Description
Chicken stuffing casserole brings pure comfort straight from Grandma’s kitchen to your dinner table. Hearty layers of tender chicken, savory stuffing, and creamy sauce combine for a satisfying meal that feels like a warm hug on a chilly evening.
Ingredients
Scale
Protein:
- 2 lbs boneless, skinless chicken breasts
Stuffing and Base:
- 1 (6 oz) package stuffing mix
- 1 ½ cups chicken broth
- ½ cup butter, melted
- 1 (10.75 oz) can condensed cream of chicken soup
- ½ cup sour cream
- ¼ cup milk
- ¼ cup shredded cheddar cheese
Seasonings and Aromatics:
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ cup chopped celery
- ¼ cup chopped onion
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ cup chopped fresh parsley
Instructions
- Preheat your oven to a precise 375F (190C), ensuring the rack is centered for even cooking.
- Gently pound chicken breasts to a uniform ½ inch thickness, creating an even surface for seasoning.
- Mix 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ¼ tsp paprika in a small bowl. Generously sprinkle the spice blend over each chicken breast.
- Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until a golden-brown crust develops.
- Transfer the skillet directly to the preheated oven. Bake chicken for 20-25 minutes until the internal temperature reaches exactly 165F (74C).
- Remove chicken from the oven and let it rest for 5-10 minutes, allowing juices to redistribute.
- Shred the chicken using two forks or dice into bite-sized pieces approximately ½ inch in size.
- Melt ½ cup butter in a saucepan over medium heat. Add ½ cup chopped celery and ¼ cup chopped onion, cooking until vegetables soften (5-7 minutes).
- In a large mixing bowl, combine the entire 6 oz package of stuffing mix, sautéed vegetables, and 1 ½ cups chicken broth. Stir thoroughly.
- Allow the stuffing mixture to sit for 5 minutes, letting the bread absorb the broth completely.
- Create the creamy sauce by whisking 1 can of cream of chicken soup, ½ cup sour cream, ¼ cup milk, ¼ tsp black pepper, and ¼ tsp garlic powder until smooth.
- Spread the stuffing evenly across a 9×13 inch baking dish, creating a consistent bottom layer.
- Distribute the shredded or diced chicken over the stuffing in an even layer.
- Pour the creamy sauce uniformly across the chicken, ensuring complete coverage.
- Optional: Sprinkle ¼ cup shredded cheddar cheese over the top of the casserole.
- Return the dish to the 375F oven and bake for 20-25 minutes until thoroughly heated and cheese is melted.
- Let the casserole rest for 5 minutes after baking. Garnish with ¼ cup chopped fresh parsley before serving.
Notes
- Chicken thickness matters, so pound breasts evenly to ensure consistent cooking and tender meat.
- Searing chicken before baking adds deeper flavor and creates a beautiful golden exterior that enhances the dish’s overall taste.
- For a lighter version, substitute low-fat cream of chicken soup and use Greek yogurt instead of sour cream to reduce calories.
- Gluten-free adaptation works perfectly by using gluten-free stuffing mix and checking that your cream of chicken soup is gluten-free certified.
- Prep Time: 25-30 minutes
- Cook Time: 45-55 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 335 kcal
- Sugar: 2 g
- Sodium: 630 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 95 mg