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This Chicken and Stuffing Casserole is the one dinner I can count on to save a busy weeknight (and still feel homemade). I’ve been making some version of it for years whenever I wanted that cozy, Sunday-dinner comfort, without the Sunday-dinner effort.

After plenty of testing, this is the version I make on repeat: tender chicken, a creamy from-scratch gravy (no canned soup), an easy frozen veggie shortcut, and a buttery stuffing top that bakes up fluffy and golden.

Chicken and Stuffing Casserole on a plate with a baking dish in the background.

Table of Contents

Why You’ll Love My Chicken and Stuffing Casserole

  • Freezer veggies means zero chopping. Frozen peas and carrots with pearl onions are my shortcut MVP here for my favorite one pan chicken dinner. 
  • It’s the ultimate cozy one-pan dinner. Creamy chicken and veggies underneath, buttery stuffing on top, it’s comfort food math.
  • No canned soup required. We’re making a quick from-scratch creamy gravy that tastes like you tried harder than you did on this chicken and stuffing bake.
  • It’s make-ahead friendly. Assemble earlier in the day, stash it in the fridge, and bake when you’re ready for dinner.
  • That stuffing top stays fluffy and golden. The trick is keeping it light (don’t pack it down!) and letting it finish uncovered. 

Ingredients for Chicken and Stuffing Casserole

  • Chicken: Boneless, skinless breasts are my go-to because they’re easy, lean, and they stay tender when you give them a quick sear and slice. Substitutions: boneless, skinless chicken thighs, rotisserie chicken, or leftover turkey.
  • Stuffing mix: Boxed stuffing keeps this weeknight-simple and always turns out. Substitute: any flavor stuffing (herb, turkey, cornbread stuffing) or homemade stuffing, just keep it on the drier side before topping.
  • Veggies: Frozen peas/carrots plus frozen pearl onions = zero chopping and they cook right in the sauce. Swap: frozen mixed veggies, small broccoli florets, green beans, sautéed mushrooms, or fresh diced onion.
  • Creamy “no canned soup” sauce: A quick roux with broth and milk becomes a loose gravy, finished with sour cream or Greek yogurt if you want it extra creamy. Substitutions: whole milk, 2% milk, half-and-half or lactose-free milk; chicken stock, turkey stock or veggie broth; sour cream or plain Greek yogurt; and add Dijon or thyme for extra flavor. (For gluten-free, use a 1:1 Gluten-free flour to thicken.)
  • Seasonings: Poultry seasoning gives that classic comfort-food flavor fast; paprika adds warmth. Substitutions: Italian seasoning and a pinch of sage, thyme for rosemary (lightly) or dried parsley, and add garlic powder, onion powder and red pepper flakes if you like a little extra.
Chicken and stuffing casserole in a baking dish

How to Make Chicken and Stuffing Casserole

This is the flow I use so you get tender chicken, creamy filling, and a golden topping that doesn’t disappear into the sauce.

  1. Give the chicken a quick sear. You’re not trying to cook the chicken through, just building flavor. When the chicken releases easily from the pan and has a little golden color, you’re good. 
  2. Make the creamy sauce right in the same skillet. Melt butter, whisk in flour, and let it cook for a minute to cook off the raw flour flavor. Then slowly whisk in chicken stock and milk until it’s creamy. You’ll know it’s ready when it coats the back of a spoon like a loose gravy (not pudding-like). 
  3. Stir in the “extras” and taste. Add thyme, and if you’re using sour cream or Greek yogurt and Dijon, this is when it goes from “creamy” to condensed soup consistency. Taste and adjust salt, pepper because broth brands vary. 
  4. Add frozen veggies and slice the chicken. No thawing! Frozen peas, carrots and pearl onions go right in. Slice the chicken into strips or bite-size pieces and stir it in, everything will finish cooking in the oven. 
  5. Assemble in the baking dish. Pour the creamy chicken mixture into a greased casserole dish and spread it evenly in the bottom of the baking dish. It should look creamy and generous, like it’ll bubble happily around the edges.
  6. Top with stuffing (keep it fluffy!). Mix stuffing with hot broth or water and melted butter, then let it sit a few minutes to “fluff.” Spoon it over the top and don’t press it down, those little airy pockets are how you get that perfect texture. 
  7. Bake covered, then uncovered. Covered first so the chicken stays juicy and the veggies get tender, then uncover to brown the top. You’re looking for bubbly edges and a golden, crisp stuffing top.
  8. Rest before serving. Give it about 10 minutes to set up. The sauce thickens slightly as it cools, so you get perfect scoopable casserole layers.
Chicken Stuffing Casserole in a baking dish with a serving on a plate

How to Store Leftovers

  • Refrigerator: Store covered (or in an airtight container) for 3-4 days.
  • Reheat: The oven is best to re-crisp the stuffing (350°F until warmed through). Microwave works, too, but the topping softens and doesn’t stay crispy.
  • Freezer: You can freeze chicken stuffing casserole, but the stuffing topping tends to soften after thawing. If you’re freezing, I like freezing the creamy chicken base and adding fresh stuffing topping before baking.

