Chicken and stuffing casserole without canned soup combines rotisserie chicken, frozen vegetables, a quick homemade cream sauce, and a crisp herb-stuffing top. It delivers the comfort of a classic chicken-and-stuffing bake without condensed soup and is ready in about an hour.
This is a practical family dinner for weeks when cooked chicken and freezer vegetables need a purpose. The sauce takes only a few minutes on the stove, while adding the stuffing loosely keeps the surface crisp instead of dense or soggy.
Chicken and Stuffing Casserole Without Canned Soup
Prep: 25 minutes · Cook: 35 minutes · Total: 1 hour · Yield: 8 servings
Ingredients
Chicken filling
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 celery ribs, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole or 2% milk
- 1 teaspoon Dijon mustard
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cups shredded cooked chicken, such as rotisserie chicken
- 3 cups frozen mixed vegetables, thawed and well drained
Stuffing topping
- 6 cups dry herb-seasoned stuffing cubes, about 10 ounces
- 1 1/2 cups warm low-sodium chicken broth
- 4 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley
Directions
- Prepare the oven: Heat the oven to 375°F. Grease a 9-by-13-inch or 3-quart baking dish.
- Cook the vegetables: Melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook for about 6 minutes, until softened. Add the garlic and cook for 30 seconds.
- Build the homemade sauce: Stir in the flour and cook for 1 minute. Gradually whisk in 2 cups broth and the milk. Add Dijon, poultry seasoning, thyme, salt, and pepper. Simmer for 4 to 5 minutes, stirring, until the sauce coats a spoon.
- Finish the filling: Fold in the cooked chicken and well-drained frozen vegetables. Spread the mixture evenly in the prepared baking dish.
- Mix the stuffing: In a large bowl, toss the stuffing cubes with 1 1/2 cups warm broth, melted butter, and parsley. Mix until the cubes are evenly damp but not compressed. Spoon loosely over the filling.
- Bake safely: Bake uncovered for 30 to 35 minutes, until the top is browned, the filling bubbles at the edges, and the center reaches 165°F. Rest for 10 minutes before serving.
Why this works without canned soup
Butter and flour form a quick roux, while broth and milk create the same creamy consistency condensed soup usually supplies. Dijon adds depth without making the sauce taste mustardy, and poultry seasoning ties the chicken, vegetables, and herb stuffing together.
Tips for crisp stuffing and creamy filling
- Drain the vegetables: Thaw frozen vegetables under cool running water, then shake and pat them dry so they do not dilute the sauce.
- Thicken before assembling: The sauce should coat the back of a spoon before the chicken is added.
- Moisten, do not soak: Toss the stuffing until evenly damp. Broth should not pool in the bowl.
- Keep the topping loose: Packing it down traps steam and produces a dense layer.
- Use temperature, not color: The center must reach 165°F even if the topping browns early. Cover loosely with foil if needed.
Useful variations
- Leftover turkey: Substitute 3 cups chopped cooked turkey for the chicken.
- Fresh vegetables: Use 3 cups lightly steamed carrots, peas, corn, or green beans. Drain before adding.
- Mushroom version: Sauté 8 ounces sliced mushrooms with the onion and reduce the mixed vegetables to 2 cups.
- Gluten-free: Use a cup-for-cup gluten-free flour blend and certified gluten-free stuffing cubes.
- Extra savory topping: Add 1/3 cup grated Parmesan to the stuffing mixture.
Make-ahead instructions
Prepare the filling and spread it in the baking dish up to 1 day ahead. Mix the dry stuffing cubes with parsley and store them separately. Refrigerate the filling, then let it stand at room temperature for 30 minutes while the oven heats. Add the broth and butter to the stuffing just before baking. A chilled filling may need 5 to 10 additional minutes to reach 165°F.
Storage, freezing, and reheating
Refrigerate the casserole within 2 hours and use it within 3 to 4 days. Reheat covered portions in a 325°F oven or in the microwave until the center reaches 165°F. For best texture, freeze the cooled chicken filling without the stuffing for up to 2 months; thaw overnight, add freshly moistened stuffing, and bake as directed.
Frequently asked questions
Can I use rotisserie chicken?
Yes. Remove the skin and shred a mix of breast and thigh meat for balanced texture. Use the chicken while it is still within its safe refrigerated storage window.
Why did my stuffing turn soggy?
The topping may have absorbed excess liquid from wet vegetables or too much broth. Drain the vegetables, measure the broth, leave the topping loose, and bake uncovered.
Can I use leftover prepared stuffing?
Yes. Use about 5 cups of prepared stuffing, break it into small pieces, and scatter it loosely over the filling. Skip the topping broth and melted butter because prepared stuffing is already moist.
Can I assemble the whole casserole the night before?
The filling can be assembled ahead, but keep the stuffing separate until baking for the crispest result.
More comforting chicken dinners
Try our chicken pot pie with biscuits and frozen vegetables, broccoli rice casserole without canned soup, or slow cooker chicken and gravy without canned soup.
Helpful baking dish
MealMadeBright Amazon Associate disclosure: MealMadeBright earns from qualifying purchases. This does not change the price you pay.
A clear Pyrex 3-quart rectangular glass baking dish is the correct capacity and makes it easy to see when the filling bubbles around the edges.
Estimated nutrition
Estimated per serving (1/8 casserole): 430 calories, 26 g protein, 47 g carbohydrate, 15 g fat, 5 g fiber, 8 g sugar, and 720 mg sodium. Nutrition is an estimate and varies with chicken, stuffing, broth, milk, and vegetable brands.
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