Chicken and Stuffing Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 people
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Calories
461 kcal
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Course
Main Course
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Cuisine
American
Chicken and Stuffing Casserole
Description
Chicken and Stuffing Casserole assembles cooked sausage sautéed with onions and celery, bite-sized chicken breast pieces, a creamy mixture of cream of chicken soup, sour cream, milk, herbs, and thawed green beans in a casserole dish. A stuffing mix combined with chicken broth and the sautéed vegetable-sausage mixture tops the dish before baking covered and uncovered to develop texture.
The casserole offers a balance of savory flavors from herbs like thyme and sage, the umami from cream soup and sour cream, and the earthy notes from sausage and green beans. The layering creates moist tender chicken under a crisp topping, with the green beans adding slight crunch and freshness.
This recipe works well paired with mashed potatoes and gravy as suggested, making a hearty meal for colder days or family dinners. It’s versatile, with options to use different sausage types or substitute homemade cream soups.
It can be assembled in advance and refrigerated, allowing convenience for meal planning. Using fully cooked sausage shortcuts preparation. Variations include adding cheese or other vegetables to suit taste.
Ingredients
- 2 Tablespoons butter
- ½ yellow onion
- 1 celery stick
- 3 sausage finely diced, see notes, cooked, links
- 2 lbs. chicken breast boneless skinless
- salt to taste
- black pepper to taste
- 2 ½ cups green beans thawed and patted dry, frozen
- 10.5 oz. cream of chicken soup
- ½ cup sour cream
- ½ cup milk
- ½ teaspoon thyme dried
- ¼ teaspoon sage ground
- 6 oz. stuffing mix see notes, dry
- 1 ½ cups chicken broth
Instructions
- Preheat oven to 375.
- Melt the butter in a small skillet over medium heat. Add the onions, celery, and sausage and sauté until softened, about 5 minutes.
- Cut the chicken into bite-sized pieces and pat it dry. Place on the bottom of a lightly greased 9 x 13-inch baking dish. Sprinkle lightly with salt and pepper.
- Combine the cream of chicken soup, sour cream, milk, ½ tsp dried thyme, and ¼ tsp ground sage. Add it to the top of the chicken and spread evenly to coat.
- Add the thawed green beans next. 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 diced 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
- The recipe uses fully cooked frozen Banquet Brown N' Serve sausage links for convenience; any fully cooked sausage can be substituted.
- This casserole can be prepared up to a day ahead; cover and refrigerate, then add extra baking time when ready.
- For alternative cooking methods, consider slow cooker or Instant Pot versions of this recipe.
- You can replace canned cream of chicken soup with a homemade version or cream of mushroom if preferred.
- Adding shredded cheddar cheese between green beans and stuffing layers enriches the casserole.
- Other vegetables like carrots, peas, or corn can be used instead of green beans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 40g | 80% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 1262mg | 53% |
| Potassium | 893mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 737IU | 15% |
| Vitamin C | 13mg | 14% |
| Calcium | 113mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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