Chicken and Dressing Casserole Stove Top Recipe
Ever get that craving for warm, comforting food that reminds you of holidays, home, and everything cozy? You’re not alone. If you’re looking for the ultimate soul-satisfying dish that screams comfort, ease, and flavor, this chicken and dressing casserole stove top recipe is exactly what you need.
I’ve been making variations of this casserole for years—sometimes after a long day, other times during Thanksgiving when I just want a shortcut that still tastes homemade. It’s the kind of dish that makes your kitchen smell like love. And here’s the best part: it comes together in one pan, with simple ingredients, and only takes about 30 minutes to prep.
Whether you’re cooking for a family dinner, bringing something to a potluck, or just want leftovers that taste better the next day, this stove top chicken and dressing casserole hits the spot. It’s creamy, savory, and full of rich flavors that come from the perfect mix of tender chicken, seasoned stuffing, and creamy soup. The texture? Oh, it’s soft and fluffy with that slight crisp on top—the kind that makes you go back for seconds (or thirds, no judgment here).
This isn’t just a recipe—it’s a warm hug on a plate. And if you’ve got leftover rotisserie chicken or turkey, it’s also a genius way to turn scraps into a full meal. You’ll be amazed at how easy it is to create such a flavorful dish with a few pantry staples.
So grab your mixing bowl and let’s talk ingredients—because you’re about to make your new favorite chicken stuffing casserole that’ll have your whole kitchen asking, “What smells so good?”
Ingredients
Here’s what you’ll need to make this easy chicken and dressing casserole with Stove Top stuffing. It’s quick, simple, and full of ingredients you probably already have on hand.
Essential Ingredients for Chicken and Dressing Casserole
| Ingredient | Quantity | Notes |
|---|---|---|
| Cooked chicken | 3 cups (shredded or cubed) | Rotisserie works great |
| Stove Top stuffing mix | 1 box (6 oz) | Chicken or cornbread flavor |
| Cream of chicken soup | 1 can (10.5 oz) | For that creamy texture |
| Chicken broth | 1 cup | Adds moisture to stuffing |
| Sour cream | ½ cup | Optional, adds richness |
| Onion | ½ cup (chopped) | Adds a subtle bite |
| Celery | ½ cup (chopped) | Crunch and flavor |
| Butter | 4 tablespoons | For sautéing veggies and flavor |
| Salt and pepper | To taste | Adjust based on your broth/soup |
| Poultry seasoning | ½ tsp | Optional, adds holiday flavor |
This mix of ingredients creates that signature homestyle flavor that’s both comforting and deeply satisfying. The Stove Top stuffing gives it that perfectly seasoned, fluffy texture without needing to make dressing from scratch.
Substitutes for Key Ingredients
- No cream of chicken soup? Use cream of mushroom or cream of celery instead.
- No sour cream? Greek yogurt is a great substitute.
- Want a vegetarian version? Swap chicken with mushrooms and use vegetable broth.
Using leftover turkey after Thanksgiving? Perfect. This casserole welcomes substitutions, and that’s what makes it a go-to weeknight or holiday dish.
Equipment Needed
If you’ve got a few kitchen basics, you’re already halfway there. Making this stove top chicken casserole doesn’t require fancy tools—just your everyday essentials.
Essential Tools for Making Chicken and Dressing Casserole
| Equipment | Purpose |
|---|---|
| Large mixing bowl | For combining ingredients |
| Skillet or sauté pan | To soften onions and celery |
| Baking dish (9×13) | For baking the casserole |
| Wooden spoon or spatula | For stirring |
| Measuring cups and spoons | Precision counts! |
| Aluminum foil | To prevent over-browning during baking |
Optional Equipment for Enhanced Results
- Cast iron skillet: Bake directly in it for crispy edges.
- Hand mixer: If you prefer smoother texture when mixing soups and sour cream.
- Chopper or food processor: Speeds up prep of onion and celery.
What to Look for in a Baking Dish
- Use a ceramic or glass 9×13 pan for even baking.
- Want crispier edges? A metal pan gives a slightly browned crust.
- Make-ahead tip: If you use a disposable foil pan, cleanup is a breeze.
