This chicken stuffing casserole is a comfort food idea that you can try this holiday season, especially on Thanksgiving day. It’s delicious and very filling. It’s a staple dish for anyone who’s craving a hearty meal.
Today, I want to share a tasty chicken casserole recipe without canned soup. This chicken stuffing casserole is loaded with rotisserie chicken, vegetables, stuffing, sour cream, and bechamel sauce. You’ll love this stuffing with chicken casserole recipe because it’s simple, budget-friendly, freezable, and it can be prepared ahead of time.
The Ingredients You'll Need for Chicken Stuffing Casserole
To make this chicken stuffing casserole you’ll need some rotisserie chicken, sour cream, onion, garlic powder, celery, Worcestershire, milk, butter, flour, chicken stock, frozen mixed vegetables, and boxed stuffing.
Chicken. I used leftover rotisserie chicken that I purchased from Costco. Homemade grilled, baked, boiled, or steamed chicken breast and/or thighs will work as well.
Alternatively, you can use turkey, ham, or beef.
Boxed Stuffing Mix. In this recipe, I used the Stove Top stuffing mix. You can find boxed stuffing mixes at any grocery market. The stuffing plays an important role in this recipe, so find a good quality stuffing that you know will taste good.
If you are limiting your sodium intake I highly recommend using lower sodium boxed stuffing.
Mixed Vegetables. I used frozen mixed vegetables containing green beans, corn, and peas. This combination of vegetables adds beautiful color to the dish and is a good source of Vitamin A. These bright vegetables are tasty and perfect for hearty meal recipes like a casserole or pot roast.
How to Make Chicken Casserole without Canned Soup
I use bechamel sauce on almost all of my casserole recipes. Béchamel sauce is a mixture of milk, flour, and butter. You can use the béchamel sauce in just about any recipe that requires canned soup as one of the main ingredients.
The béchamel sauce is made from scratch but is very easy and cheap to make. Trust me, you’ll never want to use canned soup in a casserole after trying this! It’s the reason why so many readers rave about this tuna casserole recipe.
How to Make Chicken Stuffing Casserole
Step 1. Make the Béchamel Sauce
- In a large saucepan, melt butter over medium-high heat.
- Add the onion and celery then cook until soft and translucent for about 3-4 minutes, stirring frequently.
- Add the flour cook for about 2 minutes or until it smells toasted, stirring or whisking constantly.
- Add the broth, milk, garlic powder, Wosterchire sauce, salt, and black pepper. Cook, whisking constantly until the sauce is thickened (as thick as condensed soup), about 5 minutes.
- Remove the sauce from the heat then let it cool down at room temperature.
- Add sour cream and mix until combined.
Step 2. Soak the Stuffing
- In a large bowl, mix the stuffing with hot water. Stir just until moistened then fluff the stuffing with a fork.
Step 3. Bake the Casserole
- Preheat the oven to 400°F.
- Spread the chicken cubes into a 13x10" or 13x9" baking dish.
- Layer with thawed vegetables mix then top with the bechamel sauce.
- Finally, spread the stuffing over sauce mixture layer.
- Bake for 25 minutes or until lightly browned and bubbling.
FAQ and Cooking Tips
Properly stored, the leftover will last 3-4 days in the fridge or 4 to 6 months in the freezer.
Remove the casserole from the fridge and let it rest at room temperature. Place the leftover casserole in a baking dish and cover. Bake at 350°F for 20 minutes or until hot throughout.
You can assemble the chicken, veggies, and sauce up to a day in advance then spread the stuffing on top and bake the casserole just before serving
Check Out More Delicious Casserole Recipes:
- Corn Souffle
- Green Bean Casserole
- Summer Squash Casserole
- Fresh Broccoli Casserole
- Baked Spaghetti Casserole
- Cheesy Hashbrown Casserole
- Old Fashioned Tuna Casserole
Chicken Stuffing Casserole
- a 13x10 inch or 13x9 inch baking dish
- 3 cups diced rotisserie chicken, (or any leftover baked, grilled, steamed, boiled chicken)
- 3 cups frozen mixed vegetables, (thawed)
- ⅓ cup sour cream
- 6 oz stuffing mix
- Preheat the oven to 400°F. Meanwhile, in a large saucepan, melt butter over medium-high heat. Cook the onion and celery until soft and translucent for 3-4 minutes, stirring frequently.
- Add the flour, cook for 2 minutes or until it smells toasted, stirring constantly. Add the broth, milk, garlic powder, Worcestershire sauce, salt, and black pepper. Whisking constantly until the sauce is thickened (as thick as condensed soup, about 1¾ cup), about 5 minutes.Taste the sauce and adjust the seasoning with extra salt or black pepper if necessary. Remove the sauce from the heat then let it cool down at room temperature. Add the sour cream and mix until combined.
- In a large bowl, mix the stuffing with 1¼ cup of hot water. Stir just until moistened then fluff the stuffing with a fork.
- Spread the diced chicken into the bottom of a baking dish. Layer with mixed veggies then top with bechamel sauce. Spread the stuffing over sauce mixture layer then bake for 25 minutes or until lightly browned and bubbling.