Chicken and Stuffing Casserole (One-Pan Thanksgiving Dinner)

One baking dish, a few pantry cans and a box of stuffing mix. That is all it takes to put the flavors of a holiday dinner on the table on an ordinary weeknight. This chicken and stuffing casserole layers a creamy green bean casserole on the bottom, tender chicken breasts in the middle and a crisp, buttery stuffing crust on top, all baked together in the same pan.

There is no roasting, no basting and no side dishes to juggle. While it bakes, the chicken cooks in the steam trapped under the stuffing, the green beans turn rich and creamy, and the top browns from grated cold butter. Serve it with a ladle of turkey gravy and a scoop of mashed potatoes and it tastes like a small holiday dinner.

Ingredients

For the green bean layer

• 2 cans (14.5 oz / 411 g each) cut green beans, well drained – canned beans stay tender in the oven without precooking.
• 1 can (10.5 oz / 298 g) condensed cream of mushroom soup.
• 1/2 cup (120 ml) milk – loosens the soup into a creamy sauce.
• 1 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp black pepper – go easy on salt, since the soup and stuffing mix are already salty.
• 1 1/3 cups (one 2.8 oz / 79 g can) crispy fried onions, divided – some stirred into the beans, the rest on top of them.

For the chicken

• 2 lb (900 g) boneless, skinless chicken breasts (about 4 breasts) – sliced in half horizontally into thinner cutlets so they cook evenly.
• 1/2 cup (120 g) sour cream – spread over the chicken to keep it moist and add a tangy, creamy layer.
• Salt and pepper, a light seasoning.

For the stuffing top

• 1 box (6 oz / 170 g) chicken or turkey stuffing mix.
• 1 1/2 cups (360 ml) chicken stock, warm.
• 4 tbsp (55 g) cold butter – grated over the stuffing for a crisp, golden top.

To serve

• Turkey or chicken gravy and mashed potatoes, if you like.

How to Make It

1. Mix the green bean layer – 5 minutes

Heat the oven to 375°F (190°C) and grease the baking dish. In a bowl, stir together the drained green beans, soup, milk, garlic powder, onion powder, pepper and about two thirds of the fried onions. Spread the mixture evenly in the dish and scatter the remaining fried onions over it. The beans should be fully coated in a thick, creamy sauce.

2. Add the chicken and sour cream – 5 minutes

Slice each chicken breast in half horizontally to make two thinner cutlets of even thickness. Season lightly with salt and pepper and lay them over the green beans in a single layer. Spread the sour cream over the chicken and any onions still showing. The cutlets should be about 1/2 to 3/4 inch (1.5 to 2 cm) thick and fit side by side without overlapping.

3. Prepare the stuffing – 5 minutes

Pour the warm stock over the stuffing mix in a bowl and stir gently with a fork, just until the crumbs are moistened. Stop as soon as there is no dry mix left; overmixing makes the stuffing dense and pasty.

4. Top and grate the butter – 3 minutes

Spoon the stuffing over the chicken in an even layer, covering it completely. Grate the cold butter over the top with the large holes of a box grater. Every part of the stuffing should have little shreds of butter on it.

5. Bake – 375°F (190°C), 40 to 45 minutes

Bake uncovered on the middle rack. If the stuffing browns too quickly before the chicken is done, cover the dish loosely with foil. Check the thickest piece of chicken with an instant-read thermometer. It is ready when the chicken reaches 165°F (74°C), the sauce bubbles at the edges and the stuffing is deep golden and crisp.

6. Rest and serve – 5 minutes

Let the casserole stand for 5 minutes, then serve with warm gravy and mashed potatoes. The sauce thickens slightly as it rests, so portions hold together.

Why the Chicken Is Cut in Half

A whole boneless chicken breast is thick at one end and thin at the other. Under a layer of stuffing, the heat reaches the chicken more slowly than it would in an open pan, so a thick breast can still be underdone in the middle when the top is already golden. By that point, the thin end has dried out.

