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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Tameka H.
Oh good lord, I know what I am having for dinner tonight! Thank you for helping me make my family think am a great chef!
Glamor Medical
This was a great recipe. My family really enjoyed it. Next time I am going to try adding just a little bit of sour cream to the chicken mix. I bet it will be delicious.
Talya Stone
This sounds like such a heart and comforting dish. Will have to give this a whirl!
Jona Shares
Haven’t tried making something like this so it’s a good thing I was able to see this recipe. Thanks and looking forward to trying it!
Neely Moldovan
This is the perfect comfort meal! It was so good! Thanks for sharing,
Fransic
This is so yummy. Love the variety of colors and benefits of this recipe. I will give it a try. Thank you for sharing!
Tweenselmom
Absolutely delicious! One of my favorite recipes!
Claudia
What’s not to love with this recipe? It’s easy to make yet so delicious!
Beth Pierce
Thanks so much Claudia! So glad that you like it. It is a classic!
brianne
Chicken Stuffing Casserole is totally fuss-free and quick to make with mainly pantry ingredients! I loved it.
Beth Pierce
Thanks! So glad that you enjoyed it!
AJ
Mmmmm casserole is the ultimate comfort food! I will have to try this out!
Sherry
I think I’ll like your recipe but you kinda contradicted yourself there you said you don’t use canned soup but you can use box stuffing mix what’s the difference there
Beth Pierce
Canned soup has so little flavor. Boxed stuffing on the other hand has flavor.
Catherine
This chicken stuffing casserole was delicious! And yes I am the one who is always in a hurry so thanks for sharing tips on how to make it quick and easy.
Christine
We made this tonight but substituted the peas with fresh greens beans and it was soooo delicious! We also baked it in a large cast iron skillet. I would say give it a try!
Beth Pierce
Thanks Christine! So glad that you enjoyed it!!
Mourning Matilda
wondering if I can use canned chicken breast in this recipe?
Beth Pierce
Yes you can.
Edgar
I swore to try out any recipe that has an element of chicken in it and this one has just made it to the list! I have never tried out casserole before. Thanks for sharing about it.
Kushigalu
I would love to try this casserole for holiday dinner. Thanks for sharing.
Abida
The recipe you contribute to us are always amazing. This recipe is not anomaly of that. Can’t wait to try this out