This Chicken and Stuffing Casserole is a cozy match made in comfort food heaven. It blends creamy, savory flavors with a golden topping for a meal perfect for chilly evenings. Plus, it’s a fantastic way to use up leftover chicken or veggies, making it not just tasty but also a smart choice for meal planning.
When I first tried this Chicken Stuffing Bake, it instantly became a hit at my dinner table. The creamy, herb-infused sauce mingled with the fluffy stuffing creates a taste that reminds me of holiday meals, but without all the fuss. I love it as a lazy weekend lunch or a comforting weeknight dinner, especially during the fall and winter months. If you enjoy flavors that give you a warm hug, this casserole is for you!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Chicken and Stuffing Casserole
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making this Chicken and Stuffing Casserole is as easy as pie—or maybe easier! Here’s how you can transform simple ingredients into a comforting meal that will have everyone asking for seconds.
Preheat the oven to 180ºC (350°F).
Prep and Cook Your Veggies
Melt some butter in a Dutch oven or large pot; I always use my enameled Dutch oven for this part—it heats evenly and goes from stovetop to oven without a fuss. Mine’s been a total workhorse in my kitchen. This is the one if you’re looking for something that’ll last.
Toss in the chopped onions, carrots, and celery and give them a good stir until they’re just softened.
Make the Sauce
Sprinkle the flour over your softened veggies to create a roux. This will help thicken your sauce later on. Gradually stir in 4 cups of chicken broth and bring the mixture to a boil, then let it simmer as it thickens.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Combine the Remaining Ingredients
Add the cooked chicken, peas, cream, and parsley to the sauce. Season with salt and pepper to taste, then let everything simmer together to meld the flavors.
Mix in the Stuffing
Fold the stuffing mix into your pot, ensuring it’s well incorporated. The stuffing will soak up all the delicious sauce and add a delightful texture to the casserole.
I like using a silicone spoon spatula here because it’s sturdy enough to mix without tearing everything up, and it gets into the corners of the pot way better than a wooden spoon. This is the one I reach for constantly—super flexible but still strong.
Bake to Perfection
Transfer everything into a greased 13-inch baking dish, then pop it in the oven. Let it bake for 30 to 35 minutes until it’s golden and bubbly on top!
I use a classic Pyrex glass baking dish for this—it’s deep enough to hold all that goodness without spilling over, and you can see when the top’s getting nice and golden. Here’s the one I’ve had forever—super sturdy and still looks great after a million casseroles.
Rest and Serve
Let it sit for 15 minutes before digging in. Sprinkle chopped fresh parsley over the top of the chicken casserole for a burst of freshness and color, and enjoy!
If you’re serving this at a gathering or bringing it to a friend’s, a good insulated casserole carrier is a lifesaver. I use this one when I need to keep things hot on the go—it’s roomy and has held up through many potlucks.
Cleaning Up
Cleanup is honestly not too bad with this recipe—especially if you’ve got the right tools. I like using a pan scraper for any baked-on bits in the casserole dish. It saves my sponges and actually gets into the corners really well. These plastic scrapers are cheap but super effective—I keep one by the sink at all times.
For my Dutch oven, I use a soft scrub brush that won’t scratch the enamel. I’ve been using this one for years—it’s gentle but gets everything clean without soaking forever.
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 cups low-sodium chicken broth divided
- 4 ½ cups 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
- Preheat the oven to 180ºC (350°F).
- 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 cups 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 cups 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 for 30 to 35 minutes until golden brown and bubbly.
- Let it sit for 15 minutes before serving. Sprinkle with extra parsley if desired.1 tablespoon fresh parsley
Video
Notes
- Chicken: Any shredded cooked chicken is ideal. Leftover rotisserie chicken is great, or you can boil boneless skinless chicken breasts or chicken thighs in chicken stock for about 20 minutes. Let it cool and then shred them with two forks.
- Butter: Using salted butter adds an extra layer of flavor to the veggies as they cook, enriching the overall taste of the casserole. I don’t recommend swapping it for oil.
- Low and Slow: When adding the flour to make your roux, cook it for a minute before adding broth. This will cook off the raw flour taste and ensure a smooth, creamy sauce.
