Quick Recipe Version (TL;DR)
Quick Ingredients
- Cooking spray or 1 teaspoon butter (for the dish)
- 3 cups cooked shredded chicken
- 12 ounces frozen cut green beans (or 2 cups frozen mixed vegetables)
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 (6-ounce) box seasoned stuffing mix (about 3 cups)
- 6 tablespoons unsalted butter, melted
- 3/4 cup chicken broth (for stuffing)
- 1 tablespoon chopped fresh parsley (optional, for serving)
Do This
- 1. Heat oven to 375°F. Grease a 9 x 13-inch baking dish.
- 2. Cook onion and garlic in 3 tablespoons butter; whisk in flour.
- 3. Slowly whisk in 1 1/2 cups broth + 1 cup milk; simmer until thick. Stir in sour cream, mustard, thyme, sage, salt, and pepper.
- 4. Stir in chicken and green beans; spread into baking dish.
- 5. Mix stuffing with melted butter + 3/4 cup broth; scatter on top (do not pack down).
- 6. Bake uncovered 35 to 40 minutes until bubbling and the top is crisp and deeply golden. Rest 10 minutes, then serve.
Why You’ll Love This Recipe
- Comfort-food classic vibes with a creamy herb gravy and a crisp, buttery stuffing crust.
- Uses easy, familiar ingredients but tastes like you really cooked.
- Perfect for using up rotisserie chicken or leftover roast chicken.
- Freezer-friendly and great for potlucks, weeknights, or cozy Sundays.
Grocery List
- Produce: 1 small yellow onion, 2 garlic cloves, fresh parsley (optional)
- Dairy: unsalted butter, whole milk, sour cream
- Pantry: all-purpose flour, low-sodium chicken broth, Dijon mustard, dried thyme, dried sage, kosher salt, black pepper, seasoned stuffing mix
- Meat: cooked chicken (rotisserie chicken works well)
- Frozen: frozen cut green beans (or frozen mixed vegetables)
Full Ingredients
For the Casserole Filling
- Cooking spray or 1 teaspoon unsalted butter (for greasing the baking dish)
- 3 cups cooked shredded chicken (about 1 1/2 pounds cooked; light and dark meat both work)
- 12 ounces frozen cut green beans, thawed (or 2 cups frozen mixed vegetables, thawed)
For the Creamy Herb Gravy
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
For the Stuffing Topping
- 1 (6-ounce) box seasoned stuffing mix (about 3 cups)
- 6 tablespoons unsalted butter, melted
- 3/4 cup low-sodium chicken broth
To Finish (Optional)
- 1 tablespoon chopped fresh parsley, for serving
- Black pepper, to taste
Step-by-Step Instructions
Step 1: Preheat the oven and prep the dish
Arrange a rack in the center of the oven and preheat to 375°F. Grease a 9 x 13-inch baking dish with cooking spray (or rub with 1 teaspoon butter). Set aside.
Step 2: Soften the onion and garlic
In a large skillet or wide saucepan over medium heat, melt 3 tablespoons butter. Add the diced onion and cook, stirring occasionally, until softened and translucent, 4 to 5 minutes. Add the minced garlic and cook until fragrant, 30 seconds.
Step 3: Build a quick herb gravy
Sprinkle 3 tablespoons flour over the onions and garlic. Stir constantly for 1 minute to cook off the raw flour taste.
Slowly whisk in 1 1/2 cups chicken broth, then whisk in 1 cup milk. Bring to a gentle simmer, whisking frequently, and cook until the gravy thickens to a spoon-coating consistency, 3 to 5 minutes.
Turn heat to low and stir in 1/2 cup sour cream, 1 teaspoon Dijon mustard, 1 teaspoon dried thyme, 1/2 teaspoon dried sage, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning if needed.
Step 4: Combine the filling and assemble
Add the 3 cups shredded chicken and 12 ounces thawed green beans to the skillet. Stir until everything is evenly coated in the creamy gravy and warmed through, about 1 minute.
Spoon the mixture into the prepared baking dish and spread into an even layer.
Step 5: Mix the stuffing topping
In a medium bowl, combine the seasoned stuffing mix with 6 tablespoons melted butter and 3/4 cup chicken broth. Toss with a fork until evenly moistened.
Scatter the stuffing evenly over the casserole. For the crispest crust, do not press it down; let it sit lightly on top so the edges can brown.
Step 6: Bake until bubbly and golden
Bake uncovered at 375°F until the gravy is bubbling around the edges and the stuffing is crisp and deeply golden, 35 to 40 minutes.
If the top is browning too quickly at any point, loosely tent with foil for the remaining bake time.
Step 7: Rest, garnish, and serve
Let the casserole rest for 10 minutes before serving. This helps the creamy filling thicken slightly so it scoops neatly.
Finish with chopped fresh parsley and a little black pepper, if you like. Serve warm.
Pro Tips
- Rotisserie chicken shortcut: Shred the meat while it’s still slightly warm; it’s faster and stays juicy.
- Thicker filling: Simmer the gravy an extra 1 to 2 minutes before adding sour cream, or reduce milk to 3/4 cup for a more spoonable, less saucy casserole.
- Crispier topping: Keep the stuffing in an airy layer and avoid packing it down; more surface area means more crunch.
- Seasoning control: Stuffing mix and broth vary in salt. Use low-sodium broth and season at the end to prevent over-salting.
- Even baking: Spread the filling to the edges of the dish so it heats consistently under the stuffing.
Variations
- Turkey & stuffing casserole: Swap the chicken for 3 cups cooked shredded turkey (great for leftovers).
- Mixed vegetable version: Replace green beans with 2 cups thawed frozen mixed vegetables (peas/carrots/corn).
- Extra savory mushroom-herb: Add 8 ounces sliced mushrooms with the onion and cook until their moisture evaporates, about 6 to 8 minutes.
Storage & Make-Ahead
Refrigerate: Cool leftovers, cover tightly, and refrigerate for up to 4 days.
Reheat: Warm individual portions in the microwave in 60 to 90-second bursts until hot. For a crisper topping, reheat in a 350°F oven for 15 to 20 minutes (cover loosely with foil if the top gets too dark).
Make ahead (best method): Prepare the filling and spread it in the baking dish. Mix the stuffing topping separately and store it airtight. Refrigerate both up to 24 hours. When ready to bake, scatter the stuffing on top and bake at 375°F; add 5 to 10 minutes to the bake time if the filling is cold.
Freeze: For best texture, freeze the filling (without stuffing topping) in a freezer-safe dish for up to 2 months. Thaw overnight in the refrigerator, add freshly mixed stuffing topping, then bake as directed.
Nutrition (per serving)
Approximate, based on 8 servings: 420 calories, 24 g protein, 26 g carbohydrates, 24 g fat, 9 g saturated fat, 3 g fiber, 980 mg sodium.
