Serve this with my creamy mashed potatoes, brown gravy, and buttermilk biscuits!
Chicken and Stuffing Casserole
This recipe has been a long time coming! You’ve been asking for an oven-baked version of my Crock Pot Chicken and Stuffing, and it’s finally here. This has officially been added to my list of our favorite recipes on the blog. I love that it’s a complete meal in a single casserole dish and that you can make it ahead of time. Get ready to add this easy dinner to your regular meal rotation! Let’s get to it.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sauté the onions, celery, and sausage in butter until softened, about 5 minutes. Cut the chicken into bite-sized pieces and place on the bottom of a lightly greased 9 x 13-inch baking dish. Sprinkle lightly with salt and pepper.
Combine the cream of chicken soup, sour cream, milk, dried thyme, and ground sage. Add it to the top of the chicken and spread evenly to coat. Add thawed green beans next. Note: The green beans will be al dente (have a slight crunch). For softer green beans, submerge them into the sauce a bit.
Combine stuffing mix, chicken broth, sautéed onions, celery, and diced sausage. Add it to the top of the casserole dish. Cover and bake for 40 minutes. Remove the cover and bake for 5 more minutes. Serve with my mashed potatoes and 10-minute chicken gravy!
Make Ahead Method
This recipe can be prepared up to 1 day ahead of time, simply assemble it, cover it, and refrigerate. When ready to bake, add an additional 10 minutes of covered baking time.
Crock Pot/ Instant Pot Method
For alternative cooking methods, check out my super popular Crock Pot Chicken and Stuffing recipe, (which also includes Instant Pot instructions).
Make it Without Canned Soup
If you prefer not to use a can of soup, (or don’t have one), you can make my homemade cream of chicken soup recipe. You can also make my homemade cream of mushroom if preferred.
Pro Tips
To make this even more indulgent, add a layer of shredded cheddar cheese on top of the green beans and underneath the stuffing. I use Stove Top stuffing for this recipe but any variety of dry breadcrumb stuffing will work. Other vegetable options include frozen carrots, peas, and corn.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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9 x 13 baking dish The perfect size for almost any casserole recipe 10-inch nonstick skillet (To soften onions/celery) Silicone Spatula– I use these every time I cook. Pinch bowls I always like to measure out my seasonings in these ahead of time. Measuring spoons I love that these are magnetic. They keep my drawer neat.
