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chicken stuffing casserole in a baking dish

Chicken Stuffing Casserole

Rachel Riesgraf
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.
5 stars
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner
Servings 6 servings


  • 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
  • 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!


Leftover Chicken or Turkey: You can substitute about 4 cups of diced or shredded leftover chicken or turkey. Add the cooked chicken or turkey after the sauce is made, during step 6.
Leftover Stuffing: Substitute with about 5-6 cups of leftover stuffing.
Leftover Vegetables: Substitute about 4 cups of leftover vegetables.
Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats