Name: Chicken Stuffing Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 sweet onion, diced; 1 rib celery, chopped; 1 carrot, chopped; 1 Yukon Gold potato, peeled and diced; 2 ½ cups cooked chicken breast, diced; ⅔ cup frozen peas; 3 tablespoons butter; 3 tablespoons flour; 1 ½ cups chicken broth; 1 cup half and half; ½ teaspoon salt; ½ teaspoon fresh ground black pepper; ¼ teaspoon nutmeg; 1 6-ounce box stuffing mix, prepared as directed (you will need butter and water); Chopped fresh parsley or rosemary (optional)

Jump to Recipe· 4.1 from 7 reviews

I’m so excited to share my absolutely favorite comfort food with you: Chicken Stuffing Casserole. This dish feels like a warm hug on a plate, with tender chicken and vibrant vegetables nestled in a luscious homemade sauce, all topped off with a crispy, buttery stuffing layer. Every bite brings that perfect blend of creamy, savory, and cozy textures, making it an instant classic in my kitchen and, I’m sure, in yours too once you try it.

Why You’ll Love This Chicken Stuffing Casserole

What makes this Chicken Stuffing Casserole so special to me is the harmony of flavors and textures combined in such a simple way. I love how the tender chicken and fresh veggies like carrots and celery swim in a silky sauce that’s both comforting and rich, while the stuffing topping crisps up beautifully in the oven, adding that much-needed contrast. The hint of nutmeg in the sauce is a little secret that elevates the dish, giving it a subtle warmth that lingers with every bite.

I also adore how easy this recipe is to throw together, especially on busy weeknights or when I want something hearty without too much fuss. You just make the sauce, stir in the cooked chicken and veggies, and top it with prepared stuffing—the kind you can find ready to go at most grocery stores—to save time but still keep it homemade at heart. Plus, it’s perfect for family dinners, potlucks, or holiday gatherings. Whenever I want a dish that’s sure to impress and satisfy, this Chicken Stuffing Casserole is my go-to.

Ingredients You’ll Need

The image shows a white baking dish filled with a layered casserole. The top layer is golden brown with a crispy, crumbly texture from toasted breadcrumbs mixed with herbs. Below this, there is a creamy layer containing a mix of diced vegetables like peas and carrots, along with pieces of chicken, all coated in a light sauce. Small bits of chopped green herbs are scattered on top, adding a fresh touch. A wooden spoon is partially scooping the casserole from the dish, showing the soft, moist inside layers. The dish is set on a white marbled surface with a striped cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simple, wholesome ingredients that come together in the most magical way. Each item contributes to the overall heartiness, freshness, or creaminess of the casserole, creating layers of flavor and texture you won’t forget.

2 tablespoons olive oil: For sautéing the veggies and adding a mild fruity undertone.
1 sweet onion, diced: Brings gentle sweetness and depth to the base of the sauce.
1 rib celery, chopped: Adds a fresh, slightly crunchy texture and classic savory flavor.
1 carrot, chopped: Contributes color and a natural sweetness that balances the dish.
1 Yukon Gold potato, peeled and diced: Provides subtle creaminess and body to the casserole.
3 tablespoons butter: For richness and to create the roux that thickens the sauce.
3 tablespoons flour: Works with the butter to form a smooth, velvety base for the sauce.
1 ½ cups chicken broth: Adds savory moisture and depth of flavor.
1 cup half and half: Boosts creaminess without being too heavy.
½ teaspoon salt: Enhances all the natural flavors.
½ teaspoon fresh ground black pepper: Offers a gentle spice kick.
¼ teaspoon nutmeg: That warm, cozy spice that ties everything beautifully together.
1 6-ounce box stuffing mix, prepared as directed: The crispy, buttery topping that makes this casserole unforgettable.
2 ½ cups cooked chicken breast, diced: The hearty protein that keeps the dish satisfying.
⅔ cup frozen peas: Pops of color and subtle sweetness that brighten the whole casserole.
Chopped fresh parsley or rosemary, optional: Fresh herbs add a lovely burst of freshness at the end.

