Craving a cozy, satisfying meal that brings everyone to the table? You’ve found your perfect match. This collection of 13 chicken casserole recipes, each brimming with savory stuffing, is your ultimate guide to comfort food that’s both delicious and dependable. From quick weeknight fixes to special-occasion showstoppers, get ready to discover your new family favorite. Let’s dive into these mouthwatering creations!
Spicy Buffalo Chicken Casserole with Stuffing Topping
Whether you’re craving comfort food with a kick or need a crowd-pleasing dish for game day, this spicy buffalo chicken casserole delivers bold flavor and satisfying texture in every bite. With its creamy, tangy filling and crispy stuffing topping, it’s a complete meal that comes together with straightforward steps, perfect for home cooks of any level.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp extra-virgin olive oil
– 1 cup Frank’s RedHot Original Cayenne Pepper Sauce
– 8 oz cream cheese, softened to room temperature
– 1/2 cup sour cream
– 1/2 cup crumbled blue cheese
– 1/4 cup unsalted butter, melted
– 1/2 cup finely diced celery
– 1/4 cup finely diced yellow onion
– 2 cloves garlic, minced
– 6 cups dry herb-seasoned stuffing mix
– 1 1/2 cups low-sodium chicken broth
– 2 tbsp clarified butter
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with extra-virgin olive oil.
2. Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add 2 lbs boneless, skinless chicken breast cubes to the skillet in a single layer, seasoning with salt and pepper.
4. Sear the chicken for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through to an internal temperature of 165°F (74°C).
5. Transfer the cooked chicken to a large mixing bowl and set aside, reserving any drippings in the skillet.
6. In the same skillet over medium heat, add 1/4 cup unsalted butter, 1/2 cup finely diced celery, 1/4 cup finely diced yellow onion, and 2 cloves minced garlic.
7. Sauté the vegetables for 4-5 minutes, stirring frequently, until softened and fragrant but not browned.
8. Pour the vegetable mixture into the bowl with the chicken, scraping all bits from the skillet.
9. Add 1 cup Frank’s RedHot Original Cayenne Pepper Sauce, 8 oz softened cream cheese, 1/2 cup sour cream, and 1/2 cup crumbled blue cheese to the bowl.
10. Stir the mixture thoroughly until the cream cheese is fully incorporated and the ingredients are evenly combined.
11. Spread the chicken mixture evenly into the prepared baking dish, pressing it into a uniform layer.
12. In a separate large bowl, combine 6 cups dry herb-seasoned stuffing mix, 1 1/2 cups low-sodium chicken broth, 2 tbsp clarified butter, and 2 lightly beaten pasture-raised eggs.
13. Gently fold the stuffing mixture with a spatula until the liquid is absorbed and the ingredients are just combined, being careful not to overmix to maintain texture.
14. Sprinkle the stuffing topping evenly over the chicken layer in the baking dish.
15. Bake the casserole uncovered in the preheated oven for 30-35 minutes, or until the topping is golden brown and crispy and the filling is bubbling at the edges.
16. Remove the casserole from the oven and let it rest for 10 minutes to allow the filling to set slightly.
17. Garnish the finished casserole with 1/4 cup chopped fresh parsley before serving.
Hearty and indulgent, this casserole offers a delightful contrast between the creamy, spicy chicken filling and the crunchy, savory stuffing topping. For a creative twist, serve it alongside crisp celery sticks and a drizzle of ranch dressing to balance the heat, making it a versatile centerpiece for any casual gathering.
Garlic Parmesan Chicken and Stuffing Casserole
Just when you need a comforting, crowd-pleasing dinner that comes together without fuss, this Garlic Parmesan Chicken and Stuffing Casserole delivers. It layers tender chicken with a savory, cheesy stuffing for a complete meal in one dish, perfect for busy weeknights or casual gatherings. Let’s walk through each step to ensure success.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tablespoon clarified butter
– 1 tablespoon extra-virgin olive oil
– 4 cloves garlic, minced
– 1 cup low-sodium chicken broth
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 1 (6-ounce) box seasoned stuffing mix
– 1/2 cup unsalted butter, melted
– 1/2 cup finely chopped yellow onion
– 1/2 cup finely chopped celery
– 2 pasture-raised eggs, lightly beaten
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon dried thyme
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium-high heat, warm the extra-virgin olive oil until shimmering, about 2 minutes.
