Classic chicken stuffing casserole with green beans and mushrooms

On chilly nights I love nothing more than the warm hug of a casserole bubbling away in the oven — and this classic chicken stuffing casserole fits the bill every single time. Imagine the house smelling like savory mushrooms and browned butter, the top turning golden and crunchy while the inside stays creamy and tender. I learned to make this after one too many rushed weeknights; now it lives in my rotation whenever I want comfort without fuss. It’s forgiving, feeds a crowd, and tastes like a cozy Sunday even if you throw it together midweek. Let’s make something that smells like home and makes the whole family linger at the table.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Why This Recipe is Awesome

This casserole gives you crispy, buttery stuffing on top, tender shredded **chicken** and bright, slightly crunchy **green beans** with earthy **mushrooms** in a creamy sauce. It’s a total comfort-food mashup that still feels fresh thanks to the veggies. It’s so easy even your oven can’t mess it up: toss, bake, and enjoy the satisfying sizzle as the top browns. Who doesn’t love a casserole that makes great leftovers and smells like a holiday without the stress?

Ingredients

For the Main Dish:

• 2 cups cooked shredded **chicken** (rotisserie works great)
• 4 cups boxed **stuffing mix** (seasoned or plain — your call)
• 1 lb fresh **green beans**, trimmed and halved (frozen works too, thawed)
• 8 oz **mushrooms**, sliced (cremini or button)
• 1 medium yellow **onion**, diced
• 3 cloves garlic, minced
• 3 tbsp **butter** (plus 1 tbsp for dotting on top)
• 2 tbsp olive oil
• 10.5 oz can condensed cream of mushroom soup (or use cream of chicken)
• 1 cup low-sodium chicken broth
• 1/2 cup sour cream or plain Greek yogurt
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 3/4 tsp kosher salt (adjust for stuffing mix)

For the Sauce / Garnish (if applicable):

• Optional: 1/2 cup shredded cheddar or Gruyère for a cheesy finish
• Optional: chopped parsley or chives for color

How I Make It

Step 1:

Preheat the oven to 350°F and butter a 9×13-inch baking dish. Heat a large skillet over medium heat, add 2 tbsp olive oil and 3 tbsp butter, then sauté the diced onion until translucent (about 4 minutes). Toss in the sliced mushrooms and cook until they release their liquid and turn golden, another 5–6 minutes — your kitchen will smell deeply savory and a little earthy.

Step 2:

Add the minced garlic, dried thyme, and a pinch of salt and pepper to the mushrooms. Stir for 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the pan (that’s flavor!). Stir in the condensed soup and 1/2 cup sour cream until smooth; the sauce should look creamy and glossy.

Step 3:

Fold in the shredded chicken and trimmed green beans to the sauce, then taste and adjust seasoning. Spoon the mixture into the prepared dish, spreading it to the edges so the top will brown evenly. Sprinkle the stuffing mix evenly over the top and dot with the remaining 1 tbsp butter — these butter pockets help the stuffing turn golden and crisp.

Step 4:

Bake uncovered at 350°F for 35–40 minutes, until the stuffing turns golden-brown and you hear a gentle bubbling at the edges. If you add cheese, sprinkle it over the casserole in the last 8–10 minutes so it melts and browns slightly. Look for a bubbly, golden top and tender green beans — they should still have a slight snap.

Step 5:

Let the casserole rest for 8–10 minutes before serving so the sauce sets a bit. Garnish with chopped parsley or chives for a pop of color. Scoop generous portions so you get both the creamy interior and those crisp, buttery edges — that contrast makes the dish sing.

Pro Tips

• Use rotisserie chicken when you’re short on time — it adds great flavor and shreds easily.
• For extra crispness, dry-toast the stuffing mix in a skillet for 2–3 minutes before topping the casserole.
• If your casserole looks dry while baking, drizzle up to 1/4 cup more chicken broth over the top and continue baking.
• Freeze leftovers in single portions; thaw overnight in the fridge and reheat covered at 350°F until hot.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for roasted cubed tofu to make it vegetarian — press the tofu first for better texture.
• Use plain Greek yogurt instead of sour cream for tang and fewer calories; it keeps the sauce creamy.
• Substitute heavy cream for the condensed soup + broth if you want a richer sauce (use 1 cup heavy cream, reduce broth).
• For gluten-free: use a GF stuffing mix or crushed gluten-free crackers; check canned soup labels or use homemade cream sauce.

Variations & Tips

• Spicy: stir in 1/2 tsp crushed red pepper and swap cheddar for pepper jack.
• Kid-friendly: add diced carrots and peas and use a mild cheddar for familiar flavors.
• Mushroom-forward: double the mushrooms and skip the green beans for an earthy bake.
• Herby: add a tablespoon of chopped fresh thyme and rosemary for a garden-fresh aroma.
• One-pot shortcut: assemble in an ovenproof skillet and bake straight on the stove-to-oven setup for fewer dishes.
• Creative twist: fold in leftover cranberry sauce for a sweet-savory holiday spin.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if you bake straight from chilled.

Can I double the recipe?

Sure thing. Use a 13×18-inch pan or two 9×13 pans; baking time may increase by 10–15 minutes — watch for bubbling and golden top.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (e.g., 2 tbsp oil instead of 3 tbsp butter) and consider dotting with extra oil for browning.

How do I know it’s done?

Look for a golden, crisp stuffing top, bubbling sauce at the edges, and tender green beans with a slight snap. If using meat, ensure the chicken reaches hot internal temperature — reheated chicken should reach 165°F.

What if I don’t have ingredient X?

Swap cream of mushroom with cream of chicken, use frozen green beans instead of fresh, or replace garlic with 1/2 tsp garlic powder — simple pantry swaps work well.

How I Like to Serve It

I serve this casserole with a bright green salad and crusty bread to soak up the sauce. It works great for weeknight family dinners, potlucks, or even a relaxed holiday table. Pair with a glass of crisp white wine or a cold beer — and don’t forget a spoon to scoop those crunchy edges!

Notes

• Store leftovers covered in the fridge up to 4 days; reheat at 350°F until warmed through.
• Always aim for reheated chicken to reach 165°F for safety and juiciness.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! If you love cozy dinners that feel like a hug, this casserole will become a reliable favorite.