Chicken and Dressing Casserole

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This dish is Thanksgiving in a casserole. It’s one of our favorite casseroles.  If I have cooked chicken in the freezer, I can make this really fast.  Pair it up with baked sweet potatoes and cranberry sauce if you really want it to taste like Thanksgiving.

Here’s what you’ll need:

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As you can see from this picture, I’m a huge fan of store brands, specifically Walmart where I do most of my shopping. I’ll confess more about this in a future post about chocolate chips.

Chicken and Dressing Casserole

Serving size: 6-8

  • 3 cups cooked chicken, chopped
  • 1 can cream of chicken soup
  • 1⅓ cups milk
  • 1 box cornbread stuffing mix
  • 3 Tbs. butter
  • 1 can chicken broth
  1. Put the chicken in the bottom of a baking dish (13×9 or nearly that size).
  2. In a large bowl, melt the butter in the microwave.
  3. Add the chicken broth and stir in the stuffing mix. Set aside.
  4. Mix the milk and cream soup together in a separate bowl.
  5. Pour the milk/soup mixture over the chicken.
  6. Top with the stuffing mix.
  7. Bake at 350 degrees for 45 minutes to one hour. I think it’s best baked uncovered, but my kids revolt if it gets too brown so I usually cover it for most of the time and then let it brown up near the end of cooking.


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  1. VintageChicChick says:

    This sounds yummy! Thanks for stopping by my blog today. You homeschool? I was homeschooled from grade-school through graduation.

  2. Looks yum-o! Can’t wait for your biscuit recipe 🙂

  3. That's what she said says:

    Cooked it over the weekend.
    The husband loves dressing.
    I forgot I don’t like it at all.
    But he loved this (even ate the leftovers – which never happens).
    I’m sure if I liked dressing I would have loved this too.
    Thanks for sharing!

  4. Here’s our recipe for the crockpot version…

    Honestly, I never have time and usually resort to the oven version. Your recipe looks so much easier – love the idea of the stuffing mix! I’m definitely trying yours the next time we make this!!!

  5. We do something very similar in the crock pot that is DE-LISH!

    4-6 BS chicken breasts in the bottom of the slow cooker
    layer with Swiss Cheese slices

    Combine 1 can CoM soup (Chicken works too) with a box of Chicken flavored stuffing & a 1/2 can of water. Spread over top.

    Sprinkle with Parmesan cheese. Cover & cook on HIGH for 4 hours.

    *You can throw in a layer of fresh spinach after the Swiss if you want to get in some veggies!

  6. I’ve made this a couple of times now. I love it. It definitely doesn’t photograph well though. 🙂

    • You’re right – it doesn’t photograph well. Thankfully, it tastes better than it looks. I need to update this photo though, because I think I can do a bit better now.

  7. A restaurant in my hometown used to serve a turkey casserole that was delicious. I always wondered how they made it. I’ll bet this is pretty close. I’m going to try it. Thanks!

  8. Anonymous says:

    This was ridiculously good. I tested it while it had a few minutes left in the oven and I couldn’t stop eating it. The soup milk mix made such a nice creamy sauce. I made a sweet potato casserole to go with this and it was comfort food at it’s finest! Definitely will make it again! I love your website! The recipes I have tried have turned out great. I haven’t tried anything that I haven’t like. Keep it up!

  9. I almost didn’t click on this link because my husband doesn’t like most kinds of dressings, but I do get away with marinating chicken in Italian and he doesn’t seem to mind (it’s not so vinegar-y) after baking. I can’t resist a casserole though, so I took a peek, it looks good and I plan to make it, but – where’s the dressing come in? Just curious. I think I’ll just call it chicken casserole when I serve it to my husband so as to not scare him off. 😉

  10. Elizabeth says:

    Found this on pinterest during summer 2012. It is my first time making it tonight. Very excited. Thanks for sharing!

  11. 6/22/2014 Made this dish tonight…it was good….very rich.

  12. This is one of our favorite meals and we make it at least 2-3 per month.


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