A delicious, hearty casserole made with stuffing mix, shredded chicken, vegetables, and all the tasty seasonings. Chicken and stuffing casserole is a fun twist on a classic dish and the perfect addition to your Thanksgiving lineup!
Casseroles are perfect for the holidays. They feed large crowds with ease and are always so hearty and delicious! Try some of my other favorites next: green bean casserole, 5-ingredient corn casserole, or savory sweet potato casserole!
Introducing Chicken and Stuffing Casserole – the star of your Thanksgiving table! This dish is so hearty and comforting. Made of stuffing, chicken, and veggies, it’s a tasty twist on a classic. Perfect for feeding a crowd during the holiday hustle, it’s the centerpiece your Thanksgiving feast deserves.
The best part? This casserole is a gift that keeps on giving. Not only is it great for Thanksgiving, but also Thanksgiving leftovers. So swap out the chicken for leftover turkey and enjoy all of those tasty holiday flavors all over again! Here’s everything you’ll need to make it:
Before we dive into this recipe for chicken and stuffing casserole, don’t let the ingredient list scare you. It might look like a bunch, but most of these are kitchen basics you probably already have. We’re talking simple stuff like stuffing mix, butter, onions, and garlic. These simple ingredients, straight from your pantry, are about to come together to create a casserole that’s pure comfort on a plate. The one thing you’ll want to splurge on is the herbs. Fresh herbs not only look good, but add so much fresh and tasty flavor! (Exact measurements are in the recipe card at the end of the post.)
Stove Top Stuffing Mix: Adds substance to the casserole and makes it extra hearty.
Unsalted Butter: For cooking the vegetables in.
Vegetables: I used a blend of diced yellow onion, chopped celery, and carrots!
Garlic: Mince that garlic for a bold flavor boost. Fresh garlic makes everything so much better.
All-Purpose Flour: Combined with butter to make a roux.
Chicken Broth: Adds savory flavor to the roux.
Heavy Whipping Cream: To make your chicken stuffing casserole rich and moist! No dry stuffing here.
Cooked Chicken, Shredded: The main protein of the dish. Shredded chicken breasts or chicken thighs will both work. You can also use turkey if you’d like!
Fresh Herbs: Chopped thyme, oregano, and parsley.
Salt and Pepper: Basic ingredients that make the dish even more delicious. Season to taste!
This casserole works great with leftover turkey in place of the chicken, it’s a great use for your post thanksgiving turkey surplus! I always have more than I know what to do with, and this is a great alternative to warmed up turkey steaks.
Not only is this chicken stuffing casserole pretty simple to make, but so great for a crowd. Although if your family is anything like mine, it will fly off the table, scoop by scoop! Side dishes always seem to be more popular than the main course!
Preheat Oven, Prepare Pan: Preheat an oven to 375 degrees Fahrenheit and spray a 9X13 inch baking dish with non-stick cooking spray.
Prepare Stuffing Mix: Cook the stuffing mix according to the package directions and then set it aside.
Cook Vegetables: In a large skillet over medium high heat, melt the butter, add in the onion, celery, and carrots. Sauté the vegetables until the onion is translucent, about 5 minutes. Add in the garlic and sauté for 2 minutes.
Make Roux: Add the flour and cook, stirring, for 1 minute. Slowly add the broth, stirring constantly. Add in the heavy whipping cream and bring it all back to a gentile boil.
Add Seasonings: Add in the chicken, thyme, oregano, parsley, salt and pepper. Stir everything together until well combined.
Combine: Pour the chicken and vegetable mixture into the greased baking dish. Top the mixture with the prepared stuffing.
Bake: Bake until the stuffing on top is a golden brown and the chicken mixture is bubbling, about 30 to 35 minutes.
Serve: Remove the casserole from the oven and allow it to set at room temperature for about 10 minutes before serving.
Keep an eye on the browning of the stuffing, you want your vegetables to be nice and tender but if the stuffing begins to brown before the 30 minutes is up you can cover the casserole with foil to finish baking.
In classic casserole fashion, this dish is great for storing and enjoying later. It can be kept in the fridge for a week, as long as it’s covered with plastic wrap or in an airtight container!
To Reheat: Cover your casserole with aluminum foil and pop it in the oven for a few minutes at 300 degrees Fahrenheit. You can also reheat individual servings in the microwave.
Now, let’s talk freezing—because we’re all about making life easy, right? This Chicken and Stuffing Casserole is definitely freezer-friendly. Go ahead and tightly wrap it in some cling wrap or transfer it to a freezer bag. Store for up to 2 months. Then, when a casserole craving hits, just thaw it in the fridge overnight and warm it up in the oven for more hearty goodness.
1 hr 15 mins