Chicken and Stuffing Casserole with chunks of white chicken meat and a creamy stuffing mix with onions, celery, and mushrooms makes perfect fall comfort food and is just the meal to serve when you can’t wait for that Thanksgiving meal.
Chicken Casseroles are one of my favorite dinners to cook during the cold weather months. They’re comforting, satisfying, and usually a very economical way to feed a family. Plus they are great for using up leftovers and become wonderful leftovers themselves. Some of my favorites are Sandy’s Chicken, Chicken Cobbler, and Chicken Cornbread Casserole.
This recipe for Chicken and Stuffing Casserole uses a method for poaching chicken that I really love. No need to worry about rubbery, overcooked chicken. Add just enough water to the pot to cover the chicken, bring to a boil, and simmer 2 minutes. Cover, remove from heat, and let sit 30 minutes and then drain (but reserve the liquid). The chicken really picks up the flavor of whatever herbs, spices, and vegetables you add to the liquid. In this case celery, carrot, onion, and thyme.
You could also use rotisserie chicken or even leftover turkey for this casserole.
A can of cream of chicken soup, some milk, and a little mayo make for a super creamy and moist casserole.
Chicken and Stuffing Casserole can be assembled the night before and covered and refrigerated. Just add 5 minutes or so onto the cooking time.
Watch the short video below to see how easy this casserole is!
Chicken and Stuffing Casserole
Ingredients
- 2 boneless,, skinless chicken breasts
- salt and, pepper
- 1/4 teaspoon dried thyme
- 1 carrot
- 2 celery stalks,, 1 stalk diced
- 1 yellow onion, cut in half, one half diced
- 6-8 mushrooms sliced
- 1 tablespoon olive oil
- 1 can cream chicken soup
- 1/4 cup mayo
- 1/2 cup milk
- 4 cups stuffing mix,, I used Pepperidge Farm
- 2 tablespoons butter,, melted
- 1/2-3/4 cup reserved chicken broth from poaching chicken
- salt and pepper
Instructions
- Place chicken breasts in a pan and add just enough water to cover. Add about 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon thyme, plus 1/2 onion, 1 celery stalk, and carrot.
- Bring to a boil and immediately reduce to a simmer for 2 minutes. Remove pan from heat and cover. Let sit 30 minutes. Remove chicken from liquid and set aside. Save 3/4 cup of broth. Dice chicken once cooled.
- Preheat oven to 350 degrees.
- Heat olive oil in a nonstick skillet. Add diced onion, celery, and sliced mushrooms. Saute until lightly browned. Season with salt and pepper.
- Add chicken soup, mayo, milk, and reserved chicken. Mix well. Stir in 1 cup of stuffing mix.
- Spray a casserole dish with cooking spray and transfer chicken mixture to dish.
- Add remaining 3 cups of stuffing mix on top. Pour melted butter on top and then chicken broth. Pour chicken broth on slowly and evenly so that the stuffing mix soaks it up as much as possible.
- Bake for 30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I have made this and it is fantastic! Do you know if it could be frozen?? Thanks!
Glad you liked it! You can freeze it. I would defrost it in the refrigerator overnight before baking it.
Mmmm stuffing! This has all the benefits of a stuffing but is a chicken dinner all in one!!! Delicious! You make the best casseroles, Christin.
Christin, I love the way you think. I can’t wait for Thanksgiving to enjoy stuffing, and this chicken stuffing casserole is getting pinned (and then cooked) immediately! Even if it means I have to crank up the AC to make it seem more like Autumn. 😉
Oh yum, this is so perfect for Fall! Add in a little cranberry sauce and a cozy scarf… I can’t wait for that! Meanwhile, we are still in triple digits here in the desert. 🙁 Bring on Fall!
Oh wow! Triple digits? We are pretty hot here, but not that hot!
Ha! Before I started reading your post all I thought was man, I can’t wait for Thanksgiving! 🙂 This looks delicious!
Stuffing is always my favorite fall dish and I’m really loving the sound of this casserole! It sounds like perfect comfort food and a great way to use up those leftovers too 🙂 So delicious!
Ooh gosh, this looks like comfort food CENTRAL, Christin! Stuffing is one of my FAVORITE fall dishes and I must say, I crave it year-round—this all-in-one casserole is the perfect way to get my stuffing ‘fix! 😀
I love this recipe, looks delicious Christin! My wife makes this same recipe but adds bacon, she also makes it with rice instead of the stuffing sometimes just to change it up. This is very much comfort food at it’s best 🙂
Looks like the hot August weather finally hit us! I migrated to a new theme on my site, took me nearly 3 days to get it done but it looks great, check it out!
Michael
http://michaelswoodcraft.wordpress.com/
Yes, the hot weather is definitely here and I’m ready for it to leave! Can’t wait to check out your new theme!
Comfort food is the best! My husband loves stuffing so I bet he would devour this!
This would be a big hit with any stuffing lover!
Comfort food at its best! Chicken and stuffing sounds so perfect for these chilly evenings we have been having.