Friendsgiving Casserole Recipe

5 from 1 vote

This post may contain affiliate sales links. Please read my disclosure policy.

Chicken and Stuffing Casserole with Sour Cream, also known as Friendsgiving Casserole, is a creamy dish made with chicken and a savory stuffing mix. This is my from-scratch version and the ultimate comfort food. Serve with fresh green beans, Dinner Rolls and Cranberry Sauce for a perfect meal for your Friendsgiving!

spoonful of chicken and stuffing casserole on a spoon.

Why You’ll Love This Recipe!

So you want to have the flavors of Thanksgiving without hours of work? I have just the solution! This delicious casserole is made with tender chicken thighs mixed into a creamy, dreamy sour cream sauce, all nestled beneath a golden blanket of perfectly seasoned stuffing.

Chicken Stuffing Casserole on a plate with green beans and cranberry sauce

Homemade Chicken Stock

For this recipe I make a homemade chicken stock while cooking the chicken thighs. I mean, I had to cook the chicken anyway, so why not add some aromatics and make my own stock? I add in celery, carrots, garlic, onions and fresh herbs. When the chicken is cooked through, remove chicken from the pot and continue to simmer the chicken stock while you prep the casserole sauce. Once you’re ready, strain the stock from the vegetables.

Making your own homemade bone broth is so easy and so affordable, you’ll wonder why you ever purchased the store bought stuff! Made with basically free ingredients, you’re just a few hours away from a nourishing pantry staple that you can store in the fridge or freeze for longer storage.

If you want to skip this part of the recipe and use store-bought chicken broth, that’s totally fine! You can also use a precooked rotisserie chicken or chicken breast if you don’t want to use thighs.

Main Ingredients Needed

Here is everything you need to make this easy recipe, broken down into sections- chicken and homemade stock, casserole sauce, and the stuffing topping.

Chicken Stuffing Casserole ingredients

Chicken + Homemade Chicken Stock

  • chicken thighs– I used boneless, skinless thighs because they are so flavorful and juicy. You can also use chicken breast or a rotisserie chicken
  • onion– I used a yellow onion, cut in half, skin on
  • garlic– whole bulb, cut in half, paper on
  • carrot– roughly chopped
  • celery– roughly chopped, with leaves
  • salt– for seasoning. Sea Salt or Kosher salt is fine
  • whole black peppercorns– for seasoning
  • fresh sprigs of thyme, rosemary and parsley
  • enough water to cover all ingredients

Creamy Casserole Sauce

  • butter– I used unsalted butter, melted
  • celery, onion and garlic clove– minced
  • all-purpose flour– used to thicken the sauce
  • chicken stock– homemade from above or store bought is absolutely fine
  • heavy cream– used to create the creamy texture
  • sour cream– adds a tangy flavor and creamy texture
  • salt & black pepper– to taste

Stuffing Topping

Pro Tip: If you would like to skip making your own chicken and homemade chicken stock/broth, you can substitute fully cooked shredded chicken thighs or breasts (or rotisserie chicken) and then use store-bought chicken broth or stock. No judgement here for taking a much needed shortcut!

How to Make Chicken and Stuffing Casserole

This is an easy casserole that the whole family will love! For full recipe details, including ingredients and measurements, see the printable recipe card down below. Here are step-by-step instructions for what you can expect when making this recipe:

1. Cook the chicken and homemade stock

If you’re using store-bought boxed chicken stock, and have your chicken cooked and shredded, you can skip down to the casserole sauce section next.

Add chicken thighs, onion, garlic, carrot, celery, salt, peppercorns and fresh herbs to a medium saucepan, add enough water to cover all ingredients and boil for 15-20 minutes or until chicken is cooked through and reaches an internal temperature of 165° F.

Remove the chicken and place on a dish to cool.

Lower to medium-low heat and continue simmering the broth while you prepare other ingredients. When ready to use, drain into a colander and discard cooked veggies. Keep broth for sauce and topping (later in recipe, you may have some leftover).

2. Make the Creamy Sauce

Over medium heat in same saucepan, melt 4 tablespoons of butter. Add onion and celery and cook until soft and translucent, stirring occasionally.

Add minced garlic clove and stir for 1-2 minutes until fragrant, being careful not to brown or burn. 

Whisk in flour and cook for 2-3 minutes. 

Whisk in chicken broth and bring temperature up to a medium-heat to bring to a small boil, whisking frequently.

Once desired thickness has been achieved, lower heat and add heavy cream and sour cream, stirring until combined. Remove from heat. Season with salt and pepper if needed.

3. Assemble Casserole + Bake

Preheat oven to 350° F.

Shred the chicken (should be about 5 cups total). Stir shredded chicken into the sauce to evenly coat. 

casserole sauce thickening up

Spray a 9×13 casserole dish with non-stick cooking spray. Pour shredded chicken mixture into bottom of the prepared casserole dish, spreading out evenly with a spoon or spatula. 

Combine the other 4 tablespoons of melted butter and 1 cup chicken stock. Spread stuffing mix evenly over chicken mixture and drizzle melted butter/chicken stock mixture over top ensuring all stuffing crumbs are evenly coated.

Bake for about 30 minutes or until golden brown and bubbly. Bake time may vary slightly. Garnish with parsley, serve warm and enjoy!

Storing Leftovers + Make Ahead Directions

Allow the casserole to cool completely to room temperature. Depending on how much leftover casserole you have, you can either cover the baking dish with plastic wrap or transfer to an airtight container with a good fitting lid. This casserole will stay fresh in the fridge for 3-4 days and up to 1 month in the freezer! Reheat in the microwave until heated through.

