Easy Chicken and Dressing Casserole, image of baked casserole in pan

Fast and Easy Chicken and Dressing Casserole without veggies

easy chicken and dressing casserole pic of casserole in pan with text overlay

Easy Chicken and Dressing Casserole

This easy chicken and dressing casserole is a great make-ahead meal. Need something for a church picnic? Need to take a meal to a homebound friend? This one is perfect.

Here in the South, when someone dies, or has a baby, or gets hurt, or has surgery, we prepare food for the family and take it to them. (Maybe it happens in the North too, I’m just more familiar with Southern customs. ) This easy chicken and dressing casserole is perfect for sharing.

The Chicken

For this recipe, I usually use chicken breasts. I buy the big pack from Walmart. I put 3-4 of them in the Instant Pot and freeze the others for later use.

I’ve used a whole cooked hen, but I hate picking chicken and skinless boneless breasts are so much easier. In a time pinch, I’ve even used a Wal-Mart rotisserie chicken instead of cooking my own. It works just as well and saves more time. But, then we go back to that whole hating picking thing.

You could also use chicken thighs if you prefer dark meat.

The Dressing or Stuffing

Now, if you’re from the Northern States you may call it stuffing, but most Southern-born folks say “dressing.” It doesn’t matter what you call it, it’s the same thing.

Now, I try to be as frugal as possible and I understand there are some things most folks won’t go generic on, but stuffing or dressing is not somewhere I get picky. Yes, Stovetop Stuffing is delicious and has a little better flavor, but when I’m adding butter, cream of chicken soup, and sour cream, it’s hard to tell the difference between brand name and generic.

The Cream of Chicken Soup

The cream of chicken soup is another area where I don’t get brand-name snobbish. I buy generic unless I’ve forgotten to buy it at all and then, I make it myself. This recipe for homemade cream of chicken soup is similar to the one I make. (Actually, I just bookmarked that one, because it actually looks better than mine.)

Does this casserole freeze well?

Absolutely! You can refrigerate it for up to two days or freeze it until you’re ready to bake. I double wrap the top of the casserole with foil to make sure no freezer burn tries to attack.

If you do choose to freeze it you’ll have to adjust your cooking times and remove one layer of the foil covering the top. It would be wise to bake this frozen savory dish at 375 degrees for probably one to one and a half hours. You can remove the foil for the last 15 minutes to make it a little crunchier on the top.

I usually serve this dish with steamed veggies with cheese sauce, but you could serve it with any vegetable and it would still be delicious.

Easy Chicken and Dressing Casserole, image of baked casserole in pan

Easy Chicken & Dressing Casserole



  • Whole chicken or 3 – 4 chicken breasts
  • 2 Boxes Chicken Stuffing reserve 1/3 for topping
  • 1-2 sticks of real butter 1 works, 2 makes it better
  • 16 oz. Sour Cream
  • 2 cans Cream of Chicken Soup
  • 1 can chicken broth or leftover broth from cooking
  • Mushrooms optional



  • Boil the chicken until it’s done, then shred it into bite-sized pieces.
  • Preheat your oven to 400°.
  • Melt the butter, sour cream, and soup together in a stockpot.
  • Remove the stockpot from the heat, add in the stuffing, reserving 1/3 for the topping, and mix well.
  • Spray a 9×13 baking dish with oil to prevent sticking.
  • Layer the stuffing mixture and chicken, beginning with the stuffing mixture, until ingredients are gone. If you wish to add mushrooms, you’d mix them with the chicken.
  • End with the stuffing mixture. Sprinkle dry, reserved stuffing on top of the casserole.
  • Pour chicken broth evenly over the casserole, as needed. (I use a butter knife to make holes for the broth to run into. You may not need the entire can of broth. The casserole shouldn’t look dry when you put it into the oven.)
  • Bake for 30-45 minutes, depending on your oven, or when the casserole bubbles around the edges. (When all of my ingredients are warm, it only takes about 30 minutes to bake.)


This dish freezes well, but baking time will need to be adjusted accordingly. When frozen, bake at 350° for 1 – 1 1/2 hours. Test the center to see if it is hot before serving.

This is another one of our favorite large family, kid-friendly meals. The kids don’t turn this down and will usually ask for seconds.

Steamed California Medley veggies with Easy Peasy Cheese Sauce go very well with this casserole.

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