Amish-Style Chicken and Stuffing Bake with Creamy Gravy

Name: Amish-Style Chicken and Stuffing Bake with Creamy Gravy
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 8 servings; one 9-by-13-inch casserole
Cuisine: International
Ingredients: 1 teaspoon unsalted butter, softened, for greasing the baking dish; 4 cups cooked, skinless chicken, shredded or cut into 1-inch pieces, about 20 ounces (567 g); 8 cups day-old white bread cubes, cut 1 inch wide, about 12 ounces (340 g); 4 tablespoons unsalted butter; 1 large yellow onion, finely diced, about 1 1/2 cups (200 g); 3 medium celery ribs, finely diced, about 1 1/2 cups (150 g); 1 teaspoon dried rubbed sage; 1 teaspoon dried thyme; 1/4 teaspoon fine salt; 1/4 teaspoon ground black pepper; 1 cup low-sodium chicken broth; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour (30 g); 2 cups low-sodium chicken broth; 1 cup whole milk; 1/2 teaspoon fine salt; 1/4 teaspoon ground black pepper; 2 tablespoons chopped fresh parsley, optional

Imperial October 12, 2026October 12, 2026

Quick Recipe Version (TL;DR)

Amish-Style Chicken and Stuffing Bake with Creamy Gravy is a cozy, homestyle casserole with tender chicken, homemade gravy, and buttery bread stuffing that turns golden and crisp around the edges.

Yield: 8 servings; one 9-by-13-inch casserole
Prep Time: 25 minutes
Cook Time: 1 hour, including bread drying and casserole baking
Total Time: 1 hour 35 minutes, including 10 minutes of resting

Quick Ingredients

4 cups cooked, skinless chicken, shredded or cut into bite-size pieces, about 20 ounces (567 g)
8 cups day-old white bread cubes, cut 1 inch wide, about 12 ounces (340 g)
8 tablespoons unsalted butter, divided, plus 1 teaspoon for greasing
1 large yellow onion, finely diced, about 1 1/2 cups
3 medium celery ribs, finely diced, about 1 1/2 cups
1 teaspoon dried rubbed sage and 1 teaspoon dried thyme
3 cups low-sodium chicken broth, divided
1/4 cup all-purpose flour
1 cup whole milk
3/4 teaspoon fine salt, divided
1/2 teaspoon ground black pepper, divided
2 tablespoons chopped fresh parsley, optional garnish

Do This

1. Heat the oven to 350°F (177°C). Butter a 9-by-13-inch baking dish. Spread the bread cubes on a sheet pan and dry in the oven for 15 minutes.
2. Meanwhile, melt 4 tablespoons butter in a skillet. Cook the onion and celery for 8 minutes; stir in sage, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Toss the dried bread with the vegetable mixture and 1 cup broth until evenly moistened.
4. Melt the remaining 4 tablespoons butter in a saucepan. Whisk in flour for 1 minute, then whisk in 2 cups broth and 1 cup milk. Simmer for 5–6 minutes; season with the remaining salt and pepper.
5. Spread the chicken in the baking dish, pour the gravy over it, and spoon the stuffing loosely over the top.
6. Cover with foil and bake for 25 minutes. Uncover and bake for 20 minutes more, until golden, bubbling, and 165°F (74°C) in the center. Rest for 10 minutes before serving.

Why You’ll Love This Recipe

Comfort food with contrasting textures: Creamy chicken underneath, tender stuffing in the middle, and crisp, buttery edges on top.
A smart use for cooked chicken: Leftover roast chicken or a rotisserie chicken makes preparation easy.
Simple, familiar ingredients: The gravy is made from scratch with butter, flour, broth, and milk—no condensed soup needed.
Easy to bring to the table: This generous casserole pairs beautifully with green beans, peas, or a crisp salad.

This Amish-style version leans into simple, hearty home cooking rather than claiming to be one specific traditional family recipe.

Grocery List

Produce: 1 large yellow onion, 3 medium celery ribs, and fresh parsley if desired.
Dairy: Unsalted butter and whole milk.
Meat: 20 ounces cooked, skinless chicken; a rotisserie chicken or leftover roast chicken works well.
Pantry: 12 ounces day-old white bread, 3 cups low-sodium chicken broth, all-purpose flour, dried rubbed sage, dried thyme, fine salt, and ground black pepper.

Full Ingredients

For the Chicken Layer

1 teaspoon unsalted butter, softened, for greasing the baking dish
4 cups cooked, skinless chicken, shredded or cut into 1-inch pieces, about 20 ounces (567 g)

For the Savory Bread Stuffing

8 cups day-old white bread cubes, cut 1 inch wide, about 12 ounces (340 g)
4 tablespoons unsalted butter
1 large yellow onion, finely diced, about 1 1/2 cups (200 g)
3 medium celery ribs, finely diced, about 1 1/2 cups (150 g)
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
1/4 teaspoon fine salt
1/4 teaspoon ground black pepper
1 cup low-sodium chicken broth

For the Creamy Chicken Gravy

4 tablespoons unsalted butter
1/4 cup all-purpose flour (30 g)
2 cups low-sodium chicken broth
1 cup whole milk
1/2 teaspoon fine salt
1/4 teaspoon ground black pepper

For Serving

2 tablespoons chopped fresh parsley, optional

Amish-Style Chicken and Stuffing Bake with Creamy Gravy – Closeup

Step-by-Step Instructions

Step 1: Prepare the dish and dry the bread

Heat the oven to 350°F (177°C) with a rack in the middle position. Grease a 9-by-13-inch baking dish with 1 teaspoon softened butter.

