The Cozy Cookbook is here! 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
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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.
Really good but the raw chicken breasts left slot of water in the casserole when they cooked and made the dish a little soupy/less flavorful. I would try again but would cook the chicken first.
Hi Mikayla, was your chicken partially frozen? Or did your frozen green beans have frost on them? There shouldn’t have been water otherwise. If you cook your chicken first, and then bake it, it will be super dry and chewy. This method ensures juicy chicken. I did however add a step to pat the chicken dry after you cut it up.
Winner winner chicken dinner! I used rotisserie chicken, shredded, seasoned with salt and pepper since I had that in the fridge. It’s 3 degrees outdoors and this was the PERFECT warm and cozy meal.
Wow you’re even colder than me over here in New Hampshire! I’m so happy this was a perfect cozy meal for Jacqui! Thanks so much for taking the time to leave a review!❤️
OMG! Soooo good! I do have a question. If I wanted to make ahead and freeze do you bake before freezing or freeze without baking it? I would love to have this on hand. Thank you!
So glad that you liked it Angie! To make it ahead, I would fully assemble, and freeze without baking. Then let it thaw completely prior to baking and add 10 minutes to covered baking time.
This was excellent!!!!! Please keep the recipes coming they all look delicious and anxious to try my next one.
I’m so happy that you loved it Kris, I will definitely keep the recipes coming!! 🙂
This is a good recipe! I think the leftovers are actually even better because the flavors have melded. I definitely recommend adding a bit of cheese, and I think next time I will try using shredded rotisserie chicken or just adding extra seasoning to the chicken to taste.
I’m so happy you liked it Olivia! I agree, leftovers are so good, and rotisserie chicken is yummy and a great time saver. Thank so much for the great comments and review!💗
This looks amazing! Would it work with boneless skinless chicken thighs?
Hi Heather, yes, that would be great! 🙂