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.
I use Banquet Brown N' Serve Sausagelinks 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
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.