Name: How to Make the Best Stuffing Casserole with Chicken
Ingredients: 1 lb boneless, skinless chicken breasts, cut into 1″ pieces; 4 slices turkey bacon, chopped; 4 oz chicken ham, diced; 1 small yellow onion, diced; 2 celery stalks, diced; 1 cup sliced mushrooms; 2 cloves garlic, minced; 1 (10.5 oz) can condensed cream of chicken soup; ½ cup low-sodium chicken broth; ½ cup sour cream; 1 tsp dried thyme; ½ tsp dried sage; Salt and black pepper, to taste; 6 cups seasoned bread stuffing mix (unprepared); 1 cup shredded cheddar cheese

Description

This ultimate chicken casserole stuffing bake combines seasoned bite-sized chicken, savory turkey bacon, and herbed stuffing mix, all smothered in a creamy thyme-infused sauce and finished with melted cheddar. Perfect for busy weeknights or festive gatherings, it offers one-dish convenience without sacrificing comfort-food appeal. Each layer melds to create a golden-brown crust atop a succulent, flavorful interior.

Ingredients

1 lb boneless, skinless chicken breasts, cut into 1″ pieces
4 slices turkey bacon, chopped
4 oz chicken ham, diced
1 small yellow onion, diced
2 celery stalks, diced
1 cup sliced mushrooms
2 cloves garlic, minced
1 (10.5 oz) can condensed cream of chicken soup
½ cup low-sodium chicken broth
½ cup sour cream
1 tsp dried thyme
½ tsp dried sage
Salt and black pepper, to taste
6 cups seasoned bread stuffing mix (unprepared)
1 cup shredded cheddar cheese

Instructions

Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, cook the turkey bacon until just crisp. Remove and set aside, leaving the rendered fat in the pan.
Add the chicken pieces to the skillet and sauté until lightly browned on all sides, about 5–6 minutes. Remove and set aside.
In the same skillet, add the diced chicken ham, onion, celery, mushrooms, and garlic. Cook until the vegetables are softened, about 4–5 minutes.
Stir in the cream of chicken soup, chicken broth, sour cream, thyme, sage, and season with salt and pepper. Return the chicken and turkey bacon to the pan and mix until everything is well coated.
Place the stuffing mix in a greased 9×13-inch baking dish. Pour the chicken mixture over the top, spreading it evenly. Press gently so the stuffing absorbs the sauce.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil, sprinkle the cheddar cheese evenly over the top, and bake uncovered for an additional 10–12 minutes, until the cheese is melted and bubbly.
Let rest for 5 minutes before serving.

Notes

Prep shortcut: Use rotisserie chicken and premade diced onions/celery to save time.
Make it spicy: Add a diced jalapeño or ½ teaspoon cayenne to the sauce.
Herb swap: Fresh sage or parsley can replace dried herbs; add at the end to preserve brightness.
Cheese variation: Pepper Jack or smoked Gouda adds unique depth.
Serving tip: Garnish with fresh chives or parsley for color contrast.
Storage: Leftovers keep up to 4 days refrigerated; reheat gently to maintain texture.