3. Add the cubed chicken breasts, seasoning with kosher salt and black pepper, and sear until golden brown on all sides, approximately 6-8 minutes total.
4. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it for optimal flavor.
5. Pour in the low-sodium chicken broth and heavy cream, scraping up any browned bits from the skillet bottom to incorporate fond.
6. Simmer the mixture over medium heat until slightly thickened, about 5 minutes, then remove from heat and stir in the freshly grated Parmesan cheese until melted.
7. In a large mixing bowl, combine the seasoned stuffing mix, melted unsalted butter, chopped yellow onion, chopped celery, lightly beaten pasture-raised eggs, and dried thyme, mixing until evenly moistened.
8. Spread half of the stuffing mixture evenly in the bottom of the prepared baking dish as a base layer.
9. Pour the chicken and sauce mixture over the stuffing layer, ensuring an even distribution.
10. Top with the remaining stuffing mixture, pressing gently to form a cohesive crust.
11. Bake in the preheated oven until the top is golden brown and the casserole is bubbling at the edges, 30-35 minutes.
12. Let the casserole rest for 10 minutes before serving to allow the layers to set for cleaner slices.
Zesty with garlic and rich from Parmesan, this casserole offers a satisfying contrast between the creamy chicken filling and the crisp, herbaceous stuffing topping. For a creative twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, making it ideal for a cozy family dinner or potluck contribution.
Slow Cooker Chicken Casserole with Savory Stuffing
Facing a chilly evening calls for a comforting meal that practically cooks itself. This slow cooker chicken casserole with savory stuffing delivers rich, homey flavors with minimal hands-on effort, making it perfect for busy weeknights or relaxed weekends. Let’s walk through each step methodically to ensure delicious results.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
– 1 tablespoon extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups low-sodium chicken broth
– 1 cup heavy cream
– 1 tablespoon Dijon mustard
– 1 teaspoon dried thyme
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon kosher salt
– 1 (6-ounce) package seasoned stuffing mix
– 1/2 cup unsalted butter, melted
– 1/4 cup fresh parsley, finely chopped
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chicken thighs for 4-5 minutes per side until golden brown, then transfer them to the slow cooker insert.
4. In the same skillet, reduce the heat to medium and sauté the finely diced yellow onion for 5-7 minutes until translucent.
5. Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to let it burn.
6. Pour the low-sodium chicken broth into the skillet, using a wooden spoon to scrape up any browned bits from the bottom—this adds depth of flavor.
7. Whisk in the heavy cream, Dijon mustard, dried thyme, smoked paprika, freshly ground black pepper, and kosher salt until fully combined.
8. Pour the sauce mixture over the chicken thighs in the slow cooker, ensuring they are mostly submerged.
9. Cover the slow cooker and cook on the LOW setting for 3.5 hours until the chicken is fork-tender.
10. In a medium bowl, combine the seasoned stuffing mix with the melted unsalted butter, tossing until evenly coated.
11. After 3.5 hours, uncover the slow cooker and sprinkle the buttered stuffing mix evenly over the chicken and sauce.
12. Re-cover the slow cooker and continue cooking on LOW for an additional 30 minutes until the stuffing is heated through and slightly crisped on top.
13. Turn off the slow cooker and let the casserole rest, uncovered, for 10 minutes to allow the sauce to thicken slightly.
14. Garnish the finished casserole with the finely chopped fresh parsley just before serving.
Achieving a perfect balance, this casserole features tender chicken enveloped in a creamy, herb-infused sauce, topped with a savory, buttery stuffing that adds delightful texture. For a creative twist, serve it alongside roasted root vegetables or a crisp green salad to complement the rich flavors, making it a versatile centerpiece for any gathering.
