Chicken and Stuffing Casserole
Make a cozy chicken and stuffing casserole with tender chicken, creamy soups, savory stuffing, and a golden baked topping for an easy one-dish dinner.
Servings: 6
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 1 hour 5 minutes
Ingredients
Ingredients
- 2 pounds chicken tenderloins cut into bite-sized pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 10.5 ounce can cream of celery soup
- 10.5 ounce can cream of chicken soup
- 1/4 cup milk
- 6 ounce box chicken stuffing mix dry
- 1 1/2 cups chicken broth
- fresh or dried parsley for garnish
Instructions
Instructions
- Heat the oven to 375°F. Coat an 11-by-7-inch baking dish with cooking spray.
- Put the bite-sized chicken pieces in the dish and toss them with the salt and pepper.
- Whisk the cream of celery soup, cream of chicken soup, and milk in a bowl until smooth.
- Pour the sauce over the chicken and smooth it into an even layer.
- Sprinkle the dry stuffing mix evenly over the sauce, then pour the chicken broth over the stuffing so it is moistened.
- Cover with foil and bake for 40 to 45 minutes. Remove the foil and bake 5 minutes more, until lightly browned and the chicken reaches 165°F internally.
- Garnish with parsley if desired. Spoon the creamy gravy from the bottom over each serving.
Notes
The broth creates a creamy gravy beneath the stuffing. Use less only if you still thoroughly moisten the topping.