Chicken and Stuffing Casserole
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.
Ingredients
- 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 13x9-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
[adthrive-in-post-video-player video-id="0hlfdmgq" upload-date="2025-11-07T09:55:04+00:00" name="Savory Chicken and Stuffing Casserole" description="Baked chicken layered with seasoned stuffing for a simple, flavorful meal." player-type="default" override-embed="default"]
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
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
Tried this recipe?Let us know how it was!