Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Stuffing is not just for Thanksgiving with this easy chicken and stuffing casserole.

Eatingwell.com, September 2019


Recipe Summary

25 mins
1 hr 30 mins

If you have leftover turkey from Thanksgiving, feel free to substitute it for the chicken in this comforting and healthy recipe. It's also a great use for extra carrots, celery, onions and day-old bread you might have on hand around the holidays. There's no boxed stuffing mix or canned soup in this lighter take on this holiday casserole, but it's still super-easy to make. Poultry seasoning helps the bread taste like stuffing, while thickened chicken broth takes the place of canned soup. There are plenty of veggies in this one, too, making this a healthy casserole you can feel good about serving year-round.


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Arrange bread cubes in a single layer on a large rimmed baking sheet. Bake until evenly toasted and crisped, about 15 minutes. Let cool for about 10 minutes.

  • Meanwhile, whisk broth and cornstarch in a small saucepan until smooth. Bring to a boil over medium-high heat, stirring often. Cook, stirring constantly, until thickened and glossy, about 1 minute. Pour into a large heatproof bowl; let cool for about 10 minutes.

  • Heat 1 tablespoon butter in a medium skillet over medium-high heat. Add onion, carrot and celery; cook, stirring often, until softened, 5 to 8 minutes. Add to the broth mixture in the bowl along with chicken, sour cream, thyme, poultry seasoning, salt and pepper; stir until thoroughly combined.

  • Measure 1 1/2 cups of the toasted bread cubes into a small bowl, and set aside. Stir the remaining bread cubes into the chicken mixture. Coat a 2-quart baking dish with cooking spray; spoon the chicken mixture into the baking dish.

  • Place the remaining 3 tablespoons butter in a small microwaveable bowl; microwave on High until melted, about 30 seconds. Add to the reserved bread cubes and toss to coat. Sprinkle evenly over the chicken mixture.

  • Bake until golden and bubbly, about 30 minutes. Let cool for about 10 minutes. Serve.


Large rimmed baking sheet, 2-quart baking dish

To make ahead

Toast the bread and store, uncovered at room temperature, for up to 2 days.

Nutrition Facts

1 1/4 cups
329 calories; protein 24.9g; carbohydrates 24.8g; dietary fiber 3.9g; sugars 5g; fat 14.3g; saturated fat 7g; cholesterol 77.6mg; vitamin a iu 1672.3IU; vitamin c 2.6mg; folate 43.7mcg; calcium 91mg; iron 1.9mg; magnesium 56.7mg; potassium 376mg; sodium 427.3mg; thiamin 0.2mg.

2 1/2 lean protein, 2 fat, 1 1/2 starch, 1 vegetable