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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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!