10/14/2026
Field Ready Harvest Chicken and Stuffing Casserole
~Harvest Meal Series~
Tender chicken and vegetables in a creamy homemade sauce, topped with buttery, savory stuffing. It’s warm, filling, and easy to prepare ahead for a busy harvest evening.
Serves: 6–8
Prep time: 25 minutes
Bake time: 30–35 minutes
Oven: 375°F
Ingredients
Chicken filling
* 4 cups cooked chicken, chopped or shredded
* 1 tablespoon butter
* ½ medium onion, diced
* 2 celery ribs, diced
* 2 cups frozen mixed vegetables, thawed
* ½ teaspoon garlic powder
* ½ teaspoon dried thyme
* ½ teaspoon seasoned black pepper
* Salt, to taste
Homemade creamy sauce
* 4 tablespoons butter
* ⅓ cup all-purpose flour
* 3 cups chicken broth
* ½ cup milk or additional chicken broth
* ½ teaspoon poultry seasoning
* ½ teaspoon seasoned black pepper
* Salt, to taste
Stuffing topping
* 1 package seasoned stuffing mix, about 6 ounces
* 1½ cups chicken broth
* 4 tablespoons butter, melted
Directions
1. Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
2. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and celery and cook for 5–6 minutes, until softened.
3. Stir in the mixed vegetables, garlic powder, thyme, seasoned pepper, and a small amount of salt. Cook for another 2 minutes. Add the chicken and remove the skillet from the heat.
4. To prepare the sauce, melt 4 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
5. Slowly add the chicken broth, whisking constantly to prevent lumps. Stir in the milk, poultry seasoning, and seasoned pepper. Simmer for 3–5 minutes, stirring frequently, until the sauce has thickened. Taste before adding salt because the broth and stuffing may already be salty.
6. Pour the sauce over the chicken mixture and stir until everything is evenly coated. Spread the filling in the prepared baking dish.
7. In a bowl, combine the stuffing mix, 1½ cups chicken broth, and melted butter. Toss gently and let it sit for 3–4 minutes so the stuffing can absorb some of the liquid.
8. Spoon the stuffing evenly over the chicken filling. Don’t press it down—you want the top to stay light and slightly crisp.
9. Bake uncovered for 30–35 minutes, until the filling is bubbling around the edges and the stuffing is golden. Let it rest for 5–10 minutes before serving.
Farm Wife Tips
* Rotisserie chicken works well when you need a shortcut.
* Turkey can be substituted for the chicken, making this a good recipe for Thanksgiving leftovers.
* If your family doesn’t care for mixed vegetables, use corn, peas, green beans, or carrots.
* Prefer a softer stuffing topping? Cover the casserole for the first 20 minutes, then uncover it for the remaining baking time.
* Serve with cranberry sauce, applesauce, or a simple side salad.
Make-Ahead Instructions
Prepare the chicken filling and homemade sauce, then spread them in the baking dish. Cover and refrigerate for up to 24 hours. Keep the stuffing mixture separate and add it just before baking.
When baking the casserole straight from the refrigerator, allow approximately 10 additional minutes and make sure the center is hot.
Field-Ready Tip
Spoon the casserole into lidded containers while it’s hot and pack it in an insulated carrier. Add applesauce cups, cranberry sauce, sliced apples, and cookies for a complete harvest meal that doesn’t require much fuss.
The full recipe on my blog includes a homemade stuffing option, make-ahead instructions, side and dessert ideas, and tips for packing it in a Styrofoam meal container for the field.
Read it on my Payhip blog: https://payhip.com/FarmWifeFavorites/blog/news
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