Chicken and Stuffing Casserole

This EASY Chicken and Stuffing Casserole has juicy chicken smothered in a creamy sauce that's topped with green beans and savory stuffing.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings: people

Calories: 461kcal

Author: Stephanie

Ingredients

2 tablespoons butter
½ yellow onion diced
1 rib celery diced
3 cooked sausage links finely diced
2 lbs. boneless/skinless chicken breasts
Salt/pepper to taste
2 ½ cups frozen green beans thawed and patted dry
10.5 oz. cream of chicken soup
½ cup sour cream
½ cup milk
½ teaspoon dried thyme
¼ teaspoon ground sage
6 oz. dry stuffing mix see notes
1 ½ cups chicken broth

Instructions

Preheat oven to 375° F.
Melt the butter in a small skillet over medium heat. Add the onions, celery, and sausage and sauté until softened, about 5 minutes. Remove and set aside.
Cut the chicken into bite-sized pieces and pat it dry. Arrange on the bottom of a lightly greased 9 x 13-inch baking dish. Season with salt and pepper.
Combine the cream of chicken soup, sour cream, milk, thyme, and ground sage. Add it to the top of the chicken and spread evenly to coat.
Top with thawed green beans. Note: The green beans will be al dente (have a slight crunch). For softer green beans, submerge them into the sauce a bit.
Combine the stuffing mix, chicken broth, sauteed onions, celery, and sausage. Add it to the top of the casserole dish.
Cover and bake for 40 minutes. Remove the cover and bake for 5 more minutes.
Serve with my mashed potatoes and 10-minute chicken gravy!

Notes

Pro Tips

To make this even more indulgent, add a layer of shredded cheddar cheese on top of the green beans and underneath the stuffing.
I use Stove Top stuffing for this recipe but any variety of dry breadcrumb stuffing will work.
Other vegetable options include frozen carrots, peas, and corn.
Skip the can: You can make this with my homemadecream of chicken soup or homemade cream of mushroom.
I use Banquet Brown N' Serve Sausage links in this recipe. They are fully cooked and found in the freezer section near the breakfast items.
If you like this recipe, you'll love my Turkey and Stuffing Meatballs and my Stuffing Meatloaf!

Make Ahead Method:

This recipe can be prepared up to 1 day ahead of time, simply assemble it, cover it, and refrigerate.
When ready to bake, let it sit out for 30 minutes at room temp prior to baking, and add an additional 10 minutes of covered baking time.

Crock Pot/ Instant Pot Method

For alternative cooking methods, check out my super popular Crock Pot Chicken and Stuffing recipe, (which also includes Instant Pot instructions).

Nutrition

Recipe Source: TheCozyCook.com - For pro tips, step-by-step photos, storage information, and to save it to your account, visit https://framework-keystone.live/chicken-and-stuffing-casserole/%3C/strong%3E%3C/p%3E%3C/div%3E%3C/div%3E%3Cscript%3Ewindow.wprm_recipes = {"recipe-36758":{"type":"food","name":"Chicken and Stuffing 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