Classic Chicken and Stuffing Casserole Recipe Guide
A one-dish dinner with creamy richness and golden crunch in every comforting bite.
Chicken and Stuffing Casserole: A Comfort Food Classic
If you’re searching for a cozy, all-in-one meal that brings together the flavors of a comforting holiday dinner into a single baking dish, chicken and stuffing casserole is the answer. This beloved recipe takes the richness of creamy chicken filling and pairs it with a golden, crunchy stuffing topping, offering a satisfying dinner that’s perfect for weeknights or family gatherings.
This easy-to-follow guide will walk you through everything you need to know—ingredients, step-by-step instructions, professional tips, and answers to common questions—ensuring delicious results every time.
Why You’ll Love This Casserole
- Simple prep: Uses store-bought rotisserie chicken and stuffing mix for convenience.
- Crowd-pleasing: A creamy filling and crunchy topping makes this a hit at any table.
- Make-ahead: Prepare ahead and reheat for easy weeknight dinners.
- Versatile: Easily adapts with turkey or leftover vegetables.
Ingredients
- 1 cup (2 sticks) unsalted butter, divided
- 1 large onion, diced
- 2 large carrots, diced
- 3 celery stalks, diced
- 1/2 cup all-purpose flour
- 6 cups low-sodium chicken broth, divided (4 cups for sauce, 2 cups for stuffing)
- 4 cups shredded, cooked chicken (about one rotisserie chicken)
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground turmeric (optional, for color)
- 1 package (12 oz) store-bought stuffing mix
- 1/4 cup chopped fresh parsley (optional, plus more for serving)
Equipment
- Large Dutch oven or skillet
- Mixing bowls
- 13-by-9-inch baking dish
- Whisk and wooden spoon
- Measuring cups and spoons
Step-By-Step Instructions
- Preheat the oven to 375°F (190°C). Spray a 13×9-inch baking dish with nonstick spray.
- Sauté the vegetables: Melt 1/2 cup of the butter in a large Dutch oven over medium-high heat. Add the onion, carrot, and celery. Cook, stirring, until vegetables are beginning to soften, about 3 minutes.
- Add flour: Sprinkle flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
- Make the sauce: Gradually whisk in 4 cups of chicken broth. Bring mixture to a boil, then reduce heat to medium-low and simmer, stirring often, until the sauce thickens, about 5 minutes.
- Combine the filling: Stir in the shredded chicken, peas, heavy cream, thyme, salt, pepper, and turmeric. Return to a simmer and cook for 3 additional minutes.
- Transfer to baking dish: Pour the chicken filling into the prepared casserole dish and smooth evenly.
- Prepare the stuffing topping: Put the remaining 1/2 cup butter in a large microwave-safe bowl and microwave until melted (about 1 minute). Add the dry stuffing mix, remaining 2 cups of chicken broth, and the parsley. Stir and let stand for 2 minutes or until most of the liquid is absorbed.
- Top and bake: Spread the stuffing mixture evenly over the chicken filling. Bake until the stuffing is golden and the casserole is bubbling around the edges, 30–35 minutes.
- Rest and serve: Let stand at room temperature for 15 minutes so the casserole sets. Sprinkle with extra parsley if desired before serving.
Tips for the Best Chicken and Stuffing Casserole
- Use rotisserie chicken for speed and flavor; shred or chop into bite-size pieces.
- Don’t skip the rest time after baking—this allows the casserole to set, making serving easier and neater.
- Add extra veggies like mushrooms, corn, or green beans to bulk up the dish or use up leftovers.
- Customize with herbs: Sage, rosemary, or a pinch of poultry seasoning add savory depth.
- Make ahead: Assemble up to one day in advance and refrigerate. Bake just before serving, adding 5–10 extra minutes if baking directly from the fridge.
Variations and Substitutions
- Turkey and Stuffing Casserole: Swap shredded turkey for chicken—ideal for Thanksgiving leftovers.
