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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!
Why You’ll Love This Recipe!
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. Each mouthful is a symphony of flavors and textures, a blend of savory chicken, rich sour cream, and the comforting crunch of the stuffing.
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 + 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 mix– I used Pepperidge Farm Herb Seasoned Classic Stuffing. Stove Top stuffing mix works too.
- butter– melted
- chicken stock– homemade from above or store bought is fine
- parsley– fresh or dried, for garnish
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:
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).
Make the Creamy Sauce
Over medium heat in same saucepan, melt 4 tablespoons 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.
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.
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.
FAQ About This Friendsgiving Casserole Recipe
Absolutely, yes! This is a great dish to use leftover thanksgiving turkey in.
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.
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.
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! 😉
- Classic Green Bean Casserole
- Sweet Potato Casserole
- Thanksgiving Leftover Casserole
- Scalloped Potatoes
- Mashed Sweet Potatoes
- Funeral Potatoes
Whether you’re planning the menu for a Friendsgiving feast or needing another recipe to use up Thanksgiving 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.
Friendsgiving Casserole (Chicken Stuffing Casserole with Sour Cream)
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
- 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
for chicken and homemade stock
- Add all ingredients to a medium saucepan and boil for 15-20 minutes or until chicken is cooked through.
- 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.
- 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.
- 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.
- Bake for about 30 minutes or until golden brown and bubbly. Garnish with parsley, serve warm and enjoy!