Spread the bread cubes in a single layer on a large rimmed sheet pan. Bake for 15 minutes, stirring after 8 minutes, until the surfaces feel dry and the corners are lightly toasted. They do not need to become deeply browned or completely hard. Transfer the cubes to a large mixing bowl and leave the oven on.

Step 2: Soften the onions and celery

While the bread dries, melt 4 tablespoons butter in a large skillet over medium heat. Add the diced onion and celery and cook for 8 minutes, stirring occasionally, until softened and the onion is translucent. Avoid browning the vegetables heavily; their mellow flavor is part of this casserole’s appeal.

Remove the skillet from the heat. Stir in the sage, thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Step 3: Mix the stuffing

Scrape the vegetables and all the melted butter into the bowl of dried bread. Toss gently, then drizzle in 1 cup chicken broth while turning the mixture with a large spoon. Let stand for 5 minutes while you finish the gravy.

The bread should be evenly moistened but still hold its shape. Some firmer corners are welcome—they will become the crisp, golden peaks on top. Do not mash or tightly compress the mixture.

Step 4: Make the creamy gravy

Melt the remaining 4 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly, until smooth and gently bubbling.

Gradually whisk in 2 cups chicken broth, followed by 1 cup whole milk. Bring to a gentle simmer, then cook for 5–6 minutes, whisking frequently, until smooth and thick enough to lightly coat the back of a spoon. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. The gravy should remain pourable, not as thick as a paste.

Step 5: Layer the casserole

Spread the cooked chicken evenly over the bottom of the prepared baking dish. Pour the warm gravy over the chicken and gently move a spoon through the filling to distribute it without flattening the chicken.

Spoon the stuffing over the chicken in an even, loose layer. Leave a few uneven peaks and small gaps rather than pressing it into a solid lid; those exposed bread edges will brown beautifully.

Step 6: Bake until bubbling and golden

Cover the dish with foil, tenting it slightly so it does not press against the stuffing. Bake for 25 minutes. Remove the foil and bake for 20 minutes more, until the gravy bubbles around the edges and the stuffing develops crisp, golden-brown tips.

Check the center of the casserole with an instant-read thermometer; it should reach 165°F (74°C). If necessary, continue baking until it reaches that temperature, loosely covering the top again if it is already well browned.

Step 7: Rest and serve

Let the casserole rest, uncovered, for 10 minutes. This gives the gravy time to settle while keeping the stuffing’s edges crisp. Sprinkle with the optional parsley and spoon into 8 generous portions, making sure each serving includes chicken, gravy, and stuffing.

Pro Tips

Measure the bread before drying: The 8-cup measurement refers to loosely filled cups of day-old bread cubes. The weight is the most reliable guide when different breads are used.
Use chicken you already enjoy: A mixture of breast and thigh meat offers a nice balance of tenderness and flavor. Remove skin, bones, and any tough pieces before measuring.
Choose sturdy bread: Plain white sandwich bread or a soft country loaf works well. Very sweet bread or strongly flavored sourdough will change the casserole’s gentle, savory character.
Keep the stuffing loose: Packing it down makes the topping dense and slows heating. A light hand creates tender pockets beneath crisp peaks.
Watch the salt: These measurements assume low-sodium broth. If your chicken or broth is especially salty, reduce the gravy’s salt to 1/4 teaspoon.

Variations

Turkey and stuffing bake: Replace the chicken with 4 cups cooked turkey, about 20 ounces (567 g), and use turkey or chicken broth.
Mushroom version: Add 8 ounces (227 g) sliced cremini mushrooms to the onion and celery. Cook the vegetables for 12–15 minutes, until the mushrooms’ released moisture has evaporated, before adding the herbs.
Fresh-herb version: Replace the dried sage with 1 tablespoon finely chopped fresh sage and the dried thyme with 1 tablespoon fresh thyme leaves.

Storage & Make-Ahead

Refrigerate: Divide leftovers into shallow containers and refrigerate within 2 hours of cooking. Keep covered for 3–4 days.

Reheat: Place refrigerated portions in a baking dish, add 1 tablespoon chicken broth per serving around the chicken layer, and cover with foil. Heat at 350°F (177°C) for 25–35 minutes, removing the foil for the last 5–10 minutes to help the topping crisp. Reheat the center to 165°F (74°C).

Make ahead: Prepare the chicken-and-gravy filling and the moistened stuffing up to 24 hours ahead. Cool promptly and refrigerate them separately in covered containers. Assemble just before baking. For a refrigerator-cold casserole, bake covered for 35 minutes, then uncovered for 20 minutes, checking that the center reaches 165°F (74°C).

Freeze: Freeze cooled, baked portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The stuffing will be softer after freezing, but uncovering it near the end of reheating helps restore some crispness.

Nutrition (per serving)

Estimated for one-eighth of the casserole. Values vary with the bread, broth, and cut of chicken used; optional parsley is not included.