Get my Cookbooks! Chicken and Stuffing Casserole
This EASY Chicken and Stuffing Casserole has juicy chicken smothered in a creamy sauce that’s topped with green beans and savory stuffing. You can add cheese for even more indulgence, and use different kinds of vegetables as well! (This recipe is also Crock Pot Friendly!)
Serve this with my creamy mashed potatoes, brown gravy, and buttermilk biscuits!
Chicken and Stuffing Casserole
This recipe has been a long time coming! You’ve been asking for an oven-baked version of my Crock Pot Chicken and Stuffing, and it’s finally here. This has officially been added to my list of our favorite recipes on the blog.
I love that it’s a complete meal in a single casserole dish and that you can make it ahead of time.
Get ready to add this easy dinner to your regular meal rotation! Let’s get to it.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Sauté the onions, celery, and sausage in butter until softened, about 5 minutes.
Cut the chicken into bite-sized pieces and place on the bottom of a lightly greased 9 x 13-inch baking dish. Sprinkle lightly with salt and pepper.
Combine the cream of chicken soup, sour cream, milk, dried thyme, and ground sage. Add it to the top of the chicken and spread evenly to coat.
Add thawed green beans next. Note: The green beans will be al dente (have a slight crunch). For softer green beans, submerge them into the sauce a bit.
Combine stuffing mix, chicken broth, sautéed onions, celery, and diced sausage. Add it to the top of the casserole dish.
Cover and bake for 40 minutes. Remove the cover and bake for 5 more minutes.
Serve with my mashed potatoes and 10-minute chicken gravy!
Make Ahead Method
- This recipe can be prepared up to 1 day ahead of time, simply assemble it, cover it, and refrigerate.
- When ready to bake, add an additional 10 minutes of covered baking time.
Crock Pot/ Instant Pot Method
- For alternative cooking methods, check out my super popular Crock Pot Chicken and Stuffing recipe, (which also includes Instant Pot instructions).
Make it Without Canned Soup
- If you prefer not to use a can of soup, (or don’t have one), you can make my homemade cream of chicken soup recipe.
- You can also make my homemade cream of mushroom if preferred.
Pro Tips
- To make this even more indulgent, add a layer of shredded cheddar cheese on top of the green beans and underneath the stuffing.
- I use Stove Top stuffing for this recipe but any variety of dry breadcrumb stuffing will work.
- Other vegetable options include frozen carrots, peas, and corn.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 9 x 13 baking dish The perfect size for almost any casserole recipe
- 10-inch nonstick skillet (To soften onions/celery)
- Silicone Spatula– I use these every time I cook.
- Pinch bowls I always like to measure out my seasonings in these ahead of time.
- Measuring spoons I love that these are magnetic. They keep my drawer neat.
Try These Next
-
- Chicken Noodle Casserole
-
- Chicken Spaghetti
-
- Beef Tips and Gravy
-
- Creamy Herb Chicken
-
- Chicken Broccoli Rice Casserole
-
- Chicken Marsala
Get My Free E-Book!
- I’ve got a FREE e-Book with 7 super popular dinner recipes! Click here to join my email list and I’ll send your e-Book right over!
- And be sure to follow me on Instagram, Pinterest, & Facebook!
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Chicken and Stuffing Casserole
Ingredients
- 2 Tablespoons butter
- ½ yellow onion
- 1 stick celery
- 3 cooked sausage links, finely diced, see notes
- 2 lbs. Boneless Skinless Chicken Breasts
- Salt/Pepper, to taste
- 2 ½ cups frozen green beans, thawed and patted dry
- 10.5 oz. cream of chicken soup
- ½ cup sour cream
- ½ cup milk
- ½ teaspoon dried thyme
- ¼ teaspoon ground sage
- 6 oz. dry stuffing mix, see notes
- 1 ½ cups chicken broth
Instructions
- Preheat oven to 375.
