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!

A white plate with Chicken and Stuffing Casserole and green beans with a fork.

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.

A side by side image of onions, celery, and sausage in a skillet next to a casserole dish with uncooked diced chicken.

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.

A casserole dish with chicken, cream of chicken, and green beans for chicken and stuffing casserole.

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!

A white casserole dish with chicken and stuffing casserole before and after baking.

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

Make it Without Canned Soup

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.

A wooden spoon filled with chicken and stuffing casserole.

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A plate with chicken and stuffing casserole with green beans and creamy sauce.

Chicken and Stuffing Casserole

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
4.97 from 30 ratings
Servings: 6 people
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This EASY Chicken and Stuffing Casserole has juicy chicken smothered in a creamy sauce that's topped with green beans and savory stuffing.

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

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.
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
Make it Without Canned Soup
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.

Nutrition

Calories: 461kcal, Carbohydrates: 31g, Protein: 40g, Fat: 19g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 130mg, Sodium: 1262mg, Potassium: 893mg, Fiber: 2g, Sugar: 6g, Vitamin A: 737IU, Vitamin C: 13mg, Calcium: 113mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie