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chicken stuffing casserole

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

A tasty Chicken Stuffing Casserole plump full of onions, celery, carrots, potatoes, and rotisserie chicken in a creamy gravy all topped with herb stuffing and baked to golden perfection. This is the ultimate comfort food meal and one of my family’ favorites. As an added bonus it is made with no canned soup for the best flavor and taste.

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yield 6 serving(s)
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For chicken stuffing casserole

  • Tbsp
    olive oil
  • 1
    sweet onion diced
  • 1
    rib celery chopped
  • 1
    carrot chopped
  • 1
    yukon gold potato peeled and diced
  • 3 Tbsp
    butter
  • 3 Tbsp
    flour
  • 1 1/2 c
    chicken broth
  • 1 c
    half n half
  • 1/2 tsp
    salt
  • 1/2 tsp
    fresh ground black pepper
  • 1/4 tsp
    ground nutmeg
  • 1
    (6 ounce) box stuffing mix prepared as directed on the box (you will need butter and water)
  • 2 1 /2 c
    cooked chicken diced
  • 2/3 c
    frozen peas
  • chopped fresh parsley or rosemary (optional)

How To Make chicken stuffing casserole

  • 1
    Preheat oven to 375 degrees. Spray 9×11 (or equivalent) inch casserole dish with non stick cooking spray.
  • 2
    Heat oil in a large skillet over medium heat. Add onions, celery, carrots, and potatoes. Cook until the onions and celery are soft and the carrots and potatoes are starting to soften. Plate the vegetables and melt the butter in the same skillet. Whisk in the flour and cook for 2-3 minutes while whisking almost constantly.
  • 3
    Add the chicken broth and half and half alternating between the two; whisking until smooth. Add the salt, black pepper, and nutmeg. Return the vegetables to the skillet and simmer until all the vegetables are just tender.
  • 4
    Meanwhile cook the stovetop stuffing mix according to package directions and cover to keep warm.
  • 5
    Add the chicken and peas to the skillet and cook for 2 minutes. Pour the chicken vegetable mixture into the prepared baking dish. Spoon the cooked stuffing on top
  • 6
    Bake in the oven for 25 minutes or until lightly browned. If desired top with some chopped fresh herbs.
  • 7
    NOTES Chop or dice the vegetables fairly small so you get a little bit of each in every bite. If the sauce becomes too thick simply add a few tablespoons of chicken broth or half and half until desired consistency. If you are a cheese lover (like me) sprinkle the top of the casserole with a little bit of finely grated Parmesan, Asiago, or cheddar. Save yourself a casserole dish to wash and make it all in an oven safe skillet. For best results do not overbake this casserole. It will not be as creamy so set that timer. You can use any cooked diced or shredded chicken including but not limited to rotisserie, poached, grilled, or baked. For a change of pace try cooked diced turkey, cooked ground beef, or cooked pork sausage. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months. Thaw in the refrigerator overnight. Reheat in the microwave at a reduced power.
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