Pepperidge Farm Stuffing Chicken Casserole Recipe: Comfort Food Magic

Just when you thought comfort food couldn’t get any better, this Pepperidge Farm stuffing chicken casserole comes along and blows your taste buds away! Joyful, hearty, and ridiculously easy to make, this dish combines tender chicken, creamy soup, and that iconic stuffing crust into one glorious pan of deliciousness. Jump into autumn flavors with this family-friendly recipe that’ll have everyone begging for seconds.

Why This Recipe Works

• The Pepperidge Farm herb seasoned stuffing mix creates a perfectly crispy, flavorful topping that contrasts beautifully with the creamy chicken filling underneath, providing texture and taste in every single bite.
• Using cream of chicken and cream of mushroom soups together creates a rich, velvety sauce that keeps the chicken incredibly moist while adding depth of flavor without requiring multiple seasonings or complicated techniques.
• Pre-cooking the chicken ensures it’s perfectly tender and juicy throughout the baking process, eliminating any risk of dry or undercooked poultry while allowing the flavors to meld together harmoniously.
• The addition of sour cream adds a subtle tanginess that cuts through the richness of the soups and butter, creating a more balanced flavor profile that keeps you coming back for just one more spoonful.
• This casserole can be prepared ahead of time and refrigerated until ready to bake, making it perfect for busy weeknights, potlucks, or holiday gatherings when you need something impressive but stress-free.

Ingredients

• 2 pounds boneless, skinless chicken breasts, cooked and shredded
• 1 (14 ounce) package Pepperidge Farm herb seasoned stuffing mix
• 1 (10.5 ounce) can cream of chicken soup, undiluted
• 1 (10.5 ounce) can cream of mushroom soup, undiluted
• 1 cup sour cream
• 1 cup chicken broth, low sodium preferred
• 1/2 cup unsalted butter, melted
• 1 medium yellow onion, finely diced
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon paprika
• Fresh parsley, chopped for garnish

Equipment Needed

• 9×13 inch baking dish
• Large mixing bowl
• Medium saucepan
• Cutting board and chef’s knife
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Aluminum foil

Instructions

Prepare the Chicken and Vegetables

Begin by cooking your chicken breasts until they reach an internal temperature of 165°F, which typically takes about 20-25 minutes if baking at 375°F or 6-8 minutes per side if pan-searing. Allow the chicken to rest for 5 minutes before shredding it into bite-sized pieces using two forks or your hands. Meanwhile, finely dice one medium yellow onion and chop two celery stalks into small, uniform pieces. Mince three cloves of garlic until they’re almost paste-like for maximum flavor distribution. Combining these prepared ingredients in a large mixing bowl ensures everything will be evenly distributed throughout your casserole. Tip: For extra flavor, consider using the broth from cooking your chicken instead of store-bought broth in the recipe.

Create the Creamy Sauce Base

In a medium saucepan over low heat, combine one can each of undiluted cream of chicken and cream of mushroom soup with one cup of sour cream. Whisk continuously until the mixture becomes smooth and well-combined, which should take about 3-4 minutes. Gradually add one cup of chicken broth while whisking to prevent lumps from forming. Stir in one teaspoon of dried thyme, half a teaspoon of freshly ground black pepper, and a quarter teaspoon of paprika. Continue heating the sauce until it just begins to simmer around the edges, then immediately remove from heat. The sauce should be thick but pourable – if it seems too thick, add another tablespoon or two of broth until it reaches the right consistency.

Combine Chicken Mixture with Sauce

Pour the warm creamy sauce over the shredded chicken, diced onions, chopped celery, and minced garlic in your large mixing bowl. Use a rubber spatula to gently fold everything together until the chicken and vegetables are evenly coated with the sauce. Be careful not to overmix, as you want to maintain some texture in the chicken. The mixture should be moist but not soupy – if it appears too dry, add another quarter cup of chicken broth. Taste and adjust seasoning if needed, though remember the stuffing topping will add additional flavor. This is also the time to mix in any additional vegetables like peas or carrots if you’re customizing the recipe.

