Chicken Stuffing Casserole

A tasty Chicken Stuffing Casserole is plump with onions, celery, carrots, potatoes, and rotisserie chicken in a creamy gravy. It is topped with a layer of herb stuffing and baked to golden perfection. This is the ultimate comfort meal and one of my family’s favorites. As a bonus, it is made without canned soup for the best flavor and taste.

This hearty casserole recipe is delicious by itself or served with a fresh garden salad and cheddar drop biscuits.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Potatoes: Yukon Gold potatoes are my go-to, but reds and Russets will work
• Butter: unsalted or salted
• Chicken broth: it is best to go with low-sodium
• Nutmeg: is optional but recommended
• Chicken: you can use any cooked, diced, or shredded chicken, including rotisserie, poached, grilled, or baked. This recipe is excellent for using up leftover chicken.
• Frozen peas: don’t use canned peas with this recipe; they will turn mushy.
• Fresh herbs: parsley, thyme, and rosemary.

How to make Chicken Stuffing Casserole

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

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 start 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. 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.

Preparation Tips

• Chop or dice the vegetables reasonably small to get a bit of each in every bite.
• Other veggies to add include broccoli, green beans, or corn.
• If the sauce becomes too thick, add a few tablespoons of chicken broth or half and half until the desired consistency.
• Save yourself a casserole dish to wash and make it all in an oven-safe skillet.

Frequently Asked Questions

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven, covered at 350 degrees for about 30 minutes or uncovered in the microwave at reduced power.

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. Cover the dish and reheat in the oven at 350 degrees for about 30 minutes or uncovered in the microwave at reduced power.

More Chicken Casseroles

Poppy Seed Chicken

Chicken Enchilada Casserole

Chicken Bacon Ranch Casserole

Chicken Noodle Casserole

Chicken Broccoli Rice Casserole

Chicken Alfredo Bake

Chicken Stuffing Casserole

A scrumptious made-from-scratch chicken stuffing casserole with onions, carrots, celery, and potatoes in a homemade sauce, all topped with stuffing and baked to perfection.

4.98 from 38 votes

Print Pin Rate

Course: main meal chicken

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Servings: 6 servings

Calories: 281kcal

Author: Beth Pierce

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 9×11 (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 reasonably small to get a bit of each in every bite.
• Other veggies to add include broccoli, green beans, or corn.
• If the sauce becomes too thick, add a few tablespoons of chicken broth or half and half until the desired consistency.
• Save yourself a casserole dish to wash and make it all in an oven-safe skillet.

Nutrition

Calories: 281kcal | Carbohydrates: 15g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 566mg | Potassium: 523mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2168IU | Vitamin C: 15mg | Calcium: 67mg | Iron: 1mg

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