This chicken and stuffing casserole is a quick and easy comfort food dinner that’s sure to be a family favorite! With its quick prep time and delicious, hearty flavors, it’s perfect for busy weeknights or special occasions.
Chicken And Stuffing Casserole
When it comes to satisfying comfort food, this Chicken and Stuffing Casserole is an absolute crowd-pleaser. It combines the savory flavors of rotisserie chicken, Stove Top stuffing, and mixed vegetables with a creamy, homemade sauce that is made without cream of soup.
The stuffing baked on top adds a nice crunch and extra flavor that makes you think of holiday happiness while eating it. This is definitely a cozy dish that will leave a smile on your face.
The result is a mouthwatering, layered casserole that is perfect for a quick and easy weeknight dinner or a special occasion. Using cooked chicken, frozen veggies, and boxed stuffing cuts the prep time in half compared to other casseroles. Plus, it can be made up to 24 hours in advance, making it super convenient for busy schedules.
Chicken Stuffing Mix: We’re using a 6-ounce box of Stove Top Chicken Stuffing Mix for this recipe, which adds great flavor and texture to the casserole.
Butter: Butter is used to sauté the onions and garlic and as a base for the roux. It gives the casserole a rich and savory taste.
Flour: Flour is combined with butter to create a roux, which thickens the sauce for a creamy texture.
Garlic and Onion: Adding garlic and onion enhances the flavor profile of the dish, providing a subtle sweetness and aromatic quality.
Chicken Broth: Chicken broth contributes to the sauce’s savory, rich taste and provides moisture to the casserole.
Milk: Milk is what makes the sauce creamy. I wouldn’t recommend substituting the whole milk with skim or 2% milk. They’re more watery, so the sauce wouldn’t be as thick.
Chicken: Cooked, shredded chicken is the star protein of this dish, making it hearty and satisfying. Rotisserie chicken is my favorite easy option for this. You can easily substitute the chicken with leftover Thanksgiving turkey or Christmas ham. This casserole is a great way to use up holiday leftovers!
Sour Cream: Sour cream adds a creamy tanginess to the casserole, elevating the flavors and balancing the richness.
Frozen Mixed Vegetables: A blend of green beans, corn, carrots, and peas is perfect in this dish. It would also taste great with either sauteed broccoli or mushrooms added in!
Spices and Herbs: A simple combination of fine sea salt, dried thyme, dried rosemary, and ground black pepper season the casserole perfectly.
How To Make Chicken Casserole With Stuffing
Preheat the oven and grease a casserole dish. Prepare the stuffing mix with hot water in a bowl and set it aside to absorb. Once the stuffing mix has absorbed the water, fluff it with a fork. (See the recipe card below for the full printable instructions.)
In a large skillet, melt the butter and add the onions.
Sauté the onions until they are translucent. Add the garlic and cook until fragrant. Next, sprinkle the flour over the onion mixture.
Stir to create a roux, and cook for a bit to cook off the raw flour taste. Gradually pour the chicken broth into the roux, whisking continuously to ensure a smooth sauce. Add the milk and whisk until there are no lumps remaining.
Mix in the dried thyme, rosemary, salt, and pepper. Let the sauce simmer for a few minutes until it thickens.
Once the sauce is thickened, stir in the cooked chicken and mixed vegetables, followed by the sour cream.
Pour the chicken mixture into the prepared casserole dish.
Spoon the prepared stuffing evenly over the top. Bake the casserole in a preheated oven until it’s golden brown on top. Allow it to rest for a few minutes before serving. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Try topping the casserole with a little shredded cheese before popping it under the broiler for a few minutes to create a deliciously melty, golden crust.
Can I Use A Different Brand Of Stuffing Mix?
Yes, you can substitute Stove Top stuffing mix with another brand like Pepperidge Farm stuffing mix.
Can I Use Fresh Vegetables Instead Of Frozen Mixed Vegetables?