BBQ Chicken and Stuffing Casserole
Perfect for those chilly evenings when you crave comfort food without spending hours in the kitchen, this BBQ Chicken and Stuffing Casserole is a hearty, crowd-pleasing dish that layers savory chicken, sweet barbecue sauce, and a buttery stuffing topping. Prepare to assemble it with ease, as we’ll walk through each simple step together.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups cooked, shredded chicken breast
– 1 ½ cups your favorite barbecue sauce
– 1 (10.5-ounce) can condensed cream of chicken soup
– ½ cup sour cream
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (6-ounce) box seasoned stuffing mix
– ½ cup unsalted butter, melted
– 1 cup low-sodium chicken broth
– ¼ cup fresh parsley, finely chopped
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, combine the shredded chicken, barbecue sauce, condensed cream of chicken soup, sour cream, diced yellow onion, and minced garlic until evenly incorporated.
3. Transfer the chicken mixture to the prepared baking dish, spreading it into a uniform layer with a spatula.
4. In a separate bowl, mix the seasoned stuffing mix with the melted unsalted butter and low-sodium chicken broth, stirring until the breadcrumbs are moistened but not soggy.
5. Sprinkle the stuffing mixture evenly over the chicken layer in the baking dish, pressing down gently to form a cohesive topping.
6. Place the casserole in the preheated oven and bake for 45 minutes, or until the stuffing topping is golden brown and crispy and the edges are bubbling vigorously.
7. Remove the casserole from the oven and let it rest for 10 minutes to allow the flavors to meld and the layers to set properly.
8. Garnish the finished casserole with the finely chopped fresh parsley just before serving.
Golden and bubbling from the oven, this casserole offers a delightful contrast of textures: the tender, saucy chicken base pairs beautifully with the crisp, buttery stuffing crust. For a creative twist, serve individual portions topped with a dollop of extra sour cream or alongside a crisp green salad to balance the richness.
Zesty Lemon Chicken and Stuffing Bake
A comforting, one-pan wonder that transforms humble ingredients into a vibrant family meal, this Zesty Lemon Chicken and Stuffing Bake layers bright citrus, savory herbs, and tender poultry for a fuss-free dinner. Let’s build it step by step.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs, patted dry
– 1 tbsp clarified butter
– 2 cups chicken stock, divided
– 1 cup dry white wine
– 1/4 cup fresh lemon juice
– 2 tbsp lemon zest
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 6 oz herb-seasoned stuffing mix
– 2 tbsp extra-virgin olive oil
– 1 tsp dried thyme
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Season the chicken thighs evenly with kosher salt and black pepper.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the chicken thighs for 4–5 minutes per side until golden brown, then transfer to a plate. Tip: Avoid crowding the pan to ensure a proper sear.
5. In the same skillet, add extra-virgin olive oil and sauté the diced onion for 5 minutes until translucent.
6. Add minced garlic and dried thyme, cooking for 1 minute until fragrant.
7. Pour in 1 cup of chicken stock and the dry white wine, scraping up any browned bits from the bottom of the skillet.
8. Stir in lemon juice, lemon zest, and the remaining 1 cup of chicken stock, bringing the mixture to a simmer.
9. Remove the skillet from heat and fold in the herb-seasoned stuffing mix until evenly moistened.
10. Nestle the seared chicken thighs into the stuffing mixture in the skillet.
11. Cover the skillet tightly with aluminum foil and bake for 30 minutes. Tip: The foil traps steam, ensuring the stuffing cooks through without drying out.
12. Remove the foil and bake uncovered for an additional 15 minutes until the chicken reaches an internal temperature of 165°F and the top is lightly crisped.
13. Let the bake rest for 5 minutes off the heat, then garnish with chopped fresh parsley. Tip: Resting allows the juices to redistribute, keeping the chicken succulent.
14. Lively and satisfying, this bake offers a contrast of textures—juicy chicken atop a moist, herb-infused stuffing with a bright lemon backbone. For a creative twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette to echo the citrus notes.
