Chicken and Stuffing Casserole
A Dinner That Will Have Your House Smelling Like Home
If you love Sunday comfort food, this Chicken and Stuffing Casserole made with juicy bites of chicken sautéed with flavorful herbs, a simple pan gravy, and a savory stuffing crust is for you. It tastes wonderful but will also have your house smelling like heaven as it bakes.
This recipe was born from me needing extra food on a Sunday to feed a crowd. These were ingredients I had on hand so I combined them and wasn’t too sure what the outcome would be.
Fortunately when this came out of the oven I was in casserole heaven. The “extra dish” was eaten faster than the original meal I was serving.
Simple Directions, Easy To Follow Recipe
The full recipe is on a card below. You can print it, save it, and pin the card to your Pinterest. For anyone that needs more clarification, I have a few paragraphs below and pictures that can help clarify any steps listed on the recipe card.
Poultry Seasoning
In the past, when I have listed poultry seasoning on a recipe card there is sometimes some confusion from some readers as to what it is. Poultry seasoning is sold as it is named.
It is a blend of some herbs like sage, rosemary, and marjoram. It adds warmth and flavor to chicken breasts.
I use this spice blend in my World’s Best Stuffing recipe as well. It is also very good as a seasoning in chicken soup.
Chicken Bouillon Powder
This Knorr Chicken Bouillon Powder is on-hand in my pantry at all times. I love the flavor it adds over just adding chicken broth to a dish.
I get this bigger jar of it at Aldi but they sell it at nearly every store. Usually I find it in the Mexican food aisle, but it can also be by the spices or the soup.
This ingredient is one of my not-so-secret tricks to crispy baked chicken wings. I am in no way sponsored by this brand, I just love this product and it is a pantry staple for me.
The Corn Starch Step
You will see on the recipe card that the corn starch step has a few nuances. The key to this step is giving the corn starch time to thicken the gravy without overdoing it.
Work slow, add a little at a time, and let this work itself in. Remember to whisk it until smooth both when mixing the corn starch and water AND when adding it to the gravy.
Thick But Not TOO Thick
When making your gravy in the pan with the chicken you want to make sure that it is thickened but still thin enough to help absorb into your stuffing mix that you add to the top for baking. You want the gravy to be more like a glaze than a super thick gravy for mashed potatoes.
The gravy should coat the back of a spoon. It will continue to thicken as it bakes up in the oven and absorbs into the stuffing topping.
Top and Bake
You will see in the steps that you will add butter to the top of the casserole before baking. I add the little bits of butter to the top and then bake.
Another option is to melt the butter and pour it over the whole top and then bake. You may also choose to use more or less of the butter, you just want to have enough to get a slight golden brown and buttery taste to the top.
Chicken and Stuffing Casserole Recipe
Chicken and Stuffing Casserole made with sautéed chicken breasts, a savory pan gravy, and topped with a buttery stuffing and French fried onions. This will bake up in your oven and have your house smelling like home.
Ingredients
- 2 large whole Chicken Breasts, approximately 1.5 to 2 lbs.
- 4 cups of Water
- 1 to 2 heaping tablespoons of Chicken Bouillon Powder. *the one I use is pictured in post
- 2 teaspoons of Dried Poultry Seasoning
- 1 teaspoon of Black Pepper
- 1/2 teaspoon of Dried Sage
- 1/2 teaspoon of Paprika
- 2 teaspoons of Onion Powder
- 1 teaspoon of Garlic Powder
- 1 can of Corn (15.2 oz.) drained
- 1 box of Stuffing Mix, Chicken Variety (6 oz. box)
- 2 to 3 cups of French Fried Onions (6 oz. bag)
- 2 tablespoons of Corn Starch + 1/2 cup of Cold Water *you may use less of this see below
- 4 tablespoons of Butter
Instructions
- Pat your chicken dry and cut into small, bite sized cubes.
- Add 2 tablespoons of butter to a skillet and then add your chicken and sauté.
- While the chicken cooks, season it with the poultry seasoning, pepper, paprika, sage, and onion and garlic powders. Continue to sauté until fully cooked. *you can taste and adjust the seasonings.
- Add the drained corn.
- Sprinkle the chicken bouillon powder all over the chicken and sauté for a couple of minutes. Start with the least amount and add more later after tasting so that it is not too salty.
- Add the four cups of water and bring to a simmer. Simmer for twenty minutes on a slow simmer, with the lid off the pan, stirring occasionally. Taste and add more bouillon if needed. Simmer again for 10 minutes if you add more of the bouillon.
- To thicken the gravy, add the 2 tablespoons of corn starch to a cup, add the cold water, and whisk until smooth. You want this to be a thick liquid, so if it isn't thick but pour-able, add a little bit more water.
- Slowly add SOME of the cornstarch liquid to the simmering chicken. Add about 1/4 of the total mixture at a time, whisking as it goes in. Let this simmer while whisking or stirring it to thicken the gravy. Sometimes I have to add all of it, sometimes less. The texture of the gravy should not be SUPER thick, but a glaze like texture, so work slowly with adding the corn starch mixture. *more details and a picture in the post before the recipe card.
- Heat your oven to 350 degrees. Pour the chicken and gravy into a 9 x 12 casserole dish.
- Top evenly with the dried stuffing mix. The stuffing mix I have has the bread and seasonings already combined. If the brand you use does not, combine the dried bread cubes with the seasoning and top.
- Next, evenly spread the French fried onions on the top.
- Cut the remaining butter into small bits and spread across the top of the casserole.
- Bake uncovered for 30 minutes. Every oven is different, so check on this the first time you make it. The casserole should be bubbling and golden brown on top.
- Remove from oven and let sit for 10 minutes in a warm spot before serving.