Chicken Stuffing Casserole

ByWendie Williams Updated on
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Chicken Stuffing Casserole is diced chicken, carrots, celery, potato and peas in a creamy sauce made from scratch — butter, flour, chicken stock and half and half, no canned soup — with a layer of stuffing baked golden on top. It's the same idea as Crock Pot Turkey and Stuffing turned into a weeknight one-pan dinner.

A wooden spoon scooping out some chicken stuffing casserole.

The stuffing is store-bought, and that's the shortcut that keeps this at forty minutes. Rotisserie chicken or leftover turkey both work. Put it next to Slow Cooker Southern Green Beans or Honey Garlic Roasted Carrots and dinner's done. For more ideas, see my leftover turkey recipes.

Quick Look: Chicken Stuffing Casserole

  • ⏱️ Prep Time: 15 minutes
  • 🕒 Total Time: 40 minutes
  • 👨‍👩‍👧‍👦 Servings: 8
  • 📊 Calories: 437 kcal per serving
  • 🥣 Ingredients: Stuffing mix, olive oil, butter, onion, carrots, celery, russet potato, garlic, flour, chicken stock, half and half, cooked chicken, frozen peas, salt, pepper, nutmeg, thyme, rosemary
  • ⭐ Difficulty: Easy — one skillet, into the oven

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Why You'll Love This Recipe

No Canned Soup. The sauce is butter, flour, stock and half and half. Ten minutes, and it tastes like it.

One Skillet. Sauce, chicken and vegetables in the pan, stuffing on top, straight into the oven.

Forty Minutes. Fifteen to prep, twenty-five to bake. Weeknight timing with holiday flavor.

Round it out with Garlic Parmesan Dinner Rolls and Sweet Potato Crunch.

Ingredients Needed

All of the ingredients needed for this chicken stuffing casserole.
  • Chicken: Grab a rotisserie chicken or use some leftovers from my Slow Cooker Garlic Chicken.
  • Stuffing mix: I used Stove Top Stuffing or Pepperidge Farm, you can use any brand or even leftover stuffing.
  • Half and half: You can use milk, but the sauce will be thinner. I recommend adding 3 tablespoons of flour to help thicken it.

How to Make Chicken Stuffing Casserole

Stuffing that was made in a saucepan then the veggies added to a skillet to cook.
  • Step 1: In a medium saucepan, cook the stovetop stuffing mix according to the package directions and set aside.
  • Step 2: Heat an oven-safe skillet or casserole dish. Add the oil, butter, and veggies to soften a bit.
Chicken broth added to the skillet to simmer then chicken and peas added in.
  • Step 3: Pour in the chicken stock and let simmer.
  • Step 4: Add in the rest of the ingredients and stir until combined. Top with the cooked stuffing and bake until golden brown and bubbly.
Chicken stuffing casserole in a casserole dish.

Recipe Tips

  • Dice the potatoes small. They only get 25 minutes in the oven, and big pieces stay hard.
  • Leftover Brined Turkey Breast Recipe works in place of chicken.
  • A bag of frozen mixed vegetables is a fine shortcut — thaw them first.
Stuffing casserole on a white plate with green beans.

Recipe FAQ's

Can I make this casserole with condensed soup?

Yes. Use two cans — cream of chicken, celery or mushroom — plus the half and half, and leave out the flour and chicken stock.

Can I assemble this casserole ahead of time?

Yes. Put it together in the morning or the night before in a baking dish, then let it sit on the counter ten minutes while the oven preheats.

What if I don't have an oven-safe skillet?

Pour everything into a greased 9x13 dish, top with the stuffing and bake uncovered as directed.

Can I use leftover turkey?

Yes, straight swap for the chicken. It's a good way through Thanksgiving leftovers.

Can you freeze this casserole?

Yes, before or after baking. Cover in a disposable pan with foil, freeze up to 2 months, thaw in the fridge and bake.

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Chicken stuffing casserole with a wooden spoon scooping some out.

Chicken Stuffing Casserole

4.94 from 77 votes
Written By: Wendie Williams
Chicken stuffing casserole is an easy dinner recipe loaded with tender chicken, and vegetables in a creamy sauce topped with delicious stuffing and comes together in 30 minutes.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 437
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Equipment

Ingredients
  

  • 1 (6 ounce box) stuffing mix See notes
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 cup onion, diced
  • 1 cup carrots, diced
  • 2 ribs celery diced
  • 1 medium Russet potato, peeled and diced
  • 3 garlic cloves, minced
  • 2 tablespoons flour
  • 1 1/2 cups low sodium chicken stock
  • 1 cup half and half
  • 2 1/2 cups cooked chicken, diced
  • 3/4 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 sprigs of thyme
  • 1 teaspoon fresh rosemary

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Instructions
 

  • Preheat the oven to 375 degrees
  • Make the stuffing according to the box instructions and set aside
  • Heat a large oven-safe skillet on medium-high heat add the olive oil, and butter and melt.
  • Add in the onions, carrots, celery and potatoes and cook 3-4 minutes, then add in the garlic and cook another 30 seconds until fragrant.
  • Sprinkle in the flour and cook another 30 seconds.
  • Add in the chicken stock and turn up the heat a little to bring to a simmer for 1-2 minutes.
  • Reduce the heat to medium-low and add in the half and half, chicken, peas, salt, pepper, nutmeg, thyme and rosemary and stir bring back to a low simmer for 2-3 minutes.
  • Turn off the heat and spread the prepared stuffing on top of the chicken mixture.
  • Bake for 20-25 minutes until golden brown and bubbly.

Notes

If you don't have an oven-safe skillet, prepare everything in a large skillet then transfer to a 9x13 baking dish sprayed with non stick cooking spray. Place the cooked stuffing on top and bake accordingly.
Cut your potatoes up fairly small so they will be able to cook in the amount of time for the casserole to be done.
Grab a rotisserie chicken for a quick shortcut.
You can use homemade stuffing you'll need about 4-5 cups.
Leftover turkey can be used in place of chicken in this easy casserole.
Use a bag or frozen mixed veggies for a shortcut, just make sure they are thawed first.

Nutrition

Serving: 1.5cupsCalories: 437kcalCarbohydrates: 41gProtein: 23gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 73mgSodium: 947mgPotassium: 655mgFiber: 4gSugar: 8gVitamin A: 4107IUVitamin C: 14mgCalcium: 114mgIron: 3mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Course Entrees
Cuisine American
4.94 from 77 votes (65 ratings without comment)

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20 Comments

  2. That info is located in the Faq's above in the post. You can prepare the whole thing the day before then pop it into the oven. I recommend letting it come to room temperature for about 30 minutes or so before baking.

  3. I want to make this ahead, put in a casserole dish for tomorrow. Should i put the stuffing on tomorrow?

  6. I have made this recipe with chicken and also with leftover turkey. It is pure comfort food. We absolutely love it.

  8. 5 stars
    I made this exactly as written. It looked absolutely stunning and it tasted marvelous. It was a real winner with my family. Thank you very much for the recipe.