- Leftover stuffing: Substitute 2 cups of homemade or leftover stuffing for the dry mix, skipping the additional butter and broth for the topping.
- Creamy shortcut: Replace the scratch-made sauce with two cans of condensed cream soup (such as cream of chicken or celery) thinned with 1–2 cups milk or broth.
- Vegetarian option: Omit chicken and increase the variety of vegetables; use vegetable broth instead of chicken broth.
Serving Suggestions
- Pair with a crisp green salad or steamed green beans for a balanced meal.
- Serve with cranberry sauce to mimic holiday flavors.
- Complement with rolls or crusty bread for hearty appetites.
- Reheat leftovers in the oven at 350°F, covered, until bubbling, or microwave until hot.
Pro Tips: Questions & Expert Answers
| Question | Expert Answer |
|---|---|
| Do you cook the stuffing before adding it to the casserole? | No. The dry stuffing mix is hydrated with melted butter and broth, then added on top. It bakes up golden and crispy in the oven. |
| Can I use leftover stuffing? | Yes. Simply use 2 cups of leftover stuffing in place of the box, omitting the extra butter, broth, and parsley. Spread over the filling and bake as directed. |
| Can I start with raw chicken? | It’s best to use pre-cooked, shredded chicken for this casserole. Using raw chicken would require a much longer baking time to ensure safe cooking. |
| How do I store and reheat leftovers? | Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat leftovers in a 350°F oven, covered with foil, or microwave in portions until heated through. |
| Can I make it ahead of time? | Yes. Assemble all components and refrigerate covered for up to 24 hours before baking. Add extra baking time if needed when taking it straight from the fridge. |
What others are reading
Nutrition Information (Per Serving, Approximate)
- Calories: 420
- Protein: 27g
- Fat: 23g
- Carbohydrates: 28g
- Fiber: 3g
*Nutrition will vary based on brands and substitutions.
Make It Your Own: Flavor Add-Ins
Customize your casserole with tasty additions:
- Crispy bacon: Stir cooked, crumbled bacon into the filling.
- Cheese: Sprinkle shredded cheddar or mozzarella over the filling before topping with stuffing mix.
- Fresh herbs: Use sage, thyme, or rosemary for classic stuffing flavor.
- Mushrooms: Sauté with onions for earthy depth.
Frequently Asked Questions (FAQs)
Can I freeze chicken and stuffing casserole?
Yes. Assemble fully and freeze unbaked for up to 2 months, tightly wrapped. Thaw overnight in the fridge and add 10–15 minutes extra bake time. Baked leftovers freeze well in individual portions, too.
What can I use instead of stuffing mix?
Try cubed, day-old bread tossed with sautéed onions, celery, herbs, and chicken broth. Rustic, homemade croutons or sourdough work, too.
How can I make this dish lighter?
Reduce the butter, use half-and-half instead of heavy cream, and opt for low-sodium chicken broth and light stuffing mix if available. Increase vegetables for more volume and nutrition.
Is this casserole gluten free?
No, unless you use a gluten-free stuffing mix and substitute gluten-free flour for thickening the sauce. Always check ingredient labels.
Can I serve this casserole for holidays?
Absolutely. This dish captures the essence of classic holiday flavors and is perfect for Thanksgiving, Christmas, or family potlucks when you crave an easy, festive main course.
Related Recipes for Casserole Lovers
- Chicken Noodle Casserole
- Make-Ahead Sausage Breakfast Casserole
- Layered Taco Casserole
- Crockpot Chicken and Stuffing
- Chicken and Biscuits Casserole
Final Thoughts
This chicken and stuffing casserole delivers classic comfort with a creamy, savory chicken base and a crunchy, golden stuffing topping, all in one easy dish. Whether you’re making it for family dinner, potlucks, or holiday gatherings, it’s sure to win everyone over. Enjoy experimenting with your own favorite twists and savor every bite!
References
Similar Articles
Read full bio of medha deb
