Air Fryer Chicken and Stuffing Casserole
Air Fryer Chicken and Stuffing Casserole is my go-to one-dish comfort meal when I need something easy that feeds a crowd and comes together quickly without turning on the oven. The air fryer creates a golden, crispy top layer of savory stuffing while keeping the tender chicken and vegetables flavorful underneath. I make it for weeknight dinners, potlucks, and holiday gatherings like Thanksgiving and Christmas because it travels well and works perfectly for using up holiday leftovers. It'll stay fresh in the fridge for about 3 days, or you can freeze it for up to 2 months.
Ingredients
- 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 13x9-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
Calories: 455kcalCarbohydrates: 31gProtein: 28gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 107mgSodium: 749mgPotassium: 585mgFiber: 3gSugar: 5gVitamin A: 3676IUVitamin C: 13mgCalcium: 76mgIron: 3mg
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