Description
This comforting Chicken and Stuffing Casserole is a hearty and delicious dish perfect for family dinners. Tender bite-sized chicken pieces are topped with a creamy sauce, sautéed sausage and vegetables, green beans, and a crunchy stuffing topping, then baked to golden perfection. Perfect served alongside mashed potatoes and chicken gravy for a complete meal.
Ingredients
Scale
Main 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 and pepper, to taste
- 2 ½ cups frozen green beans, thawed and patted dry
Sauce Ingredients
- 10.5 oz. cream of chicken soup
- ½ cup sour cream
- ½ cup milk
- ½ teaspoon dried thyme
- ¼ teaspoon ground sage
Stuffing
- 6 oz. dry stuffing mix
- 1 ½ cups chicken broth
Instructions
- Prepare the vegetables and sausage: Melt the butter in a small skillet over medium heat. Add the diced onions, celery, and finely diced cooked sausage links. Sauté for about 5 minutes, until the vegetables are softened. Remove from heat and set aside.
- Prepare the chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces and pat them dry with a paper towel. Arrange the chicken pieces evenly on the bottom of a lightly greased 9 x 13-inch baking dish. Season with salt and pepper to taste.
- Make the creamy sauce: In a medium bowl, combine the cream of chicken soup, sour cream, milk, dried thyme, and ground sage. Mix well until fully blended. Pour the sauce evenly over the chicken pieces, ensuring they are well coated.
- Add green beans: Top the sauced chicken with the thawed and dried green beans. For a crunchier texture, place green beans on top; for softer beans, gently press them into the sauce layer.
- Prepare the stuffing topping: In a separate bowl, combine the dry stuffing mix, chicken broth, and the sautéed mixture of onions, celery, and sausage. Stir well to incorporate the broth evenly.
- Assemble the casserole: Spread the stuffing mixture evenly over the green beans layer, covering the casserole completely.
- Bake the casserole: Cover the baking dish with foil and bake in a preheated oven at 375° F for 40 minutes. After 40 minutes, remove the foil and bake uncovered for an additional 5 minutes to crisp the stuffing topping.
- Serve: Remove the casserole from the oven and let it sit for a few minutes before serving. Pair it with creamy mashed potatoes and a quick chicken gravy for a complete meal experience.
Notes
- For extra indulgence, add a layer of shredded cheddar cheese between the green beans and stuffing before baking.
- Stove Top stuffing is recommended, but any dry breadcrumb stuffing mix works well.
- Substitute green beans with frozen carrots, peas, or corn for different vegetable options.
- Use homemade cream of chicken or mushroom soup as a healthier alternative to canned soup.
- Banquet Brown N’ Serve Sausage links are ideal as they are fully cooked and easy to dice.
- Make ahead: Assemble the casserole up to one day in advance, cover, and refrigerate. Let sit at room temperature for 30 minutes before baking and increase covered baking time by 10 minutes.
- Alternative cooking methods include Crock Pot and Instant Pot recipes, which provide convenient options.
- Try the Turkey and Stuffing Meatballs recipe if you enjoy this casserole.
