If you’re in the mood for a hearty, comforting dish that combines tender chicken with the savory flavors of stuffing, this Chicken and Stuffing Casserole recipe is just what you need! This easy-to-make, crowd-pleasing recipe is perfect for family dinners, potlucks, or any time you want a warm and satisfying meal. Read on to discover how to make this delicious dish, and be sure to follow the tips and variations to create your own perfect version of Chicken and Stuffing Casserole.
What is Chicken and Stuffing Casserole?
Chicken and stuffing casserole is a baked dish that brings together seasoned, tender chicken with fluffy, flavorful stuffing, all baked to perfection in a single pan. This dish is a blend of savory chicken, vegetables, and the satisfying texture of baked stuffing, often held together by a creamy sauce or soup. The result is a comforting and delicious meal that’s great for feeding a crowd or meal prepping for the week.
Ingredients List for Chicken and Stuffing Casserole
Before you get started, make sure you have all the necessary ingredients. This simple recipe uses everyday pantry items, making it an easy go-to for busy weeknights. Here’s what you’ll need:
- 4 boneless, skinless chicken breasts (or thighs if preferred)
- 1 (10.5 oz) can of cream of chicken soup
- 1 (10.5 oz) can of cream of mushroom soup (optional, can substitute with cream of celery)
- 1 ½ cups of chicken broth
- 1 (6 oz) box of stuffing mix (like Stove Top or homemade)
- 1 cup of sour cream
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (optional, can use fresh)
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
- 1 teaspoon dried parsley (optional)
Substitutions and Variations
One of the best things about a casserole is how versatile it is! You can easily tweak this recipe to suit your personal preferences or accommodate any dietary restrictions. Here are some substitution ideas:
- Chicken: If you don’t have chicken breasts, you can substitute with boneless, skinless chicken thighs. You can also use rotisserie chicken for a quick and easy option.
- Soup: If you prefer a different flavor or don’t have cream of chicken soup on hand, you can substitute with cream of celery or cream of mushroom. You can also use a homemade white sauce if you want to avoid canned soup altogether.
- Vegetables: Feel free to swap the frozen mixed vegetables for fresh ones like chopped carrots, green beans, or broccoli. You can also omit the vegetables altogether if you prefer a simpler casserole.
- Stuffing Mix: While boxed stuffing is quick and convenient, you can make your own homemade stuffing with stale bread, herbs, and chicken broth. If you’re gluten-free, use a gluten-free stuffing mix.
- Dairy-Free: Substitute the sour cream with a dairy-free alternative like coconut cream or a dairy-free sour cream.
- Low-Sodium: Opt for low-sodium broth and soups to control the salt content of the dish.
Step-by-Step Cooking Instructions
Here’s a simple step-by-step guide to making this Chicken and Stuffing Casserole. You’ll be surprised by how easy and quick it is to assemble, and the result is a dish that tastes like you spent hours in the kitchen.
- Preheat the oven: Start by preheating your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or casserole dish with cooking spray or butter.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and dried thyme (if using). Cook the chicken breasts for about 5-6 minutes on each side, or until they are golden brown and fully cooked. Remove from the skillet and let them rest before cutting into bite-sized pieces.
- Sauté the vegetables: In the same skillet, add the chopped onions and minced garlic. Cook for about 3-4 minutes, or until the onions are soft and translucent. If using fresh vegetables, add them now and cook until slightly tender. If using frozen vegetables, you can add them directly to the casserole in the next step.
- Prepare the stuffing mix: Follow the package instructions to prepare the stuffing mix. Usually, this involves combining the stuffing with hot water or broth and letting it sit for a few minutes. Set it aside once it’s ready.
- Mix the sauce: In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup (if using), sour cream, chicken broth, and sautéed onions and garlic. Stir until everything is well combined.
- Assemble the casserole: Spread the cooked chicken evenly over the bottom of the prepared baking dish. If using frozen vegetables, scatter them over the chicken. Pour the soup mixture over the chicken and vegetables, making sure everything is coated evenly.
- Add the stuffing: Finally, spoon the prepared stuffing mixture over the top of the casserole, spreading it out in an even layer.
- Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
- Let it rest: Remove the casserole from the oven and let it sit for about 5 minutes before serving. This helps the dish to set and makes it easier to serve.
How to Cook Chicken and Stuffing Casserole: A Step-by-Step Guide
To summarize the cooking process, here’s a quick breakdown of the key steps:
- Preheat the oven and prepare the baking dish.
- Cook and season the chicken until fully done.
- Sauté the onions, garlic, and any fresh vegetables.
- Prepare the stuffing mix according to package instructions.
- Mix the soup, sour cream, and broth for the creamy base.
