New this month
Get the Allrecipes magazine

Savory Chicken and Stuffing Casserole


"Pulled rotisserie chicken, fresh French bread, homemade corn bread, and sage sausage make this dish a step above the average boxed stuffing casserole."
Added to shopping list. Go to shopping list.


1 h 20 m servings 538 cals
Original recipe yields 12 servings (1 9x13-inch casserole)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • 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.

Nutrition Facts

Per Serving: 538 calories; 27.1 g fat; 44.3 g carbohydrates; 27.8 g protein; 123 mg cholesterol; 1394 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 1
Most helpful
Most positive
Least positive

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.