Overnight Chicken-stuffing Casserole

Total Time
Prep 24 hrs
Cook 1 hr

A very delicious casserole, prepared a day ahead, and baked the following day. Tip; keep frozen, cooked and chopped chicken or turkey in the freezer ready to use in recipes.

Ingredients Nutrition

  • 1 (120 g) package chicken flavor stuffing mix
  • 1 cup hot water
  • 12 cup butter or 12 cup margarine
  • 2 12 cups cooked chicken or 2 12 cups cooked turkey, chopped
  • 12 cup onion, chopped
  • 12 cup celery, chopped
  • 12 cup mayonnaise
  • 2 large eggs
  • 1 12 cups milk
  • 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
  • 1 cup canned sliced mushrooms (optional)


  1. Lightly grease or spray a 9" x 9" baking pan, or any size baking pan large enough to hold the mixture.
  2. Prepare the stuffing mix with hot water and butter.
  3. Place 1/2 of the stuffing mixture into prepared baking dish.
  4. In a bowl, mix together chicken, onion, celery, mayo and pepper to taste; place on top of the stuffing mix in the baking dish.
  5. In a bowl, mix eggs and milk; pour over the chicken mixture.
  6. Top with the remaining 1/2 of the stuffing mixture.
  7. Refrigerate overnight.
  8. The next day/evening,top with the mushroom soup.
  9. Bake at 350 degrees for 50 minutes to 1 hour.


Most Helpful

We really enjoyed this. I will increase the celery and onion to about a cup each but finely chopped. Your family will love it.

BethHallKelley August 10, 2008

This was very good. It has a Thanksgiving flavor thing going,even when using chicken. Great use of leftover turkey and stuffing during the holidays.

enigma535 May 13, 2008

This is a great make ahead recipe. It's total comfort food...my favorite. The only change I made was I used cornbread stuffing. Thanks once again, Kit...you haven't failed me yet!

Deely September 26, 2005

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