Chicken Stuffing Casserole
This Chicken Stuffing Casserole is one of those meals that will bring them running to the table. Tender chicken with fresh vegetables in a creamy sauce topped with crispy stuffing—I mean, who can turn that down?
It’s easy, filling, and a great way to use up leftover chicken (or grab a rotisserie chicken if you’re short on time).
Why You Will Love This Chicken Stuffing Casserole
This casserole is all about simple ingredients and big flavor. A little prep, a lot of comfort—no weird processed stuff, just real, homemade goodness.
While this is a simple dish, it uses techniques found in classic French cooking—like sautéing a mirepoix (onions, celery, and carrots) and creating a roux-based sauce. That means while you’re whipping up an easy casserole, you’re also learning some classic culinary techniques! How cool is that?
This recipe calls for cooked chicken, making it perfect for using any leftover chicken you might have lying around. You can also run out and grab one of those already-cooked rotisserie chickens. That’d be perfect for this recipe.
What you end up with is an amazing from-scratch casserole with fresh vegetables, topped with a crispy layer of stuffing, and each bite bursting with herby flavor. No more Cream Of Mushroom or Cream Of Chicken soups … this is all homemade.
This is some serious comfort food goodness, no lie!
For full list of ingredients and amounts, see the recipe card.
How To Make Chicken Stuffing Casserole
Tips
- Rotisserie Chicken Shortcut – Save time using a store-bought rotisserie chicken instead of cooking your own.
- Make-Ahead Friendly – Assemble the casserole a day before, cover, and refrigerate. Just pop it in the oven when you’re ready to eat!
- Leftovers? – Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave in 30-second bursts.
Variations
- Turkey Swap – Leftover turkey works just as well, making this a great post-holiday meal.
- Veggie Boost – Add mushrooms or bell peppers for extra flavor and texture.
FAQ’s
Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Yes! Assemble the casserole, wrap it tightly, and freeze for up to 3 months.
You can substitute with whole milk or a mixture of milk and heavy cream.
Other Delicious Casseroles
Chicken Stuffing Casserole
Ingredients
- 2 tbsp Olive oil
- 1 Onion diced (about 3/4 cup)
- 2 rib Celery diced (about 3/4 cup)
- 2 Carrots diced (about 3/4 cup)
- 2 cloves Garlic minced
- 3 tbsp Butter
- 3 tbsp Flour
- 1 1/2 cup Chicken broth or chicken stock
- 1 cup Half-and-half
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- 1/4 tsp Nutmeg
- 1 box Stovetop stuffing 6 oz box. Calls for additional butter and water
- 1 lb Chicken cooked, diced (about 3 cups)
- 1/2 cup Peas, frozen optional
Instructions
- Preheat oven to 375°F. Grease a 9×11 casserole dish. Prepare stuffing according to package and set aside.1 box Stovetop stuffing
- Heat oil in a pan over medium heat. Sauté onions, celery, and carrots until soft (about 10 min). Add garlic and cook 1 min.2 tbsp Olive oil, 1 Onion, 2 rib Celery, 2 Carrots, 2 cloves Garlic
- Add butter, then stir in flour. Cook 2 min. Slowly whisk in chicken broth, then half-and-half. Season with salt, pepper, and nutmeg. Simmer 2 min.3 tbsp Butter, 3 tbsp Flour, 1 1/2 cup Chicken broth, 1 cup Half-and-half, 1/2 tsp Kosher salt, 1/2 tsp Black pepper, 1/4 tsp Nutmeg
- Stir in cooked chicken and peas. Cook until heated through.1 lb Chicken, 1/2 cup Peas, frozen
- Pour mixture into casserole dish. Top with prepared stuffing.
- Bake for 25-30 min until golden and bubbly. Serve hot.