Chicken and Stuffing Casserole is an easy, delicious twist on a classic holiday flavor combination you can enjoy year round. Tender chicken breasts and stuffing in a rich, creamy sauce come together to create a hearty, delicious casserole that feeds an entire family or hungry guests.
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When we think of the holidays, we think of a roasted turkey and, of course, stuffing. We brought those flavors to this easy yet satisfying chicken casserole recipe. It's full of chunks of chicken and stuffing in a fresh-made creamy sauce with some cheese thrown in for the ultimate comforting flavor combination. This is one of those classic casseroles everyone loves.
If you love creamy chicken recipes, you've got to try our chicken stroganoff, Ritz cracker chicken casserole, chicken taco casserole, or this chicken and mushrooms recipe next!
Why You’ll Love This Easy Chicken Stuffing Casserole Recipe
- Hearty and Delicious. Full of the flavors of Thanksgiving, this casserole makes an easy way to enjoy them whenever the craving strikes, no matter the time of year!
- Homemade and Less Processed. This recipe skips the canned soup for a simple homemade sauce that is creamy and full of flavor.
- Perfect for a Crowd and Weeknight Dinners. It's an easy recipe for even busy weeknights and easily serves larger groups.
Ingredients
- Chicken Breasts: Use boneless and skinless chicken breasts. These are a lean source of protein and also require no prep. You can also get similar results using chicken thighs.
- Chicken Seasoning: You will use a simple seasoning blend of black pepper, Italian seasoning, and paprika to flavor the chicken.
- Olive Oil: For cooking the chicken. Feel free to use a different oil if you prefer.
- Stuffing Mix: Use any brand or variety you enjoy!
- Butter: Adds rich, buttery flavor to the sauce and stuffing mix.
- All-purpose flour: Cooked with the butter to make a roux which forms the base of the homemade cream sauce!
- Chicken stock: Infuses the homemade creamy sauce with rich chicken flavor. Turning our homemade sauce into a tasty, yet less processed substitute for cream of chicken soup.
- Milk: Use whole milk for the best flavor!
- Seasoning for the Sauce: Fresh garlic, black pepper, and onion powder give it more depth of flavor.
- Frozen Mixed Vegetables: I am using the mixed vegetables with green beans, corn, peas, and carrots! I like the variety and color it gives the dish. You certainly can use other blends such as peas and carrots or even single frozen vegetables such as broccoli if you prefer.
- Cheddar cheese: Add tangy flavors and cheesiness. Feel free to experiment with other types of cheese.
See the recipe card at the end of the post for full ingredient list and exact quantities of each one.
Flavor Variations
- Different Meat. You can easily make this stuffing casserole with pork chops or turkey breast if you prefer!
- Quicker. Use leftover rotisserie chicken or leftover turkey to save a bit of prep time.
How To Make Chicken Stuffing Casserole
- Step 1: Season. Sprinkle both sides of the chicken with black pepper, Italian seasoning, and paprika.
- Step 2: Cook the Chicken. Add the chicken to a skillet over medium-high and cook for 2-3 minutes on each side.
- Step 3: Make the Stuffing. Bring the butter and water to a boil in the skillet. Add the stuffing mix until combined. Turn off the heat and let it rest for 5 minutes.
- Step 4: Make the Sauce. Melt the butter and whisk in the flour until it thickens. Whisk in the chicken stock, milk, garlic, black pepper, and onion powder. Cook to thicken.
Step 5: Finish the Chicken and Sauce. Add the chopped chicken and frozen vegetables to the sauce and mix well.
Step 6: Transfer and Bake. Add the sauce and chicken mixture to a 9 x 13 baking dish. Sprinkle cheese over the top and cover with prepared stuffing. Bake for 30 minutes or until bubbly and golden brown.
Hint: Cooking the Chicken
You only need to cook it for a few minutes on each side to sear it and give it some color. It will finish cooking in the oven.
Storage
- Storing: Refrigerate leftover chicken and dressing casserole for up to 3 days in an airtight container. For longer storage, freeze it for up to 3 months in an airtight, freezer-safe container. Defrost overnight in the refrigerator before reheating.
- Reheat: Spoon individual portions into microwaveable bowls and cook at 1-minute intervals until heated through. You can also place it in a baking dish, cover with foil, and cook it at 350°F until heated through. The oven can be a bit drying so you may want to add a few tablespoons of water or broth over the top before covering to keep the stuffing moist.
Serving Suggestions
This easy chicken breast and stuffing casserole is a one-pot meal all on its own. Pair it with bread, salad, or your favorite vegetables for an even heartier meal.
Enjoy favorites like these roasted carrots and potatoes, this strawberry spinach salad, or some asparagus with bacon. If you love bread with your meals, try these homemade breadsticks or dinner rolls on the side!
This stuffing and chicken casserole is great for family gatherings and potlucks where I also llike to bring along a tasty appetizer like this cottage cheese ranch dip! That way people having something to snack on before we eat.
Expert Tips
- Just Brown. Sear your chicken over medium-high heat just until it's golden brown on both sides. It will finish cooking in the oven.
- Add Them Frozen. Don't defrost the vegetables before adding them to the casserole. They will cook up perfectly in the oven.
- Making the Roux. Be sure to cook your butter and flour until it smells nutty for the best flavor, but make sure you don't overcook it.
Recipe FAQs
This happens when the roux and liquids don't mix together well. It's important to whisk your sauce constantly while adding the liquid and cooking it to ensure the flour fully incorporates and there are no lumps.
If you don't use high enough heat, the chicken will cook too much as it gets golden on the outside. Use medium-high heat so only the outside cooks. The chicken will cook perfectly while the casserole bakes.
More Easy Chicken Dinners
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Chicken Stuffing Casserole
Equipment
Ingredients
Chicken
- 1 ½ pounds boneless, skinless chicken breasts cut in half lengthwise
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons olive oil
Stuffing
- 6 ounce box stuffing mix
- 2 tablespoons butter
- 1 ½ cups hot water
Sauce
- 4 tablespoons butter
- ⅓ cup all-purpose flour
- 1 ½ cups chicken stock
- 1 cup milk
- 2 teaspoons garlic minced
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 2 cups mixed frozen vegetables
- 1 ½ cups cheddar cheese shredded
Instructions
Chicken
- Season both sides of the chicken with black pepper, Italian seasoning and paprika.
- Heat olive oil in a large skillet over medium-high. Place seasoned chicken in the skillet and cook for 2-3 minutes on each side. Remove and set aside.
Stuffing
- In the skillet, bring butter and water to a boil. Add the stuffing mix until combined. Turn off the heat and let it rest for 5 minutes. Remove and set aside.
Sauce
- Reduce heat to medium, add butter, and melt. Whisk in flour until thickened. Gradually whisk in chicken stock, milk, garlic, black pepper, and onion powder. Cook until the sauce thickens.
- Dice the chicken in half-inch pieces. Then, add chicken and frozen vegetables to the sauce. Stir until well combined.
Bake
- Preheat the oven to 375℉. Pour the sauce mixture into a 9-13 baking dish. Sprinkle cheese over the top and cover with prepared stuffing. Bake for 30 minutes or until bubbly and golden brown.
Notes
- Just Brown. Sear your chicken over medium-high heat just until it's golden brown on both sides. It will finish cooking in the oven.
- Add Them Frozen. Don't defrost the vegetables before adding them to the casserole. They will cook up perfectly in the oven.
- Making the Roux. Be sure to cook your butter and flour until it smells nutty for the best flavor, but make sure you don't overcook it.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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