Directions

Step 1: Preheat your oven to 375 degrees Fahrenheit and spray a 9×11 inch casserole dish with nonstick cooking spray. This gets everything ready for an even bake later on.

Step 2: Heat the olive oil in a large skillet over medium heat. Add the diced onions, celery, carrots, and potatoes. Cook until the onions and celery turn soft, and the carrots and potatoes start to become tender, about 8-10 minutes. This step really builds the base flavor and softens the veggies just right.

Step 3: Remove the cooked vegetables from the skillet and set aside. Melt the butter in the same skillet, then whisk in the flour, cooking for 2-3 minutes while whisking constantly. This makes a roux that will thicken your sauce—be patient and keep whisking so it doesn’t burn.

Step 4: Slowly add the chicken broth and half and half to the roux, alternating between the two and whisking constantly until you have a smooth sauce. Stir in the salt, black pepper, and nutmeg. Return the cooked vegetables to the skillet and simmer until the vegetables are just tender and the sauce is thickened, about 3-5 minutes.

Step 5: While the sauce simmers, prepare the stuffing mix on the stovetop according to the package instructions and keep it warm and covered.

Step 6: Add the cooked chicken and frozen peas to the skillet with the sauce and vegetables. Cook for an additional 2 minutes to warm everything through and let the flavors mingle.

Step 7: Pour the entire chicken and vegetable mixture into the prepared casserole dish. Spoon the warm stuffing evenly over the top, creating a thick layer.

Step 8: Bake in the preheated oven for about 25 minutes, or until the stuffing topping is golden brown and crisp on top. If you like, sprinkle chopped fresh parsley or rosemary on top just before serving for a fresh finish.

Servings and Timing

This Chicken Stuffing Casserole recipe comfortably serves 6 hungry people, making it perfect for families or small gatherings. The prep time is wonderfully quick—just about 10 minutes to chop and get everything ready. Cooking the casserole takes 50 minutes total: about 25 minutes to prepare the sauce and veggies on the stove, plus 25 minutes baking to get that crunchy topping. Altogether, you’re looking at just over an hour from start to finish, with no extra resting or cooling time needed—perfect for when you want satisfying comfort food without a long wait.

How to Serve This Chicken Stuffing Casserole

A white plate has a layered dish with three main layers visible: the bottom layer is chunky pieces of light brown cooked chicken, the middle layer has small green peas and orange carrot bits mixed with slightly translucent potato chunks, and the top layer is a crumbly, golden-yellow crust with a rough texture and some browned spots. The dish looks moist and mixed together, placed on a white marbled surface with a white baking dish in the background holding more of the same food. photo taken with an iphone --ar 4:5 --v 7

When I serve this Chicken Stuffing Casserole, I love pairing it with simple, fresh sides that complement the hearty comfort it brings. A crisp green salad with a tangy vinaigrette works beautifully to cut through the richness, or steamed green beans tossed in a little butter and garlic add a fresh pop. Roasted Brussels sprouts or a medley of colorful steamed veggies also balance the creamy texture of the casserole.

For plating, I scoop generous portions straight from the baking dish onto warm plates, making sure every serving has plenty of the buttery, crispy stuffing topping. Garnishing with fresh parsley or rosemary adds not only a lovely burst of color, but also light herbal notes that brighten the overall dish. I recommend serving this casserole hot or warm—the crispy topping is at its best this way, with that delicious contrast between crunchy and creamy.

As for drinks, a chilled glass of Chardonnay or a light Pinot Noir pairs wonderfully, as their acidity cuts through the creaminess. If you prefer non-alcoholic options, I enjoy a sparkling apple cider or a herbal iced tea alongside to refresh the palate. This dish shines at cozy family dinners, casual weeknight meals, holiday feasts, and even potlucks. No matter the occasion, it feels like a special, soulful meal everyone will ask for seconds of.

Variations

One of the best things about this Chicken Stuffing Casserole is how easy it is to make your own by switching up a few ingredients. If you want to add more veggies, I often throw in broccoli florets, green beans, or even corn kernels for added sweetness and texture. For a bit of extra zing, mixing in some sautéed mushrooms or a splash of white wine before baking can add great depth.