Prepare the Stuffing Topping

Empty the entire 14-ounce package of Pepperidge Farm herb seasoned stuffing mix into a separate large bowl. Pour half a cup of melted unsalted butter over the stuffing mix and toss gently with a fork until all the bread pieces are lightly coated. The butter will help the topping become golden brown and crispy during baking. For extra flavor, you could use seasoned melted butter with a pinch of garlic powder or herbs de Provence. The stuffing should be moistened but not saturated – you want to maintain some crispy texture after baking. Let the stuffing sit for 2-3 minutes to allow the bread to absorb the butter slightly before topping the casserole.

Assemble and Bake the Casserole

Transfer the chicken and sauce mixture into your greased 9×13 inch baking dish, spreading it into an even layer with a spatula. Sprinkle the prepared stuffing mixture evenly over the top, covering the entire surface completely. Do not press down on the stuffing – you want it to remain light and fluffy for optimal crispiness. Place the casserole in a preheated 350°F oven and bake uncovered for 30-35 minutes. The casserole is done when the filling is bubbling vigorously around the edges and the stuffing topping is golden brown and crispy. For extra browning, you can broil for the final 1-2 minutes, but watch carefully to prevent burning.

Rest and Serve

Remove the casserole from the oven and let it rest on a wire rack for exactly 10 minutes before serving. This resting time allows the filling to set slightly, making it easier to scoop clean portions without everything turning into a soupy mess. The internal temperature should be at least 165°F if checked with an instant-read thermometer. Garnish with freshly chopped parsley for a pop of color and freshness. Serve directly from the baking dish using a large spoon or serving spatula. This casserole pairs wonderfully with a simple green salad or steamed green beans to balance the richness. Tip: For maximum crispiness, serve within 15 minutes of removing from the oven.

Tips and Tricks

For the absolute best texture in your stuffing topping, consider toasting the Pepperidge Farm stuffing mix in a dry skillet over medium heat for 3-4 minutes before combining it with the melted butter. This extra step helps remove any excess moisture from the bread cubes and ensures they’ll become extra crispy during baking. Just watch carefully and stir frequently to prevent burning – you’re looking for light golden color and a nutty aroma. If you’re making this casserole for a crowd or potluck, you can prepare it completely up to 24 hours in advance. Simply assemble everything in the baking dish, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding 5-10 minutes to the baking time since it’s starting cold. For freezing, assemble the casserole but leave off the stuffing topping. Freeze the chicken mixture alone, then when ready to bake, thaw in refrigerator overnight, add fresh stuffing topping, and bake as directed. The stuffing doesn’t freeze well after being mixed with butter, as it becomes soggy when thawed. If you find your casserole is browning too quickly but the center isn’t hot enough, simply tent the top with aluminum foil for the remaining baking time. For extra flavor dimension, try using different varieties of Pepperidge Farm stuffing – the cornbread stuffing adds a sweet note, while the cubed seasoned stuffing provides more texture. If you’re watching sodium, use low-sodium cream soups and reduced-sodium chicken broth, and consider making your own cream soup substitute using a roux and seasonings. For a richer sauce, substitute half the sour cream with cream cheese that’s been softened at room temperature – this creates an incredibly luxurious texture. Always let your casserole rest after baking – this allows the starches in the sauce to thicken properly and makes serving much cleaner.

Recipe Variations

• For a Thanksgiving-inspired version, add 1 cup of dried cranberries and 1/2 cup of chopped pecans to the chicken mixture before topping with stuffing. The sweet-tart cranberries complement the savory chicken beautifully, while the pecans add wonderful crunch and nutty flavor. Use chicken broth instead of water when preparing the stuffing mix for extra richness, and consider adding a teaspoon of orange zest to the sauce for a bright, festive note that cuts through the richness.
• Transform this into a Mexican-style casserole by replacing the cream of mushroom soup with cream of celery, adding one 4-ounce can of diced green chiles, 1 teaspoon of cumin, and 1/2 teaspoon of chili powder to the sauce. Use Pepperidge Farm cornbread stuffing mix instead of herb seasoned, and top with a cup of shredded Monterey Jack cheese before adding the stuffing topping. Serve with salsa, guacamole, and sour cream on the side for a fun fusion twist that kids and adults alike will adore.
• Create a vegetable-packed version by adding 2 cups of mixed frozen vegetables (peas, carrots, corn, green beans) that have been thawed and patted dry. You can also sauté 8 ounces of sliced mushrooms with the onions and celery for extra umami flavor. For the sauce, use all cream of mushroom soup and add 1 tablespoon of Worcestershire sauce for depth. This variation makes the casserole more balanced nutritionally while maintaining all the comfort food appeal of the original recipe.
• For a luxury upgrade, use rotisserie chicken or leftover holiday turkey instead of plain cooked chicken breasts. Add 1/2 cup of dry white wine to the sauce (simmer for 2 minutes to cook off alcohol) and incorporate 1/2 cup of grated Parmesan cheese into the stuffing topping mixture. Finish with a drizzle of truffle oil after baking for an elegant touch that transforms this homey casserole into something worthy of a dinner party or special occasion.

