When the day is done and you just need a hug in a bowl, nothing beats a truly classic comfort food casserole, right? That’s why I’m thrilled to share my **Chicken Tenderloin Stuffing Casserole**. It hits every single mark: it’s ridiculously easy, it smells like Thanksgiving exploded in your kitchen, and it uses ingredients you probably have on hand!
Here at Sena Recipes, my mission is to give you dependable meals that taste nostalgic but work perfectly for our busy modern lives. This dish truly captures that spirit—it’s my go-to when I need something heartwarming without spending hours fussing over the stove. If you love something rich and simple, like my famous chicken and dumplings, wait until you try this bake!
Why This Chicken Tenderloin Stuffing Casserole Is Your New Weeknight Favorite
Honestly, this bake is the definition of minimal effort, maximum payoff. It’s what I turn to when I want dinner on the table without getting stressed. If you’re looking for a hearty, warm meal that feels like a feast but cooks fast, this is it. It’s true comfort food casserole goodness!
- Incredibly juicy chicken tucked under a savory, crispy topping.
- The entire dish comes together so fast—perfect for busy schedules.
- It uses simple pantry staples for a rich, familiar flavor profile.
Quick Chicken Casserole Prep Time
You won’t believe this, but the prep time clocks in at just 15 minutes! That means you can get your **Quick Chicken Casserole** into the oven before you even finish thinking about what to watch on TV later. It’s genuinely weeknight friendly.
Comfort Food Casserole Texture and Flavor
The best part? That creamy base underneath the stuffing. It’s so rich, thanks to the veggies and a touch of cream, and the stuffing topping gets beautifully golden brown and just slightly crisp on top. It’s the ideal textural contrast you want in a great **Comfort Food Casserole**.
Gathering Ingredients for the Perfect Chicken Tenderloin Stuffing Casserole
Okay, let’s talk ingredients! This is where we set the foundation for that amazing, cozy flavor. Since we’re aiming for an **easy chicken casserole**, I absolutely insist on using pre-cooked chicken—think good quality rotisserie chicken or, even better, pre-cooked chicken tenderloins if you have them. That cuts down our hands-on time significantly!
We build the sauce base with the classic mirepoix (onion, celery, carrot) sautéed in butter. Don’t skip stirring in that flour—it’s what creates the rich, velvety gravy that holds everything together. The turmeric is my little secret for giving the sauce that gorgeous golden hue without affecting the taste too much. If you’re looking for other rich, simple meals, you must check out my Philly Cheesesteak Pasta next time!
Here’s everything you’ll need for this hearty family dinner:
- 1 cup salted butter, divided
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1/2 cup all-purpose flour
- 6 cups low-sodium chicken broth, divided
- 4 1/2 cups shredded cooked chicken
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1 Tbsp. chopped fresh thyme
- 3/4 tsp. salt
- 1 tsp. black pepper
- 1/4 tsp. ground turmeric
- Nonstick cooking spray
- 2 (6-oz.) packages Savory Herb flavored stuffing mix
- 1/4 cup chopped fresh parsley, plus more for garnish
Ingredient Notes and Substitutions for Your Chicken Tenderloin Stuffing Casserole
Listen closely, because these little tweaks make a huge difference in turning this into a dependable recipe. First, regarding the chicken—if you’re using leftover roasted chicken breast or tenderloins, make sure they are fully cooked and shredded or diced nicely. If you’re using store-bought rotisserie, shred it right away!
Now, about that stuffing. The recipe calls for Savory Herb mix, which is fantastic, but if you only have plain stuffing mix on hand, don’t panic! Just toss in about 1 teaspoon of dried sage and 1/2 a teaspoon of dried rosemary when you mix the topping. That brings back that deep, earthy flavor we crave in a good **Chicken Tenderloin Stuffing Casserole**.
Step-by-Step Instructions for Your Chicken Tenderloin Stuffing Casserole
Putting this casserole together is more like layering deliciousness than actual complicated cooking. Seriously, if you can stir a pot, you can master this recipe! We’re going to move through this logically: first, we build the creamy, veggie-packed base that ensures this is one of the best easy casserole dishes you’ve ever made. Then, we tackle that perfect, slightly crispy stuffing topping. Trust me, paying attention when we thicken the sauce makes all the difference in the world because we don’t want this ending up watery!
