Easy Leftover Chicken Casserole with Stuffing

A close-up of a casserole dish filled with a golden-brown stuffing mix. The stuffing is chunky, with pieces of bread, celery, and herbs visible. A spoon is scooping out a portion from the dish.

Easy Leftover Chicken Casserole with Stuffing

This easy Chicken Casserole with Stuffing uses leftover veggies, chicken (or turkey) and stuffing from your holiday dinner to make an easy dinner to use up your leftovers.

Course Main

Cuisine American-Inspired

Keyword casserole

Prep Time 10

Cook Time 45

Total Time 55

Servings -8

Calories 369kcal

Author Maria Koutsogiannis

Ingredients

4 tbsp butter
1 small onion, diced
3 celery sticks, diced
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/4 tsp ground nutmeg
1 tsp ground pepper
4 tbsp all purpose flour
1 tbsp grainy mustard
1 1/2 tbsp Better than Bouillon Chicken Stock Paste
1 tsp Better than Bouillon Garlic Base
2 cups water
2 cups whole milk
1 cup leftover cooked carrots, diced If you don't have leftover carrots, use 2x medium carrots, diced
1 cup other leftover vegetables (like chopped beans, chopped brussels sprouts or green peas) If you don't have other leftover vegetables, use 1 cup chopped fresh vegetables like beans, brussels sprouts or broccoli)
4 cups cooked shredded chicken
4-5 cups leftover cooked stuffing Note: If you don't have leftover stuffing, make our Stuffing Recipe.

Instructions

Preheat the oven to 375F. Grease a 9x13 baking dish and set aside.
Note: If you don't have leftover stuffing, make our Stuffing Recipe.
In a large high sided skillet or pot melt the butter over medium-high heat. When melted, turn to medium heat and add the onion and celery (if using uncooked carrots and/or 1 cup other fresh vegetables, add them at this point too). Cook for 6-8 minutes, stirring occasionally, until softened and slightly browned.
Add in the minced garlic, dried thyme, dried rosemary, salt, ground nutmeg and pepper and cook for 1-2 minutes, until fragrant.
Add flour and stir to coat the vegetables. Add the Better Than Bouillon Roasted Turkey Base or Roasted Chicken Base and Roasted Garlic Base and Garlic Base, stir and then add the mustard and slowly pour in the water and whole milk, whisking until combined.
Increase the heat to high and bring to a boil, once boiling, turn to medium-low heat and keep at a simmer, stirring often, until thickened, about 6-10 minutes.
Once the sauce has thickened, turn the heat off and stir in the leftover carrots (if using) and other leftover vegetable of choice (if using) and shredded turkey or chicken.
Spoon the pot pie mixture into the prepared baking dish and top with dollops of cooked stuffing.
Bake for 25-30 minutes, until the filling is bubbly and the topping is golden brown. Let sit for 5-10 minutes before serving.

Video

Notes

If you don't have leftover stuffing, make our Stuffing Recipe.
If you don't have chicken stock paste, use chicken stock instead of water and add 1/2 tsp more salt.
If you don't have the garlic base, add another minced garlic clove.

Nutrition