Chicken and Stuffing Casserole

5 from 2 votes

This easy Chicken and Stuffing Casserole recipe combines chicken, a creamy sauce, and flavorful Stove Top stuffing for a dinner that feels homemade but without all the fuss.

Prep Time10

Cook Time45

Rest Time5

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Author: June Albertson-Dick

Ingredients

2 Tablespoons butter
⅓ cup onion {chopped}
2 stalks celery {chopped}
6 ounces Chicken Stove Top Stuffing
1 ¼ cup chicken broth
2 pounds chicken breasts {cut into bite sized pieces}
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 cans cream of chicken soup {10.5 ounces each}
⅓ cup milk

Instructions

Preheat the oven to 375°F. Spray a 11x7-inch baking dish {or 12 inch round} with cooking spray, and set aside.
In a large pan over medium-high heat, saute the onion and celery in butter or until translucent and remove from the heat {this will take a few minutes}. Add the stuffing mix and chicken broth to the vegetable mixture and stir to coat. Set aside until ready.
In a large bowl, add the chicken and seasonings, stir to coat. In another bowl whisk together the cream of chicken soup and milk. Add it to the chicken and stir until all of the chicken is covered.
Pour the chicken into the prepared pan and spread it out into an even layer. Top with the stuffing mixture and spread evenly over the chicken. Cover with foil and bake for 40 minutes. Take the foil off and bake for an additional 5 minutes to lightly brown the top. NOTE: The chicken is done when the internal temperature is 165℉. Allow the casserole to set for 3-5 minutes.
To serve, garnish the top of the casserole with fresh or dried thyme {optional}.

Notes

To save time, use rotisserie chicken instead!

Store leftover chicken stuffing casserole in an airtight container in the refrigerator for up to 3-4 days.

Freeze the casserole (baked or unbaked) for up to 3 months.

Nutrition