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Chicken Casserole – Freezer Cooking

Chicken Casserole - Is a yummy Freezer Cooking Recipe

My friend and college roomie Christa shared this Chicken CasseroleFreezer Cooking recipe with me.  She has it on her monthly menu plan and her family loves it.  I hope you enjoy it too!  My family loves it as much as hers!  It is a crowd pleaser for sure!  WE love to serve this with Green Beans Almondine for a complete dinner!


Weight Watchers Points Plus: 5 1/2 Points Per Serving

Chicken Casserole - Freezer Cooking
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 cups cooked chicken, cut up (boil, bake or use a rotisserie chicken)
  • 1 pkg of Pepperidge farm cornbread stuffing mix (do not mix use as is)
  • Soup Mix:
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup or 1 cup sour cream
  • 1 cup of chicken broth
  • ½ stick of butter
  • 1 stalk of celery, chopped
  • 1 onion, chopped
  • 1 egg
  • 1 tsp sage
  • Salt and pepper to taste
  1. Cook chicken (or use a rotisserie chicken)
  2. Melt butter in casserole dish (this also greases the pan).
  3. Pour melted butter into a bowl.
  4. Add to your butter the cream of mushroom soup, cream of chicken soup (or you can substitute 1 cup sour cream) chicken broth, celery, onion, 1 egg, sage and salt and pepper to taste.
  5. In buttered casserole dish, place a layer of Pepperidge Farm stuffing mix, a layer of chicken, a layer of soup mix, a layer of Pepperidge Farm stuffing mix (be sure your top layer is stuffing mix).
  6. Bake 350 for 45 minutes.
  7. If you are preparing for the freezer BAKE and then thaw and reheat.
This recipe comes from my college roommate Christa. Thanks for sharing it with our readers!

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  1. Kristina says

    I’m a little confused as I didn’t see an instructions for the freezing part. Do I put everything in the big in the freezer, even the stuffing? Maybe I missed the point, but I thought freezer cooking was pull bag from freezer, thaw, dump and cook.

    • lea says

      this is a casserole so you’d prepare the casserole cover and freeze. when time to cook pull it out thaw over night then pop in the oven.

      • Melissa@StockpilingMoms says

        Exactly what Lea said. You can either bake and then freeze (thaw and reheat) or you can prepare the casserole, cover and freeze (thaw and bake).

  2. Mandy says

    Do I boil the chicken or cook in skillet? Then place in casserole dish for freezing? This sounds to be yummy I wanna be sure so I don’t mess it up

    • Melissa@StockpilingMoms says

      Yes, you use cooked chicken for this one so you can either bake it, boil it or even use a rotisserie chicken for this recipe.

    • Melissa@StockpilingMoms says

      It is not Irene! This recipe had an error in it and we have updated. It should have been 1 cup of chicken broth. I hope you can possibly drain and I am deeply sorry! We have updated the recipe with the correct measurement.

  3. Mandi says

    What kind of soup mix did you use? I was thinking a french onion might be good but want to make sure I get this right…

    • Melissa@StockpilingMoms says

      1 can cream of mushroom soup and 1 can cream of chicken soup – But I agree french onion sounds great!

  4. Sharon Steere says

    I am allergic to any corn products. Do you think I could substitute bread cubes without corn syrup of course)for the corn bread stuffing? Does the cornbread stuffing mix come with spices that I would be missing when I make my substitution? The recipe sounds delicious otherwise! Thanks for your freeze ahead meals! Sharon

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