Bacon-Wrapped Chicken Casserole with Stuffing
Ready to elevate your comfort food game? This bacon-wrapped chicken casserole with stuffing transforms humble ingredients into a showstopping centerpiece, perfect for cozy gatherings or holiday feasts. Let’s build this dish methodically, layer by layer, for guaranteed success.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs, patted dry
– 12 slices thick-cut applewood-smoked bacon
– 4 cups day-old sourdough bread, cut into ½-inch cubes
– 1 cup unsalted chicken stock, warmed to 110°F
– ½ cup unsalted butter, clarified
– 1 large yellow onion, finely diced
– 3 stalks celery, finely diced
– 2 cloves garlic, minced
– 2 tbsp fresh sage leaves, finely chopped
– 1 tbsp fresh thyme leaves
– 2 large pasture-raised eggs, lightly beaten
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, render the bacon slices until crisp, about 8-10 minutes, then transfer to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet.
3. Add the diced onion and celery to the skillet with the reserved bacon fat and sauté until translucent, about 5-7 minutes, stirring occasionally to prevent browning.
4. Stir in the minced garlic, chopped sage, and thyme leaves, cooking for 1 minute until fragrant, then remove from heat and transfer this mixture to a large mixing bowl.
5. To the mixing bowl, add the sourdough bread cubes, warmed chicken stock, lightly beaten eggs, kosher salt, and black pepper, folding gently until just combined to form the stuffing base.
6. Arrange the patted-dry chicken thighs in a single layer in the prepared baking dish, seasoning both sides evenly with a pinch of salt and pepper.
7. Spoon the prepared stuffing mixture evenly over the chicken thighs, pressing down lightly to compact it.
8. Wrap each chicken thigh individually with two slices of the rendered bacon, tucking the ends underneath to secure them neatly.
9. Drizzle the remaining clarified butter evenly over the bacon-wrapped chicken and stuffing.
10. Bake uncovered in the preheated oven for 45-55 minutes, or until the bacon is crisp and golden-brown and the chicken reaches an internal temperature of 165°F when tested with an instant-read thermometer.
11. Remove from the oven and let rest for 10 minutes before serving to allow the juices to redistribute.
12. Use a sharp knife to portion the casserole into six equal servings, ensuring each plate gets a bacon-wrapped chicken thigh and a generous scoop of stuffing.
Ultimately, this casserole delivers a symphony of textures: the bacon crisps into a savory shell, while the chicken thighs stay remarkably juicy, and the stuffing absorbs all the rendered flavors without becoming soggy. For a vibrant contrast, serve it alongside a simple arugula salad dressed with lemon vinaigrette, or drizzle with a reduction of balsamic glaze to highlight its rich, smoky notes.
Vegetable-Packed Chicken and Stuffing Casserole
Venturing into the kitchen to create a comforting, nutrient-dense meal is simpler than you might think. This one-dish wonder layers savory chicken with aromatic stuffing and a garden’s worth of vegetables for a complete, satisfying dinner that comes together with minimal fuss. Follow these methodical steps to achieve a perfectly baked casserole every time.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and cut into a 1/4-inch brunoise
– 2 cups broccoli florets, cut into bite-sized pieces
– 1 cup frozen peas, thawed
– 6 oz herb-seasoned stuffing mix
– 1.5 cups low-sodium chicken stock, warmed to 120°F
– 1 cup heavy cream
– 2 pasture-raised eggs, lightly beaten
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/2 tsp dried thyme
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium-high heat, melt the remaining clarified butter until it shimmers.
3. Add the cubed chicken breasts and sear for 5-7 minutes, turning occasionally, until the exterior is golden brown but the interior is not yet fully cooked through.
4. Using a slotted spoon, transfer the chicken to the prepared baking dish, arranging it in a single layer.
5. In the same skillet, add the finely diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
6. Add the minced garlic and cook for an additional 60 seconds, stirring constantly to prevent burning.
7. Incorporate the carrot brunoise and broccoli florets, sautéing for 5-6 minutes until the vegetables are just tender-crisp.