Slicing each breast into two thinner cutlets solves both problems. The pieces are an even thickness, so they cook at the same rate, and they reach a safe temperature in about the time the stuffing needs to crisp. The USDA Food Safety and Inspection Service gives 165°F (74°C) as the safe minimum internal temperature for chicken, measured in the thickest part. A thermometer pushed through the stuffing into the chicken is the only reliable check here, because you cannot see the meat under the topping.

The sour cream helps too. It forms a protective layer between the chicken and the stuffing, keeping the meat moist and adding a light tang that balances the rich mushroom sauce below.

Make It Your Own

• Leftover turkey: replace the raw chicken with 4 cups of cooked, shredded turkey or chicken and bake for 25 to 30 minutes, just until hot and golden.
• Fresh green beans: use about 1 1/2 lb (680 g) of trimmed fresh beans, blanched for 4 minutes and drained, instead of the canned ones.
• Cheesy: stir 1 cup of shredded cheddar into the green bean mixture.
• Different soup: cream of chicken or cream of celery works in place of cream of mushroom.
• Cornbread stuffing: swap the herb stuffing for a cornbread version for a slightly sweeter top.

Serving and Storing

This casserole is a full meal on its own, with protein, a vegetable and a starch in one dish. For a holiday-style plate, add a scoop of mashed potatoes or garlic herb roasted potatoes, a ladle of gravy and, for dessert, a slice of classic pumpkin pie.

Refrigerate leftovers in an airtight container and eat them within 3 to 4 days. Reheat individual portions in the microwave, or a larger amount covered with foil in a 350°F (175°C) oven until hot all the way through. Uncover for the last few minutes if you want to bring back some of the crunch on top. The stuffing softens in the refrigerator, so it will not be as crisp as on the first day.

For more comforting chicken dinners, try the creamy one-pot chicken and rice, the chicken fricassee or the crockpot Tuscan garlic chicken, or browse all the chicken recipes.

Chicken and Stuffing Casserole

A one-pan chicken and stuffing casserole with a creamy green bean layer, tender chicken and a crisp buttery stuffing top.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 580

Ingredients Method Notes

Ingredients

  

For the green bean layer

• 2 cans cut green beans 14.5 oz each, well drained
• 1 can condensed cream of mushroom soup 10.5 oz
• 1/2 cup milk
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1 1/3 cups crispy fried onions one 2.8 oz can, divided

For the chicken

• 2 lb boneless, skinless chicken breasts about 4, sliced in half horizontally
• 1/2 cup sour cream
• salt and pepper

For the stuffing top

• 1 box chicken or turkey stuffing mix 6 oz
• 1 1/2 cups chicken stock warm
• 4 tbsp cold butter

To serve (optional)

• turkey or chicken gravy
• mashed potatoes

Method

 

1. Heat the oven to 375°F (190°C) and grease a 9x13-inch baking dish. Mix the green beans, soup, milk, garlic powder, onion powder, pepper and two thirds of the fried onions. Spread in the dish and top with the remaining onions.
2. Slice each chicken breast in half horizontally into even cutlets. Season lightly and lay over the beans in a single layer. Spread the sour cream over the chicken.
3. Stir the warm stock into the stuffing mix with a fork, just until moistened.
4. Spoon the stuffing evenly over the chicken and grate the cold butter over the top.
5. Bake uncovered 40 to 45 minutes, until the chicken reaches 165°F (74°C) and the stuffing is golden. Cover loosely with foil if the top browns too fast.
6. Rest 5 minutes and serve with gravy and mashed potatoes.

Notes

Doneness: chicken must reach 165°F (74°C) in the thickest part; check with a thermometer through the stuffing.

Leftover turkey: use 4 cups cooked shredded turkey or chicken instead of raw chicken and bake 25 to 30 minutes until hot.

Storage: refrigerate leftovers up to 3 to 4 days; reheat until hot all the way through.

Substitutions: cream of chicken or celery soup; 1 1/2 lb blanched fresh green beans; cornbread stuffing mix.

Nutrition is an estimate calculated from standard ingredient values, excluding gravy and potatoes, not a laboratory analysis.