This delicious Chicken Stuffing Casserole combines veggies, rotisserie chicken and savory stuffing for hearty, comforting meal your family will love. This recipe is made without any canned soup, a classic, stick-to-your-ribs dinner that's perfect for the cooler months!
Chicken stuffing casserole is a warm, hearty dish that combines juicy chicken and savory stuffing with veggies in a creamy, flavorful sauce, all baked together for a comforting meal. Its classic flavors make it a favorite for family dinners, potlucks, and even holiday gatherings. While I do utilize rotisserie chicken and store bought stuffing mix to speed up the recipe, I do not use any canned soups as I think the sauce it much tastier with fresh ingredients.
This recipe is pretty adaptable and is great for using up leftovers. I like using rotisserie chicken and a bag of Sage and Onion stuffing, but you could totally use turkey or leftover stuffing from Thanksgiving or Christmas. Enjoy!
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Equipment
For this recipe you will need:
- Mixing bowls: I love these Pyrex glass mixing bowls.
- Measuring cups and spoons
- Large, heavy bottomed pot or Dutch oven: I used my Le Creuset Dutch Oven.
- Casserole Dish: I use a deep 8x8 casserole dish and it gets pretty full. You could also use a 10x10 or other similarly sized dish.
Ingredients & Substitutions
- Chicken: I love using a rotisserie chicken for this recipe but you can definitely cook your own at home. You'll need approximately 3 cups of pulled or diced chicken. You could also use leftover turkey.
- Butter: You need about ½ cup of butter for this casserole, half of which you'll use for the filling and half to moisten the stuffing.
- Onions, carrots and celery: This is a great recipe for clearing out your crisper drawer. I like using this classic trio but if you want to throw in some mushrooms, bell pepper or broccoli that works too.
- Garlic: I also recommend using fresh!
- Seasonings: I recommend using dried sage, thyme and paprika. You can also throw in some fresh herbs if you have them available.
- Wholegrain mustard: I love the flavor and kick of whole grain mustard but you can substitute with yellow or dijon mustard or leave out all together.
- Frozen peas: If you don't have any on hand feel free to omit but I really like them.
- Corn: I typically use frozen corn but it also works with canned corn (be sure to drain first) and fresh corn. You can also omit corn altogether if it's not your thing or you don't have any.
- Chicken broth
- Milk: You can substitute half and half or even heavy cream for an extra indulgent dish.
- Sour cream: Full fat is always best!
- Herbed stuffing: I personally love using Sprouts 10 oz bag of Herb Seasoned Stuffing but you can use whichever brand you like best or leftover homemade stuffing is great too. You'll need about 3 cups. If you do use homemade stuffing then omit adding the additional butter and broth, unless you feel like the stuffing is a bit too dry. The amount of stuffing you use is pretty flexible. If you like Stovetop stuffing, which typically comes in 6 oz containers, go ahead and just use two of those.
Step-by-Step Photos
Recipe FAQs
You can totally use homemade stuffing but my favorite store bought version is the Herb Seasoned Stuffing mix from Sprouts. A lot of people really like using Stovetop or Pepperidge Farm stuffing.
Absolutely! This is a great dish to make ahead. Simply assemble the casserole as directed then cover with foil or a lid and store in the fridge for up to 2 days. When you're ready to serve remove the foil and bake according to the instructions. You make need to add an additional 5-10 minutes if baking straight out of the cold fridge?
Absolutely! And honestly this is a great way to use of Thanksgiving leftovers. You'll need about 3 cups of turkey and then just follow the directions as written.
Storage Instructions
Store leftovers in an air-tight container in the fridge for up to 3 days.
Reheat in the microwave or in the oven, covered at 325 F for about 15-20 minutes or until heated through.
This casserole also freezes really well. Wrap tightly and store for 3-4 months. To serve, simply thaw in the fridge over night then reheat in the microwave or oven.
Tip for Freezing:
I love using Souper Cubes to freeze individual portions of this casserole. After the portions have frozen solid in the Souper Cube molds I pop them out and place in a labeled freezer bag. Then we just defrost and eat however many portions we need.
