Description
A comforting Chicken and Stuffing Casserole featuring tender chicken pieces, savory sausage, green beans, and a creamy sauce topped with a crispy stuffing mix, baked to golden perfection.
Ingredients
Scale
Vegetables and Meat
- 2 tablespoons butter
- ½ yellow onion, diced
- 1 rib celery, diced
- 3 cooked sausage links, finely diced
- 2 lbs. boneless/skinless chicken breasts
- Salt and pepper, to taste
- 2 ½ cups frozen green beans, thawed and patted dry
Sauce
- 10.5 oz. cream of chicken soup
- ½ cup sour cream
- ½ cup milk
- ½ teaspoon dried thyme
- ¼ teaspoon ground sage
Topping
- 6 oz. dry stuffing mix
- 1 ½ cups chicken broth
Instructions
- Preheat Oven: Preheat your oven to 375° F to ensure it is hot and ready when the casserole is assembled.
- Sauté Vegetables and Sausage: Melt the butter in a small skillet over medium heat. Add the diced onions, celery, and cooked sausage links, sautéing until softened, about 5 minutes. Remove from heat and set aside.
- Prepare Chicken: Cut the chicken breasts into bite-sized pieces and pat them dry. Arrange the chicken evenly at the bottom of a lightly greased 9 x 13-inch baking dish. Season with salt and pepper to taste.
- Make Sauce and Layer: In a bowl, combine the cream of chicken soup, sour cream, milk, dried thyme, and ground sage. Pour this mixture over the chicken in the baking dish, spreading to coat evenly.
- Add Green Beans: Top the chicken and sauce with the thawed green beans. For softer green beans, press them slightly into the sauce.
- Combine Stuffing Topping: In a separate bowl, mix the dry stuffing mix with chicken broth and the sautéed onion, celery, and sausage mixture. Spread this evenly over the green beans as the casserole topping.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
- Bake Uncovered: Remove the cover and continue baking for an additional 5 minutes to crisp the stuffing topping.
- Serve: Let the casserole rest briefly, then serve warm, ideally accompanied by mashed potatoes and chicken gravy for a complete meal.
Notes
- For extra indulgence, add a layer of shredded cheddar cheese on top of the green beans and just beneath the stuffing layer.
- Any dry breadcrumb stuffing mix can be substituted for Stove Top stuffing.
- Try other vegetables such as frozen carrots, peas, or corn as a substitute or addition.
- For a homemade touch, use homemade cream of chicken soup or cream of mushroom soup instead of canned.
- The recipe uses fully cooked Banquet Brown N’ Serve Sausage links, typically found frozen near breakfast items.
- This casserole can be prepared a day ahead, covered and refrigerated; before baking, let it sit at room temperature for 30 minutes and increase covered baking time by 10 minutes.
- Alternative cooking methods including Crock Pot and Instant Pot versions are available for convenience.
- If you enjoy this, consider trying the Turkey and Stuffing Meatballs recipe from the same source.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
