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
To speed up the process, eliminate the butter, flour, chicken broth, and half-and-half. Mix one (10.5) can of chicken soup (cream of celery or mushroom soup) with salt to taste, black pepper, nutmeg, and 1/2 cup whole milk in a bowl.
Then, mix it in with the cooked veggies and chicken. Simmer for just a few minutes so everything blends. Then, spoon it into a casserole dish, top it with cooked stuffing, and bake for about 25 minutes.
For a change of pace, try cooked diced turkey, cooked ground beef, or cooked pork sausage.
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
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 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
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Abidq
The Chicken Suffing Casserole is looking too easy to make. Can’t wait to try it out
Beth Pierce
Thanks! Enjoy!!
Sandra
Everyone at my house loved this!! Tastes so good and really easy to make!
Nish
That looks delicious and filling. A very festive recipe!
Thena Franssen
Running to add this to my meal plan for the holidays! This literally sounds like it’s amazing and I can’t wait to make it!
Brianne
Can I put raw chicken in a casserole? I wonder if its safe to use raw chicken.
Tammie
Just my “2 cents”, but I wouldn’t. If you use raw, you’ll have to cook it about 1/2 hr. longer, for safety’s sake. Your veggies will be mush, the top will burn & it will be dry as a brick.
Alita Pacio
We are in the most magical time of the year now, and its great to celebrate with food. Thanks for this recipe
Malia Reed
Wow, that looks delicious! Definitely a recipe I’ll have to try this holiday season! Also just want to say that I’m so appreciative of the nutritional facts! So many blogs leave that part off!
Beth Pierce
Thanks Malia! I sure hope you like the recipe.
Juliane
SO ecxited to give this a try!
Nyxie
We call this Chicken Crumble over here. I LOVE it but haven’t had it in years. Maybe a good alternative coming up to the holidays!
Scott N
I love that it doesn’t require any canned soup—they all taste the same, and make the casserole taste like every other. This way, you have more control over how unique the flavor might be!
Beth Pierce
Yes indeed. My thoughts exactly!
Irena
I like cooking and I like trying new recipes. This will be the next on my list. Looks so delicious 😋 Can’t wait!
Catalina
Mmm… This stuffing looks amazing! I am trying it for dinner tonight!
Beti
Oh boy, this looks terrific!! I am so excited to try it!!
katerina
This is absolutely amazing! My family loved every bite! SO YUMMY!
Erin
This Chicken Stuffing Casserole is the ultimate comfort food!
Erik
Can’t go wrong with a good casserole. Thanks for sharing!