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Jump to RecipeThis chicken and stuffing casserole is the ultimate cozy comfort food. Tender shredded chicken and green beans are folded into a creamy, savory sauce with sour cream, cream of chicken soup and herbs, then topped with a thick layer of buttery, golden herb stuffing and baked until bubbly. It tastes like Thanksgiving in a baking dish, but it is easy enough for any weeknight and uses simple pantry ingredients.
It is a perfect make ahead meal for busy families, potlucks and holiday leftovers. For more comforting casseroles, try my creamy chicken pot pie casserole, chicken wild rice casserole or easy chicken fajita casserole.
Why You Will Love This Chicken and Stuffing Casserole
- Classic comfort. Creamy chicken and crispy, buttery stuffing.
- Simple ingredients. Mostly pantry staples.
- About 15 minutes of prep. The oven does the rest.
- Great for leftovers. Perfect for rotisserie or leftover turkey.
- Make ahead friendly. Assemble the night before.
Ingredients You Will Need
Exact amounts are in the recipe card below.
- Cooked chicken: about 4 cups shredded, from a rotisserie chicken or poached breasts.
- Boxed stuffing mix: one 6 ounce box of herb or chicken flavored stuffing.
- Butter: melted, for the stuffing.
- Chicken broth: to moisten the stuffing.
- Condensed cream of chicken soup: for the creamy base.
- Sour cream: adds tang and richness.
- Milk: loosens the sauce.
- Green beans: frozen cut green beans or mixed vegetables.
- Onion and celery: optional, sauteed for extra flavor.
- Seasonings: garlic powder, onion powder, dried thyme, sage, salt and pepper.
- Shredded Swiss or cheddar cheese: optional, for a cheesy layer.
How to Make Chicken and Stuffing Casserole
1. Preheat and prepare
Preheat the oven to 375°F and grease a 9×13 inch baking dish.
2. Make the creamy filling
If using onion and celery, saute them in a tablespoon of butter in a skillet for 5 minutes until soft. In a large mixing bowl, whisk together the soup, sour cream, milk and seasonings. Fold in the shredded chicken, green beans and the sauteed vegetables. Spread the mixture evenly in the baking dish and sprinkle with cheese if using.
3. Prepare the stuffing
In a saucepan, heat the broth and melted butter until hot. Stir in the dry stuffing mix and let it sit for 2 to 3 minutes to absorb the liquid, then fluff with a fork.
4. Top and bake
Spoon the stuffing evenly over the chicken mixture. Cover with foil and bake for 20 minutes. Remove the foil and bake for 10 to 15 minutes more, until the filling is bubbling around the edges and the stuffing is golden and crisp on top. The casserole should reach 165°F in the center; check with an instant read thermometer.
5. Rest and serve
Let the casserole rest for 5 to 10 minutes so the sauce thickens slightly, then serve warm.
Tips for the Best Chicken and Stuffing Casserole
- Use rotisserie chicken. It saves time and adds great flavor.
- Do not skip the foil. Covering keeps the filling moist while it heats through.
- Uncover to crisp. Baking uncovered at the end gives a golden, crunchy top.
- Season the sauce. Taste it before baking and adjust salt and herbs.
- Let it rest. Resting makes it easier to scoop neat portions.
Homemade Stuffing Option
Boxed stuffing is a great shortcut, but homemade stuffing is easy too. Toast 6 cups of cubed bread, such as French bread or sourdough, in a 350°F oven for 15 minutes until dry. Melt 6 tablespoons of butter in a skillet and cook 1 diced onion and 2 chopped celery stalks for 6 minutes. Stir in 1 teaspoon each of dried sage and thyme, then toss with the bread cubes, 1 1/4 cups of chicken broth, salt and pepper. Spread it over the casserole and bake as directed. Homemade stuffing gives a more rustic, buttery topping with crispy edges.
How to Cook Chicken for Casseroles
If you do not have leftover or rotisserie chicken, poaching chicken breasts is quick and easy. Place 2 pounds of boneless, skinless chicken breasts in a pot, cover with chicken broth or salted water and add a bay leaf and a few peppercorns. Bring to a gentle simmer, cover and cook for 12 to 15 minutes, until the chicken reaches 165°F. Let it rest for a few minutes, then shred it with two forks. You can also bake seasoned chicken breasts at 400°F for 20 to 25 minutes, or cook them in a slow cooker or Instant Pot. Save the poaching liquid for moistening the stuffing.
Is It Like Thanksgiving in a Dish?
