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Baked chicken and stuffing casserole in a white dish with a golden stuffing top, a portion scooped out to show chicken and creamy green beans, gravy on the side

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.