8. Stir in the thawed peas and cook for 1 more minute to warm through.
9. In a large mixing bowl, combine the herb-seasoned stuffing mix with the warmed chicken stock, allowing it to sit for 5 minutes to fully hydrate.
10. To the hydrated stuffing, fold in the heavy cream, lightly beaten pasture-raised eggs, kosher salt, black pepper, and dried thyme until uniformly combined.
11. Gently fold the sautéed vegetable mixture into the stuffing base until evenly distributed.
12. Spoon the vegetable-stuffing mixture over the chicken in the baking dish, spreading it into an even layer that completely covers the protein.
13. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
14. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the internal temperature of the chicken reaches 165°F when tested with an instant-read thermometer.
15. Remove the casserole from the oven and let it rest, uncovered, for 10 minutes before serving to allow the flavors to meld and the structure to set.
Resulting in a beautifully textured dish, the creamy, herb-infused stuffing forms a moist blanket over the tender chicken, while the vegetables retain a slight bite for contrast. The clarified butter ensures a rich, non-burnt sear on the chicken, a pro tip for building flavor. For a creative presentation, serve individual portions in shallow bowls garnished with a sprinkle of fresh parsley or alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Thai Curry Chicken Casserole with Coconut Stuffing
Yearning for a comforting yet exotic weeknight dinner? You’ve found it with this Thai-inspired casserole that transforms humble ingredients into a fragrant, creamy masterpiece. Let’s walk through each step together, ensuring your kitchen fills with the aromas of Southeast Asia.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons virgin coconut oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– 3 tablespoons Thai red curry paste
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup jasmine rice, rinsed until water runs clear
– 1.5 cups low-sodium chicken broth
– 2 tablespoons fish sauce
– 1 tablespoon fresh lime juice
– 1 cup frozen peas and carrots blend
– 1/4 cup fresh cilantro, chopped
– 1/4 cup unsweetened shredded coconut, for garnish
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat virgin coconut oil in a large, oven-safe skillet or Dutch oven over medium heat until shimmering, about 2 minutes.
3. Add finely diced yellow onion and sauté until translucent and edges begin to caramelize, 5–7 minutes.
4. Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute, to bloom their flavors without burning.
5. Add cubed chicken thighs in a single layer; sear until golden brown on all sides, 6–8 minutes total, for maximum Maillard reaction and depth of flavor.
6. Incorporate Thai red curry paste, stirring to coat chicken and vegetables evenly, and cook for 1 minute to toast the spices.
7. Pour in full-fat coconut milk and low-sodium chicken broth, scraping the bottom of the pan to deglaze any browned bits.
8. Add rinsed jasmine rice, fish sauce, and lime juice; bring the mixture to a gentle simmer.
9. Tip: Cover the skillet tightly with a lid or aluminum foil to trap steam, ensuring the rice cooks evenly and absorbs the liquid fully.
10. Transfer the covered skillet to the preheated oven and bake for 25 minutes.
11. Remove from the oven and carefully fold in the frozen peas and carrots blend and chopped fresh cilantro.
12. Tip: Let the casserole rest, covered, for 10 minutes after baking; this allows the rice to firm up slightly and the flavors to meld.
13. Fluff the casserole gently with a fork, then garnish with unsweetened shredded coconut.
14. Tip: For a crispy topping, sprinkle the shredded coconut over the casserole and broil on high for 1–2 minutes, watching closely to prevent burning.
Warm and aromatic, this casserole delivers tender chicken and fluffy rice enveloped in a creamy, subtly spicy coconut curry sauce. The shredded coconut garnish adds a delightful textural contrast and nutty sweetness. Serve it straight from the skillet with a side of quick-pickled vegetables to cut through the richness.
