Savory Chicken and Stuffing Casserole

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SUZ911 0

"Pulled rotisserie chicken, fresh French bread, homemade corn bread, and sage sausage make this dish a step above the average boxed stuffing casserole."
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1 h 20 m servings 538 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 1394 mg
  • 56%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. Spread French bread cubes onto a baking sheet.
  2. Bake bread cubes in the preheated oven until bread is toasted, 10 to 15 minutes.
  3. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl using a slotted spoon; reserve drippings in the skillet.
  4. Cook and stir celery, onion, and garlic in the skillet with sausage drippings over medium heat until vegetables are soft, 5 to 10 minutes.
  5. Put crumbled corn bread in a large bowl; add bread cubes, celery mixture, sausage, cream of chicken soup, shredded chicken, 1 sleeve crushed buttery round crackers, and eggs. Stir well. Pour in enough chicken broth to make mixture extremely moist. Spoon mixture into the prepared casserole dish. Sprinkle 1/4 cup crushed buttery round crackers over casserole; drizzle with melted butter.
  6. Bake in the preheated oven until cooked through and topping is lightly browned, about 45 minutes.



Used croutons instead of French bread, also added some dried sage, thyme, salt and pepper to the sausage/celery mixture because I couldn't find sausage with sage.

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