Chicken and Stuffing Casserole Recipe

Chicken stuffing casserole is a real crowd-pleaser. Try it the next time you have a family get-together, or take it to a potluck dinner or family reunion for a delicious homestyle meal!

Chicken, stuffing, green beans and gravy: This comforting dish has all of the elements of a favorite family dinner rolled into one.

I don’t know about you, but when I need to take a dish somewhere or have people I don’t know well over for dinner, I am prone to overthinking. I worry that the people I am cooking for won’t like something in the dish. ...Or that they will need to store what I brought and then it won’t reheat well. ....Or that what I cook will seem mundane and boring. But if it’s not mundane and boring, how will I know it’s something they like? I get stuck in this circle, and I needlessly get stressed.

Enter this beautiful dish. Unless I'm cooking for someone on a special diet, I can’t think of many foods that are more of a crowd-pleaser than chicken, stuffing and gravy. I mean, do you know anyone who doesn’t like chicken? I honestly don’t think I do.

And yes, I know what you’re thinking. Chicken? Stuffing? Gravy? Boring. It’s been done.

That’s why I am so excited to share this chicken stuffing casserole recipe with you! It goes beyond the mundane with the addition of fresh green beans and mushrooms. And we’re not talking about throwing in a jar of gravy here. In just a few minutes, you can create a rich, cheesy sauce for this dish with the addition of one of my favorite “extra” ingredients — 4 ounces of cream cheese.

This flavorful casserole starts on the stovetop, moves to the oven, and finishes with clean plates and full bellies. Let’s get cooking! P.s this recipe was inspired after tasting this chicken stuffing casserole.

Chicken Stuffing Casserole Recipe

Chicken and Stuffing Casserole Ingredients:

• 3 large chicken breasts (1 ½ to 2 pounds total)
• 1 package (6 ounces) Stove Top chicken flavor stuffing mix
• ½ 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
• 5 tablespoons butter, divided
• 1 ½ cups water
• Ground black pepper to taste

How to Make Chicken and Stuffing Casserole

1. Bring the water and 4 tablespoons of butter to a boil in a medium saucepan 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.

2. Preheat oven to 400 degrees.

3. 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).

4. 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.

5. 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.

6. 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.

7. 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.

8. Grease a 9x13 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.

9. Bake the casserole at 400 degrees for 30 minutes.

What are the Make Ahead Directions for this Casserole?

This casserole can be assembled up to one day ahead and then baked before dinner. Complete steps 1-8, then cover the casserole tightly with plastic wrap and refrigerate for up to 24 hours before baking.

How Should I Store Chicken Stuffing Casserole?

The leftovers of this casserole should be refrigerated within two hours. Once cooked, it can be stored safely in the refrigerator for up to four days.

Can I Freeze this Casserole?

Chicken stuffing casserole freezes well, though it will change the texture of the green beans and mushrooms. I recommend completing steps 1-8 and then freezing. It can be safely stored in the freezer for 3 to 4 months.

Are There Recipe Variations?

This recipe is easy to change to suit your taste or to use up ingredients you've purchased on sale. You may substitute any cooked meat, and you could use other vegetables, such as broccoli, cauliflower, carrots or corn. I would not recommend using zucchini, yellow squash or other vegetables with high water content in this recipe, unless you also plan to reduce the amount of liquid used.

Can I Use Leftover Chicken?

Yes! This recipe is a great use of leftover, cooked chicken. You could also save time in assembling this casserole by using rotisserie chicken.

Yield: 6

Chicken Stuffing Casserole

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Delicious chicken stuffing casserole for busy weekdays, done in under an hour really easy family recipe.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 3 chicken breasts
• 1 package Stove Top chicken flavor stuffing mix
• ½ pound fresh green beans, trimmed and cut into 1-inch pieces
• 8 ounces fresh mushrooms, cleaned and sliced
• 1 small onions, chopped
• ¼ cup all-purpose flour
• 14.5 ounce can chicken broth
• 4 ounces cream cheese, cubed
• 5 tablespoons butter, divided
• 1 ½ cups water
• ground black pepper, to taste

Instructions

1. 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.
2. Preheat oven to 400 degrees.
3. 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).
4. 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.
5. 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.
6. 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.
7. 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.
8. Grease a 9x13 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.
9. Bake the casserole at 400 degrees for 30 minutes.

Nutrition Information:

Yield:

6

Serving Size:

1 grams
Amount Per Serving: Calories: 374Total Fat: 23gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 110mgSodium: 577mgCarbohydrates: 15gFiber: 2gSugar: 4gProtein: 27g

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• Chicken Noodle Soup
• Peri Peri Chicken
• Caprese Chicken
• Sheet Pan Chicken Fajitas
• Italian Baked Chicken
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• Balsamic Chicken Thighs