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Chicken and Stuffing Casserole with Veggies and Gravy “SWAMP”

A comforting chicken and gravy meal for the family.

Chicken and Stuffing Casserole with Veggies and Gravy



Prep time


Cooking time





  • 4 Cups cooked, shredded chicken (about 2 large chicken breasts or thighs)

  • 8 Cups day-old bread cubes (for the stuffing)

  • 4 Cups chicken broth (to moisten the stuffing)

  • 2 Cups mixed veggies (carrots, peas, and corn work great)

  • 1 Large onion, diced

  • 2 Cloves garlic, minced

  • 1 tsp dried thyme

  • 1 tsp dried sage

  • 1/2 Cup butter (melted, for the stuffing)

  • 2 Cups gravy (homemade or your favorite jarred version)

  • to taste Salt and pepper to taste

  • 1 Cup OPTIONAL: shredded cheese (for topping)


  • Prep the Oven and Pan: Preheat your oven to 375°F (190°C). Grease a large casserole dish with a bit of butter or non-stick spray.
  • Make the Stuffing: In a large bowl, mix the bread cubes with melted butter, sage, thyme, salt, and pepper. Gradually add chicken broth until the bread is moist but not soggy. Adjust seasoning to taste.
  • Sauté Veggies: In a skillet over medium heat, sauté onions and garlic until they're soft and fragrant. Add the mixed veggies and cook until just tender. Mix these veggies with the shredded chicken and spread this mixture at the bottom of the casserole dish.
  • Layer It Up: Spread the moistened stuffing evenly over the chicken and veggie layer.
  • Pour on the Gravy: Drizzle the gravy over the top of the stuffing. If you're feeling cheesy, sprinkle your shredded cheese on top now.
  • Bake to Perfection: Cover the casserole with aluminum foil and bake for about 35 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and crispy.
  • Serve and Enjoy: Let the casserole sit for a few minutes before serving. This gives it time to set, making it easier to cut into those glorious squares of comfort food heaven.

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