Chicken Casserole With Stuffing
A comforting and hearty chicken casserole topped with a golden, crispy stuffing layer. Perfect for family dinners, this dish combines tender chicken, vegetables, and creamy sauce baked under a flavorful stuffing crust.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 boneless, skinless chicken breasts chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- 2 cups frozen peas and carrots
- 1 can (10.5 oz) condensed cream of chicken soup
- 0.5 cup sour cream
- 0.5 cup milk
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 box (6 oz) chicken-flavored stuffing mix
- 0.5 cup butter, melted
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 3-4 minutes until softened.
- Add mushrooms and cook for 5 minutes until tender. Stir in peas and carrots; cook for 2 minutes. Remove from heat.
- In a large bowl, combine cream of chicken soup, sour cream, milk, thyme, salt, and pepper. Stir in the vegetable mixture.
- Place chicken breasts in the prepared baking dish. Pour the soup and vegetable mixture evenly over the chicken.
- In a separate bowl, prepare stuffing mix according to package instructions using melted butter and water. Stir until moistened.
- Sprinkle the stuffing evenly over the chicken and sauce.
- Bake uncovered for 40-45 minutes, or until chicken is cooked through (internal temperature of 165°F) and stuffing is golden brown.
- Let stand for 5 minutes before serving.
Notes
For a richer flavor, substitute heavy cream for milk. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.