Chicken Stuffing Casserole

"Extra veggies make this dish a hit with kids and parents alike! It helped my picky eaters learn to like more veggies. This is a low-maintenance dish, quick & easy, especially if you prep the chicken or even the whole casserole the night before. I also like to make this with Thanksgiving leftovers, but it's good any time of year you have leftover poultry. I also improve the nutritional value by using low-fat, low-sodium, and whole-grain products whenever possible or by substituting homemade ingredients."
photo by Annacia photo by Annacia
photo by Annacia
photo by Annacia photo by Annacia
photo by Annacia photo by Annacia
Ready In:
1hr 20mins


  • 4 cups cooked boneless skinless chicken breasts, cubed (about 4 large breasts)
  • 2 (6 ounce) packages Stove Top stuffing mix (low-sodium preferable)
  • 12 cup unsalted butter (low-fat if possible)
  • 1 cup skim milk
  • 1 cup water or 1 cup low sodium chicken broth
  • 3 cups frozen vegetables (broccoli, cauliflower, green beans, peas, carrots, corn, or your favorite frozen veg. blend)
  • 2 (10 1/2 ounce) cans cream soup (mix or match celery, chicken, or mushroom)


  • Preheat oven to 350 degrees F.
  • Evenly cover bottom of ungreased 13x9-inch pan with cubed chicken.
  • Layer frozen vegetables evenly over chicken.
  • In a mixing bowl, combine cans of soup with milk, mixing well, and pour evenly over vegetables.
  • Combine stuffing, butter, and water or chicken broth until stuffing is coated. Spread evenly over top layer.
  • Bake uncovered 35-40 minutes or to desired crispness of stuffing.
  • NOTES: I significantly reduce the sodium content by using low-sodium foods whenever possible and by replacing the Stove Top with my homemade stuffing.

Questions & Replies

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  1. this really didn't turn out very good for me. didn't have much flavor and i couldn't get my husband and toddler to even finish a serving. sorry to leave a bad review but i had higher expectations for this.
  2. I love this one!I used the can chicken instead of the chicken breast!I used three big cans!For me it was easier and I always keep it on hand for casseroles.I also used the Stove Top that was the whole wheat forr chicken and the cornbread ones for the top.I think that it turned out great.I also used the healty cream soup.I will make this one again soon!
  3. Made this one last night and I loved it! Thanks so much for the recipe. I halved it for just my husband and I. He was sad because there were peas in it! Haha! But, it was great and SOOOO easy! Thanks again!! Take care, Meg
  4. Very tasty, it's like Thanksgiving without all the fuss. I used the Stove Top and it was very good. I did tightly cover the pie pan (I made a 4 serving size which was enough for DH and I for one meal and we aren't big eaters) tightly with foil for 25 mins and then took it off for 8 mins and it came out perfect for our taste. I lowered the fat a bit by not using the butter at all and Campbell's low fat Cream of Chicken. Thank you for a lovely week night, or busy weekend dinner that I'm sure I'll make again.
  5. Oh my gosh!!!! This was awesome!!!My whole family loved it! I have never had a recipe where all three of my kids went back for thirds! We usually try to eat healthy so this was right up our alley. It was incredibly easy and, because it was so easy all of the kids got to help cook their own dinner! Pretty cool! This is a definate keeper! Thanks Heather&David


Hi! I'm very blessed with a daughter and 3 sons, all teens who don't hate me lol. I am passionate about my family, and being an Italian family makes us all foodies by nature! I love to cook just about anything that's rustic style, and I eat fairly naturally and vegetarian.
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