Make Ahead– Casseroles are notoriously great make ahead meals! Make and assemble this casserole as directed up to baking. Cover casserole with plastic wrap and store in the fridge until ready to bake. You may need to add 10-12 minutes to the cook time.

Chicken Stuffing Casserole on a serving spoon

FAQ About This Friendsgiving Casserole Recipe

Can I use turkey instead of chicken?

Absolutely, yes! This is a great dish to use leftover thanksgiving turkey in.

Should I cover this casserole to bake?

No, you want to leave it uncovered while baking to allow the stuffing to get a little toasted. Otherwise the stuffing will essentially be steamed and be soggy.

Can I add raw chicken to the casserole mixture and then bake?

No. In some casseroles the recipe is written to include raw chicken and the baking time accommodates for that. For this recipe, you’ll need to use fully cooked chicken or leftover turkey.

What can I use as a sour cream substitution?

You can use 1 cup of plain greek yogurt or 1 can of condensed soup like cream of chicken or cream of mushroom soup instead of sour cream.

More of My Favorite Thanksgiving Dishes to Try!

These casseroles are often served as a classic Thanksgiving side dish. No matter how you serve them, you’re sure to taste the flavors of thanksgiving dinner…now you just need to save room for some pumpkin pie! 😉

Whether you’re planning the menu for a Friendsgiving feast or needing another recipe to use up leftovers, this chicken casserole checks all the boxes! It’s a hearty meal that my family loves. I hope you use this recipe this holiday season. Have a great day, friends!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

spoonful of chicken and stuffing casserole on a spoon.
PrintPrint Pin ItPin It
5 from 1 vote

Friendsgiving Casserole (Chicken Stuffing Casserole with Sour Cream)

Chicken Stuffing Casserole with Sour Cream, also known as Friendsgiving Casserole, is a creamy dish made with chicken and stuffing mix. This is my from-scratch version and the ultimate comfort food.
servings 8
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

for chicken and homemade stock*

  • 2 lbs chicken thighs boneless, skinless (or breasts)
  • 1 medium onion cut in half, skin on
  • 1 small garlic whole bulb, cut in half, paper on
  • 1/2 carrot roughly chopped
  • 1 stalk celery roughly chopped, with leaves
  • 1 tsp salt
  • 1 tsp whole black peppercorns
  • sprigs thyme fresh
  • sprigs rosemary fresh
  • sprigs parsley fresh
  • water enough to cover all ingredients

for casserole

  • 1/4 cup butter
  • 1 stalk celery minced (almost 1/2 cup)
  • 1 medium onion minced (about 1 cup)
  • 1 clove garlic minced
  • 3 tbsp all-purpose flour
  • 1 1/2 cups chicken stock (homemade from above)
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • salt to taste
  • black pepper to taste

for topping

  • 6 oz stuffing mix I used Pepperidge Farm Herb Seasoned Classic Stuffing
  • 1/4 cup butter melted
  • 1 cup chicken stock (homemade from above)
  • parsley fresh or dried, for garnish

Instructions

for chicken and homemade stock

  • Add all ingredients to a medium saucepan and boil for 15-20 minutes or until chicken is cooked through.
    chicken thighs and veggies added to a saucepan
  • Remove the chicken and place on a dish to cool.
  • Lower heat to medium-low and continue simmering the broth while you prepare other ingredients. When ready to use, drain into a colander and discard cooked veggies. Keep broth for sauce and topping (later in recipe, you may have some leftover).

for casserole sauce

  • Over medium heat in same saucepan, melt half stick of butter. Add onion and celery and cook until soft and translucent, stirring occasionally.
    onions and celery sautéing in a pan
  • Add garlic and stir for 1-2 minutes until fragrant, being careful not to brown or burn.
  • Whisk in flour and cook for 2-3 minutes.
  • Whisk in chicken broth and bring temperature up to a medium-heat to bring to a small boil, whisking frequently.
  • Once desired thickness has been achieved, lower heat and add heavy cream and sour cream, stirring until combined. Remove from heat. Season with salt and pepper if needed.

put it all together

  • Preheat oven to 350° F.
  • Shred chicken (should be about 5 cups total)
  • Stir chicken into the sauce to evenly coat.
    casserole sauce thickening up
  • Spray a 9×13 casserole dish with non-stick spray.
  • Pour shredded chicken mixture into bottom of dish, spreading out evenly with a spoon or spatula.
  • Combine the other half stick of melted butter and 1 cup chicken stock.
  • Spread stuffing mix evenly over chicken mixture and drizzle melted butter/chicken stock mixture over top ensuring all stuffing crumbs are evenly coated.
    Chicken Stuffing Casserole
  • Bake for about 30 minutes or until golden brown and bubbly. Garnish with parsley, serve warm and enjoy!
    Chicken Stuffing Casserole on a plate with green beans and cranberry sauce

Notes

*If you would like to skip making your own chicken and homemade chicken stock/broth, you can substitute fully cooked shredded chicken thighs or breasts (or rotisserie chicken) and then use store-bought chicken broth or stock. 

Nutrition

Calories: 615kcal | Carbohydrates: 27g | Protein: 25g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 900mg | Potassium: 505mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1658IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 2mg
Course: Dinner
Cuisine: American
Keyword: Chicken Casserole, chicken stuffing casserole, friendsgiving casserole
thanksgiving recipes

Share a Comment

Your email address will not be published.

Recipe Rating




2 Responses
“logos”