Chicken and Stuffing Casserole (No Canned Soup)

Chicken and stuffing casserole tastes like Thanksgiving dinner in a single dish, and it takes about an hour on an ordinary Tuesday. Tender chicken and vegetables in a creamy herb sauce bake under a layer of savory, golden stuffing.

This version uses a boxed stuffing mix for speed but skips the canned soup. A quick sauce made from butter, flour, broth, milk and a little sour cream takes 5 minutes and tastes far better.

It works with rotisserie chicken, leftover roast chicken or raw chicken breasts you poach while the oven heats. It feeds 8, it can be assembled a day ahead and it is one of the most requested comfort food dinners for a reason.

Why this recipe works

• A homemade sauce instead of canned soup. A roux with broth, milk and sour cream gives a creamy, well seasoned base with no metallic aftertaste.
• The stuffing is barely moistened. Tossing the dry mix with melted butter and less broth than the box says keeps the top crisp instead of soggy.
• Vegetables are cooked first. Sauteed onion, celery and carrot add sweetness and body to the filling.
• Poultry seasoning and fresh thyme. The classic herb blend ties the chicken layer to the stuffing on top.
• Baked uncovered. Steam escapes and the stuffing browns into a proper crust.

Ingredients you’ll need

Cooked chicken makes this fast. One rotisserie chicken gives about 4 cups of shredded meat. Leftover roast chicken or turkey works exactly the same way.

Boxed stuffing mix is the shortcut on top. Two 6 oz boxes of a chicken or herb seasoned mix cover a 9 by 13 inch dish. Cornbread stuffing mix is a nice change.

Onion, celery and carrot are the vegetables in the filling. They soften in butter before the sauce is built around them.

Butter, flour, chicken broth and milk make the sauce. Sour cream adds tang and richness that keeps the casserole from tasting flat.

Frozen peas or green beans add color. They go in frozen.

Poultry seasoning, fresh thyme, garlic and Dijon mustard season the sauce. Poultry seasoning is a blend of sage, thyme, marjoram and rosemary and tastes like stuffing itself.

Extra butter and broth moisten the stuffing mix before it goes on top.

Ingredient notes and smart substitutions

Chicken

To start with raw chicken, poach 1 1/2 lb of boneless breasts or thighs in simmering salted broth for 15 to 18 minutes until they reach 165°F, then shred or cube. Leftover turkey is a natural swap after the holidays. Use 4 cups either way.

Stuffing mix

Make your own from 8 cups of stale bread cubes tossed with 1/2 cup of melted butter, 1 tsp of poultry seasoning, 1/2 tsp of salt and 3/4 cup of broth. Cornbread stuffing mix works one for one and gives a sweeter, more crumbly top. Gluten free stuffing mix works too.

Sour cream

Plain Greek yogurt or 4 oz of cream cheese stirred into the warm sauce both replace the sour cream one for one. For a lighter version, use 1/2 cup of additional milk and skip the sour cream, though the sauce will be less rich.

Milk and broth

Half and half in place of milk gives a richer sauce. Two percent milk works but thins it slightly. Turkey broth is a good swap for chicken broth, especially with leftover turkey.

Vegetables

Use 2 cups of frozen mixed vegetables in place of the peas. Add 8 oz of sliced mushrooms sauteed with the onion for a deeper flavor. Leftover roasted vegetables can be folded in with the chicken.

Herbs

Use 1 tsp of dried thyme in place of fresh, or 1 tsp of dried sage if you have no poultry seasoning. A tablespoon of chopped fresh parsley stirred in at the end brightens the filling.

How to make it

1. Prepare the stuffing

Heat the oven to 375°F and grease a 9 by 13 inch baking dish. In a large bowl, toss the dry stuffing mix with 4 tbsp of melted butter and 1 1/4 cups of warm broth. It should be moistened but not wet. Set it aside to absorb while you make the filling.

The box will call for more liquid. Use less. The stuffing picks up moisture from the filling below and stays crisp on top.

If you are using homemade bread cubes instead of a mix, toast them on a sheet pan at 300°F for 15 minutes first so they are fully dry before the butter and broth go on.

