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.
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A quick and easy weeknight meal the whole family will love! This casserole is the ultimate comfort food and uses store-bought stuffing but you can certainly use leftovers from my own homemade stuffing. Perfect family dinner for those busy weeknights or Sunday supper like my Chicken Broccoli Rice Casserole or my Ultimate Creamy Chicken Casserole!
Why this recipe works
This is a family-friendly affordable dinner using simple ingredients. A perfect meal with a simple combination of tender chicken, and mixed vegetables, in a creamy sauce with a flavorful stuffing on top. Even the pickiest eater loves this hearty meal like my Chicken Pot pie!
- Chicken: Grab a rotisserie chicken or use some leftovers from my slow cooker garlic chicken.
- Vegetables: Onions, carrots, celery, potatoes. and peas make this casserole a hearty one-pan meal.
- Garlic: Fresh minced is best.
- Chicken stock: Low-sodium chicken broth to help cut back the salt.
- 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.
- Herbs: I use fresh thyme and rosemary, but dried can also be used in a pinch.
How to make this chicken casserole recipe
- Step 1: In a medium saucepan cook the stove top stuffing mix according to the pkg direction and set aside.
- Step 2: Heat an oven-safe skillet or casserole dish. Add the oil, butter, and veggies to soften a bit.
- 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.
- Cut your potatoes up fairly small so they will be able to cook in the amount of time for the casserole to be done.
- Leftovers from my Roasted Turkey Breast 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.
Yes, you can just use 2 cans of soup like cream of chicken, cream of celery, or cream of mushroom, and half and half. Leave the flour, and chicken stock out.
Yes, if you have a busy day just assemble it in the morning or even the night before in a baking dish then just pop it in the oven when ready to eat. Let the casserole come to room temperature for 10 minutes on the counter while your oven is preheating.
No problem just pour everything into a 9x13 prepared casserole dish sprayed with some non stick cooking spray and bake uncovered according to the directions.
Yes, this easy chicken casserole freezes beautifully. You can freeze it before or after you bake it, just put it in a disposable pan covered with foil and freeze it for up to 2 months. thaw in the refrigerator and bake.
Chicken Stuffing Casserole
- 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
- 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.