If you’re aiming for gluten-free, look for a gluten-free stuffing mix, and use gluten-free flour (like rice or chickpea flour) to make your sauce roux. For a dairy-free twist, swap out the butter for a vegan butter or olive oil, and use a coconut milk or almond milk half and half alternative for creaminess. As a vegan option, replace chicken with seasoned tofu or jackfruit and use a vegetable broth instead of chicken broth for a equally comforting meal.

Cooking methods can also vary depending on your style. I’ve even made this casserole entirely in an oven-safe skillet to reduce cleanup, cooking everything up on the stove before popping it under the broiler for a few minutes to crisp the stuffing. This technique delivers a delicious crunchy top without needing a baking dish.

Storage and Reheating

Storing Leftovers

I always store leftover Chicken Stuffing Casserole in an airtight container or tightly covered with plastic wrap or foil. It keeps well in the refrigerator for up to 3-4 days. When storing, make sure the casserole has cooled to room temperature first to avoid condensation making the crispy topping soggy. If possible, separate the stuffing topping from the creamy base for best results, but if not, it still reheats beautifully as a whole.

Freezing

This casserole freezes very well, which makes it a perfect make-ahead meal. To freeze, place cooled portions in freezer-safe containers or heavy-duty freezer bags. You can also freeze the entire casserole dish if it’s freezer-safe and well covered—just be sure to wrap tightly with foil and plastic wrap to prevent freezer burn. It keeps for up to 3 months in the freezer. When you’re ready to enjoy, thaw it overnight in the fridge before reheating.

Reheating

For reheating, I prefer warming individual portions in the oven at about 350 degrees Fahrenheit until heated through, which usually takes 20-25 minutes. This method helps the stuffing topping regain some of its crispness. If you’re short on time, you can microwave leftovers in 1-2 minute bursts, but I find the texture is best when using the oven. Avoid overheating to prevent drying out the chicken or making the sauce separate.

FAQs

Can I use rotisserie chicken for this Chicken Stuffing Casserole?

Absolutely! Using rotisserie chicken is a fantastic shortcut that saves time without sacrificing flavor. Just dice or shred the chicken and stir it into the sauce as directed. It adds a lovely roasted flavor that complements the creamy vegetables and crisp stuffing perfectly.

What if I don’t have stuffing mix on hand? Can I make my own topping?

You can definitely make your own topping if you prefer. Try using homemade bread crumbs mixed with melted butter and your favorite savory herbs, then sprinkle that on top before baking. It won’t have quite the same texture as the packaged stuffing but will still provide a delicious, crispy finish.

Is this casserole suitable for meal prepping? How long will it last?

This casserole is great for meal prepping because it reheats well and stays flavorful for several days. Store portions in airtight containers and keep them refrigerated for up to 4 days. For longer storage, freezing is your best bet. Just thaw well before reheating to maintain texture and taste.

Can I add cheese to this recipe?

Yes, adding cheese can give the casserole an extra creamy, savory boost. I like stirring in some shredded sharp cheddar or Monterey Jack into the sauce before baking. You could also sprinkle a bit on top of the stuffing for a golden, bubbly crust. Just keep in mind this will increase the richness, so adjust seasoning accordingly.

What are some good side dishes to serve with this Chicken Stuffing Casserole?

I love pairing this casserole with light, fresh sides like a crisp green salad with lemon vinaigrette, steamed green beans tossed in garlic and olive oil, or roasted root vegetables. These sides balance the richness of the dish and add texture and color to the meal. For breads, a crusty baguette or soft dinner rolls make great companions.

Conclusion

When I want a meal that feels like a warm hug and brings everyone together around the table, my Chicken Stuffing Casserole is always the answer. It’s cozy, comforting, and surprisingly easy to make, with flavors that sneak into your heart at first bite. I hope you give this recipe a try soon—you’ll find it’s perfect for so many occasions, and I promise it will become a beloved staple in your home just like it has in mine.