2. Cook the vegetables

Melt 4 tbsp of butter in a large skillet over medium heat. Add the onion, celery and carrot with a pinch of salt and cook for 6 to 8 minutes until soft. Stir in the garlic, thyme and poultry seasoning for 30 seconds.

3. Make the sauce

Sprinkle the flour over the vegetables and stir for 1 minute. Slowly whisk in the broth, then the milk. Simmer for 4 to 5 minutes, stirring often, until thick enough to coat a spoon.

Remove from the heat and stir in the sour cream, Dijon, salt and pepper. Taste and adjust. The sauce should be well seasoned and slightly tangy.

4. Combine

Fold the chicken and frozen peas into the sauce until coated. Spread the mixture evenly in the baking dish.

5. Top and bake

Scatter the moistened stuffing over the chicken in an even layer, covering it to the edges. Do not pack it down. Loose stuffing browns better and stays fluffy.

Bake uncovered for 30 to 35 minutes until the stuffing is golden and crisp on top and the filling bubbles at the edges. The center should read 165°F.

6. Rest and serve

Let the casserole rest for 5 to 10 minutes so the sauce settles. Sprinkle with chopped parsley and serve with a big spoon.

Common mistakes and how to fix them

The stuffing is soggy. Too much liquid was added to the mix, or the dish was covered while baking. Use about 1 1/4 cups of broth for two boxes and bake uncovered.

The stuffing is dry and hard. Not enough butter or the casserole baked too long. Make sure the mix is fully coated in butter and pull the dish when the top is golden.

The filling is thin. The sauce did not simmer long enough. Cook it until it coats the back of a spoon before adding the chicken.

The casserole is bland. Boxed stuffing is salty, so it is tempting to under season the filling. Taste the sauce on its own and season until it tastes good by itself. The Dijon and sour cream matter.

The chicken is dry. Rotisserie breast meat can be dry to start with. Use a mix of breast and thigh meat, and do not overbake.

The bottom is watery. Frozen vegetables released liquid. Peas are fine, but if you use other frozen vegetables, thaw and pat them dry first.

The top browned before the middle was hot. This usually happens with a casserole that went in cold from the fridge. Tent it loosely with foil once the stuffing is golden and keep baking until the center reads 165°F.

Timing and make ahead plan

Total time is about 1 hour. Prep and the sauce take 25 minutes, then 30 to 35 minutes in the oven.

Up to 1 day ahead: assemble the chicken filling in the dish, cover and refrigerate. Keep the dry stuffing mix separate and moisten it right before baking. Bake from cold for 40 to 45 minutes until the center reaches 165°F.

Up to 3 days ahead: shred the chicken and chop the vegetables. Store them separately in the fridge.

Freezer: freeze the assembled filling without the stuffing for up to 3 months. Thaw overnight in the fridge, top with freshly moistened stuffing and bake as directed. Baked leftovers freeze reasonably well too, though the stuffing softens.

This casserole is a smart way to use holiday leftovers. Our Thanksgiving make ahead timeline covers the big meal itself, and this recipe takes care of the day after.

Tips for the best chicken and stuffing casserole

Use a mix of white and dark meat. Thigh meat stays moist and adds flavor that all breast meat lacks.

Warm the broth before adding it to the stuffing mix. Warm liquid absorbs evenly and the crumbs do not clump.

Spread the stuffing loosely. Pressing it down makes a dense layer that steams rather than crisps.

Taste the sauce before combining. Once the chicken and stuffing go in, it is hard to adjust.

Use a thermometer on a make ahead dish. Casseroles that start cold can look done on top while the center is still cool.

Let it rest. Five minutes out of the oven is enough for the sauce to thicken so portions hold together.

Cut or shred the chicken into bite size pieces rather than long strands. Smaller pieces spread evenly through the sauce and make every spoonful consistent.

If the stuffing looks pale at the 30 minute mark, move the dish to the upper third of the oven for the last 5 minutes. The extra heat from above browns the top without overcooking the filling.

Variations

Turkey and stuffing: use 4 cups of leftover roast turkey. Add a spoonful of leftover gravy to the sauce if you have it.

Cheesy: stir 1 cup of shredded Swiss or cheddar into the sauce with the chicken.