Sweet Potato and Chicken Casserole with Stuffing
Ready to transform humble ingredients into a comforting masterpiece? This sweet potato and chicken casserole with stuffing is the ultimate one-dish wonder, layering savory, sweet, and herby flavors for a meal that feels like a warm hug. Let’s walk through each step together to ensure your success.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
– 4 tbsp clarified butter, divided
– 1 medium yellow onion, finely diced
– 2 celery stalks, finely diced
– 3 garlic cloves, minced
– 4 cups day-old sourdough bread, cut into 1/2-inch cubes
– 2 tsp fresh thyme leaves, chopped
– 1 tsp fresh rosemary, finely chopped
– 1 cup low-sodium chicken stock
– 1 pasture-raised egg, lightly beaten
– 1/2 cup heavy cream
– 1/2 tsp freshly grated nutmeg
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with 1 tablespoon of clarified butter.
2. Season the chicken thigh pieces generously with kosher salt and freshly ground black pepper on all sides.
3. Heat 2 tablespoons of clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the seasoned chicken pieces to the skillet in a single layer, working in batches if necessary to avoid overcrowding, and sear for 3-4 minutes per side until golden brown.
5. Transfer the seared chicken to the prepared baking dish, arranging it in an even layer.
6. In the same skillet, add the remaining 1 tablespoon of clarified butter and reduce the heat to medium.
7. Add the diced yellow onion and celery to the skillet and sauté, stirring frequently, for 6-8 minutes until softened and translucent.
8. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
9. Add the sourdough bread cubes, fresh thyme, and fresh rosemary to the skillet, tossing gently to coat with the aromatics and butter.
10. Pour the low-sodium chicken stock over the bread mixture and stir until evenly moistened, then remove the skillet from the heat.
11. In a medium mixing bowl, whisk together the lightly beaten pasture-raised egg, heavy cream, and freshly grated nutmeg until fully combined.
12. Pour the cream mixture evenly over the chicken in the baking dish.
13. Scatter the diced sweet potatoes evenly over the chicken and cream layer.
14. Spoon the prepared stuffing mixture evenly over the top of the sweet potatoes, pressing down lightly to form a cohesive layer.
15. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
16. Remove the foil and continue baking, uncovered, for an additional 20-25 minutes until the topping is golden brown and crisp, and the sweet potatoes are tender when pierced with a fork.
17. Remove the casserole from the oven and let it rest, uncovered, for 10 minutes before serving to allow the flavors to meld and the layers to set.
Uncover a dish where the creamy, tender chicken melds with the sweet, earthy potatoes beneath a golden, herby stuffing crust. The contrast between the soft interior and crisp topping is delightful, especially when served alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Spinach and Chicken Casserole with Stuffing Topping
Yield to the cozy comfort of a hearty casserole that transforms simple ingredients into a satisfying one-dish meal. This recipe layers tender chicken and vibrant spinach beneath a golden, savory stuffing crust, perfect for a family dinner or casual gathering. You’ll appreciate how the methodical preparation yields consistent, delicious results every time.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tablespoon clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 10 ounces fresh spinach leaves, stems removed
– 1 cup heavy cream
– 4 ounces cream cheese, softened
– 1 teaspoon dried thyme
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 6 ounces dry herb-seasoned stuffing mix
– 4 tablespoons unsalted butter, melted
– ½ cup low-sodium chicken broth
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat the clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the cubed chicken breasts and cook for 5-7 minutes, turning occasionally, until lightly browned on all sides and no longer pink in the center. Tip: Avoid overcrowding the skillet to ensure proper browning.
4. Transfer the cooked chicken to a plate using a slotted spoon, leaving any drippings in the skillet.
5. Reduce the heat to medium and add the finely diced yellow onion to the skillet, sautéing for 4-5 minutes until translucent and softened.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Add the fresh spinach leaves to the skillet and cook for 2-3 minutes, stirring frequently, until wilted and reduced in volume.
8. Pour in the heavy cream and add the softened cream cheese, stirring constantly until the cream cheese is fully incorporated and the mixture is smooth, about 2 minutes.
