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.
Do you use & mix in the seasoning packet in the Stove Top Stuffing mix?
Hi Debbie, if your package comes with a seasoning packet, yes, feel free to use it if desired!
Wow! This recipe was SO delicious! My kids ranging in age from 28 to 13 absolutely raved about this dish. It is comfort food in a 9 x 13 and was very easy to prepare. I used Pacific Foods’ cream of chicken soup rather than Campbell’s as it is organic and doesn’t have a lot of extra “stuff.” I prepared it the night before and it turned out perfectly. Definitely add the layer of freshly shredded cheddar as it is an added bonus. I also made your homemade brown gravy, which was incredibly simple and the icing on top. Thank you for yet another wonderful recipe. You are my go-to!
You’re very welcome Angela, I’m honored to be your go-to! Thanks so much for your support and for taking the time to leave a review!❤️
Oh my goodness I wasn’t expecting to love this as much as I did – I swapped out the chicken and sausage for vegetarian substitutes just for a bit of variety and threw in some diced carrots alongside the beans for some extra nutrition, and it’s absolutely blown me away. Definitely a winter staple from now on!
I’m so happy you enjoyed this with vegetarian subs, nice work Laura! Thanks so much for sharing that and for taking the time to leave a review!💕
Hi Stephanie!!! Can you make this with turkey instead? Swapping out the meat and stuffing for turkey??? I guess, still use cream of chicken soup?
I LOVE your website and LOVE your cookbook!!! Thank you so much for all the wonderful recipes you post!!
Hi Rhonda! You can make this with turkey instead of chicken, yes! I would keep the stuffing though if you can, it’s so good!! 🙂 So happy that you are enjoying the recipes!
Made this for dinner and it was a hit! The creamy chicken paired wonderfully with the crunchy green beans and stuffing. Perfect cozy meal for fall!
Definitely a cozy one for the fall, I love it! Thanks so much for the great review Aimee, I’m so happy you liked it!💗
We love a good comfort food recipe! This one was easy and yummy!
Comfort food🙌, this is one of my favorites, thanks so much for taking the time to leave a review!
This was delicious! I will definitely make it again.
I’m so happy to hear that Carol, thanks so much for the great review!💗
My family enjoyed this so much…..reminded us of Thanksgiving. We had mashed potatoes with it, and the sauce in the dish was great spooned over the potatoes!
I’m so happy this reminded you guys of a Thanksgiving meal. That was my goal with this one! Thanks so much for taking the time to leave a review!❤️
I assume you don’t cook/prepare the stove top stuffing prior to adding it, correct?
Correct!!
Made this tonight and it was so good!
We didn’t have any green beans but we had some asparagus that was about to go so that got parboiled and thrown in instead. I also added some garlic in with the onion and celery, and added a little Tony’s on the chicken cause that’s how it has to be here. I only had cornbread stuffing so I used that. It turned out excellent! Great recipe to use up those veggies so they aren’t wasted!
Thanks so much for the great comments Kat! I’m so happy this was such a hit!❤️