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The best easy chicken and stuffing casserole on a stack of white plates with a fork taking out a bite.

Chicken Stuffing Casserole

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!
4.73 from 11 votes
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6 servings

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!
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