9. Season the sauce with dried thyme, kosher salt, and freshly ground black pepper, stirring to combine.
10. Return the cooked chicken to the skillet, stirring to coat evenly with the sauce, then remove from heat.
11. Spread the chicken and spinach mixture evenly into the prepared baking dish.
12. In a medium bowl, combine the dry herb-seasoned stuffing mix with the melted unsalted butter and low-sodium chicken broth, tossing until the stuffing is evenly moistened. Tip: Let the mixture sit for 2 minutes to allow the bread to fully absorb the liquid.
13. Sprinkle the moistened stuffing mixture evenly over the chicken layer in the baking dish, pressing gently to form an even topping.
14. Bake in the preheated oven for 25-30 minutes, until the stuffing topping is golden brown and crispy and the casserole is bubbling around the edges. Tip: For extra crispiness, broil for the final 1-2 minutes, watching closely to prevent burning.
15. Remove from the oven and let rest for 5 minutes before serving.
Savory and satisfying, this casserole offers a delightful contrast between the creamy, herb-infused chicken filling and the crunchy, buttery stuffing crust. Serve it alongside a crisp green salad or roasted vegetables for a complete meal, and consider garnishing with fresh parsley for a pop of color.
Mediterranean Chicken and Stuffing Casserole
This comforting Mediterranean chicken and stuffing casserole transforms simple ingredients into a flavorful one-dish meal that’s perfect for busy weeknights or casual gatherings. Through methodical preparation, you’ll layer seasoned chicken with aromatic stuffing and vegetables, then bake until golden and bubbly.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
– 1 tablespoon extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup chicken broth
– 1/2 cup dry white wine
– 1 (6-ounce) package seasoned stuffing mix
– 1/2 cup unsalted butter, melted
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/4 cup Kalamata olives, pitted and sliced
– 2 tablespoons fresh oregano leaves, chopped
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium-high heat, heat 1 tablespoon of extra-virgin olive oil until shimmering, about 1 minute.
3. Add the diced yellow onion and sauté, stirring frequently, until translucent and softened, approximately 5 minutes.
4. Stir in the minced garlic cloves and cook for 30 seconds until fragrant, being careful not to let it brown.
5. Add the chicken thigh pieces to the skillet in a single layer, seasoning with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
6. Sear the chicken for 3-4 minutes per side until lightly browned but not fully cooked through, then transfer everything from the skillet to the prepared baking dish.
7. In a medium mixing bowl, combine the seasoned stuffing mix, melted unsalted butter, and 1 cup of chicken broth, stirring until the liquid is fully absorbed.
8. Fold in the chopped sun-dried tomatoes, sliced Kalamata olives, and chopped fresh oregano leaves until evenly distributed.
9. Spoon the stuffing mixture evenly over the chicken and onion mixture in the baking dish, pressing down gently to form a cohesive layer.
10. Pour 1/2 cup of dry white wine evenly over the top of the casserole, allowing it to soak into the stuffing.
11. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
12. Remove the foil and continue baking uncovered for 15 minutes, or until the stuffing is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
13. Let the casserole rest for 5 minutes before serving to allow the juices to redistribute.
Oven-baked to perfection, this casserole emerges with a crisp, herb-flecked topping that gives way to tender, wine-infused chicken beneath. The sun-dried tomatoes and Kalamata olives lend a tangy, briny depth that balances the savory stuffing, making it ideal for serving alongside a simple arugula salad dressed with lemon vinaigrette.
Alfredo Chicken Casserole with Garlic Stuffing
Just when you need a comforting yet impressive dish for chilly evenings, this Alfredo Chicken Casserole with Garlic Stuffing delivers creamy indulgence with savory depth. Join me as we build this layered masterpiece methodically, ensuring each component shines through careful preparation and timing.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tablespoons clarified butter
– 1 tablespoon extra-virgin olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmigiano-Reggiano cheese
– 1/4 teaspoon freshly grated nutmeg
– 4 cups day-old sourdough bread, cut into 1/2-inch cubes
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup unsalted chicken stock
– 1/4 cup finely chopped fresh parsley
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium-high heat, heat 1 tablespoon clarified butter and olive oil until shimmering, about 2 minutes.