- Melt the butter in a small skillet over medium heat. Add the onions, celery, and sausage and sauté until softened, about 5 minutes.
- Cut the chicken into bite-sized pieces and pat it dry. Place on the bottom of a lightly greased 9 x 13-inch baking dish. Sprinkle lightly with salt and pepper.
- Combine the cream of chicken soup, sour cream, milk, ½ tsp dried thyme, and ¼ tsp ground sage. Add it to the top of the chicken and spread evenly to coat.
- Add the thawed green beans next. Note: The green beans will be al dente (have a slight crunch). For softer green beans, submerge them into the sauce a bit.
- Combine the stuffing mix, chicken broth, sauteed onions, celery, and diced sausage. Add it to the top of the casserole dish.
- Cover and bake for 40 minutes. Remove the cover and bake for 5 more minutes.
- Serve with my mashed potatoes and 10-minute chicken gravy!
Notes
Make Ahead Method
- This recipe can be prepared up to 1 day ahead of time, simply assemble it, cover it, and refrigerate.
- When ready to bake, add an additional 10 minutes of covered baking time.
Crock Pot/ Instant Pot Method
- For alternative cooking methods, check out my super popular Crock Pot Chicken and Stuffing recipe, (which also includes Instant Pot instructions).
Make it Without Canned Soup
- If you prefer not to use a can of soup, (or don't have one), you can make my homemade cream of chicken soup recipe.
- You can also make my homemade cream of mushroom if preferred.
Pro Tips
- To make this even more indulgent, add a layer of shredded cheddar cheese on top of the green beans and underneath the stuffing.
- I use Stove Top stuffing for this recipe but any variety of dry breadcrumb stuffing will work.
- Other vegetable options include frozen carrots, peas, and corn.
I’d like to add potatoes to this recipe. Thinking cubing potatoes, parboil and mix in with chicken chunks. thoughts?
Hi! YES! I think that is the perfect way to go about it!! Enjoy!!!
This is so yummy! I hope you are including it in your new cookbook! Also your Tuna Salad recipe!
Love all your recipes! Haven’t had a bad one yet!
I’m so happy that you love this Chicken and Stuffing Casserole Sally! It’s already in my first cookbook (page 190), so you’re covered! 🙂 I’m thrilled that you’re loving the other recipes too, I’ll keep them coming!! Work on Cookbook #2 eagerly continues!! 🙂
I loved this recipe except for the sour cream. I’m not a fan of sour cream. Next time I will try to come up with something else to put in place of the sour cream. Other than that this was a good recipe. Thank you for sharing this.
Glad that you enjoyed it Debi! You could try mayo next time! ❤️
I used 1/2 cup whipping cream in place of the sour cream and it was great!
I’m so happy that you loved it Jen!! Thank you so much for the review! ❤️
I actually didn’t have sour cream, but I had purchased a jar of Heinz Turkey gravy (Aldi’s .75 cents), so i mixed about half that 12oz jar into the cream of chicken soup/milk mixture. I also added par (more than par) boiled potatoes to the chicken layer. Cooking it this afternoon for very picky eaters. Will post results later.
PS: is there a way to post a photo?
Great! I hope you enjoy it! 🙂 No, pics can’t be uploaded on my site.
I haven’t tried this yet so not going to rate until I do. Sounds really good but do I need to add sour cream or one of the subs? Could I just use more soup? We just don’t like sour cream or yogurt. Not being snarky, genuinely want to know why it’s necessary. Thank you!
Hi Stacy! The sour cream is used for it’s creamy texture, using more soup is a possibility but in my opinion, it makes this taste like straight canned soup rather than a creamy casserole.
Hello Stephanie! This was awesome. I made my own stuffing mix and of course your cream of chicken recipe and it was next level good. Happy Holidays to you and yours! ❤️
I’m so happy you liked it Caroline! The homemade cream of chicken soup really makes such a difference. Thanks so much for your support and Happy Holidays!🩷