Chicken and Cornbread Stuffing Casserole

Preheat the oven to 375°F. Prepare the stuffing (I used Stove Top Stuffing) according to the package directions, then cover it and set it aside. Lightly grease a 2‑quart baking dish and keep it ready for assembling the filling.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 diced onion, 2 diced celery ribs, 2 peeled and diced carrots, and 2 cups diced potatoes. Cook, stirring occasionally, until the vegetables are softened, 8–10 minutes.

Add 4 tablespoons of butter to the softened vegetables in the skillet and let it melt completely, stirring to coat everything evenly.

Stir in 1/2 teaspoon black pepper, 3/4 teaspoon salt, and 1/4 teaspoon dried thyme until everything is combined.

Stir in ¼ cup of flour, mixing until it fully coats the vegetables. Cook for 2–3 minutes, stirring often, to remove the raw flour taste. This creates the base that will thicken the gravy for the filling.

Pour in 1¾ cups chicken broth and ¾ cup half‑and‑half or milk, then add 2/3 cup frozen peas. Stir well, then cook until the mixture comes to a gentle simmer and the gravy thickens to a smooth, creamy consistency.

Stir in 2 1/2 cups of cubed cooked rotisserie chicken.

Pour the creamy chicken filling into the prepared baking dish.

Spoon the prepared stuffing evenly over the filling. Bake at 375°F until the top is lightly browned and the casserole is bubbling around the edges, about 25 minutes.

Allow the casserole to cool for 10–15 minutes before serving. Garnish with freshly chopped parsley for color and freshness.

Enjoy!

For more delicious casseroles, these are a few of our favorites:

• Ham Asparagus & Swiss Strata (Overnight Brunch Casserole)
• Savory Cottage Pie
• Picante Chicken Bake
• Turkey Tetrazzini with Sun-Dried Tomatoes
• Green Chile Chicken Enchilada Casserole
• Loaded Twice Baked Mashed Potato Casserole
• Butternut Squash Casserole
• Ground Beef Enchilada Casserole
• Cheesy Broccoli Chicken & Rice Casserole
• Jalapeño Popper Pasta