Absolutely. This casserole combines the classic flavors of a holiday dinner, including savory herb stuffing, tender poultry, creamy gravy like sauce and green beans, all in one pan. It is a wonderful way to use up leftover turkey and stuffing after Thanksgiving or Christmas. Simply swap in leftover turkey for the chicken and your leftover stuffing for the boxed mix, and serve it with cranberry sauce on the side for a comforting encore meal.
Homemade Cream Sauce Instead of Canned Soup
If you would rather avoid canned soup, a simple homemade sauce works beautifully. Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in 3 tablespoons of flour and cook for 1 minute. Slowly whisk in 1 cup of chicken broth and 1/2 cup of milk and simmer, stirring, until thick and smooth, about 3 minutes. Season with salt, pepper, garlic powder and a pinch of thyme, then use it in place of the soup and milk in the recipe. The flavor is fresher and you can control the salt, which is helpful since both stuffing mix and broth contain sodium.
Is Chicken and Stuffing Casserole Healthy?
This is a rich comfort food, but it still offers plenty of protein from the chicken and fiber and vitamins from the green beans. To make it lighter, use Greek yogurt in place of sour cream, choose reduced fat and reduced sodium soup, cut the butter in the stuffing to 2 tablespoons and add extra vegetables such as peas, carrots or broccoli. Serving it with a big green salad balances the meal.
Serving a Crowd
This casserole is ideal for potlucks, church suppers and family gatherings because it travels well and holds its heat. To serve 12 to 16 people, double the recipe and bake it in two 9×13 inch dishes or one large roasting pan, adding 10 to 15 minutes to the covered baking time. Transport it covered with foil and wrapped in a thick towel to keep it warm, and bring a serving spoon so guests can dig right in.
Common Mistakes to Avoid
- Using too much liquid in the stuffing. Soggy stuffing will not crisp; follow the ratio.
- Underseasoning the filling. Chicken and cream sauces need salt, pepper and herbs.
- Baking uncovered the entire time. The stuffing can burn before the filling heats through.
- Cutting in immediately. The sauce will be runny; let it rest first.
Variations
- Turkey and stuffing: use leftover roast turkey.
- Broccoli cheddar: swap the green beans for broccoli and use cheddar.
- Mushroom: use cream of mushroom soup and add sauteed mushrooms.
- Cornbread stuffing: use cornbread stuffing mix for a Southern twist.
- Lighter: use Greek yogurt instead of sour cream and reduced fat soup.
- Slow cooker: layer everything in a slow cooker and cook on Low for 4 hours.
What to Serve With Chicken and Stuffing Casserole
Serve this casserole with cranberry sauce, a simple green salad, roasted carrots, steamed broccoli or mashed potatoes. Warm dinner rolls and a drizzle of crockpot chicken gravy make it extra cozy.
Storage, Make Ahead and Freezing
- Make ahead: assemble the filling and stuffing separately up to 24 hours ahead, then top and bake, adding 10 minutes to the time.
- Refrigerator: store leftovers in airtight containers for up to 4 days.
- Reheating: reheat covered in a 350°F oven for 15 to 20 minutes, or microwave individual portions.
- Freezer: freeze the unbaked casserole, tightly wrapped, for up to 3 months. Thaw overnight in the fridge before baking.
Frequently Asked Questions
Can I use leftover turkey?
Yes. It is one of the best ways to use leftover turkey.
Can I make it without canned soup?
Yes. Make a quick white sauce with butter, flour, broth and milk.
Can I use fresh green beans?
Yes. Blanch them for 3 minutes first so they are tender.
Can I assemble it ahead?
Yes. Keep the stuffing and filling separate until baking so the topping stays crisp.
How do I keep the stuffing from getting soggy?
Use the correct amount of liquid and bake uncovered at the end.
Can I freeze it?
Yes, unbaked for up to 3 months.
Final Thoughts
This chicken and stuffing casserole is warm, creamy and full of comforting holiday flavor. With tender chicken, green beans and a golden, buttery stuffing topping, it is an easy family dinner you will make all year long.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 29 g |
| Carbohydrates | 24 g |
| Fat | 23 g |
| Saturated Fat | 11 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 890 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Chicken and Stuffing Casserole
Ingredients
Method
- Preheat the oven to 375°F and grease a 9×13 baking dish.
- Saute the onion and celery in butter if using. Whisk the soup, sour cream, milk and seasonings, fold in the chicken, green beans and vegetables and spread in the dish. Add cheese if using.
- Heat the broth and butter, stir in the stuffing mix, rest 2 to 3 minutes and fluff.
- Spoon the stuffing over the filling. Bake covered 20 minutes, then uncovered 10 to 15 minutes until golden and 165°F in the center.
- Rest 5 to 10 minutes before serving.
