This Chicken and Stuffing Casserole is an easy dinner recipe made with a creamy, homemade chicken and vegetable filling and flavorful stuffing topping. It’s comfort food that the whole family loves!
If you love a cozy casserole, check out this Chicken Noodle Casserole, this Chicken Pot Pie Casserole or this Chicken Enchilada Casserole next!
*This post is sponsore by Furlani Foods and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
Table of Contents
The smell of this Chicken and Stuffing Casserole wafting from the oven brings the family to the table fast.
It’s is a hearty, creamy casserole recipe that is loaded with protein and vegetables and topping with the most flavorful stuffing. We swap out traditional bread with Furlani garlic Texas toast for a big boost in flavor and texture!
Furlani Texas toast is a regular must have on our dinner table — you should see the way the kids’ eyes light up when they smell it in the oven 😉
And even though we love it on its own with a big bowl of soup, we also love the way it makes some of our favorite dishes extra special with one simple swap!
Why we love this Chicken and Stuffing Casserole recipe:
- It’s creamy and cozy: we are big comfort food lovers here and it’s hard to beat anything with a warm, creamy sauce!
- It’s easy to prep ahead: you can prep the filling completely and refrigerate up to 3 days in the fridge. Then you just have to stir together the stuffing mixture, top and bake.
- That not-so-secret ingredient: swapping a plain loaf of bread for Furlani garlic Texas toast adds incredible flavor and makes dinner easier to get on the table!
Chicken and Stuffing Casserole Ingredients Needed:
- Vegetables: you can add or take away vegetables from this dish as you like, or if you have some you just need to get out of the fridge! It is super customizable
- Broth: I always start with low sodium broth so I can add adjust the seasonings to our tastes. If you are starting with salted broth, you may want to reduce the added salt and adjust as needed before topping with stuffing.
- Cream: You can use milk, cream or heavy cream in here — the richness of the milk or cream you choose will impact the richness of the flavor in the filling, but any of them will work just fine.
- Chicken: If you don’t have any precooked chicken, it’s super simple to prep a batch of this Shredded Chicken or make this Crockpot Shredded Chicken the day before. You can also skip the chicken and double the veggies for a meatless meal.
- Furlani garlic Texas toast: I don’t recommend swapping this for plain bread because you will miss out on all that added flavor!
See the full list of ingredients down in the recipe card.
How to make Chicken and Stuffing Casserole
Find the complete recipe down in the pink recipe card.
- Take out 8 pieces of Furlani garlic Texas toast and toast in the oven until golden.
- Sauté onion and celery, then add the herbs and spices.
- Add veggies, chicken and broth and bring to a simmer.
- Stir in cream and flour to thicken.
- Cube toasted Texas toast.
- Mix together with egg and broth, top the filling and bake until golden.
How to store Chicken and Stuffing Casserole:
Chicken and Stuffing Casserole can be stored in the refrigerator up to 4 days.
I recommend reheating uncovered in the oven for about 20 minutes at 400 degrees F.
Serving suggestions:
This Chicken and Stuffing Casserole needs no sides! With protein, veggies and grains it’s a complete meal-in-one dish.
Check out this other cozy casserole recipes!
- Broccoli Casserole — the best way to do broccoli!
- Cheesy Ham and Potato Casserole
- Stuffed Pepper Casserole — just a few ingredients!
Chicken and Stuffing Casserole
written by Ashley Fehr
Ingredients
Filling:
- 2 tablespoons oil
- ½ medium onion finely diced
- 1 rib celery diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 3 cups frozen vegetables (I use peas and carrots)
- 3 cups cooked chopped chicken
- 2 cups low sodium chicken broth
- 1 cup heavy cream
- 3 tablespoons all purpose flour
Stuffing Topping:
- 8 slices Furlani garlic Texas toast toasted
- 1 cup chicken broth
- 1 large egg
Instructions
Chicken Filling
- Preheat oven to 400 degrees F and lightly grease a 9×13" baking dish.
- Heat a medium skillet over medium-high heat and add oil. Add onion and celery and cook, stirring often, until slightly softened, about 4-5 minutes.
- Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
- Add frozen vegetables, cooked chicken and chicken broth and bring to a simmer over high heat.
- Whisk together cream and flour and stir into the pan. Reduce heat to medium, cover and simmer until vegetables are tender and sauce has thickened, about 4-5 minutes.
Chicken and Stuffing Casserole
- Meanwhile, toast Furlani garlic Texas toast slices briefly or bake at 400 degrees F until golden brown. Cut toast into 1/2" cubes and add to a large bowl.
- Whisk together the broth and the egg and add to the bowl. Stir to combine with the Texas toast cubes.
- Spread chicken filling into prepared baking dish and top with stuffing mixture.
- Bake at 400 degrees F for 20-30 minutes, until bubbly and golden.
Notes
- Vegetables: to save time, you can skip the sautéing and add the onion and celery right to the simmering broth. However, sautéing them builds delicious flavor and ensures they are cooked correctly.
- Broth: I always start with low sodium broth and the season to my tastes. If you are starting with salted broth, you may want to reduce the amount of added salt and season as serving.
- Cooked chicken or raw chicken: if you don’t have any leftover Slow Cooker Chicken Breast or Shredded Chicken, you can add raw, uncooked chicken to this recipe. Simply cube it or leave it whole, and add to the pan with the onion and celery and continue cooking the chicken through to step 5. When the internal temperature is 165 degrees F, remove the chicken and shred if it is not chopped.
Nutrition Information
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