Whether you’re using your grandma’s casserole dish or your trusty Pyrex, this recipe turns out amazing as long as the heat is even and the ingredients are mixed well.
Step-by-step Instructions
This is where the magic happens. If you’re thinking, “Can I really pull off a homemade chicken and stuffing casserole in under an hour?”—yes, you absolutely can. Let’s walk through it together.
Step one: Preheat and prep
First things first, preheat your oven to 350°F (175°C).
While that’s heating up, shred or cube your cooked chicken. If you’re using rotisserie chicken, remove the skin and shred it into bite-sized pieces. Got leftover turkey? Go ahead and use that instead.
Step two: Sauté your veggies
Heat a skillet over medium heat. Melt your butter, then toss in the chopped onion and celery. Sauté for 4–5 minutes, just until they’re soft and fragrant. This step builds flavor, so don’t skip it.
Tip: If you love mushrooms, toss a handful in now for an earthy twist.
Step three: Mix the creamy base
In a large mixing bowl, combine the following:
- Cream of chicken soup
- Sour cream (or Greek yogurt)
- Chicken broth
- A dash of salt, pepper, and poultry seasoning
Stir until smooth. This forms the creamy, flavorful layer that brings the whole casserole together.
Step four: Add chicken and veggies
Now, fold in your shredded chicken and sautéed veggies into the creamy mix. Stir gently to coat everything evenly. Trust me, it’s already smelling amazing.
Step five: Prepare the stuffing
In a separate bowl, prepare the Stove Top stuffing mix according to the box directions—but cut the liquid in half to avoid it getting mushy during baking. You want a slightly drier consistency here since it’ll soak up moisture from the soup layer.
You can also just toss the dry stuffing into the creamy chicken mix with an extra splash of broth—yes, it’s that forgiving!
Step six: Layer and bake
Grease your baking dish lightly, then spoon the creamy chicken mixture into it. Spread evenly.
Now sprinkle the prepared stuffing over the top. Press it down gently so it nestles into the creamy layer but still sits on top.
Cover with foil and bake for 25 minutes, then remove the foil and bake an additional 10–15 minutes, until golden brown on top and bubbly on the sides.
Step seven: Cool slightly and serve
Let the casserole rest for 5–10 minutes before serving. This helps it firm up slightly, making it easier to scoop.
Serve it with a side salad, green beans, or cranberry sauce if you want to go full Southern holiday mode.
Tips and Tricks for Success
Let’s be real—casseroles are pretty forgiving. But here are some tricks to make sure your chicken and dressing casserole stove top comes out perfectly every time.
Cooking Time Tips
- Bake covered for most of the time to keep moisture in.
- Uncover at the end for that golden, toasty stuffing topping.
How to Make It Even Better
- Add diced apples or dried cranberries for a Thanksgiving vibe.
- Mix in a little shredded cheddar cheese for a creamy, cheesy upgrade.
- Use cornbread Stove Top for a Southern twist.
Common Mistakes to Avoid
- Over-soaking the stuffing: Too much broth = soggy casserole.
- Skipping the sauté step: Raw veggies won’t soften properly in the oven.
- Using raw chicken: This recipe needs pre-cooked chicken. Don’t risk it!
Time-Saving Tips
- Use pre-cooked rotisserie chicken to save at least 20 minutes.
- Chop your onion and celery the night before.
- Make the full casserole in advance and refrigerate it. Just pop it in the oven when you’re ready.
Variations and Substitutes
Looking to switch things up or meet dietary needs? This chicken and dressing casserole stove top is super flexible. Whether you’re feeding picky eaters, following a special diet, or just craving something a little different, here are some delicious variations.
Recipe Variations for Different Diets
Gluten-Free:
Swap out Stove Top stuffing with a certified gluten-free stuffing mix or make your own using gluten-free bread. Be sure to use gluten-free cream of chicken soup or make a quick homemade version with gluten-free flour and broth.
Dairy-Free:
Use a dairy-free cream of chicken soup or sub in a combo of unsweetened almond milk and a roux made from oil and flour. Skip the sour cream or use a plant-based yogurt alternative.
