Chicken and Whole Grain Stuffing Casserole

This American dinner recipe combines authentic flavors with modern cooking techniques. Ready in 55 minutes, serves 6 people. Serve warm with a side of steamed green beans, roasted Brussels sprouts, or a crisp mixed green salad with vinaigrette to balance the meal.

Cuisine: American Type: Dinner Time: 55 min Servings: 6 Calories: 435 per serving
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Nutrition Information

Each serving contains approximately 435 calories and 39.0g of protein. Macronutrients include 39.0g carbohydrates and 12.0g fats per serving.

Per Serving

Calories
435
Protein
39.0g
Carbohydrates
39.0g
Fats
12.0g

Total

Calories
2610
Protein
233.0g
Carbohydrates
234.0g
Fats
72.0g

Ingredients

This recipe requires 14 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb Boneless Skinless Chicken Breast
    cut into 1-inch bite-sized cubes
  • 1.0 lb Whole Grain Bread
    cubed (about 10 cups) and lightly toasted or day-old
  • 8.0 oz Cremini Mushrooms
    washed and sliced thin
  • 1.0 whole Yellow Onion
    medium size, peeled and diced
  • 3.0 piece Celery
    stalks, washed and diced small
  • 2.0 whole Carrots
    medium size, peeled and diced small
  • 3.0 clove Garlic
    peeled and minced
  • 2.0 tbsp Olive Oil
    extra virgin
  • 2.0 cup Low Sodium Chicken Broth
    divided use
  • 2.0 whole Eggs
    large, lightly beaten
  • 1.0 tbsp Fresh Sage
    finely chopped
  • 1.0 tsp Fresh Thyme
    leaves stripped from stem
  • 0.5 tsp Kosher Salt
    or to taste
  • 0.5 tsp Black Pepper
    freshly ground

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Oven Setup

  1. Preheat oven to 375°F (190°C) and ensure a rack is in the center position.
  2. Lightly grease a 9x13 inch (3L) baking dish with a small amount of oil or cooking spray.
  3. Cut 1 lb (454g) Whole Grain Bread into 1-inch cubes. If fresh, spread on a baking sheet to dry slightly while prepping other ingredients.
  4. Clean and slice 8 oz (225g) Cremini Mushrooms thinly.
  5. Peel and dice 1 Yellow Onion (150g) and 2 Carrots (120g). Wash and dice 3 Celery stalks (120g). Combine these vegetables.
  6. Peel and mince 3 cloves Garlic (15g). Finely chop 1 tbsp (3g) Fresh Sage and strip 1 tsp (1g) Fresh Thyme leaves.
  7. Cut 1.5 lb (680g) Boneless Skinless Chicken Breast into small 1-inch (2.5 cm) bite-sized cubes. Wash hands thoroughly and sanitize cutting board immediately after handling raw poultry.

2. Sauté Aromatics & Vegetable Base

  1. Heat 2 tbsp (30ml) Olive Oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the sliced mushrooms and cook until browned and moisture has evaporated.
  3. Add the diced onion, carrots, and celery mixture. Sauté until onions are translucent and vegetables soften.
  4. Stir in the minced garlic, sage, thyme, 0.5 tsp (3g) Kosher Salt, and 0.5 tsp (1g) Black Pepper. Cook until fragrant.

3. Prepare Binder & Assemble Casserole

  1. In a small bowl or measuring jug, whisk together 2 large Eggs (100g) and 2 cups (480ml) Low Sodium Chicken Broth.
  2. In a very large mixing bowl, combine the bread cubes, the hot sautéed vegetable mixture, and the raw cubed chicken.
  3. Pour the egg and broth mixture over the ingredients. Toss gently until the bread absorbs the liquid and everything is evenly distributed.
  4. Transfer the mixture into the prepared greased baking dish, spreading it into an even layer.

4. Bake & Rest

  1. Place the casserole in the preheated oven (375°F / 190°C).
  2. Bake uncovered until the chicken is cooked through (internal temp 165°F / 74°C) and the top is golden brown and crispy.
  3. Remove from oven and let stand for a few minutes before serving to allow the filling to set slightly.

Plating

  1. Warm the dinner plates slightly in a low oven to keep the casserole hot upon serving.
  2. Spoon a generous, rustic portion into the center of the plate, being careful to keep the crispy bread cubes on top intact for texture.
  3. Scatter fresh thyme leaves or finely chopped sage over the dish to add a pop of green and enhance the herbal aroma.
  4. Wipe the rim of the plate with a clean cloth to ensure a tidy, restaurant-quality finish before bringing it to the table.

Family Beverage

Sparkling water infused with fresh apple slices and cinnamon sticks

Alcohol Beverage

Chilled Chardonnay or a light Pinot Noir

Serving Suggestions

Serve warm with a side of steamed green beans, roasted Brussels sprouts, or a crisp mixed green salad with vinaigrette to balance the meal.

Notes

Using day-old whole grain bread or lightly toasting fresh bread cubes ensures the stuffing maintains a pleasant texture and does not become soggy. Fresh mushrooms sautéed with garlic and herbs create a rich, savory base that replaces processed canned soups effectively. Leftover roasted turkey can also be utilized in place of chicken.

Storage

Cool the casserole rapidly at room temperature, ensuring it sits out for no more than two hours. Transfer leftovers to a clean, airtight container or cover the dish tightly with plastic wrap and foil. Keep in the refrigerator for up to 3 to 4 days to maintain freshness and safety.

Freezing

Portion the completely cooled casserole into airtight, freezer-safe containers or wrap the entire dish in a layer of plastic wrap followed by heavy-duty foil to prevent freezer burn. Freeze for up to 3 months. For the best results, thaw overnight in the refrigerator before reheating in the oven until piping hot.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: wheat, gluten, milk, dairy, celery. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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