Chicken Stuffing Casserole is everything we’ve dreamed for when it comes to easy, quick and hassle-free dinners. It is comfort food to the next level and easily top 5 of our favorite dinners. Make in the slow cooker or bake in the oven. This dinner is sure to please the entire family anytime of the year.
We are really excited to bring this dish to you guys! This Chicken and Stuffing Casserole gets a 10/10 for comforting easy dinner!
It is the best quick and easy dinner that we fall back on week after week as the weather cools. Is it just me or am I absolutely crazy to be wishing for fall again?
Fall weather means recipes like this chicken stuffing casserole are back on the menu! We make it in our house pretty much September through April at least once a month. It’s just such an easy dinner to whip together on a busy weekday.
It’s also extremely versatile and can easily fit into quite a bit of diets (we mention in detail below) AND it can be freezed AND dump and baked. We go into more details of that below too. So here you go, one of the easiest dinners to feed the family tonight!
Tips for Making this Chicken and Stuffing Casserole even easier.
- Pre-Cooked Chicken – If you’d like to speed this dinner up you can use cooked rotisserie chicken OR pre-cooked chicken. We actually have a habit of cooking up a bit of plain chicken on Sundays to be able to throw into dinners throughout the week.
- Boxed Stuffing Mix – If you don’t have leftover stuffing sitting in the fridge using a boxed stuffing mix like Stove Top instead will work wonderfully. You will need to adjust and add the boxed stuffing at hour 3 and allow to cook for an hour.
- Baking instead? If you’d like to use bake this into a traditional 9×13 casserole dish this a fantastic way to prep ahead. Just follow instruction up until the last extra hour of cooking and instead Bake at 350 degrees F for 20-30 minutes covered, then remove the foil and bake for an additional 10-20 minutes, or until chicken is cooked and everything is heated through.
Making this Slow Cooker Chicken Stuffing after thanksgiving?
Yessssss. I’m not sure about you but our family almost ALWAYS has leftover stuffing after the holidays. We can’t wait for the upcoming holidays, it’s our favorite time of the year!
This chicken stuffing recipe is for anytime time of the year but is especially clutch after a holiday dinner.
Do you just make stuffing for Thanksgiving or do you make it for Christmas too?? We are personally both times of the year ourselves. So this is guaranteed to be cooking up in our household after the holidays.
Regardless, anytime of the year you can use a chicken stuffing mix like Stove Top, or even a gluten-free boxed mix if you’ve got to follow a gluten-free diet.
Or our cranberry sausage stuffing would be a really interesting way to elevate the dish even more!
It’s pretty versatile in many ways! More reasons to love this dish!
Meal-prepping and Can we freeze it?
Yes! There are a few ways to prepare this chicken stuffing casserole ahead of time and freezing it later.
- Meal-prepping – You may freeze everything other than the box stuffing mix ahead of time. Season the chicken breasts, add to freezer friendly airtight container or bag. Mix the milk, condensed soup and sage together and pour in with chicken breasts. Freeze up to 6 months. Then you can defrost and dump into the slow cooker and proceed with the cook times and instructions from there.
- Freezing – Freezing leftovers is possible with this chicken stuffing dinner. You’ll want to store in an airtight container up to 3 months. Then quickly bake in the oven at 350 for 15 minutes, or until warm throughout. Depending on the type of stuffing you used it will vary on how it freezes. We’ve found the gluten-free stuffing mixes get a bit soggier but the flavor is still there and enjoyable to eat!
How to have our Chicken Stuffing Casserole fit all diet types
- Clean Eating – If you’d like to not use a can of condensed soup you can actually REALLY easily make it from scratch. Again, it’s a bit more time and an extra dirty pan but if you’ve got time for those it’s a very easy way to make bulk of condensed cream of soup.
- Low Carb – Overall this dish can be pretty easily be made low carb by swapping out the stuffing for low carb stuffing!
- Gluten- Free – You can simply swap the stuffing with a gluten-free stuffing or a gluten-free stuffing box mix. You’ll also have to keep an eye on the condensed cream of mushroom soup and most likely will need to get a brand where there is no added flour to the soup.
Budget Tip – Be sure to check out these Tips for Roasting a Whole Turkey or Chicken if you are looking for ways to stay on a budget with this meal. We can get an entire chicken for WAY cheaper and just takes a bit more time (which sometimes we have) so definitely something to look into if trying to stay on a budget.
Other dishes you can enjoy with Thanksgiving leftovers.
Chicken Stuffing Casserole
- 3 pounds chicken breast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 10 ounce can of condensed mushroom soup
- ½ cup whole milk
- 2 fresh sage leaves
- 2 cups leftover stuffing (or one box dry stuffing mix: See Notes)
- Cut chicken breasts in half if large. Lay flay and sprinkle both sides of chicken breasts with salt and pepper. Place in the bottom of the slow cooker.
- In a bowl whisk together cream of mushroom soup, milk and fresh sage.
- Pour mixture over chicken breasts in slow cooker, using a spoon to coat each breast as evenly as possible.
- Cook on low for 4 hours.
- When there is 30 minutes left, remove chicken and shred. Add back to slow cooker with leftover pre-cooked stuffing (see notes for boxed stuffing mix instructions) and heat through.
- Serve with fresh parsley for garnish.