Stuffing chicken casserole is a quick and easy dinner recipe made with chicken, a homemade filling, and topped with stuffing.
Chicken stuffing casserole is a fun twist on our popular Cornbread Chicken Casserole. It has the same basic filling recipe but is topped with stuffing and then baked until crispy and bubbly. You can either cook the chicken to use in the casserole or use up leftover chicken from another meal.
This chicken stuffing casserole is comfort food at its best. The stuffing sinks into the dish and the creamy deliciousness bubbles up around the stuffing. The stuffing crisps on top which is delicious. You can easily use up to 4 cups of stuffing on this one.
This is a one-pot recipe, which makes clean up easy. But if you don’t have an ovenproof skillet, simply pour it into a greased casserole dish and top with stuffing, and bake.
The stuffing casserole is a great way to use up leftover Thanksgiving turkey and stuffing. Just substitute the turkey for the chicken.
One-Pot Stuffing Chicken Casserole from Scratch
Stuffing Chicken Casserole Ingredients:
- Boneless skinless chicken breasts or leftover chicken or turkey
- Garlic powder
- Black pepper
- Chicken broth
- Frozen peas and carrots
- Slow cooker stuffing (or a boxed stuffing mix)
Stuffing Chicken Casserole Directions:
Preheat your oven to 400. Add chicken breast to a skillet and heat on medium-high until no longer pink. Remove from pan and set aside.
You can also use leftover turkey, chicken, or a rotisserie chicken from the grocery store. Just tear off the meat and set aside.
Melt butter over medium-high heat in the same skillet you just used. Add onions and cook for about 2 minutes. Stir in flour and cook for 2 minutes, stirring continuously.
Whisk in chicken broth about 1/2 cup at a time to avoid lumps. Once all the chicken broth is added, add in the milk, oregan, garlic powder, salt and pepper and whisk to combine.
Allow the mixture to cook for a few minutes to thicken. Stir in the cooked chicken. Add in a bag of frozen vegetables and cook until warmed through and no longer frozen.
Let the mixture cook for another minute or so until the entire mixture is hot. Remove the skillet from the heat.
Top the filling with stuffing. You can use anywhere from 2-4 cups of stuffing. Feel free to completely cover the top.
Put the skillet in the oven. Bake for 20-25 minutes or until bubbly around the edges and hot.
- 3 boneless skinless chicken breasts, cut in to cubes OR 2 cups cooked chicken or turkey in bite size pieces
- 1/4 cup diced onions
- 1/3 cup butter
- 1 bag frozen mixed vegetables
- 1/3 cup flour
- 2/3 cup milk
- 1 1/4 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- Salt and pepper to taste
- 2-4 cups Leftover or cooked stuffing
If cooking chicken:
- Heat 2 Tablespoons of oil in a large pot.
- Add cubed chicken and season with salt and pepper.
- Cook until chicken is done, about 10 minutes.
- Drain chicken from the pot and set aside.
To Make the Chicken Bake:
- Melt butter in a large pot on the stove over medium-high heat.
- Add onions and cook for about 2 minutes.
- Stir in flour and cook for 2 minutes, stirring continuously.
- Whisk in chicken broth about 1/2 cup at a time to avoid lumps.
- Once all the chicken broth is added, add in the milk, oregano, garlic powder, salt, and pepper. Whisk to combine.
- Add in a bag of frozen vegetables and cook until warmed through and no longer frozen.
- Allow mixture cook for a few minutes to thicken.
- Stir in cooked chicken and cook for another minute or so until the entire mixture is hot. Remove from heat.
- Top the mixture with 2-4 cups of leftover stuffing.
- Bake for 20-25 minutes until it is bubbly around the edge.
If you don't have an ovenproof skillet, simply pour the filling into a greased casserole dish and top with stuffing, and bake.