This Chicken Stuffing Casserole dinner is the ultimate comfort food and SO easy to make too!
If you are like me and love easy, make ahead meals you will definitely want to go ahead and give this chicken stuffing bake a try today.
It can easily be made ahead of time and put into the oven when you are ready to cook it for dinner.
Chicken and Stuffing Casserole
This chicken and stuffing bake casserole is one of those recipes that take me back to the days when I was still raising my kids.
Everyone in my family loved when I would make this recipe.
WHAT MAKES THIS RECIPE GREAT
SIMPLE: It’s super simple to make – just mix everything up and pop it in the oven.
LEFTOVERS: The leftovers taste great reheated. You can serve it warm as well as cold because it tastes better the next day however you eat it.
FRUGAL: One of the reasons I love this recipe is that it is a great way to use up any chicken you might have leftover from another meal you have made. It’s also perfect to make using the rotisserie chicken.
This is a great recipe for those of you who are looking to make something different and not just the same old chicken dinner.
This dish has all the flavors that I love in my favorite comfort food, but with some added veggies! It’s also gluten-free if you use GF bread crumbs or flour. The best part about this dish? You can cook it in less than 30 minutes!
Although many chicken casseroles typically use canned cream of chicken soup or cream of mushroom soup, you’ll find this one does not.
This recipe includes an easy to make cream sauce mixture for this casserole.
Chicken Stuffing Bake Ingredients
- Water
- Butter
- Stove Top chicken flavor stuffing mix
- Chicken breast
- Ground black pepper to taste
- Green beans
- Mushrooms
- Onion
- All-purpose flour
- Chicken broth
- Cream cheese
Variations
Turkey – You can substitute turkey instead of leftover chicken breast if you prefer to use that.
Vegetable – You can substitute green beans for a any of your favorite vegetable mixes that you might have on hand.
Stuffing – Although this recipe uses boxed stuffing mixes to save time, you can easily use any of your own homemade stuffing recipe that you love instead of Stove Top stuffing if you’d like to.
How to Make Chicken and Stuffing Casserole
Step 1: Bring the water and 4 tablespoons of butter to a boil in a medium sauce pan over medium-high heat.
Step 2: Add the stuffing mix and stir well. Remove from heat and allow to sit for 5 minutes before fluffing with a fork.
Step 3: Preheat oven to 400 degrees.
Step 4: Cut each chicken breast in half lengthwise to make 6 thin chicken breasts.
Step 5: Season each chicken breast on both sides with a sprinkle of ground black pepper (the amount you use is up to you).
Step 6: Melt 1 tablespoon of butter in a large skillet over medium heat. You could also use cooking spray if that is what you have.
Step 7: Add the chicken breasts and cook on each side for about 5 minutes, until the internal temperature of each chicken breast reaches 165 degrees.
Step 8: Remove the chicken breasts from the pan and set aside. Do not discard the butter and chicken juices in the pan.
Step 9: Add the green beans, mushrooms, and onion to the pan; Cover and cook over medium heat for 8 minutes, or until the vegetables are beginning to become tender.
Step 10: Add ¼ cup flour to the vegetables and stir well (the flour will stick to the vegetables, which is fine).
Step 11: Cook over medium heat for 1 minute, stirring constantly to prevent the flour from burning.
Step 12: Add the chicken broth and stir well. Cook for 3 minutes over medium heat until the sauce is thickened.
Step 13: Add the cream cheese and stir until melted and combined into the sauce.
Step 14: Grease a 9×13 inch glass baking dish.
Step 15: Add the cooked chicken breasts to the baking dish then pour the creamy vegetable sauce over the top of the chicken layer.
Step 16: Spoon the prepared stuffing topping evenly over the top of the casserole.
Step 17: Bake the casserole at 400 degrees for 30 minutes.
This recipe serves 6.
Chicken Stuffing Bake
The best cheese to add to the top of this casserole dish would be cheddar. It has a great taste and compliments the over flavor of this baked dish perfectly.
Yes, you can freeze this delicious meal up to 3 months if properly wrapped.
Although this recipe uses boxed stuffing to save time, you can easily use any homemade stuffing recipe that you love instead if you’d like to.
Chicken Stuffing Casserole
Chicken stuffing casserole is a classic casserole dish.
The taste is amazing and the leftovers are even better reheated the next day. It’s also a healthy option because it uses lean chicken breast.
I hope you enjoy making this as much as we do at our house. It’s so good!!
More Casserole Recipes
If you like this casserole dinner recipe, you’ll love these ones too:
- Tuna Noodle Casserole Recipe – Instant Pot Tuna Noodle Casserole is a classic old fashioned recipe that you can cook in just a few minutes using your pressure cooker.
- Chicken Broccoli Casserole Recipe – This chicken broccoli rice dish is so easy to make, hearty, and loads of comfort in every single bite.
- Green Bean Casserole – Here you have fresh mushrooms, crisp green beans, a homemade cream base, that comes together and gets topped with savory fried onions.
- Bacon & Spinach Egg Casserole Recipe – There’s nothing quite like a delicious homemade casserole to fill your tummy full of good energy and great ingredients!
Chicken Stuffing Casserole
Ingredients
- 1 ½ cups water
- 5 tablespoons butter divided
- 1 package 6 ounces Stove Top chicken flavor stuffing mix
- 3 large chicken breasts 1 ½ to 2 pounds total
- Ground black pepper to taste
- 1/2 pound fresh green beans trimmed and cut into 1-inch pieces
- 8 ounce container of fresh mushrooms cleaned and sliced
- 1 small onion chopped
- ¼ cup all-purpose flour
- 14.5 ounce can chicken broth
- 4 ounces cream cheese cubed
Instructions
- Bring the water and 4 tablespoons of butter to a boil in a medium sauce pan over medium-high heat. Add the stuffing mix and stir well. Remove from heat and allow to sit for 5 minutes before fluffing with a fork.
- Preheat oven to 400 degrees.
- Cut each chicken breast in half lengthwise to make 6 thin chicken breasts. Season each chicken breast on both sides with ground black pepper (the amount you use is up to you).
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts and cook on each side for about 5 minutes, until the internal temperature of each chicken breast reaches 165 degrees. Remove the chicken breasts from the pan and set aside. Do not discard the butter and chicken juices in the pan.
- Add the green beans, mushrooms, and onion to the pan; Cover and cook over medium heat for 8 minutes, or until the vegetables are beginning to become tender.
- Add ¼ cup flour to the vegetables and stir well (the flour will stick to the vegetables, which is fine). Cook over medium heat for 1 minute, stirring constantly to prevent the flour from burning.
- Add the chicken broth and stir well. Cook for 3 minutes over medium heat until the sauce is thickened. Add the cream cheese and stir until melted and combined into the sauce.
- Grease a 9×13 inch glass baking dish. Add the cooked chicken breasts to the baking dish then pour the creamy vegetable sauce over the chicken. Spoon the prepared stuffing evenly over the top of the casserole.
- Bake the casserole at 400 degrees for 30 minutes.
Video
Notes
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
Make ahead instructions
Complete steps 1-8, then cover the casserole tightly with plastic wrap and refrigerate for up to 24 hours before baking.
Linda Staniger says
My family loves this! I cook it in my crockpot. I also serve it with Cranberry’s. It is delicious.
Paula Johnson says
Hi, I’m a pretty good cook and can tell by reading a recipe if its good or not. This one looks delicious and I can’t wait to try it. I will add only one thing, slivered almonds because they are very good in stuffing and I like the crunch. Thank you for this.
Kristie Sawicki says
Slivered almonds would be a great addition!