Preparing the Creamy Chicken Base for the Chicken Tenderloin Stuffing Casserole
First things first: get that oven preheating to 375°F. Now, grab your large Dutch oven—we need space for layering the flavor! Start by melting half the butter over medium-high heat. Toss in your chopped onion, carrot, and celery. You want these to soften up nicely, which takes about three minutes. Don’t rush this initial sauté; those veggies are building the flavor base!
Once they soften, sprinkle your flour right over them and cook that mixture for a full minute while stirring constantly. That’s your roux forming, and the cooking gets rid of any raw flour taste. Next, slowly stream in 4 cups of that chicken broth while you whisk away. Bring it to a boil, then drop the heat and let it simmer gently for about five minutes until the sauce thickens up lovely and coats the back of a spoon. This velvety thickness is key!
Once it’s thick, stir in all that shredded chicken, the frozen peas, heavy cream, your fresh thyme, salt, pepper, and that pinch of turmeric. Let that simmer for just three more minutes until everything is nice and hot throughout. Go ahead and pour this entire amazing mixture into your prepared 13×9-inch baking dish now. I often make a side of quick broccoli pasta while the base is simmering, just to keep things moving along!
Assembling and Baking the Chicken Tenderloin Stuffing Casserole Topping
Time for the best part—the topping! Take that remaining half-cup of butter and melt it completely in the microwave; a minute should do the trick if your butter is cold. Pour that melted butter into a separate bowl and stir in your stuffing mix, the final 2 cups of broth, and the fresh parsley. It’s crucial here to let this mixture sit for two full minutes so that stuffing really soaks up every drop of moisture. You want it saturated, not swimming!
Gently spoon this stuffing evenly over your creamy chicken base, making sure you cover the whole dish. Now, pop it into the preheated oven. Bake it for 30 to 35 minutes. Keep an eye out—you are looking for that glorious golden-brown crust and bubbly edges radiating all that savory goodness.
When it comes out, seriously, walk away for just a minute. You have to let it rest for 15 minutes before you slice into it. This short rest period allows that rich sauce to set up perfectly, so when you serve it, you get clean portions instead of a runny mess. Sprinkle a little extra fresh parsley on top for color, and you are done!
Expert Tips for the Best Chicken Tenderloin Stuffing Casserole
I bake a lot of these easy chicken casserole dishes, and over the years, I’ve picked up a few tricks that keep my **Chicken Tenderloin Stuffing Casserole** miles ahead of the rest. These aren’t in the main recipe because they’re the little nudges that turn a good dinner into a fantastic one, the kind of reliable meal prep idea you’ll keep coming back to.
Don’t overcook that base mixture! The filling continues to cook under the stuffing topping once it’s in the oven. If you let the chicken base boil too long before topping it, you risk having dry chicken when it finally comes out of the oven after the 35 minutes of baking time.
If you want that stuffing topping to be extra crisp—and who doesn’t?—try this: after you’ve spread the stuffing mixture evenly over the filling, take a fork and gently fluff up the top layer a bit. Don’t press it down! Keeping it a little airy helps those edges brown perfectly and gives you that wonderful contrast against the creamy interior. It’s a game-changer for texture.
Also, think about using chicken tenderloins if the recipe specifically calls for them over breast meat. Chicken tenderloins are naturally leaner and cook faster, but they also tend to retain moisture better than breast meat when baked in a sauce like this. That’s why they make such fantastic **Chicken Breast Dinner Ideas** when you need speed and tenderness!
And finally, if you have time for some flavor layering, try browning your vegetables (onion, celery, carrot) in butter that you’ve infused with a sprig of fresh rosemary for the first two minutes before adding the rest of the butter. Pull the rosemary sprig out before you add the flour. That little bit of herbal depth carries through beautifully into the final dish. If you love mixing savory flavors like this, you should definitely try my Garlic Parmesan Chicken Meatloaves!
Storage and Reheating Instructions for Your Chicken Tenderloin Stuffing Casserole
We all know the magic of leftovers, especially with a dish this cozy! This casserole is fantastic for making ahead or saving for lunch the next day. It really holds up well, which is exactly what you need from your best **Chicken Casserole Dinners**.
When you have leftovers, the key is containment and cooling quickly. Once you’ve enjoyed the first serving and the casserole has cooled down to room temperature (this is important for food safety, folks—don’t leave it out for hours!), cover the baking dish tightly with foil or transfer the portions into an airtight container. It will stay great in the fridge for about three to four days.
Reheating can be tricky because we want that stuffing top to stay nice and not turn soggy again. If possible, I always recommend using the oven. Wrap individual portions loosely in foil and heat them at 350°F for about 15 to 20 minutes. This gently warms the creamy base while preventing the topping from drying out too much.
