Everybody loves comfort food meals. They are the ones that almost never get any complaints, so we turn to them again and again. From a beautiful roasted chicken, to a slow-cooked beef roast, these are some of our favorite go-to suppers.
But when you think of a great comfort food meal, do you assume you won’t have time to make it during the week? With the help of slow cookers and Instant Pots it’s become much easier to enjoy dishes usually reserved for Sunday suppers only.
Casseroles are another way to enjoy tasty, hearty meals that can turn a bad day around the minute you take the first bite. This chicken casserole recipe has a stuffing topping, big flavor, is super simple and sure to become a staple in your midweek meal rotation.
Related: 75 Retro Supers
What Are The 5 Components Of a Casserole?
With the literally thousands of casserole recipes there are out there, it might be hard to believe that for the most part there are five things that go into a great one:
- protein
- starch
- vegetables
- starch
- cheese
Of course, not every single casserole will have all of these, but it’s definitely a good basis for many of them.
Related: 30 Tried and True Casseroles
What Is Chicken Casserole Made Of?
When it comes to a terrific chicken casserole, there are a few options that come to mind, and since all share the same protein, the difference in fillings is what makes each special. Here are a few of my favorites:
What Goes With A Chicken Casserole?
Since most chicken casseroles include both a starch (pasta or rice for example) and vegetables, many consider them a one-pan meal. For my family, I will add at least one side dish, like a salad or fresh fruit and maybe a nice baguette to round out the meal. For chicken casseroles that don’t include many veggies, like this one, I will serve steamed broccoli, cauliflower or corn with it.
Related: 30 Chicken Dinners
Ingredients Needed
- boneless chicken breasts
- celery
- onion
- chicken broth
- stuffing mix
- milk
- butter
- cream of mushroom soup
- cream of chicken soup
- salt and pepper
- fresh parsley
Krista Marshall
- wide stock pot
- sharp knife
- cutting board
- flip flops
- wooden spoon
- 2 mixing bowls
- measuring cup
- baking dish
- aluminum foil
How To Make Chicken and Stuffing Casserole
1. Place chicken, broth, celery, onion, salt and pepper in large stock pot. Cover with water and bring to a boil. Reduce heat and gently boil for 20-30 minutes until chicken is cooked through.
Krista Marshall
2. When chicken is cooked, remove it with the celery to cool. Shred chicken and chop celery.
Krista Marshall
3. Mix soups and milk into chicken mixture. Transfer to a greased 9×13 baking dish.
Krista Marshall
4. Melt butter and combine with stuffing mix. Top chicken mixture with moistened stuffing mix.
Krista Marshall
5. Cover with foil and bake at 350 for 20 minutes. Uncover and bake for 15-20 additional minutes until golden brown. Garnish with fresh parsley.
Krista Marshall
Chicken and stuffing casserole is one of those meals that feels like a hug at the end of a long day. Round out this amazing supper with a steamed veggie or tossed salad. With our busy schedules and hectic lives, comfort foods shouldn’t have to wait until the weekend to be enjoyed!
Best Tips
- Leftover chicken can also be used. You need 3 cups shredded.
- If using leftover chicken, add some sautéed celery for extra flavor.
- Cream of celery soup can be substituted for mushroom.
- Make the chicken earlier in the day or the night before to save extra time.
- My favorite way to shred chicken is my hands, but 2 forks or the paddle attachment of a stand mixer work great too.
- Any flavor of stuffing mix works, but I wouldn’t use pork.
- We like the top a little crunchy, but if you don’t, leave the casserole covered for the entire cooking time.
- This would be great with turkey too—perfect come holiday leftover time!
