Kathy's Chicken and Stuffing Casserole

Recipe by KRL724

An old, but good, recipe that's easy to prepare. Serve with a green vegetable and cranberry sauce for a satisfying meal. (Lowfat versions of the soups make no difference in the taste, so feel free to substitute.)

Top Review by HokiesMom

You are right - an oldie but goodie. To add to the flavors I used two cans of cream of chicken with herbs soup and skipped on the mushroom soup. Love dishes that can be thrown together quickly and are so easy on the budget. Thanks for a keeper! Made for Pick A Chef 2011

Ingredients Nutrition

  • 1 (14 ounce) package seasoned stuffing mix
  • 12 cup butter, melted
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 2 (14 1/2 ounce) cans chicken broth
  • 2 -3 cups shredded cooked chicken


  1. Stir the melted butter into the stuffing mix and set aside.
  2. Mix the soups and chicken broth together, stirring until well blended.
  3. In a large baking dish, put a layer of the buttered stuffing, a layer of the shredded chicken and half of the soup mixture. Then add another layer of chicken and the rest of the soup mixture. Top with remaining stuffing.
  4. Bake in a 350 degree oven for 45 minutes to 1 hour, until bubbly and brown.

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