Chicken Stuffing Casserole Recipe
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.
Servings: 8
Cost: $10
Equipment
- 9x13-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 9x13 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