Pepperidge Farm Chicken and Stuffing Casserole

Chicken casserole with stuffing is a quick and easy weeknight dinner. Nothing fancy but lots of flavor. Rotisserie chicken and store-bought stove top stuffing mix are used so that all you have to add is an amazing homemade sauce that comes together in 10 minutes. 

 

Add Chicken and Stuffing Casserole to your Weeknight Rotation

This recipe for chicken casserole with stuffing is straightforward to make and only requires you to make two dishes dirty – and if you use an oven-safe skillet like a large cast iron, it truly is a one-pan meal that will be a family favorite.

The homemade mushroom soup just takes a few minutes to make before everything gets covered in a layer of crunchy, buttery stuffing mix. The sauce has so much more flavor than a can of cream of mushroom soup or cream of chicken soup and will transform this easy dinner recipe from so-so to one you’ll want to make on repeat.

Instead of a buttery cracker topping like you would use for poppy seed chicken casserole or chicken, rice and broccoli casserole, this is topped with an uncooked stove top stuffing mix.

I’m all for using shortcuts when it doesn’t affect the flavor of a dish. This easy chicken recipe uses the stuffing as a topping and not as an actual stuffing. You will not prepare the stuffing per the package instructions. Instead, you’ll add some butter to it and use it as a crispy topping. Since it’s dried, it gives the casserole a nice crunch, like what you would get with Panko bread crumbs but with added flavor from the herbed seasoning.

This chicken with stove topped stuffing casserole is even quicker to put together if you’ve got leftover chicken or use a rotisserie chicken.

If you have a little more time you can roast the chicken in the oven. It’s not hard at all but will take about 30 minutes.

If stuffing’s not your thing but you want a chicken casserole to feed a crowd, everyone loves a million dollar chicken casserole with cream cheese or go old school and make a chicken tetrazzini casserole.

You’ll Love this Chicken and Stuffing Bake

• Easy to make. Chicken stuffing casserole is a simple and quick dish for both experts and beginners alike. All of the ingredients are easy to find at the grocery store, and many of them are pantry staples you might already have– so it’s a great way to transform leftover chicken or vegetables into something new with a few easy additions.

• It feeds a crowd. This casserole tastes like holiday leftovers and makes enough food to feed a hungry bunch.

• Use up leftovers. If you have leftover cooked chicken or turkey, this casserole is a way to use it up and give it new life.

• Comfort Food – Casseroles are the ultimate comfort food, and this is one the whole family will love.

Just a Few Ingredients

• Pepperidge Farm stuffing mix – I like the herb stovetop stuffing mix for this recipe. I think it has an excellent flavor that works really well with the rest of the ingredients, but you can use another flavor or brand if you prefer.

• Cooked shredded chicken: Cooked shredded chicken makes up the bulk of the casserole. If you happen to have leftover turkey from a Thanksgiving you can use that up instead. Just shred it into bite-sized pieces. You can use chicken breasts or chicken thighs or both.

• Onions and mushrooms: Diced onions and mushrooms flavor the creamy sauce and add texture to the casserole. You can use any variety of onions and mushrooms, but I usually prefer a yellow or white onion and white button or Baby Bella mushrooms.

• Butter and flour: Cooking butter and flour together creates a roux, which thickens the sauce and makes it luscious and creamy. We’ll also toss the dry stuffing mix with melted butter for the perfect crunchy topping. 

• Chicken broth and milk: Chicken broth and milk make up the sauce for the casserole. Using both chicken broth and milk makes the sauce creamy but not too rich.

Easy Steps to Follow

Step 1: Make the mushroom soup. 

Start by dicing the mushrooms and onion into small pieces. Melt some butter in a skillet and then add in the mushrooms and onion, and saute them until the onions are translucent and the mushrooms have softened. This should take 5-6 minutes.

Don’t rush this process. This is where your mushroom soup will get its flavor, so take your time and let your veggies cook slowly.

Now, add the flour to the skillet and quickly stir it into the veggies. Let it cook for about 1 minute.

Slowly add both the milk and chicken broth. Whisk them in to avoid lumps. Cook the soup until it’s just thick enough to coat the back of a spoon. 

Step 2: Add the chicken. 

Add the shredded chicken to the soup mixture, and carefully pour the whole chicken mixture into a baking dish. 

Step 3: Top the casserole.

In a large bowl, combine the dry stuffing mix and some melted butter. Mix it together to make sure it’s totally combined. Top the casserole with the buttered stuffing, and cover it with foil to keep the stuffing from burning in the oven.

Step 4: Bake the casserole. 

Bake the casserole for about 20 minutes covered, and then uncover it for the last 15 minutes or so of the baking time to allow the stuffing to crisp up. Serve the casserole as is, or add some simple side dishes, and enjoy.

A Few Recipe Notes

• You can prepare the chicken and stuffing bake filling beforehand, just cover with plastic wrap and refirgerate, but wait to add the stuffing until just before baking so it stays crispy.
  
• Don’t worry if the soup seems thinner than canned mushroom soup – it will thicken up plenty as it bakes in the oven.

• Cook the flour for at least one minute before adding the broth and milk. Cooking the flour thoroughly ensures the final dish doesn’t have any raw flour taste. Cooking the flour also allows it to get a little toasty and brown, which gives a depth of rich flavor to the final dish. 

• You could add some mixed vegetables, corn, green beans, almost any veggie, to the mixture to make it a little more like a chicken pot pie.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.