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.
Looks similar to a recipe I already use.. but I preboil chicken. Does this recipe ask for that? It sounds like you use raw chicken in this? Looks delicious…
Hi Jeanette! Yes, the chicken in this recipe is uncooked and it bakes in the oven with the casserole! 🙂
My entire family loved this. I added a layer of cheese and a mixture of celery diced carrots and onions. Also added slivered almonds. This one is a keeper! Thanks for sharing.
You’re very welcome Kathy! I’m so happy this one is a keeper! I make this one a lot for Sunday or holiday dinners! Thanks so much for taking the time to comment and leave a review!💕
What kind of sausage do you use? Breakfast links? I’m in south Louisiana and so used to using smoked sausage in food lol. I don’t think Italian would work in this either?
There’s actually a link to it right in the notes section! 🙂 I use Banquet Brown N’ Serve Sausage links in this recipe. They are fully cooked and found in the freezer section near the breakfast items.
If you were to use leftover turkey or a rotisserie chicken what would be the cook time for that? This sounds great to make with thanksgiving leftovers.
Hi Jennifer! I would actually keep the cooking time the same 🙂 Definitely a great recipe to use with leftover turkey or a rotisserie chicken!
This recipe is so good, my family wants me to make it almost every week. It’s a whole meal in one dish and I often make it the day before so that dinner can go right in the oven. Thanks for a great recipe. -Karley
You’re very welcome Karley, and thank you for the great comments and review!❤️ I love how this can be prepared the day before. With so much going on Thanksgiving Day, this a great way to make things easier. And it’s always a hit!
Absolutely delicious! Even my picky eaters wanted seconds.
That’s so great to hear Brittany! Thanks so much for the great review!❤️
Has anyone made this using fresh green beans? If so do you have to adjust amount or cook time?
Hi Sarah! I haven’t made it using fresh green beans but I would recommend blanching them before adding to the casserole to ensure they’re sufficiently cooked through.
Yes, I like to use fresh reen beans in this. Here is how I did that Bascially, I blanch whole fresh green beans for just 3 minutes in BOILING salted water for 3 minutes. Then Immediately shock in ice water. OR REALLY COLD water from the fridge will do..hut ice water works best. Then pat dry and cut the green beans to desired size. Works great !
This was amazing!
Yayyy! Thanks so much for the great comment and review!❤️
Can you put the chicken on top
You could, but you run the risk of having it become dry.
This stuff is amazing!
Thanks so much Kolbey! I’m so happy you enjoyed this!😍