Broccoli: replace the peas with 3 cups of small broccoli florets, blanched for 2 minutes and drained well.

Cranberry: scatter 1/2 cup of dried cranberries into the stuffing mix for a sweet tart note.

Mushroom: saute 8 oz of sliced mushrooms with the onion and use a little less carrot.

Cornbread top: use cornbread stuffing mix and add 1/2 cup of frozen corn to the filling for a Southern flavor.

Equipment that makes this easier

A 12 inch skillet with high sides or a wide Dutch oven holds the sauce and chicken comfortably.

A 9 by 13 inch baking dish is the right size. Glass or ceramic both work, and you can see the edges bubbling in glass.

A large mixing bowl for the stuffing, a whisk for the sauce and a rubber spatula for folding in the chicken. A ladle helps if you poach the chicken and want to reuse that broth in the sauce.

An instant read thermometer confirms poached chicken has hit 165°F and a make ahead casserole is hot in the center.

Scaling up or down

To double, make the sauce in a Dutch oven and divide between two 9 by 13 inch dishes. You will need four boxes of stuffing mix. Baking time stays about the same.

To halve, use 2 cups of chicken, one box of stuffing and half of everything else in an 8 by 8 inch dish. Bake for 25 to 30 minutes.

As written, it serves 8 as a main course or 10 as part of a bigger spread.

What to serve with it

Green vegetables are the natural partner. Roasted Brussels sprouts, steamed green beans or a simple salad with a sharp vinaigrette balance the creamy filling.

Cranberry sauce on the side leans into the Thanksgiving feel. A spoonful of mashed sweet potatoes does too, though the casserole is filling enough that most people will not need a starch.

For a two dish comfort food night, serve it beside homemade chicken pot pie and let everyone compare, or start with cups of slow cooker butternut squash soup. More ideas are in our fall side dishes roundup.

How to store, freeze and reheat

Refrigerator: cool, cover and refrigerate for up to 4 days. Divide it into portions before chilling so it cools quickly and reheats evenly.

Freezer: baked portions freeze for up to 3 months. The stuffing softens on thawing but crisps again in the oven.

Reheat: warm portions uncovered in a 350°F oven for 20 to 25 minutes so the stuffing crisps. Single servings reheat in the microwave in 2 to 3 minutes, though the top stays soft. Leftovers should reach 165°F.

Leftover ideas

Press cold leftovers into patties and pan fry in butter until golden on both sides. Serve with cranberry sauce.

Spoon reheated casserole into a toasted roll for a hot sandwich.

Stir leftovers into hot chicken broth with a handful of spinach for a quick, hearty soup.

Top a warm portion with a fried egg for a breakfast that uses up the last of it.

Nutrition notes

One of 8 servings lands roughly in the range of 450 to 540 calories with about 28 to 32 grams of protein. The butter, sour cream and stuffing contribute most of the fat and carbohydrates, while the chicken provides the protein.

Using breast meat, two percent milk and Greek yogurt in place of sour cream trims those numbers. Treat the figures as an estimate, since stuffing brands and chicken cuts vary.

Frequently asked questions

Can I make chicken and stuffing casserole without canned soup?

Yes. This recipe uses a quick homemade sauce of butter, flour, broth, milk and sour cream seasoned with poultry seasoning and Dijon. It takes about 10 minutes and tastes fresher than canned soup.

Can I use raw chicken in stuffing casserole?

Poach it first. Simmer 1 1/2 lb of boneless breasts or thighs in salted broth for 15 to 18 minutes until they reach 165°F, then shred. Adding raw chicken directly makes the timing unreliable and the filling watery.

How do I keep the stuffing from getting soggy?

Moisten the mix with less broth than the box calls for, about 1 1/4 cups for two boxes, scatter it loosely over the filling and bake uncovered so steam can escape.

Can I make chicken and stuffing casserole ahead?

Yes. Assemble the filling up to a day ahead and refrigerate. Add freshly moistened stuffing right before baking and bake from cold for 40 to 45 minutes until the center reaches 165°F.

Can I use leftover turkey instead of chicken?

Yes. Use 4 cups of shredded or cubed roast turkey. Turkey broth in the sauce and a spoonful of leftover gravy make it even better.