Chicken stuffing casserole is filled with juicy chicken and tender vegetables that are smothered in a creamy, buttery, homemade sauce then topped with delicious herb seasoned stuffing and baked until hot and bubbly. It's like Thanksgiving in one casserole dish! This recipe is also great with leftover turkey, stuffing and vegetables.
This post is sponsored by Go Bold With Butter, who I am so excited to partner with! Recipe, photographs, thoughts and opinions are all my own.
It must be the Midwest in me, but I absolutely love quick, easy and delicious casserole recipes, and this is definitely one of them! To keep things simple, the chicken, vegetables and sauce are all made in one just pot. The mixture is then transferred to a baking dish and topped with stuffing that whips up in 5 minutes. Bake until hot and bubbly then serve! It tastes like Thanksgiving in casserole form!
The sauce is so creamy, buttery and flavorful and has just hint of sage and thyme, which pairs perfectly with the herb seasoned stuffing, juicy chicken and tender vegetables.
For vegetables, I like to use fresh carrots and celery, as well as frozen green beans and corn. If you have any leftover vegetables from Thanksgiving, feel free to use those instead!
Let's Talk Real Butter.
My favorite recipes always start with real butter aka butter made from cow's milk! Especially recipes that involve creamy sauce - you always need butter for those!
Real butter adds so much creamy, delicious, salty flavor, making it the perfect addition to any savory dish. You can't say the same about olive oil or margarine!
Plus, butter is so versatile. In this chicken stuffing casserole, butter is used in multiple steps throughout the recipe. It's used to sear the chicken, cook the vegetables, make a roux to thicken the sauce and to make the stuffing!
Why You Will Love Chicken Stuffing Casserole.
Quick and easy recipe.
The chicken, vegetables and gravy are all made in one pot in just 20 minutes! It can't get any easier than that. Transfer the filling to a baking dish, top with stuffing and bake until hot and bubbly.
You will have dinner on the table in 45 minutes, or even less if you use leftover chicken or turkey!
You can use leftover turkey and stuffing.
Have leftover turkey and/or stuffing from Thanksgiving? Use it!
Instead of cooking chicken, just skip that step, shred the turkey and add it to the filling after you make the sauce! You will want need 3 cups of cooked chicken or turkey.
If you have leftover stuffing, that's perfect! You will need about 5-6 cups of leftover stuffing.
Chicken Stuffing Casserole is basically Thanksgiving in one casserole dish.
Think chicken pot pie, but with herby stuffing on top! 🤤
The creamy sauce is seasoned perfectly, the chicken and vegetables are tender and the stuffing adds so much flavorful. You're going to love!
Chicken Stuffing Casserole Ingredients.
- Butter. You will need one stick of butter for this recipe! I prefer to use salted butter, but unsalted butter works well too.
- Chicken breasts. The recipe calls for raw chicken breast, but you can certainly substitute cooked chicken or turkey if you have it!
- Yellow onion.
- Fresh garlic.
- Ground nutmeg.
- Ground thyme.
- Ground sage.
- Black pepper.
- Chicken broth.
- Milk. I recommend whole or 2% milk to ensure a creamy sauce.
- Sour cream.
- Frozen green beans.
- Stuffing. To keep things simple, I grab a 12-ounce bag of dry stuffing mix or two 6-ounces boxes. I like to use herb seasoned, but you can use any flavor!
FAQ's and Substitutions.
Can I use leftover chicken or leftover turkey?
Yes, most definitely! That would be perfect. You will need about 3 cups of leftover chicken or turkey. Add the cooked chicken or turkey after the sauce is made.
Can I use leftover stuffing?
Yes, chicken stuffing casserole is the perfect way to use up leftover stuffing from Thanksgiving!
Instead of mixing up stuffing like the recipe calls for, simply skip that step and add about 5-6 cups of already cooked stuffing to the top of casserole instead!
Can I use leftover vegetables?
Yes, absolutely! If you have leftovers green beans, leftover corn or any other vegetables you think would be good in the casserole, feel free to add them! Mix the vegetables into the sauce when you mix in the cooked chicken.
Can I use fresh green beans?
Yes, but I recommend blanching the green beans prior to adding them to the casserole, otherwise they likely won't be undercooked.
To blanch the green beans, simply add the fresh green beans to a pot of boiling water and let cook for 4-5 minutes, or until bright green. Drain and set aside.
How to Make the Casserole Ahead of Time.
This casserole can be prepared 1 day ahead of time. Follow all the directions below to fully assemble the casserole, then cover and store in the fridge until you're ready to bake the next day.
Let the casserole rest on the counter while the oven preheats, then bake the casserole as directed in the recipe card below, but add an extra 10-20 minutes since the casserole will be cold.
How to Store and Reheat Chicken Stuffing Casserole.
Simply cover the casserole and store in the fridge for up to 3 days.
To reheat individual portions, I recommend using the microwave.
To reheat the entire casserole, cover with tinfoil and bake at 375 degrees F for about 30 minutes, or until warm.
More Casserole Recipes You Will Love!
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below! I'd love to hear from you! If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I enjoy seeing all the pictures! 😊
Chicken Stuffing Casserole
- 6 tablespoons butter
- 2 pounds chicken breast, cut into ½-1 inch pieces (about 4 chicken breasts)
- 1 small yellow onion, diced
- 2 celery stalks, thinly sliced
- 2 large carrots, thinly sliced (about 1 cup)
- 3 garlic cloves, minced
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground sage
- ¼ teaspoon ground thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup flour
- 2 cups chicken broth
- 2 cups milk
- ½ cup sour cream
- 2 cups frozen green beans
- 1 cup frozen corn
- Optional: gravy for serving
- 12 ounces dry stuffing mix (I like herb seasoned, but you can use any flavor)
- 2 cups chicken broth
- 2 tablespoons butter
- Heat a large skillet with tall sides over medium-high heat with 2 tablespoons of butter and chicken. Cook for about 7-10 minutes or until the chicken is cooked through. Remove to a plate and set aside.
- While the chicken cooks, make the stuffing. In a medium saucepan, bring the chicken broth and butter to a simmer, then remove from the heat and mix in the stuffing. Set aside.
- Preheat the oven to 375 degrees F.
- Add remaining 4 tablespoons of butter, onion, celery and carrots to the skillet. Cook for 5-7 minutes, or until vegetables are tender. Add garlic, nutmeg, thyme, sage, salt and pepper. Stir to combine and let cook for one minute. Sprinkle vegetables with flour and mix until combined. Let cook for another minute.
- While mixing, slowly pour in the chicken broth then the milk. Simmer for a few minutes until thickened.
- Remove from heat and mix in the sour cream, chicken, green beans and corn then transfer to a 9x13 inch baking dish. Spread the stuffing over the filling. Cover and bake for 30-35 minutes, or until hot and bubbly around the edges. Remove the cover and bake another 5 minutes.
- Serve and enjoy!
This recipe was created in partnership with Go Bold With Butter. Thank you for supporting brands that I love, which make Modern Farmhouse Eats possible. Learn more about Go Bold With Butter by visiting their website or find them on Instagram, Facebook and Pinterest.