Chicken Stuffing Casserole is an easy weeknight meal made with bread cubes, chicken breasts, onion, garlic, celery, and herbs. This recipe is similar to traditional dressing but is even better with shredded chicken. This dish can be eaten as a meal on its own or as a Thanksgiving side dish. Either way, everyone will love it!
What is Chicken Stuffing Casserole?
This chicken stuffing casserole recipe is a delicious side dish to bring to a Friendsgiving party or as dinner at home. It’s easy to make ahead of time and then pop it in the oven when you’re ready to eat. With classic flavors of onion, garlic, and celery, it will make your whole house smell wonderful. Anyone you serve it to will beg you to bring it again next year!
- 4 cups bread cubes: It’s best to use dry, day-old bread in stuffing casserole. Just leave it out on the counter overnight to get it nice and dry.
- 1 cup chicken stock: Stock is more flavorful than water and makes the dish moist.
- 1 cup cream of chicken soup: Soup mixes with the chicken and makes the casserole creamy.
- 2 cups chicken breasts: It’s best to poach the chicken and then shred it with two forks or tongs. You can also buy a rotisserie chicken if that’s easier.
- 1 medium onion, 3 cloves garlic, 2 stalks celery: These aromatics make this dish flavorful and give it a classic fall feel.
- 1 tablespoon dried Italian herbs: A pinch of Italian herbs creates another layer of flavor that makes this all the more delicious.
How to make chicken stuffing casserole :
1. Preheat the oven.
2. Heat olive oil in a skillet and saute onions and celery for 5 minutes.
3. Add dry herbs and garlic.
4. Add in the chicken.
5. Cook chicken for 10 minutes, season with salt and pepper.
6. Combine chicken and veggies with bread and cream of chicken soup.
6. Transfer into the baking dish and pour the chicken stock on top.
7. Bake for 25-30 minutes at 200C/400F.
Tips for success:
Here are a few tips for success and variations you can try to make this the best chicken with stuffing casserole you've ever had.
- If you’d rather use a stuffing mix, try these brands: Stove Top or Pepperidge Farm.
- You can also make this dish in a slow cooker. Follow the directions through number five and then pour the mixture into a crockpot. Pour the chicken stock over the top, place the lid on, set to high, and cook for three to four hours.
- Don’t use raw chicken in this dish. It’s best to use poached shredded chicken or rotisserie chicken.
What other vegetables can I add to this dish?
If you’d like to add some more vegetables, try green beans, broccoli, or cauliflower. They will all taste delicious and make this casserole more flavorful and filling.
How can I make this casserole cheesy?
Try mozzarella, sour cream, cream cheese, or cheddar cheese if you want to add some cheese. You can also substitute the cream of chicken soup for the cream of mushroom soup.
Is this chicken with stuffing casserole keto-friendly?
Since bread is used in this dish, it isn’t low-carb. However, you can substitute cornbread to make this dish fit a keto diet. It’s a fun and delicious way to make it the perfect keto-friendly Thanksgiving stuffing casserole.
How to store:
If you have any leftover spaghetti casserole, you can save it in an airtight container in the refrigerator for up to five days. To reheat it, just place it in the microwave and heat in 30-second increments until it’s heated all the way through.
You can also make this dish ahead of time and freeze it until you’re ready to use it. Wrap it in aluminum foil and then plastic wrap. Label it with the date, name, and baking instructions so you won’t forget in the future. Remember, if you make it from frozen, it will take longer to bake in the oven.
What can I serve with chicken stuffing casserole?
You can serve this dish with anything that balances the texture or flavor. Try a side of crunchy green salad, blanched vegetables, or cranberry rolls.
What kind of chicken can I use with this dish?
This recipe calls for chicken breasts but you can use chicken thighs if you’d rather.
Can I use a bag of frozen veggies instead of fresh vegetables?
Yes, you can definitely pull out that bag of frozen vegetables and use them instead of chopping fresh veggies. It’s a quick and easy shortcut that will keep your dish tasty.
- 3 tablespoon olive oil
- 4 cups bread, cut into cubes
- 1 cup chicken stock
- 1 cup cream of chicken soup
- 2 cups chicken breast, cut into cubes
- 1 medium white onion, chopped
- 3 garlic cloves, sliced
- 2 small celery stalks, chopped
- 1 tablespoon dry Italian herbs
- Heat olive oil in a skillet and saute onions and celery for 5 minutes.
- Add dry herbs and garlic, stir and mix in chicken. Cook chicken for 10 minutes, season with salt and pepper.
- Combine chicken and veggies with bread and soup. Transfer into the baking dish and pour chicken stock on top.
- Bake for 25-30 minutes at 200C/400F.
Amount Per Serving: Calories: 267Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 44mgSodium: 494mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 19g