Delicious Chicken Stuffing Casserole Recipe
Introduction: Indulge in the comforting flavors of a classic chicken stuffing casserole that brings warmth to any table. This hearty dish combines tender chicken, savory stuffing, and a creamy sauce, creating a mouthwatering medley of textures and tastes. Whether you’re cooking for a family dinner or hosting a gathering with friends, this recipe is sure to become a favorite. Follow along for a step-by-step guide to creating this delectable chicken stuffing casserole.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 (6 ounce) package stuffing mix
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breasts and cook until golden brown on each side, about 4-5 minutes per side. Remove the chicken from the skillet and set aside to cool slightly.
- In a mixing bowl, combine the cream of chicken soup, sour cream, and chicken broth. Stir until well combined and smooth.
- Prepare the stuffing mix according to the package instructions. Typically, you’ll combine the stuffing mix with melted butter and water in a bowl and let it sit for a few minutes to absorb the liquid.
- Spread half of the prepared stuffing mixture evenly in the bottom of the greased baking dish.
- Place the cooked chicken breasts on top of the stuffing layer in the baking dish.
- Pour the creamy sauce mixture over the chicken breasts, ensuring they are well coated.
- Sprinkle the shredded cheddar cheese evenly over the chicken and sauce layer.
- Top the casserole with the remaining half of the stuffing mixture, spreading it out evenly.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes, or until the top is golden brown and crispy.
- Once done, remove the casserole from the oven and let it rest for a few minutes before serving.
- Garnish with chopped fresh parsley, if desired, before serving.
- Serve warm and enjoy the comforting flavors of this delicious chicken stuffing casserole!
Tips:
- You can customize this casserole by adding your favorite vegetables, such as peas, carrots, or diced bell peppers, to the creamy sauce mixture.
- For a time-saving option, you can use pre-cooked chicken or rotisserie chicken instead of cooking the chicken breasts from scratch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.
Conclusion: With its combination of tender chicken, flavorful stuffing, and creamy sauce, this chicken stuffing casserole is a comforting and satisfying meal that’s perfect for any occasion. Whether you’re cooking for a weeknight dinner or a special gathering, this recipe is sure to please. Give it a try and watch it become a favorite among family and friends!
Source: smalltownwoman.com
Chicken Stuffing Casserole Recipe
Indulge in the comforting flavors of a classic chicken stuffing casserole that brings warmth to any table. This hearty dish combines tender chicken, savory stuffing, and a creamy sauce, creating a mouthwatering medley of textures and tastes. Whether you're cooking for a family dinner or hosting a gathering with friends, this recipe is sure to become a favorite. Follow along for a step-by-step guide to creating this delectable chicken stuffing casserole.
- 2 tablespoons olive oil
- 1 sweet onion diced
- 1 rib celery chopped
- 1 carrot chopped
- 1 Yukon Gold potato peeled and diced
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ½ cups chicken broth
- 1 cup half n half
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon nutmeg
- 1 6 ounce box stuffing mix prepared as directed on the box (you will need butter and water)
- 2 ½ cups cooked chicken breast diced
- ⅔ cup frozen peas
- chopped fresh parsley or rosemary optional
- Preheat oven to 375 degrees. Spray a 9×11 (or equivalent) inch casserole dish with nonstick cooking spray.
- Heat oil in a large skillet over medium heat. Add onions, celery, carrots, and potatoes. Cook until the onions and celery are soft, and the carrots and potatoes are starting to soften. Plate the vegetables and melt the butter in the same skillet. Whisk in the flour and cook for 2-3 minutes while whisking almost constantly.
- Add the chicken broth and half and half, alternating between the two, whisking until smooth. Add the salt, black pepper, and nutmeg. Return the vegetables to the skillet and simmer until all the vegetables are just tender.
- Meanwhile, cook the stovetop stuffing mix according to package directions and cover to keep warm.
- Add the chicken and peas to the skillet and cook for 2 minutes. Pour the chicken-vegetable mixture into the prepared baking dish. Spoon the cooked stuffing on top.
- Bake in the oven for 25 minutes or until lightly browned. If desired, top with some chopped fresh herbs.
- Chop or dice the vegetables fairly small, so you get a little bit of each in every bite.
- If the sauce becomes too thick, simply add a few tablespoons of chicken broth or half and half until desired consistency.
- If you are a cheese lover (like me), sprinkle the top of the casserole with a little bit of finely grated Parmesan, Asiago, or cheddar cheese.
- Save yourself a casserole dish to wash and make it all in an oven-safe skillet.
- For best results, do not overbake this casserole. It will not be as creamy, so set that timer.
- You can use any cooked, diced, or shredded chicken, including but not limited to rotisserie, poached, grilled, or baked. This recipe is great for using up leftover chicken.
- For a change of pace, try cooked diced turkey, cooked ground beef, or cooked pork sausage.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To freeze, first cool completely, Then cover with two layers of plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power.