Chicken Stuffing Bake

Vickie Parks


This is my standard recipe for making use of left-over cooked chicken. I've changed the stuffing mix occasionally and have used cornbread stuffing mix and a few others from time to time. But I like the taste best when I use herbed stuffing mix.

I've also used cream of mushroom soup (in place of the cream of celery) and added a few sliced fresh mushrooms, and it's usually quite good too. But even though I love mushrooms, my family isn't all that fond of them, so I rarely make that version. But if you like mushrooms, you might like that version best.

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6 to 8


5 Min


30 Min




10 3/4 oz
cream of celery soup, undiluted (i use low-fat, low-sodium)
1 c
half & half (or milk)
6 oz
box herbed stuffing mix
2 c
cooked chicken, cubed
2 c
fresh broccoli, cut into bite-size pieces
celery stalks, chopped
1 tsp
1 tsp
black pepper
1/2 tsp
red pepper flakes
6 oz
shredded monterery jack (or swiss) cheese

Directions Step-By-Step

Preheat oven to 375°F. Lightly coat a 13x9-inch baking dish with nonstick cooking spray; set aside.
In a large bowl, thoroughly combine the soup and milk until well blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery, salt, pepper, red pepper flakes, and 1 cup cheese.
Transfer chicken mixture to the prepared baking dish, and bake 20 to 30 minutes or until heated throughout. Sprinkle remaining 1/2 cup cheese on top and return to oven to bake another 5 minutes or until cheese just starts to melt. Serve immediately.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American