Chicken Stuffing Casserole


2 tablespoons olive oil

1 sweet onion diced

1 rib celery chopped

1 carrot chopped

1 Yukon Gold potato peeled and diced

3 tablespoons butter

3 tablespoons flour

1 ½ cups chicken broth

1 cup half n half

½ teaspoon salt

½ teaspoon fresh ground black pepper

¼ teaspoon nutmeg

1 6 ounce box stuffing mix prepared as directed on the box (you will need butter and water)

2 ½ cups cooked chicken breast diced

⅔ cup frozen peas

chopped fresh parsley or rosemary optional



Preheat oven to 375 degrees. Spray a 9×11 (or equivalent) inch casserole dish with nonstick cooking spray.

Heat oil in a large skillet over medium heat. Add onions, celery, carrots, and potatoes. Cook until the onions and celery are soft, and the carrots and potatoes are starting to soften. Plate the vegetables and melt the butter in the same skillet. Whisk in the flour and cook for 2-3 minutes while whisking almost constantly.

Add the chicken broth and half and half, alternating between the two, whisking until smooth. Add the salt, black pepper, and nutmeg. Return the vegetables to the skillet and simmer until all the vegetables are just tender.

Meanwhile, cook the stovetop stuffing mix according to package directions and cover to keep warm.

Add the chicken and peas to the skillet and cook for 2 minutes. Pour the chicken-vegetable mixture into the prepared baking dish. Spoon the cooked stuffing on top.

Bake in the oven for 25 minutes or until lightly browned. If desired, top with some chopped fresh herbs.



Chop or dice the vegetables fairly small, so you get a little bit of each in every bite.

If the sauce becomes too thick, simply add a few tablespoons of chicken broth or half and half until desired consistency.

If you are a cheese lover (like me), sprinkle the top of the casserole with a little bit of finely grated Parmesan, Asiago, or cheddar cheese.

Save yourself a casserole dish to wash and make it all in an oven-safe skillet.

For best results, do not overbake this casserole. It will not be as creamy, so set that timer.

You can use any cooked, diced, or shredded chicken, including but not limited to rotisserie, poached, grilled, or baked. This recipe is great for using up leftover chicken.

For a change of pace, try cooked diced turkey, cooked ground beef, or cooked pork sausage.

Store leftovers in an airtight container in the fridge for up to 3 days.

To freeze, first cool completely, Then cover with two layers of plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power.


Calories: 281kcal | Carbohydrates: 15g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 566mg | Potassium: 523mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2168IU | Vitamin C: 15mg | Calcium: 67mg | Iron: 1mg

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