Low-Carb or Keto:
Replace the stuffing with a low-carb bread substitute like almond flour cornbread or cauliflower stuffing. Use full-fat cream and reduce the soup quantity slightly.
Vegetarian Version:
Ditch the chicken and use sautéed mushrooms, chickpeas, or a hearty veggie mix (think roasted sweet potatoes and spinach). Use cream of mushroom soup and vegetable broth for flavor.
Creative Twists to Try
- Thanksgiving Leftovers Edition: Use turkey, cranberries, and a splash of gravy.
- Spicy Kick: Add chopped jalapeños and pepper jack cheese.
- Cheesy Chicken Bake: Mix in shredded cheddar or mozzarella for gooey, cheesy comfort.
- Ranch Twist: Stir in a packet of ranch seasoning for a flavor boost.
The beauty of this recipe is how well it adapts. Whether you’re going classic or modern, there’s a way to make it work for everyone at the table.
How to Serve Chicken and Dressing Casserole
Alright, so your stove top chicken stuffing casserole is golden, bubbly, and filling the kitchen with amazing smells. Now what? Time to serve it up right.
Best Side Dishes to Pair With It
- Green beans almondine: For something crisp and fresh.
- Roasted carrots: A sweet contrast to the savory casserole.
- Cranberry sauce: Perfect for a holiday vibe.
- Garden salad: Light, fresh, and balances the richness.
- Buttered corn or peas: Classic pairings that work every time.
Serving Suggestions for Occasions and Meals
- Weeknight Dinners: Serve as a main with a green veggie on the side.
- Holiday Tables: Add to your Thanksgiving or Christmas menu.
- Potlucks and Parties: Transport easily and serve warm with a spoon.
- Meal Prep: Portion it into containers with sides for grab-and-go lunches.
This dish is cozy enough for chilly evenings and festive enough for family get-togethers. It’s the kind of meal that makes memories—and makes you look like a kitchen genius without breaking a sweat.
Nutritional Information
Wondering what’s inside this comforting casserole? Here’s a general idea, though values may vary slightly depending on specific brands and portions.
Per Serving (Approx. 1 cup):
- Calories: ~360
- Protein: 23g
- Carbohydrates: 28g
- Fat: 17g
- Fiber: 2g
- Sodium: ~820mg
How to Make It Healthier
- Use low-sodium broth and soup to reduce salt.
- Sub sour cream with plain Greek yogurt for more protein and less fat.
- Add more veggies like spinach, peas, or chopped kale.
- Choose a whole-grain stuffing mix when available.
This casserole is already pretty balanced, especially if you pair it with vegetables. It’s hearty, filling, and can be adjusted to fit your nutritional goals.
Conclusion
So there you have it—a cozy, comforting, and completely crave-worthy chicken and dressing casserole stove top that’s as simple as it is satisfying. Whether you’re making dinner on a busy night, hosting a holiday feast, or just want something nostalgic and delicious, this recipe brings flavor, ease, and warmth to your table.
It’s a dish I’ve come back to time and time again, and every single time, it hits that perfect spot between homemade comfort and no-fuss prep. And I know it’ll do the same for you.
Let us know in the comments how your casserole turned out—was it a hit with the family? Did you add your own twist?
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FAQs
What kind of chicken should I use for chicken and dressing casserole?
You can use any pre-cooked chicken—rotisserie, baked, boiled, or leftover chicken breast. Shred it or cube it for best results. Leftover Thanksgiving turkey works perfectly too!
Can I make chicken and dressing casserole ahead of time?
Absolutely! You can assemble the casserole up to a day in advance and refrigerate it. When you’re ready, bake it as directed. You may need to add a few extra minutes if it’s coming straight from the fridge.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through. Add a splash of broth if it seems dry.
Can I freeze chicken stuffing casserole?
Yes! Let the casserole cool completely, then wrap tightly in foil and place in a freezer-safe bag. It’ll keep for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
What’s the difference between stuffing and dressing?
Stuffing is traditionally cooked inside the bird, while dressing is baked separately in a dish. In most modern recipes, especially in the South, the terms are used interchangeably—and for this casserole, we’re doing the dressing style.