Chicken and Stuffing Casserole
A creamy baked chicken casserole topped with seasoned stuffing, made with simple pantry ingredients.
Equipment
- 11x7 inch baking dish
- Mixing bowl
Ingredients
- 2 lbs chicken tenderloins (or breasts/thighs) chopped
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 can (10.5 oz) cream of celery soup
- 1 can (10.5 oz) cream of chicken soup
- 1/4 cup milk
- 1 box (6 oz) Stove Top chicken stuffing mix
- 1 1/2 cups chicken broth
- Parsley for garnish, optional
Instructions
- Preheat your oven to 375 degrees F and grease an 11x7 inch baking dish.
- Chop the chicken into bite-sized pieces and place them in the dish, seasoning with kosher salt and black pepper.
- In a mixing bowl, whisk together the cream of celery soup, cream of chicken soup, and milk until smooth.
- Pour the creamy mixture evenly over the seasoned chicken.
- Sprinkle the Stove Top chicken stuffing mix generously over the saucy chicken.
- Drizzle the chicken broth evenly over the stuffing.
- Cover the dish with foil and bake in the oven for 40 minutes.
- Remove the foil and bake for an additional 5 minutes until golden.
- Garnish with parsley and serve warm, drizzling some sauce over the top.
Notes
Chop chicken ahead of time and store it in the fridge for quicker assembly. If the casserole looks dry, add a little more chicken broth before baking. Sautéed mushrooms or frozen peas can be added for extra vegetables. Store leftovers in an airtight container in the fridge for up to 3 days; reheat at 350 degrees F.
