A tasty Chicken Stuffing Casserole plump full of onions, celery, carrots, potatoes, and rotisserie chicken in a creamy gravy, all topped with a layer of herb stuffing and baked to golden perfection. This is the ultimate comfort food meal and one of my family’s favorites. As an added bonus, it is made with no canned soup for the best flavor and taste.
Enjoy this hearty casserole recipe all by itself, or serve it with a fresh side salad or Cheddar Biscuits with Chive Butter.
How to make Chicken Stuffing Casserole
Start by adding a little oil to a large skillet over medium heat. Then add your onions, celery, carrots, and potatoes. Cook until the onions and celery are soft, and the carrots and potatoes are starting to soften. Now plate the vegetables and melt the butter in the same skillet. Whisk in the flour and cook for 2-3 minutes while whisking almost constantly. Then add the chicken broth and half and half, alternating between the two while whisking until smooth. Now add the salt, black pepper, and nutmeg. Return the vegetables to the skillet and simmer until all the vegetables are just tender.
Meanwhile, cook the stovetop stuffing mix according to package directions and cover to keep warm. Now, stir the chicken and peas into the skillet and cook for several minutes. Pour the chicken-vegetable mixture into a greased casserole dish. Spoon the cooked stuffing topping on and bake in the oven for about 25 minutes or until lightly browned. If desired, top with some chopped fresh herbs.
Recipe notes and helpful tips
- Chop or dice the vegetables fairly small so you get a little bit of each in every bite.
- Other veggies to add include broccoli, green beans, or corn.
- If the sauce becomes too thick, simply add a few tablespoons of chicken broth or half and half until the desired consistency.
- If you are a cheese lover (like me), sprinkle the top of the casserole with a little bit of finely grated Parmesan, Asiago, or cheddar cheese.
- Save yourself a casserole dish to wash and make it all in an oven-safe skillet.
- For best results, do not overbake this casserole. It will not be as creamy, so set that timer.
- You can use any cooked, diced, or shredded chicken, including but not limited to rotisserie, poached, grilled, or baked. This recipe is great for using up leftover chicken.
- For a change of pace, try cooked diced turkey, cooked ground beef, or cooked pork sausage.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To freeze, first cool completely, Then cover with two layers of plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power.
How to make this recipe with cream of chicken soup
Are you always in a hurry? No problem. Speed up the process by eliminating the butter, flour, chicken broth, and half and half. Then in a bowl, simply mix together one (10.5) can of cream of chicken soup (cream of celery or cream of mushroom soup) mixed with salt to taste, black pepper, nutmeg, and 1/2 cup whole milk. Then mix it in with the cooked veggies and chicken. Simmer for just a few minutes so everything blends together. Then spoon it into a casserole dish and top it with cooked stuffing, and bake for about 25 minutes.
More Chicken Casserole
Chicken Stuffing Casserole
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion diced
- 1 rib celery chopped
- 1 carrot chopped
- 1 Yukon Gold potato peeled and diced
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ½ cups chicken broth
- 1 cup half n half
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon nutmeg
- 1 6 ounce box stuffing mix prepared as directed on the box (you will need butter and water)
- 2 ½ cups cooked chicken breast diced
- ⅔ cup frozen peas
- chopped fresh parsley or rosemary optional
Instructions
- Preheat oven to 375 degrees. Spray a 9x11 (or equivalent) inch casserole dish with nonstick cooking spray.
- Heat oil in a large skillet over medium heat. Add onions, celery, carrots, and potatoes. Cook until the onions and celery are soft, and the carrots and potatoes are starting to soften. Plate the vegetables and melt the butter in the same skillet. Whisk in the flour and cook for 2-3 minutes while whisking almost constantly.
- Add the chicken broth and half and half, alternating between the two, whisking until smooth. Add the salt, black pepper, and nutmeg. Return the vegetables to the skillet and simmer until all the vegetables are just tender.
- Meanwhile, cook the stovetop stuffing mix according to package directions and cover to keep warm.
- Add the chicken and peas to the skillet and cook for 2 minutes. Pour the chicken-vegetable mixture into the prepared baking dish. Spoon the cooked stuffing on top.
- Bake in the oven for 25 minutes or until lightly browned. If desired, top with some chopped fresh herbs.
Video
Notes
- Chop or dice the vegetables fairly small, so you get a little bit of each in every bite.
- If the sauce becomes too thick, simply add a few tablespoons of chicken broth or half and half until desired consistency.
- If you are a cheese lover (like me), sprinkle the top of the casserole with a little bit of finely grated Parmesan, Asiago, or cheddar cheese.
- Save yourself a casserole dish to wash and make it all in an oven-safe skillet.
- For best results, do not overbake this casserole. It will not be as creamy, so set that timer.
- You can use any cooked, diced, or shredded chicken, including but not limited to rotisserie, poached, grilled, or baked. This recipe is great for using up leftover chicken.
- For a change of pace, try cooked diced turkey, cooked ground beef, or cooked pork sausage.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To freeze, first cool completely, Then cover with two layers of plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power.
Nutrition
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khoingn
Great recipe. This is comfort food at its best. Thanks for sharing.
Marysa
This looks great! I’m not a huge fan of stuffing but I think it would be perfect this way as a casserole.
Nyxie
This looks gorgeous! There is nothing I love more than a chicken stuffing dish. Over here we call it Chicken Crumble! It’s my sister’s specialty, so we always have it when I go to her house for dinner.
Debbie
This Chicken Stuffing Casserole looks delicious. It’s got everything I love in a dinner. I can’t wait to give it a try – I know my husband will love it, too!
Stephanie L
Oh holy moly this is definitely my kind of meal! I love everything about this and can’t wait to make it for my family.
Kitchah
Fantastic! Cold weather comfort food at its best 🙂 The bechamel sauce makes ALL the difference. And as much as I love homemade stuffing, Stove Top is a delicious substitute. I was a little pressed for time so I used frozen mixed veggies and sliced up canned potatoes and it worked great. We all loved it and it’ll definitely be a regular winter dish. Thanks!
Beth Pierce
Awesome! I am so glad that you liked it. There are only so many hours in a day. Sometimes frozen mixed vegetables serve a purpose.
Salma DR
thank you for the recipe
Katherine
Delicious. I will be making this again for sure. I cooked boneless skinless chicken thighs in the oven with salt, pepper and summer savory.
kushigalu
WHat a flavorful recipe this is. Thanks for sharing. I will try this casserole soon.
Tweenselmom
I love this chicken stuffing bake. So tasty and easy. I covered it with foil about halfway through the cooking process to keep it from browning too much.
Kristy Bullard
Love this stuffing! All of the veggies add an extra layer of flavor! My kiddos clean their plates and get in their veggies!
Mila Osman
Ok this looks so good! I would’ve never thought to add nutmeg?! Sounds delicious!
Beth Pierce
Thanks Mila! Enjoy! Fresh snipped rosemary is delicious as well.
brianne
I just love your recipe. The layers of seasoned chicken is irresistible. Thanks for sharing
Beth Pierce
My pleasure! Enjoy!
Ramil Hinolan
I think I will totally shelve my diet plan. This chicken casserole is irresistile
Blair Villanueva
Your chicken stuffing bake recipe was delicious! I made it with my Grandma and we both loved it. I hope the weather cools down soon so we can make it again.
Melanie Edjourian
This was such a flavorful recipe. It was a lovely family meal and we all enjoyed it!