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Creamy chicken casserole with golden stuffing topping baked in a white dish, garnished with fresh parsley
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Easy Chicken Casserole

Warm, hearty, and effortlessly satisfying, this easy chicken casserole combines creamy soups and shredded chicken with a buttery stuffing topping for the ultimate comfort food meal, perfect for family dinners and busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups cooked, shredded chicken rotisserie chicken works well
  • 1 10.5-ounce can condensed cream of mushroom soup
  • 1 10.5-ounce can condensed cream of chicken soup
  • 1 cup milk
  • 8 tablespoons butter melted
  • 1 8-ounce package dry stuffing mix about 3 3/4 cups, e.g., herb seasoned
  • fresh parsley chopped, for garnish (optional)

Equipment

  • 9x13-inch casserole dish
  • Large mixing bowls
  • Whisk
  • Aluminum foil

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or nonstick spray.
  2. In a large mixing bowl, whisk together both cans of condensed soups and the milk until smooth, then stir in the cooked shredded chicken until evenly coated.
  3. Transfer the chicken mixture into the prepared casserole dish and spread it evenly.
  4. In another bowl, pour the melted butter over the dry stuffing mix and toss until all crumbs are coated.
  5. Evenly sprinkle the buttered stuffing crumbs over the chicken mixture.
  6. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10–15 minutes until the casserole is heated through and the stuffing topping is golden and crispy.
  7. Let rest a few minutes before serving. Garnish with fresh chopped parsley if desired.

Notes

This casserole stores well refrigerated 3–4 days and freezes for up to 2–3 months. Add mixed vegetables or extra cheese for variation.