Absolutely! You can replace the frozen mixed vegetables with an equal amount of fresh vegetables. Be sure to cook or steam the vegetables until they’re tender before adding them to the casserole.
Store any leftovers in an airtight container in the refrigerator for up to 2 to 3 days. To reheat, place the casserole in a preheated oven at 350°F for 15-20 minutes or until heated through.
What To Serve It With
Since this is a hearty filling casserole, I like to serve it with some vegetable side dishes. Some of my favorites are these honey glazed carrots, this easy frozen pea recipe, or this braised celery. It’s even better with a slice of moist Jiffy cornbread on the side!
Slow Cooker Instructions
To make this Chicken and Stuffing Casserole in a slow cooker, prepare the stuffing, chicken mixture, and sauce as directed. Layer the chicken mixture and stuffing in the slow cooker, then cook on LOW for 4-5 hours until heated through.
Keep In Touch
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If you like this recipe, be sure to check out all of our casserole recipes! Some reader favorites are:
BEST Chicken and Stuffing Casserole (without Cream of Soup)
Chicken and stuffing casserole is an easy comfort food dinner that’s sure to be a family favorite! Hardly any prep time and it’s so delicious.
- 1 (6 ounce) box of Stove Top Chicken Stuffing Mix
- 1 cup hot water
- 1/4 cup of butter (1/2 stick)
- 1 medium yellow onion (diced, about 1 cup)
- 2 medium cloves garlic (minced)
- 1/4 cup flour
- 1 1/2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon fine sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 3 cups of cooked shredded chicken (I used rotisserie)
- 1/2 cup sour cream
- 3 cups mixed frozen vegetables
- Preheat the oven to 400 F. Use non-stick cooking spray to lightly grease the bottom and sides of a 9x13 casserole dish.
- To a medium mixing bowl, add the stuffing and hot water, and mix. Set aside to allow the water to absorb.
- Heat a large nonstick skillet over medium heat, add in the butter, and melt. Add the onions to the pan. Saute the onions, stirring occasionally with a rubber spatula, until they are translucent (about 4 minutes), then mix in the garlic and saute until aromatic (about 30-60 seconds).
- Next, sprinkle the flour over the onions and stir to fully combine, creating a roux. Cook the roux for 2 minutes, stirring occasionally.
- While quickly and continuously whisking, slowly pour the chicken broth into the roux. Keep whisking until the broth and flour are fully incorporated, then whisk in the milk. Whisk until smooth and there are no lumps remaining.
- Turn the heat up to medium-high, add the dried thyme, rosemary, salt, and pepper to the liquid, and whisk in. Simmer the sauce for 4-5 minutes, or until it begins to thicken. Make sure to occasionally whisk it to prevent it from burning to the bottom of the pan.
- Once the sauce has thickened, add in the cooked chicken and mixed vegetables. Stir to combine. Add in the sour cream, and mix thoroughly.
- Pour the mixture into the prepared casserole dish. Use a fork to fluff the stuffing. Spoon the stuffing evenly across the top of the chicken mixture, and spread it out the best you can (the stuffing is slightly sticky, so you may want to use your fingers to break it apart more evenly).
- Place the dish into the preheated oven and bake for 25-30 minutes, or until golden brown. Remove the casserole from the oven and let it rest for 5-10 minutes to allow the sauce to thicken before serving.
Amount Per Serving: Calories: 543Total Fat: 20.5gCarbohydrates: 40.6gFiber: 4.5gSugar: 10.1gProtein: 48.6g
Nutrition information isn’t always accurate.
This Chicken and Stuffing Casserole is a comforting and satisfying dish that is perfect for a family dinner or special occasion. Give this recipe a try and enjoy a delicious and hearty meal that will have your family asking for seconds.
1 thought on “Chicken and Stuffing Casserole Recipe”
I’m going to use my mom’s recipe for dressing that I loved as a child. I make it now for holidays, nobody makes it like she does. I think it will be delicious! I’m going to start on it now.