Kellie’s Tips for the Best Chicken and Stuffing Casserole

  • Using frozen pearl onions? They take a little longer to get perfectly tender, totally normal for this version.
  • Sear the chicken for flavor, not doneness. That little browning makes everything taste more like it cooked all day, even though it wasn’t. 
  • Don’t rush the roux. One minute is enough to cook out the raw flour taste and build a smooth sauce. 
  • Keep the sauce “loose gravy” thick. Too thick in the skillet and it can bake up dry. You want creamy and spoon-coating, not thick like pudding. 
  • Let the stuffing fluff before topping. Those 3–5 minutes matter. 
  • Don’t press the stuffing down. Spoon and leave it light so it bakes up golden instead of dense.
  • Want extra crispy on top? Drizzle a bit of melted butter over the stuffing during the uncovered bake time. 
Chicken and Stuffing Casserole with stove top stuffing on a white plate

What to Serve with Chicken and Stuffing Casserole

Because this casserole is creamy and cozy, I like pairing it with something fresh, crisp, or a little tangy:

More Easy Casserole Recipes

If cozy casseroles are your love language too, here are a few more ideas to add to your dinner rotation:

Chicken Stuffing Casserole Recipe

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By Kellie
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Servings: 8
chicken and Stuffing casserole with a serving spoon
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This Chicken and Stuffing Casserole is the cozy, comforting one-pan dinner I make on repeat with tender chicken, frozen veggies, and a from-scratch creamy sauce (no canned soup!) all topped with buttery stuffing and baked until golden.

Equipment

  • 9×13-inch casserole

Ingredients 

  • 2 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil, or butter
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon poultry seasoning, or Italian seasoning
  • 1/2 teaspoon paprika, optional
  • 2 cups frozen peas and carrots, no need to thaw
  • 1 cup frozen pearl onions, no need to thaw

Cream of Chicken Sauce

  • 4 tablespoons butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth, preferably low-sodium
  • 1 1/2 cups milk, whole or 2%
  • 1/2 cup sour cream or plain Greek yogurt, optional but great
  • 1 tablespoon Dijon mustard, optional
  • 1/2 teaspoon thyme, dried or 1 tsp fresh
  • Salt + pepper, to taste

Stuffing Topping

  • 1 6 oz box dried stuffing mix (like Stove Top)
  • 1 3/4 cups hot chicken broth or water, use the amount your box calls for
  • 4 tablespoons butter, melted (or amount your box calls for)
  • 2 tablespoons chopped parsley, optional

Instructions 

  • Heat oven to 375°F.
  • Pat the chicken dry with paper towels. Season with salt, pepper, poultry seasoning, and paprika.
  • Heat olive oil in a large skillet over medium-high heat. Sear chicken 2–3 minutes per side (it won’t be cooked through). Transfer to a plate.
  • Reduce skillet heat to medium. Add butter and melt.
  • Whisk in flour and cook 1 minute. Slowly whisk in chicken broth, then milk, whisking until smooth.
  • Simmer 2–4 minutes until thickened (like a loose gravy).
  • Remove from heat. Stir in sour cream (optional), Dijon (optional), and thyme. Taste, then season with salt and pepper.
  • Stir frozen pearl onions and frozen peas & carrots into the sauce (still off heat is fine).
  • Slice chicken into 1/2-inch strips (or bite-size chunks) and stir/nestle into the creamy mixture.
  • Lightly grease a 9×13 baking dish.
  • Pour the chicken and vegetable mixture into the dish and spread evenly.
  • In a bowl, combine stuffing mix with the hot broth or water and melted butter (and parsley if using). Let stand 3–5 minutes then fluff with a fork.
  • Spoon stuffing evenly over the casserole. Don’t press it down, keep it light.
  • Cover with foil and bake 25 minutes. Uncover and bake 15–20 minutes more, until chicken reaches 165°F and the top is golden.
  • Rest 10 minutes before serving.

Notes

  • Chicken doneness: The chicken finishes cooking in the oven, bake until it reaches 165°F in the center. 
  • Sauce texture: You’re aiming for a loose gravy consistency before baking; it thickens more in the oven. 
  • Stuffing tip: Don’t press the stuffing down, keep it fluffy so it bakes up golden.
  • Extra crispy topping: Add a small drizzle of melted butter during the uncovered bake time. 
  • Frozen pearl onions: They need a little extra bake time to become perfectly tender (that’s why the covered/uncovered timing matters).

Nutrition

Calories: 468kcal, Carbohydrates: 32g, Protein: 32g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 119mg, Sodium: 1266mg, Potassium: 734mg, Fiber: 4g, Sugar: 8g, Vitamin A: 988IU, Vitamin C: 20mg, Calcium: 128mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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