Chicken and stuffing casserole tastes like Thanksgiving dinner but takes about 20 minutes to put together. Tender chicken and green vegetables sit in a creamy, herbed sauce under a layer of buttery stuffing that bakes to a golden crust. It uses simple ingredients, it works with leftover chicken or turkey, and it is the kind of dinner kids and adults both ask for again.
Serves: 6. Prep: 25 minutes. Bake: 30 to 35 minutes.
Ingredients
For the chicken filling
- 3 cups cooked chicken, shredded or diced (about 1 pound / 450 g)
- 3 tablespoons butter
- 1 small onion, finely diced
- 2 celery stalks, finely diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1¼ cups (300 ml) chicken broth
- ¾ cup (180 ml) milk
- ¼ cup (60 g) sour cream
- 1 teaspoon poultry seasoning
- ½ teaspoon salt and ½ teaspoon black pepper
- 1½ cups frozen peas or green beans
- 1 cup (4 ounces / 115 g) shredded Swiss or cheddar (optional)
For the stuffing topping
- 1 box (6 ounces / 170 g) chicken-flavored stuffing mix
- Chicken broth and butter as listed on the box
- 2 tablespoons melted butter, for brushing
Instructions
- Heat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Melt the butter in a large saucepan over medium heat. Cook the onion and celery for 5 to 6 minutes until soft. Add the garlic for 30 seconds.
- Whisk in the flour and cook for 1 minute. Slowly whisk in the broth and milk. Add the poultry seasoning, salt and pepper, and simmer, stirring, for 4 minutes, until thick.
- Remove from the heat and stir in the sour cream and cheese, if using. Fold in the chicken and peas.
- Spread the chicken mixture in the baking dish.
- Prepare the stuffing mix according to the package directions, using broth in place of water for more flavor. Spoon it in an even layer over the chicken. Brush the top with melted butter.
- Bake for 30 to 35 minutes, until the sauce bubbles at the edges and the stuffing is golden brown and crisp on top. Rest for 5 minutes before serving.
Why this casserole works
- A sauce that is thick enough. The stuffing sits on top and absorbs steam, so a thick sauce keeps the casserole from turning soggy. If yours is thin, see our guide to thickening sauces.
- Stuffing prepared before layering. Spooning prepared stuffing on top gives a crisp surface and a soft middle, similar to a real baked stuffing.
- Brushed butter. It helps the top brown and crisp, instead of drying out.
- Poultry seasoning. Sage, thyme and a little marjoram are the signature flavors of stuffing, so they link the sauce and topping.
Homemade stuffing topping
If you would rather skip the box, toast 4 cups (about 200 g) of 1-inch bread cubes in a 300°F (150°C) oven for 15 minutes, until dry. In a skillet, cook ½ cup diced onion and ½ cup diced celery in 3 tablespoons butter until soft, then add ½ teaspoon dried sage and ½ teaspoon dried thyme. Toss with the bread cubes and about ¾ cup chicken broth, until moist but not soggy. Spread over the filling and bake as directed. Using a sturdy bread like country loaf or day-old white bread holds its shape better than soft sandwich bread. For more on fresh and dried herbs, see our fresh vs. dried herbs guide.
Choosing and cooking the chicken
You need about 3 cups of cooked chicken. A rotisserie chicken is the fastest option, but home-cooked chicken has better texture. Baked boneless skinless chicken thighs are rich and juicy, while breast meat stays tender if you follow our chicken breast techniques. Leftover roast turkey works equally well, which makes this a smart way to use Thanksgiving leftovers. For other ideas, see our Thanksgiving soup ideas. Always cool and refrigerate cooked chicken promptly, and use a clean board and knife for raw meat, as described in cutting board safety.
Variations
- Broccoli: replace the peas with 3 cups of small broccoli florets, blanched for 2 minutes. See blanching vegetables. For another broccoli version, try our chicken and broccoli casserole with rice.
- Green bean: use 2 cups of cooked green beans for a green bean casserole feel.
- Cranberry: stir ½ cup dried cranberries into the filling, or serve with cranberry sauce.
- Apple: add 1 diced apple to the onions and celery. For apple ideas, see what to make with fresh apples.
- Mushroom: brown 8 ounces sliced mushrooms with the onion.
- Bacon: top with crumbled bacon, like our chicken bacon ranch casserole.
Make ahead, freezing and reheating
Assemble the casserole up to a day in advance. Keep the filling and stuffing separate in the fridge, and layer them just before baking, which keeps the stuffing from getting wet. If you assemble it fully, cover and bake 10 minutes longer. To freeze, wrap the baked or unbaked casserole tightly for up to three months, thaw overnight in the fridge and bake until the center reaches 165°F (74°C). The freezer-friendly meals guide has details. Leftovers keep for three to four days and reheat in a 350°F (175°C) oven for 20 minutes. This is a good dish to plan around in a Sunday prep routine.
What to serve with it
Serve with roasted green beans, a crisp salad or glazed carrots. A tangy side balances the richness, such as a salad with simple homemade vinaigrette. A spoonful of cranberry sauce on the side also works nicely.
Common questions
Can I use cream of chicken soup? Yes. Replace the butter, flour, broth and milk with two 10.5-ounce cans, thinned with ½ cup milk. The flavor will be less fresh.
Why is my stuffing soggy? The filling was too thin, or the topping sat in the filling too long before baking. Thicken the sauce and layer right before baking.
Why is the stuffing dry? It was under-moistened or baked too long. Brush it with butter and cover loosely with foil if it browns too fast.
Can I use stuffing cubes? Yes, prepared per the package.