If you’re in a real rush, the microwave works, but you have to be careful! Microwave it in shorter, 60-second bursts, stirring slightly halfway through if you can, just to ensure it heats evenly. You might lose a little crispness on the stuffing this way, but it’s still delicious! If you want another recipe entirely focused on crispy chicken, check out my oven-baked chicken tenders!
For an extra special meal later, you can even freeze this! Let the entire baked casserole cool completely, cover it very well with plastic wrap and then foil, and freeze for up to three months. Thaw it overnight in the fridge before reheating low and slow in the oven.
Serving Suggestions for Chicken Casseroles For Dinner
Since this **Chicken Tenderloin Stuffing Casserole** is so hearty and rich, you really don’t need much else on the table to make it a complete meal. We’ve got chicken, veggies, starch, and cream all nestled together! But to balance out all that wonderful heaviness, I always suggest something green and bright—you know, something that cleanses the palate a little.
This is one of those great **Chicken Casseroles For Dinner** that pairs beautifully with quick, simple sides. You don’t want anything that requires complicated stove-top stirring while the casserole is baking!
- A bright, crisp green salad tossed with a light vinaigrette is perfect. Stick to simple greens like romaine or butter lettuce so the dressing doesn’t compete with the casserole’s savory flavors.
- Steamed green beans or asparagus finished simply with a squeeze of fresh lemon juice—you can even steam them right after you take the casserole out of the oven while it’s resting!
- If you want something slightly sweet to match the earthiness of the stuffing, you absolutely have to try my maple glazed Brussels sprouts with pecans. The sweetness plays off the thyme and onion in the casserole so wonderfully.
Keep the sides focused and light, and you’ve got yourself a show-stopping, cozy dinner with minimal fuss. That’s the Emma Laurent promise, folks!
Frequently Asked Questions About Chicken Tenderloin Stuffing Casserole
It’s natural to have a few questions when you’re making a recipe for the first time, especially when you need to fit it into a busy schedule! I always get asked about swaps and tweaks for my **Chicken Casserole Dinners**. Here are the most common things I hear from you all, and I hope these quick answers help you feel really confident about making this!
Can I use raw chicken breast instead of cooked chicken in this Chicken Tenderloin Stuffing Casserole?
That is a super common question! While this recipe is designed around using pre-cooked chicken tenderloins—which drastically cuts down your time, making it one of the best **Quick Chicken Casseroles**—you absolutely *can* use raw chicken breast. If you do switch, you need to toss the raw, diced chicken in with the vegetables in step two when you sauté the onion/carrot/celery. You’ll need to simmer the sauce for longer until the chicken cooks through and reaches 165°F internally before you add the cream and finish the sauce. Just know that you will add about 15-20 minutes onto your total prep time!
How do I make this a Healthier Casserole Recipe?
If you’re looking to lighten up this absolute comfort dish a bit and lean toward **Healthy Casserole Recipes**, I have a few easy moves. First, when mixing the base, swap out the half-cup of heavy cream for half-cup of whole milk, or even better, low-fat evaporated milk if you still want that creamy body without the heavy fat content. You should also try to use low-sodium or homemade broth, as that controls the salt significantly. Finally, you can always slightly reduce the butter used for melting over the stuffing topping—maybe cut it down to a third of a cup instead of the full half cup. These small adjustments keep it delicious!
What is the difference between this and Million Dollar Chicken Casserole?
That’s a fun comparison! The **Million Dollar Chicken Casserole** usually focuses very heavily on richness, often using a lot of canned condensed soup (like Cream of Chicken) mixed with sour cream or mayonnaise for that super thick, decadent binder. Our **Chicken Tenderloin Stuffing Casserole** is a bit brighter flavor-wise because we make a homemade roux-based gravy using fresh broth, butter, and herbs like thyme. We also highlight that savory stuffing, which is the real star here, whereas the Million Dollar style usually features a cheese or crisp onion topping. Both are comforting, but ours uses slightly fresher ingredients for that classic chicken and stuffing flavor profile!
If you are looking for another great, slightly lighter bake, you should take a look at my Creamy Chicken Spinach Bake. It’s another fantastic addition to your rotation of **Easy Casserole Dishes**!
