Chicken and Stuffing Casserole

Chicken and Stuffing Casserole is an easy baked dinner with tender chicken in a creamy sauce and a savory stuffing topping. Add optional cheddar cheese for extra flavor. No precooking the chicken or stuffing!

Prep Time10

Cook Time45

Resting Time10

Total Time1 5

Course: Dinner

Cuisine: American

Keyword: chicken casserole, comfort food

Servings:

Author: Sandy Clifton

Equipment

Ingredients

1 ½ pounds Boneless Skinless Chicken Breasts (cut into 1 ½-inch pieces)
¼ teaspoon Salt
¼ teaspoon Black Pepper
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
2 10.5-ounce cans Condensed Cream of Chicken Soup (try my homemade)
½ cup Milk
6-ounce box Chicken Flavored Stuffing Mix, dry, unprepared
1 cup Shredded Cheddar Cheese optional
1 ½ cups Low Sodium Chicken Broth

Instructions

Prep

Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.

Assemble the Casserole

In a mixing bowl, whisk together the condensed cream of chicken soups and the milk. Set aside.
Season the chicken with the salt, pepper, garlic powder, and onion powder. Toss to coat all of the pieces, then arrange in a single layer in the prepared baking dish.
Spread the soup mixture over the chicken, covering all of the pieces. Do not stir.
Mix together the dry stuffing mix and the shredded cheese, if using. Sprinkle evenly over the soup and chicken. Do not stir.
Carefully pour the chicken broth over the stuffing, distributing it across the entire topping.
Gently pat the stuffing into the broth so it gets moistened. A few dry spots are fine, as they will become crisp.

Bake

Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbling and the chicken reaches 165°F in the center of the largest pieces.
If you want the stuffing more browned, briefly broil the finished casserole in a broiler-safe dish. Watch constantly, as the topping can burn quickly.
Let the casserole stand for 5 minutes before serving.

Notes

Use the condensed soups without adding the water called for on their labels.
Add the stuffing mix dry, including its seasoning. Do not prepare it according to the box directions or add the butter listed on the box.
Cooking time can vary with the size of the chicken pieces and the baking dish. Check the chicken for a minimum internal temperature of 165°F.
Refrigerate leftovers within 2 hours and use within 3–4 days. Freeze cooked portions for up to 2 months for best quality. Thaw in the refrigerator and reheat to 165°F.

Nutrition