Description
This comforting Chicken & Stuffing Casserole combines tender seasoned chicken breasts with flavorful stuffing, creamy soup, and optional cheese for a hearty, all-in-one meal. Easy to prepare and perfect for a family dinner, this casserole bakes to golden perfection and offers a delicious twist on classic comfort food.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (or thighs for extra flavor)
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Stuffing Mixture
- 1 box (6 oz) stuffing mix (or homemade stuffing, if preferred)
- 1 cup chicken broth
- 1/2 cup sour cream (optional for creamier texture)
Casserole Topping
- 1 can (10.5 oz) cream of chicken soup (or mushroom soup for a twist)
- 1/2 cup shredded cheddar cheese (optional)
- 1 tablespoon butter (for greasing the casserole dish)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken: Preheat the oven to 350°F (175°C) to ensure it reaches the proper baking temperature before assembling the casserole.
- Season the Chicken: Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Optionally, lightly pan-sear the chicken in a skillet over medium heat for 2-3 minutes per side to develop a golden color and enhance flavor.
- Mix Stuffing: In a large bowl, combine the stuffing mix, chicken broth, and sour cream (if using). Stir well to moisten the stuffing evenly and set aside.
- Prepare Casserole Dish: Grease a 9×13-inch casserole dish with butter or non-stick spray to prevent sticking during baking.
- Layer Chicken: Place the seasoned chicken breasts evenly in the bottom of the prepared casserole dish.
- Add Stuffing Mixture: Spread the moistened stuffing mixture evenly over the chicken breasts to create the middle layer of the casserole.
- Add Soup and Cheese: Pour the cream of chicken soup over the stuffing layer, smoothing it out evenly. If using, sprinkle shredded cheddar cheese on top for a creamy, cheesy finish.
- Bake Covered: Cover the casserole dish with aluminum foil and bake at 350°F for 25-30 minutes. This allows the chicken to cook through while keeping moisture in.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes until the chicken reaches an internal temperature of 165°F and the stuffing topping is golden brown.
- Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve hot. This casserole pairs well with roasted vegetables or a side salad for a complete meal.
Notes
- Pan-searing the chicken before baking is optional but adds extra flavor and a nice golden crust.
- You can substitute cream of mushroom soup for cream of chicken soup for a different taste.
- Using chicken thighs instead of breasts will yield a juicier casserole with deeper flavor.
- For a lighter version, skip the sour cream and cheese or use low-fat alternatives.
- Make sure the chicken reaches an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