Made this Chicken Stuffing Casserole recipe? Let me know what you think in the comments!
Recipe
Chicken Stuffing Casserole
Equipment
- mixing bowl
- Measuring cups and spoons
- large pot or Dutch oven
- Casserole Dish
Ingredients
For the filling
- 4 tablespoon butter
- ½ onion, diced
- 3 carrots, diced
- 2 stalks of celery, diced
- 2-3 cloves of garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- pinch of nutmeg optional
- 2 tablespoon all-purpose flour
- 2.5 cups chicken broth
- 1 cup whole milk
- 1 teaspoon wholegrain mustard
- 3 cups chicken, roughly shredded or diced I recommend using a rotisserie chicken.
- ½ cup frozen peas
- ½ cup corn Frozen, canned or fresh will work.
- ⅓ cup sour cream
- salt & pepper
For the Stuffing
- 10 oz boxed stuffing I recommend Herb and Sage.
- 4 tablespoon butter, melted
- 1.5 cups chicken broth
Instructions
Prepare the stuffing.
- In a large mixing bowl combine stuffing with 4 tablespoon melted butter and 1.5 cups chicken broth. Stir to combine and set aside to soften while you make the filling. *Notes* -These measurements are based on a 10 oz box of stuffing. If you use a 12 oz box add an extra ½-1 tablespoon of butter and ¼th cup of broth. -If using leftover homemade stuffing you can skip this step or add a little melted butter or chicken broth to moisten.
Prepare the filling.
- Preheat the oven to 375 degrees F.
- Melt 4 tablespoon of butter in a large pot or Dutch oven over medium to medium high heat.
- Add diced onions, carrots and celery with a pinch of salt and pepper. Cook for about 5-6 minutes until tender.
- Add minced garlic, thyme, sage and a pinch of nutmeg (optional). Cook for about a minute until garlic is fragrant.
- Sprinkle in 2 tablespoon of flour and stir while cooking for about a minute.
- Stream in chicken broth and milk. Add in 1 teaspoon of mustard then whisk together until well combined. Bring to a low boil over medium high heat. Then turn the heat down to medium low and cook, stirring frequently, for 10-12 minutes until the mixture begins to thicken.
- Remove from the heat and stir in chicken, corn, peas and sour cream. Taste and season with additional salt and pepper as needed.
Assemble and bake.
- Pour the chicken filling into the casserole dish and top with the softened stuffing. Bake uncovered at 375 F for about 45 minutes until bubbly and golden brown. Serve and enjoy!
Jean
Gorgeous photos and delicious recipe. Will be making it again soon for sure.
jamjarkitchen
So glad you liked it!
Claudia-Cristina
Tried this chicken stuffing casserole and it came out so comforting and easy to make! Perfect for a hearty weeknight dinner or family meal.
Lathiya
This chicken stuffing casserole was amazing. Everyone loved it.
jamjarkitchen
So glad you liked it!
Genevieve
This chicken stuffing recipe looks delicious! I can't wait to make this for my family.
Kathleen Seesahai
This was amazing! And no canned soup with all the additives. A different take on Chicken Pot Pie. Will definitely be making it again.
jamjarkitchen
So glad you liked it!
Barbara
I don’t know how anyone got this to thicken using 2 Tablespoons of flour for 3.5 cups liquid.
jamjarkitchen
I’m so sorry it didn’t thicken up for you. That’s always frustrating. Mine does thicken quite a bit as it bakes, so I’m not totally sure what went differently on your end. It does look pretty loose when you first put it in the oven, but as it bakes and then cools for a few minutes the filling thickens up under the stuffing. It ends up creamy and a little saucy, but not overly wet.
If you prefer a thicker, more “set” filling, you can absolutely whisk in another tablespoon or two of flour next time, or let the mixture simmer on the stovetop a bit longer before adding the stuffing and baking. I’m glad the flavors were good, and I really appreciate you taking the time to leave feedback!