- Layer the chicken, vegetables, sauce, and stuffing in the baking dish.
- Bake, first covered and then uncovered, until golden and bubbly.
Common Mistakes to Avoid
- Not cooking the chicken fully: Be sure the chicken is fully cooked before adding it to the casserole, especially if you're using larger chicken breasts or thighs. You can check for doneness with a meat thermometer (165°F internal temperature).
- Soggy stuffing: To avoid soggy stuffing, make sure to bake the casserole uncovered for the last 10-15 minutes to give the top a nice crispy texture.
- Overcrowding the casserole dish: If your baking dish is too full, the casserole may not cook evenly. Consider splitting the mixture between two dishes if necessary.
- Using too much liquid: Be mindful of the amount of liquid you add. If you’re using a very watery broth or frozen vegetables that will release water as they cook, cut back slightly on the broth.
Serving and Presentation Tips
Presentation is key when serving up a casserole, especially if you’re making it for a gathering or potluck. Here are a few ideas to elevate your dish:
- Garnish with fresh herbs: A sprinkle of freshly chopped parsley or thyme adds a burst of color and flavor to the finished casserole.
- Serve with a side salad: Pair the rich casserole with a light, refreshing salad dressed in a simple vinaigrette for a well-rounded meal.
- Crispy topping: If you love a crunchy topping, consider adding a sprinkle of breadcrumbs or grated Parmesan cheese during the last few minutes of baking.
How to Serve Chicken and Stuffing Casserole
Serve Chicken and Stuffing Casserole straight from the oven, piping hot and bubbling with delicious flavors. For an added touch, scoop individual portions into bowls or plates with a spatula. This casserole pairs beautifully with a variety of sides such as mashed potatoes, green beans, or a fresh garden salad.
Presentation Ideas for Chicken and Stuffing Casserole
For an eye-catching presentation, serve the casserole in the baking dish, especially if it’s a decorative or ceramic casserole dish. Adding a garnish of fresh herbs or a light dusting of paprika on top of the stuffing can make the dish even more appealing. If you’re serving at a potluck, consider bringing the casserole with a matching serving spoon to add an extra touch of elegance.
Chicken and Stuffing Casserole Recipe Tips
- Make ahead: You can assemble this casserole a day in advance and refrigerate it. Just pop it in the oven when you’re ready to bake.
- Freeze it: This casserole freezes well! Wrap it tightly in foil and freeze for up to 3 months. To reheat, bake from frozen at 350°F for about 45 minutes to an hour.
- Add cheese: For an extra indulgent twist, stir in some shredded cheddar cheese into the soup mixture or sprinkle it on top of the casserole before baking.
Frequently Asked Questions (FAQs)
Can I use leftover chicken?
Yes, leftover rotisserie chicken or cooked chicken works perfectly in this recipe. Just shred or chop it and add it to the casserole.
How can I make this casserole gluten-free?
To make it gluten-free, use a gluten-free stuffing mix and ensure that the canned soups you use are gluten-free as well.
Can I make this casserole in a slow cooker?
Yes, you can cook this casserole in a slow cooker! Layer the ingredients as you would in the oven and cook on low for 4-6 hours or until heated through.
Conclusion
Chicken and Stuffing Casserole is the ultimate comfort food that’s simple to make and full of flavor. Whether you’re feeding a crowd or prepping for the week, this casserole is versatile, satisfying, and perfect for any occasion. With easy substitutions and variations, you can make it your own, ensuring it becomes a family favorite. So, grab your ingredients and give this recipe a try—you won’t be disappointed!
PrintChicken And Stuffing Casserole Recipe
Chicken and Stuffing Casserole is a comforting, savory dish featuring tender chicken, stuffing mix, and a creamy sauce. Perfect for family dinners, this easy-to-make casserole combines simple ingredients into a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 1 box stuffing mix
- 1 can cream of chicken soup
- 1 cup chicken broth
- ½ cup sour cream
- Salt and pepper to taste
- 2 tbsp butter, melted
Instructions
- Preheat oven to 350°F (175°C).
- Place chicken breasts in a greased 9x13-inch baking dish. Season with salt and pepper.
- In a bowl, combine stuffing mix, melted butter, and chicken broth. Spread the mixture over the chicken.
- In another bowl, mix the cream of chicken soup and sour cream, then spread over the stuffing.
- Cover with foil and bake for 30-35 minutes, until chicken is cooked through.
- Remove foil and bake an additional 10 minutes for a crispy top. Serve warm.
Notes
- You can add vegetables like green beans or carrots for extra flavor and nutrition.
- Substitute cream of mushroom soup for a different flavor twist.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
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