Nutritional Estimate for This Easy Chicken Breast Recipe
Now, let’s talk numbers for a moment, because while this is pure comfort food, I know some of you track your macros or just like to know what you’re eating! Remember, since this **Chicken Tenderloin Stuffing Casserole** is made from scratch with real ingredients, these figures are just an educated guess based on standard measurements. How much butter you use for the topping, for example, can definitely shift things around!
This estimate is based on six hearty servings of this glorious bake, which is a fantastic **Easy Chicken Breast Recipe** for feeding a crowd. It’s satisfying, packed with protein, and definitely leans toward a more traditional hearty dinner rather than a light lunch, but that’s the joy of **Chicken Casserole Dinners**, isn’t it?
Here is the approximate breakdown per serving, just for your reference:
- Calories: Around 550 kcal
- Protein: High content at about 30g (thanks to all that chicken!)
- Fat: Roughly 32g (Butter and cream do their job here!)
- Carbohydrates: About 35g (Mostly from the stuffing mix)
- Sodium: Approximately 750mg (This is why I recommend low-sodium broth if you have it!)
Don’t sweat the small stuff, though! Focus on how comforting this casserole is. If you’re cutting back on fat, remember the tips I shared earlier about perhaps reducing the butter slightly on the topping. Enjoy every rich, savory bite of this comforting chicken casserole bake!
Share Your Experience with This Chicken Tenderloin Stuffing Casserole
Now that you’ve got your own amazing **Chicken Tenderloin Stuffing Casserole** cooling on the counter, I genuinely want to hear all about it! Did you use rotisserie chicken or did you bake your own tenderloins? Did you add any spicy kicks? Tell me!
This recipe is built on community and shared love for cozy dinner ideas, so please click over to the comments section below and leave a rating—five stars if you loved it, naturally! I read every single comment you leave, and your feedback helps me keep offering the most dependable **easy chicken casserole recipes** possible.
If you ended up substituting the herbs in the stuffing or making a big batch for meal prepping, share those little nuggets of wisdom with the rest of the kitchen crew! We all learn so much from each other’s real-life cooking adventures.
And hey, if you want to know a little more about my philosophy on merging family traditions with modern, practical cooking—the whole idea behind Sena Recipes—you can always pop over and read my story on the About Us page! Happy baking, and I truly hope this casserole brings tons of warmth to your dinner table!
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Chicken Tenderloin Stuffing Casserole
- Total Time: 55 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting, easy-to-make casserole featuring tender chicken and savory stuffing baked until golden brown.
Ingredients
- 1 cup salted butter, divided
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1/2 cup all-purpose flour
- 6 cups low-sodium chicken broth, divided
- 4 1/2 cups shredded cooked chicken
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1 Tbsp. chopped fresh thyme
- 3/4 tsp. salt
- 1 tsp. black pepper
- 1/4 tsp. ground turmeric
- Nonstick cooking spray
- 2 (6-oz.) packages Savory Herb flavored stuffing mix
- 1/4 cup chopped fresh parsley, plus more for garnish
Instructions
- Preheat the oven to 375°F.
- Melt 1/2 cup of the butter in a Dutch oven over medium-high heat. Add the onion, carrot, and celery. Cook until the vegetables start to soften, about 3 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring often, for 1 minute.
- Gradually stir in 4 cups of the chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer, stirring often, for about 5 minutes or until the sauce thickens. Stir in the chicken, peas, cream, thyme, salt, pepper, and turmeric. Return to a simmer and cook for 3 more minutes.
- Spray a 13-by-9-inch baking dish with nonstick spray and pour in the chicken mixture. Place the remaining 1/2 cup of butter in a large, microwave-safe bowl. Cover and cook on high for 1 minute to melt. Stir in the stuffing mix, remaining 2 cups of chicken broth, and the parsley. Let stand 2 minutes or until the stuffing mix absorbs the broth.
- Top the chicken mixture evenly with the stuffing mixture. Bake until the top is golden brown and the edges are bubbly, 30 to 35 minutes. Let stand 15 minutes. Sprinkle with additional chopped parsley before serving.
Notes
- This recipe uses cooked chicken; you can use rotisserie chicken or pre-cooked chicken tenderloins.
- For a richer flavor, use regular chicken broth instead of low-sodium.
- If you do not have Savory Herb stuffing mix, use plain stuffing mix and add 1 teaspoon of dried sage and 1/2 teaspoon of dried rosemary to the topping mixture.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 750
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 110
Keywords: Chicken Tenderloin Stuffing Casserole, comfort food casserole, easy chicken casserole, chicken and stuffing bake, quick chicken dinner, chicken breast casserole