Can I use raw chicken in stuffing casserole?

It’s not recommended. Raw chicken releases too much liquid during baking, which makes the filling watery and the topping soggy. Stick to cooked, shredded chicken for best texture.

Why does my stuffing turn out soggy?

That happens if you press the topping down too much or add extra liquid. Use dry stuffing mix and toss gently with butter—nothing more.

How do I keep the sodium low in this recipe?

Opt for low-sodium canned soups and unsalted butter. Taste before seasoning further. You can also make your own cream sauce with chicken broth, milk, and cornstarch.

Can this dish be made ahead of time?

Absolutely. You can assemble it up to 24 hours in advance, refrigerate, and bake when ready. For long-term prep, freeze it for up to 3 months.

Chicken and Stuffing Casserole – The Best Comfort Dinner

Name: Chicken and Stuffing Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups cooked, shredded chicken; 1 (10.5 oz) can condensed cream of mushroom soup; 1 (10.5 oz) can condensed cream of chicken soup; 1 cup milk; 1 stick (8 tablespoons) butter, melted; 1 (12 oz) package dry Pepperidge Farm herb seasoned stuffing mix

Chicken and Stuffing Casserole

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Chicken and Stuffing Casserole is a creamy, crispy, and comforting one-dish dinner made with shredded chicken, condensed soups, and buttery stuffing mix. Ready in under an hour with just 15 minutes of prep, it’s perfect for weeknights or holiday meals.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Low Salt

Ingredients

4 cups cooked, shredded chicken
1 (10.5 oz) can condensed cream of mushroom soup
1 (10.5 oz) can condensed cream of chicken soup
1 cup milk
1 stick (8 tablespoons) butter, melted
1 (12 oz) package dry Pepperidge Farm herb seasoned stuffing mix

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Instructions

Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and set aside.
In a large bowl, whisk together both soups and milk until smooth.
Stir in cooked, shredded chicken and transfer mixture to the prepared baking dish.
In a separate bowl, pour melted butter over the dry stuffing mix and gently stir until coated.
Sprinkle the buttered stuffing mixture evenly over the chicken mixture in the baking dish.
Cover with foil and bake for 20 minutes.
Remove foil and bake for another 10–15 minutes, until golden and bubbly.

Notes

Use rotisserie or pre-cooked chicken to save time.
Do not prepare the stuffing according to box instructions—use dry with butter only.
Add frozen or steamed veggies like peas, broccoli, or corn for more color and flavor.
To make ahead, assemble and refrigerate up to 24 hours before baking.
Freezes well for up to 3 months—thaw before baking.

Find it online: https://recipeshots.com/chicken-and-stuffing-casserole/