My air fryer finally fixed the soggy casserole top problem with this Air Fryer Chicken and Stuffing Casserole. The stuffing crisps up on top while the chicken stays perfectly tender below. No more soft, sad toppings. Just crunchy stuffing over moist, savory chicken and veggies, exactly how a casserole should be but often doesn’t.
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I make it for weeknight dinners, potlucks, and holiday gatherings like Thanksgiving and Christmas because it travels well and feeds a crowd. It’s also great for using up leftovers or Sunday meal prep. Leftovers stay fresh in the fridge for about 3 days, and you can freeze portions for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Chicken and Stuffing Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through making this cozy casserole that’s easier than you’d think.
Cook the Vegetable Base
Melt the butter over medium-high heat, then add your chopped onion, carrot, and celery. Cook them for about 3 minutes until they’ve softened and smell amazing.
The butter helps everything caramelize slightly while keeping the veggies tender.
Make the Creamy Sauce
Sprinkle the flour over your cooked vegetables and stir constantly for 1 minute. I like using this stainless steel balloon whisk here because it reaches into all corners and breaks up clumps. This creates a roux that’ll thicken your sauce beautifully.
Gradually pour in 4 cups of chicken broth while stirring to prevent lumps. Bring everything to a boil, then reduce the heat to medium-low and let it simmer for about 5 minutes until the sauce thickens to a gravy-like consistency.
Add the Chicken and Stuffing
Stir in your shredded chicken, frozen peas, heavy cream, parsley, salt, and pepper. If you’re using a whole rotisserie chicken, this meat shredder is faster and easier than using two forks.
Let it simmer for another 3 minutes so the flavors meld together. Add the stuffing mix and stir until everything’s well combined. The stuffing will absorb some of that delicious gravy while still maintaining the texture of the top layer.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Transfer and Bake
Spray a baking dish with nonstick spray and pour in your chicken mixture, spreading it evenly. A 9×13-inch ceramic baking dish fits most air fryer baskets and provides the right depth for crispy top and creamy bottom layers.
The spray prevents sticking and makes cleanup so much easier. Place the dish in your air fryer basket and bake at 160°C (320°F) for 20 minutes until the top turns golden brown and the edges are bubbling.
I always use my basket-style air fryer because it has ample room for a full-size casserole dish and circulates hot air evenly for a perfectly crispy top.
Rest and Serve
Let the casserole sit for 15 minutes before serving. This resting time allows the sauce to thicken slightly, making it much easier to scoop clean portions.
Sprinkle extra fresh parsley on top for a pop of color and freshness. Serve it hot for the best texture and flavor. Enjoy!
If you’re taking it to a potluck or family gathering, let it cool slightly first so it’s warm but not piping hot. An insulated casserole carrier keeps it at the perfect temperature during transport and prevents spills in your car.
Air Fryer Chicken and Stuffing Casserole
Add Preferred SourceIngredients
- ½ cup salted butter divided
- 1 cup onion chopped
- 1 cup carrot chopped
- 1 cup celery chopped
- ½ cup all-purpose flour
- 6 cup low-sodium chicken broth divided
- 4 ½ cup shredded cooked chicken
- 1 cup frozen peas
- ½ cup heavy cream
- 1 tablespoon fresh parsley chopped
- ¾ teaspoon salt
- 1 teaspoon black pepper
- Nonstick cooking spray
- 6 ounces packages Savory Herb flavored stuffing mix
- ¼ cup chopped fresh parsley plus more for garnish
Instructions
- In a Dutch oven, melt the butter over medium-high heat. Add chopped onion, carrot, and celery; cook for about 3 minutes until softened.½ cup salted butter, 1 cup onion, 1 cup carrot, 1 cup celery
- Sprinkle flour over the veggies and cook for 1 minute, stirring frequently.½ cup all-purpose flour
- Gradually stir in 4 cups of chicken broth. Bring to a boil, then reduce heat to medium-low and simmer for about 5 minutes until the sauce thickens.6 cup low-sodium chicken broth
- Stir in chicken, peas, cream, parsley, salt and pepper. Simmer for another 3 minutes. Add the stuffing mix and mix well.4 ½ cup shredded cooked chicken, 1 cup frozen peas, ½ cup heavy cream, ¾ teaspoon salt, 1 teaspoon black pepper, ¼ cup chopped fresh parsley, 6 ounces packages Savory Herb flavored stuffing mix
- Spray a 13×9-inch baking dish with nonstick spray and pour in the chicken mixture.Nonstick cooking spray
- Bake in the air fryer at 160ºC (320°F) for 20 minutes until golden brown and bubbly.
- Let it sit for 15 minutes before serving. Sprinkle with extra parsley if desired.1 tablespoon fresh parsley
Notes
- Try raw chicken breasts for a from-scratch option: Cut 3-4 chicken breasts into bite-sized pieces and cook them in the melted butter with the vegetables for 8-10 minutes, until cooked through, before adding the flour; this adds about 10 minutes but gives you complete control over the seasoning.
- Use a store-bought rotisserie chicken for speed: Grab one and shred it in a large bowl to save 30+ minutes of cooking time; it’s already seasoned and juicy, and you can season with kosher salt to taste if needed.
- Swap in a can of soup for easier prep: Replace the flour and 4 cups of broth with two cans of cream of chicken soup (or cream of mushroom soup or cream of celery soup) mixed with 2 cups of broth; this cuts out the roux-making step and gives you a thicker, creamier sauce with less stirring.
- Use vegetable broth for a milder flavor: Substitute vegetable broth for the chicken broth if you prefer a lighter taste or want to use up what’s in your pantry for your soup mixture; the casserole will be slightly less savory but still delicious.
- Don’t skip the resting time: Let the casserole sit for 15 minutes after baking so the sauce sets up properly, and you get clean scoops instead of a soupy mess.
- Flash-freeze for better storage: Cut the cooled casserole into individual portions, then freeze them on a baking sheet for 1 hour before transferring them to containers so they don’t stick together, and when transporting the pan to a gathering, cover it tightly with aluminum foil to keep the top stuffing layer from drying out.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
How to Store Leftovers
Let the casserole cool completely before storing it in an airtight container in the refrigerator for up to 3 days. An airtight glass container keeps everything fresh and prevents the casserole from absorbing fridge odors.
Reheat individual portions in the microwave for 2-3 minutes, or warm the whole dish in your air fryer at 160°C (320°F) for about 10 minutes until heated through. The stuffing topping may soften slightly in the fridge, but reheating in the air fryer restores some of that crispy texture.
For longer storage, portion the cooled casserole into containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating, or reheat from frozen by adding an extra 5-10 minutes to your warming time. The sauce may separate slightly after freezing, but stirring it gently once heated will bring everything back together.
What to Serve With Air Fryer Chicken and Stuffing Casserole
I love serving it with a simple green salad dressed with balsamic vinaigrette to cut through the richness, or roasted green beans with garlic for something warm and veggie-forward. Cranberry sauce on the side adds a sweet-tart contrast that tastes almost like Thanksgiving dinner. For something heartier, buttermilk biscuits or dinner rolls are perfect for soaking up that creamy gravy.
It’s also delicious with steamed broccoli or roasted Brussels sprouts if you want to add more vegetables to your plate. Some people love it with mashed potatoes on the side, though it’s already pretty filling on its own. A glass of white wine or iced tea rounds out the meal nicely.
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