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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Claudia
This is amazing! It’s the perfect combo of chicken pot pie and stuffing in one dish. I love it!
Beth Pierce
Thank you, Claudia!
Maureen
My husband loves chicken pot pie and I feel like this is a great alternative to that! I am no cook but I am happy to try a new recipe and have a new favorite. This is also perfect for the upcoming season and holiday!
Beth Pierce
Thanks Maureen! Enjoy!
Stacie Ki
This was so good and easy to make. On my rotation list. Thank you, Beth!
Beth Pierce
My pleasure, Stacie!
Sharyn
Delicious and has become a family favorite!
Beth Pierce
Thank you, Sharyn!
Krista Allen
Looking forward to making this!
Could I make it in the morning and leave it in the fridge to bake at dinner?!
Thanks!
Beth Pierce
Yes you could but I think if time permits I would cook the stuffing and place it on the top right before baking.
Linda Lorenzo
This was good but I think the potato was unnecessary. i did add poultry seasoning as suggested in a comment. I also added some mushrooms and a clove of garlic.. Next time i will saute the mushrooms and onions and just add a bag of frozen carrots and peas, even easier.
Lisa Brown
Is there a substitute if I don’t have half and half?
Beth Pierce
You can use half milk and half heavy cream. That is what half and half is. Sorry about the delayed response!
Danielle
I will 100% be making this time and time again!! So delicious! I used a chop wizard to prep all my veggies ! I really think it made every bite delicious. I also cooked and seasoned my own chicken rather than rotisserie/prepared chicken. The rest of the recipe I followed to a T and WOW I lovedddd it! Even having to cut the veg and cook/season my own chicken it was simple to make. I think prefer this over a pot pie 😋 I’m so excited to share this recipe and have other try !
Beth Pierce
Thanks so much, Danielle! I am so glad that you liked it.
Karen
I thought this was great. I’m a huge chicken pot pie fan and this was just a bit different. I did add poultry seasoning but that was the only change I made and we loved it. Thanks for sharing
Beth Pierce
The pleasure is all mine, Karen! So glad that you liked the casserole.
Rose Ann Sales
Wow! This was absolutely delicious and tasty. I hate canned woup too. It is much too salty for me.
Sammy
It’s always great to find ways to simplify recipes and save time in the kitchen. Your suggestion to use cream of chicken soup and whole milk instead of butter, flour, chicken broth, and half and half sounds like a delicious and easy way to create a tasty casserole. And topping it with cooked stuffing sounds like the perfect finishing touch. I can’t wait to try this recipe!
Bedabrata
I always look forward to your new posts and recipes. Thanks for such a wholesome recipe for chicken. Chicken tends to bore me, but this dish was a tasty and interesting dinner.
Moni
This chicken Stuffing Casserole was absolutely delicious! The combination of tender chicken and flavorful stuffing creates a comforting and satisfying dish. The aromas filling the kitchen were just amazing. Thank you for sharing this mouthwatering recipe that was a hit with my family. It’s the perfect comfort food for any occasion!
kim
Wow, what a great and comforting dish that the whole family loved! Thanks a lot for this wonderful recipe.
Heather
This was so delicious. We really enjoyed it and will make it again. Thanks, Beth.
Ra'Nesha
I love making casseroles during the winter months. Adding this wonderful recipe to my list.