Chicken Stuffing Casserole

A tasty Chicken Stuffing Casserole plump full of onions, celery, carrots, potatoes, and rotisserie chicken in a creamy gravy, all topped with a layer of herb stuffing and baked to golden perfection. This is the ultimate comfort food meal and one of my family’s favorites. As an added bonus, it is made with no canned soup for the best flavor and taste.

How to make Chicken Stuffing Casserole

Start by adding a little oil to a large skillet over medium heat. Then add your onions, celery, carrots, and potatoes. Cook until the onions and celery are soft, and the carrots and potatoes are starting to soften. Now plate the vegetables and melt the butter in the same skillet. Whisk in the flour and cook for 2-3 minutes while whisking almost constantly. Then add the chicken broth and half and half, alternating between the two while whisking until smooth. Now add the salt, black pepper, and nutmeg. Return the vegetables to the skillet and simmer until all the vegetables are just tender.

Meanwhile, cook the stovetop stuffing mix according to package directions and cover to keep warm. Now, stir the chicken and peas into the skillet and cook for several minutes. Pour the chicken-vegetable mixture into a greased casserole dish. Spoon the cooked stuffing topping on and bake in the oven for about 25 minutes or until lightly browned. If desired, top with some chopped fresh herbs.

Recipe notes and helpful tips

Chop or dice the vegetables fairly small so you get a little bit of each in every bite.
Other veggies to add include broccoli, green beans, or corn.
If the sauce becomes too thick, simply add a few tablespoons of chicken broth or half and half until the desired consistency.
If you are a cheese lover (like me), sprinkle the top of the casserole with a little bit of finely grated Parmesan, Asiago, or cheddar cheese.
Save yourself a casserole dish to wash and make it all in an oven-safe skillet.
For best results, do not overbake this casserole. It will not be as creamy, so set that timer.
You can use any cooked, diced, or shredded chicken, including but not limited to rotisserie, poached, grilled, or baked. This recipe is great for using up leftover chicken.
For a change of pace, try cooked diced turkey, cooked ground beef, or cooked pork sausage.
Store leftovers in an airtight container in the fridge for up to 3 days.
To freeze, first cool completely, Then cover with two layers of plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power.

How to make this recipe with cream of chicken soup

Are you always in a hurry? No problem. Speed up the process by eliminating the butter, flour, chicken broth, and half and half. Then in a bowl, simply mix together one (10.5) can of cream of chicken soup (cream of celery or cream of mushroom soup) mixed with salt to taste, black pepper, nutmeg, and 1/2 cup whole milk. Then mix it in with the cooked veggies and chicken. Simmer for just a few minutes so everything blends together. Then spoon it into a casserole dish and top it with cooked stuffing, and bake for about 25 minutes.