3. Add chicken cubes in a single layer and sear until golden brown on all sides, approximately 6-8 minutes total, turning occasionally for even browning.
4. Transfer chicken to a plate and reduce heat to medium; add minced garlic to the skillet and sauté until fragrant, about 30 seconds, being careful not to burn it.
5. Pour heavy cream into the skillet, scraping up any browned bits from the bottom, and bring to a gentle simmer over medium-low heat.
6. Whisk in grated Parmigiano-Reggiano cheese gradually until fully melted and the sauce thickens slightly, about 3-4 minutes, then stir in nutmeg, salt, and pepper.
7. In a large mixing bowl, combine sourdough bread cubes, beaten eggs, chicken stock, and parsley, tossing until bread is evenly moistened—this creates the stuffing base.
8. Spread half of the bread mixture evenly in the prepared baking dish as the first layer.
9. Arrange seared chicken cubes over the bread layer in an even distribution.
10. Pour the Alfredo sauce evenly over the chicken, ensuring it seeps into the gaps.
11. Top with remaining bread mixture, pressing down gently to compact the layers.
12. Bake uncovered at 375°F for 35-40 minutes, or until the top is golden brown and the casserole bubbles around the edges.
13. Remove from oven and let rest for 10 minutes before serving to allow the layers to set.
Perfectly baked, this casserole emerges with a crisp, golden topping that gives way to tender chicken enveloped in velvety Alfredo sauce. The garlic-infused stuffing adds a savory contrast, absorbing the creamy richness while maintaining a slight chew. For a creative twist, serve individual portions in ramekins garnished with extra parsley and a drizzle of truffle oil to elevate the earthy notes.
Jalapeño Popper Chicken Casserole with Stuffing
Whether you’re craving comfort food with a kick or need a crowd-pleasing casserole for a holiday gathering, this Jalapeño Popper Chicken Casserole with Stuffing delivers creamy, spicy, and savory satisfaction in one dish. We’ll build layers of flavor methodically, starting with a rich base and finishing with a golden, crispy topping, ensuring even a beginner can achieve delicious results.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 oz cream cheese, softened to room temperature
– 1 cup sour cream
– 1 cup shredded sharp cheddar cheese
– 6 fresh jalapeños, seeded and finely diced
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 6 cups dry herb-seasoned stuffing mix
– 4 tbsp unsalted butter, melted
– 1 cup low-sodium chicken broth
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ½ tsp smoked paprika
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, diced jalapeños, diced onion, minced garlic, kosher salt, black pepper, and smoked paprika until fully incorporated.
3. Gently fold the cubed chicken breasts into the cream cheese mixture until each piece is evenly coated.
4. Transfer the chicken mixture to the prepared baking dish, spreading it into an even layer with a spatula.
5. In a separate bowl, toss the dry herb-seasoned stuffing mix with the melted unsalted butter until the crumbs are lightly coated.
6. Evenly sprinkle the buttered stuffing mix over the chicken layer in the baking dish.
7. Slowly pour the low-sodium chicken broth over the entire surface of the stuffing layer, allowing it to soak in without disturbing the layers beneath.
8. Place the baking dish in the preheated oven and bake for 45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the topping is golden brown and crisp.
9. Remove the casserole from the oven and let it rest for 10 minutes on a wire rack before serving to allow the flavors to meld and the layers to set.
Delightfully creamy from the melted cheeses with a subtle heat from the jalapeños, this casserole offers a satisfying contrast between the tender chicken filling and the crispy, herb-infused stuffing topping. For a creative twist, serve it alongside a crisp green salad dressed with a tangy vinaigrette to balance the richness, or garnish individual portions with fresh cilantro and a dollop of cool sour cream.
Summary
Perfect for cozy dinners, these 20 chicken casserole recipes with savory stuffing offer endless comfort and flavor. We hope you find a new family favorite to whip up! Give one a try, leave a comment with your top pick, and don’t forget to share this roundup on Pinterest to spread the deliciousness. Happy cooking!
