Classic Layered Chicken & Stuffing Casserole

📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Entrees The ultimate comfort food. This classic casserole features layers of tender cooked chicken and creamy chicken soup, topped with a savory herb-seasoned stuffing and baked until golden brown and bubbly.


Prep TimeCook TimeInactive / Chill TimeYield / Servings
15 mins1 hourNone6–8 Servings

🔪 Key Equipment

  • Oblong baking pan
  • Small bowl
  • Large bowl
  • Aluminum foil

Ingredients

MeasurementsIngredientsPrep / Notes
1 largeChickencooked, boned, and shredded (or turkey)
2 cansCream of Chicken Soup
4 cupsPepperidge Farm Herb Seasoned Stuffing
1 stickButtermelted
3 1/2 cups plus 6 TablespoonsChicken Brothdivided

Instructions

Step 1: Prep and Layer

  1. Preheat your oven to 350°F. Lightly grease an oblong baking pan.
  2. Spread the 1 large cooked and boned chicken evenly across the bottom of the prepared pan.
  3. In a small bowl, dilute the 2 cans cream of chicken soup with 6 tablespoons chicken broth. Spread this mixture evenly over the chicken layer.

Step 2: Stuffing and Assembly

  1. In a large bowl, mix together the 4 cups Pepperidge Farm herb seasoned stuffing, 2 1/4 cups chicken broth, and 1 stick melted butter until the stuffing is evenly moistened.
  2. Spread the stuffing mixture in an even layer over the soup layer.
  3. Pour the remaining 1 cup chicken broth evenly over the entire mixture in the pan to ensure moisture during baking.

Step 3: Bake

  1. Cover the pan tightly with aluminum foil and bake at 350°F for 45 minutes.
  2. Remove the foil and bake uncovered for another 15 minutes, or until the stuffing top is golden brown, crisp, and the casserole is bubbling hot around the edges.

💡 Make-Ahead & Storage: Assemble the casserole ahead of time, cover tightly, and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the covered baking time if baking straight from the refrigerator.


Original Recipe Scan

Original Handwritten Card