Chicken and Stuffing Casserole
This EASY Chicken and Stuffing Casserole has juicy chicken smothered in a creamy sauce that's topped with green beans and savory stuffing.
Servings: 6 people
Calories: 461kcal
Ingredients
- 2 tablespoons butter
- ½ yellow onion diced
- 1 rib celery diced
- 3 cooked sausage links finely diced
- 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° F.
- Melt the butter in a small skillet over medium heat. Add the onions, celery, and sausage and sauté until softened, about 5 minutes. Remove and set aside.
- Cut the chicken into bite-sized pieces and pat it dry. Arrange on the bottom of a lightly greased 9 x 13-inch baking dish. Season with salt and pepper.
- Combine the cream of chicken soup, sour cream, milk, thyme, and ground sage. Add it to the top of the chicken and spread evenly to coat.
- Top with thawed green beans. 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 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
Pro Tips
Make Ahead Method:
Crock Pot/ Instant Pot Method
- 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.
- Skip the can: You can make this with my homemadecream of chicken soup or homemade cream of mushroom.
- 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 like this recipe, you'll love my Turkey and Stuffing Meatballs!
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, let it sit out for 30 minutes at room temp prior to baking, and 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).
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