Frequently Asked Questions

Can I use a different brand of stuffing mix?

While Pepperidge Farm stuffing mix is recommended for its specific texture and seasoning blend, you can certainly use other brands in a pinch. Look for herb-seasoned cubed stuffing mix rather than finer breadcrumb-style stuffing. The main differences you might notice are in the crispiness factor and seasoning intensity – some brands have more salt or different herb combinations. If using a different brand, you may want to taste the stuffing mix first and adjust the salt in your sauce accordingly. Store-brand stuffing mixes often work quite well and can be more budget-friendly, though the texture might be slightly different after baking.

How do I prevent the topping from getting soggy?

Preventing a soggy topping comes down to a few key techniques: First, make sure your chicken mixture isn’t too watery before adding the topping – it should be moist but not soupy. Second, don’t press the stuffing topping down into the chicken mixture when assembling. Third, ensure your oven is fully preheated to 350°F before baking. Fourth, bake uncovered the entire time to allow moisture to evaporate. Finally, let the casserole rest for 10 minutes after baking so the sauce can thicken slightly. If you’re still having issues, try toasting the stuffing mix with the butter in a skillet for 2-3 minutes before sprinkling it on top.

Can I make this recipe gluten-free?

Absolutely! To make this casserole gluten-free, you’ll need to make a few substitutions. Use gluten-free cream of chicken and cream of mushroom soups (Pacific and Progresso both make good options) or make your own using gluten-free flour as a thickener. Replace the Pepperidge Farm stuffing with a gluten-free stuffing mix – Aleia’s and Gillian’s both make excellent herb-seasoned options. Use tamari instead of soy sauce if any is called for, and ensure your chicken broth is certified gluten-free. The cooking method remains exactly the same, and the result will be just as delicious for those with gluten sensitivities.

How long will leftovers keep in the refrigerator?

Properly stored in an airtight container, leftover chicken stuffing casserole will keep for 3-4 days in the refrigerator. The stuffing topping will soften considerably upon refrigeration, but the flavors will actually improve as they meld together. To reheat, place individual portions in a 350°F oven for 15-20 minutes until heated through, or microwave for 2-3 minutes, though the microwave will make the topping quite soft. For best results, I recommend reheating in the oven to restore some crispiness to the topping. You can also freeze leftovers for up to 3 months, though the texture of the stuffing will be compromised upon thawing.

Can I use fresh bread instead of stuffing mix?

While you can certainly use fresh bread, the results will be quite different from using Pepperidge Farm stuffing mix. Fresh bread will create a softer, more bread pudding-like topping rather than the crispy texture that makes this casserole special. If you want to try it, use about 8 cups of day-old bread cubes (½-inch pieces) from a rustic loaf. Toss with melted butter, 1 teaspoon of poultry seasoning, ½ teaspoon of garlic powder, and ¼ teaspoon of salt before using as the topping. You may need to bake slightly longer to ensure the fresh bread cooks through and browns properly.

Summary

This Pepperidge Farm stuffing chicken casserole combines tender chicken, creamy sauce, and crispy herbed topping for the ultimate comfort food. Perfect for busy weeknights or holiday gatherings, it’s customizable, make-ahead friendly, and always crowd-pleasing. Simple ingredients create extraordinary flavor in this family favorite recipe.