Pepperidge Farm Chicken Casserole is a delicious, creamy casserole using Pepperidge Farm Stuffing, chicken, and cream of chicken soup.  This is a great family dinner or potluck meal!Â
I love a good casserole and of all the casseroles I make, this Pepperidge Farm Chicken Casserole is in my top 3 favorites. It is SO simple, takes only a few ingredients, and is just delicious!! It’s also a great recipe to hide some veggies for kids. Throw in some carrots, peas, mushrooms, or broccoli and watch your kids gobble it all up.
Here’s how to make it:Â
- Preheat your oven to 350 degrees.
- Fill a large skillet with 1-1 1/2 cups of chicken broth (depending on the size of your skillet – don’t overfill). Add 2-3 whole, peeled garlic cloves, a good handful of salt and some pepper. You can also throw in a tbsp or two of butter – but that’s up to you! Heat the skillet over medium high heat and let it heat up for 5-10 minutes. Once it is hot, put 3-4 chicken breasts in the water to cook. Cook for 15-20 minutes or until chicken is cooked through (check by cutting into the chicken in the thickest part, making sure there is no raw, pink chicken inside).
- Remove the chicken and set to the side to cool. Reserve the broth – you’ll use it in a minute.
- Add 4 cups of Pepperidge Farm Stuffing to a large bowl. Melt 1/2 cup of butter and pour over the stuffing. Use a fork to mix it all around. The butter will hydrate the stuffing and fluff it up a bit. Let it sit for about 10 minutes or so.
- In a separate bowl, mix together one can of cream of chicken soup, 16 oz of sour cream, and 1 cup of the reserved chicken broth.
- Shred the chicken.
- In a casserole dish (9×13), spread half of the stuffing into the bottom of the dish.  Add the shredded chicken on top of the stuffing. If you are using any veggies, you can also add them at this point.
- Pour the soup mixture over the chicken and then top with the rest of the stuffing.
- Bake at 350 for about 30 minutes.
Pepperidge Farm Chicken Casserole
Made with Pepperidge Farm stuffing, chicken, and a cream of chicken soup mixture, Pepperidge Farm Chicken Casserole is a perfect one-dish meal! Creamy and flavorful with a little crunch, this might become your new favorite casserole.
Ingredients
- 3-4 chicken breasts (you may also use a rotisserie chicken)
- 1 - 1 1/2 cups chicken broth
- 4 cups Pepperidge Farm stuffing
- 1/2 cup plus 2 tbsp butter
- 1 can cream of chicken soup
- 16 oz sour cream
- 3 whole cloves of peeled garlic
- salt and pepper
Instructions
To cook the chicken:
- In a large skillet, heat 1 - 1 1/2 cups of chicken stock over medium/high heat. Add 3 garlic cloves, a palmful of salt, a little pepper, and 2 tbsp of butter (the butter is optional - but why not).
- Once the broth is hot, add the chicken breasts to the pan. Cook for 15-20 minutes or until the chicken is cooked through. Once it is cooked through, remove from the broth to cool. Reserve the broth!
To assemble the casserole:
- In a bowl, add 4 cups of the Pepperidge Farm stuffing. Melt 1/2 cup of butter and pour the butter over the stuffing. Mix around well and let the stuffing "fluff up". Let it sit for 10 minutes or so.
- In another bowl, combine the cream of chicken soup, 1 cup of the reserved broth, and 16 oz of sour cream. Mix well.
- Shred the chicken.
- Using a 9 x 13 casserole dish, spread 1/2 of the stuffing mix on the bottom of the dish. Top with the shredded chicken, then the soup mix, and finally add the reset of the stuffing mix to the top. If you are adding any veggies, add it after your chicken.
- Bake at 350 for 30 minutes.
Tried this recipe?Let us know how it was!
A delicious, adaptable recipe! Here’s how I tweaked it to give it some extra flavor and make it a little bit healthier:
I used leftover soup chicken, and cream of celery soup. I sauteed onions, celery, bell pepper and added that along with mushrooms and peas over the chicken layer. Substituted Greek yogurt for the sour cream. I seasoned the stuffing cubes with garlic powder, tarragon and thyme. I used only about 4T of butter and some of the broth called for to “fluff” the stuffing cubes, just to keep it a bit healthier and it worked just fine. Great comfort food!
Great simple meal for us, Granddaddy prepared by receipt enough for 6, in retrospect should have prepared for 8!
I added sauted onion and celery to the stuffing; delicious!
Made this recipe for Thanksgiving and everyone loved it. No leftovers from this dish!
I made this recipe today and added a can of Cream of Mushroom soup and minced onions to the mixture! It is absolutely delicious, so creamy and rich!! My parents loved it, too!