

Have some questions about making X? Here are some frequently asked questions to guide you through the process.


Absolutely! Layer your chicken, cream soup, and cooked stuffing into your baking dish and cover tightly to refrigerate. You can do this up to 24 hours before you need it. Allow it to come to room temperature before baking as added baking time may dry out the meat and stuffing.

If you are worried that the stuffing will get too soggy overnight, put the cooked stuffing in a separate container and add it to the top when you are ready to bake.

I wouldn't recommend baking it ahead of time, though, as it is best fresh from the oven.


If you have any leftover, store them in an airtight container or covered baking dish for up to three days. The casserole can be reheated in a 350°F oven for about 15 to 20 minutes. Or heat it on the stove top with a little water in your pan. Add a lid and stir every so often until it is heated through.


The stuffing should be fine at 350° for that length of time, but if you discover that it is browning more than you'd like, loosely cover the casserole dish with foil to finish baking.


I have never tried doubling the recipe, but I don't see why you couldn't. Just make sure that it will all fit into your baking dish. You may need to use something larger.

If you are looking for a quick and easy dinner idea that your family will love, this one should be added to your recipe collection!

Other Recipes to Try When You Have Leftover Chicken or Turkey

NOT TO SPICY BUFFALO CHICKEN DIP - Learn how to make a more mild version of everyone's favorite party dip

GRILLED TURKEY, PEPPER JACK AND BACON SUB - One of my all-time favorite sandwiches

CREAMY CHICKEN NOODLE SOUP - Done in the crock-pot, so it is another easy dinner idea.

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