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+ servings
A plate with chicken and stuffing casserole with green beans and creamy sauce.
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5 from 4 votes

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.


  • 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


  • 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 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!


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.


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