- Thicker Sauce: If you prefer a thicker sauce, let it reduce a bit more before adding the chicken and peas. The extra simmer time can really enhance the flavors.
- Creamy Options: If you’re out of heavy cream, a dollop of sour cream or even a splash of milk can do the trick in a pinch.
- Herbs: Fresh parsley adds a pop of color and freshness, but don’t hesitate to throw in some thyme or sage if you have them around for a deeper herb flavor.
- Veggies: Feel free to swap in other vegetables you might have, like frozen mixed vegetables, green beans or corn, to make this dish your own.
- Make Ahead: Assemble the casserole the day before you need it, cover it, and keep it in the fridge. When you’re ready, just bake it according to the instructions. It’s a great time-saver for busy days!
Storage and Reheating Instructions
- Fridge: Place any leftovers in an airtight container or cover the baking dish tightly with foil. It’ll stay fresh in the fridge for up to 3-4 days.
- Freeze: For longer storage, you can freeze the casserole for up to 2 months. Just make sure it’s wrapped well to avoid freezer burn.
- Reheat: When you’re ready to eat, thaw it in the fridge overnight and reheat in the oven or microwave until piping hot.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Recipe Notes and Tips
I’ve picked up a few tricks along the way to make your Chicken and Stuffing Casserole even more scrumptious. Here are some helpful hints to get it just right:
- Chicken: Any shredded cooked chicken is ideal. Leftover rotisserie chicken is great, or you can boil boneless skinless chicken breasts or chicken thighs in chicken stock for about 20 minutes. Let it cool and then shred them with two forks.
- Butter: Using salted butter adds an extra layer of flavor to the veggies as they cook, enriching the overall taste of the casserole. I don’t recommend swapping it for oil.
- Low and Slow: When adding the flour to make your roux, cook it for a minute before adding broth. This will cook off the raw flour taste and ensure a smooth, creamy sauce.
- Thicker Sauce: If you prefer a thicker sauce, let it reduce a bit more before adding the chicken and peas. The extra simmer time can really enhance the flavors.
- Creamy Options: If you’re out of heavy cream, a dollop of sour cream or even a splash of milk can do the trick in a pinch.
- Herbs: Fresh parsley adds a pop of color and freshness, but don’t hesitate to throw in some thyme or sage if you have them around for a deeper herb flavor.
- Veggies: Feel free to swap in other vegetables you might have, like frozen mixed vegetables, green beans or corn, to make this dish your own.
- Make Ahead: Assemble the casserole the day before you need it, cover it, and keep it in the fridge. When you’re ready, just bake it according to the instructions. It’s a great time-saver for busy days!
How to Store Leftover Chicken Stuffing Casserole
Place any leftovers in an airtight container or cover the baking dish tightly with foil. It’ll stay fresh in the fridge for up to 3-4 days.
If you’re packing up leftovers, I swear by these snap-lid glass containers. They don’t leak, and they stack really well in the fridge or freezer. These are the ones I keep on hand and they’ve held up beautifully through years of use.
For longer storage, you can freeze the casserole for up to 2 months. Just make sure it’s wrapped well to avoid freezer burn. When you’re ready to eat, thaw it in the fridge overnight and reheat in the oven or microwave until piping hot.
What to Serve With This Chicken and Stuffing Casserole Recipe
For something hearty, roasted vegetables like Brussels sprouts or sweet potatoes add a touch of sweetness and crunch. Don’t forget a loaf of crusty bread to sop up any remaining sauce—it’s too good to waste! And for a truly festive touch, try adding a dollop of cranberry sauce or a drizzle of gravy on the side.
More Casserole Dishes You Will Love
If you’re like me and can’t get enough of casseroles, then you should give these a try!
The Chicken and Stuffing Casserole looks delicious, but I am not sure if it is 4 or 6 cups of broth. Thank you!
Thanks Maggie! I usually go with 4 cups of broth for a nice balance, but if you want it a bit more moist, you can go up to 6. Either way works well.
Do I put the stuffing mix in right out of the package, or do I prepare it first then add?
Hi there! You can add the stuffing mix straight from the package. No need to prepare it separately. It cooks up beautifully in the dish.