CHICKEN AND STUFFING CASSEROLE

PUBLISHED BY JESSICA from butterwithasideofbread.com

Creamy chicken and stuffing casserole recipe has great flavor & is a warm, comforting chicken dinner everyone loves! Made with chicken, stuffing & pantry ingredients, this hearty dish is a family favorite!

Enjoy your creamy chicken casserole with stuffing as a great way to use up holiday dinner leftovers or as a way to make a fast and delicious meal with little time or effort. This casserole recipe is perfect for family dinners and every bite is packed with flavor, without being overpowering. This dish is the perfect blend of crunchy, crispy stuffing and creamy goodness in every bite.

EASY CHICKEN CASSEROLE

Make this chicken and stuffing casserole with vegetables and adjust it to your own family’s tastebuds as desired. I’ve made it with and without onion, celery, and carrots. I’ve even played around with adding in new veggies like broccoli and cauliflower, it always turns out delicious! Use this recipe as a way to use up leftover stuffing, shredded turkey, or a rotisserie chicken.

CHICKEN AND STUFFING CASSEROLE INGREDIENTS

-Stuffing: You will need a 12-ounce bag of stuffing mix or approximately 6 cups of leftover stuffing.
-Chicken: Use 1 ½ pound of cubed chicken tenderloin.

-Condensed soups: You will need one 10.5 ounces can of both cream of condensed mushroom soup and well the cream of condensed chicken soup.

-Sour cream: Use 1 cup of sour cream or a cup of plain unsweetened and unflavored Greek yogurt.

-Seasonings: You will need 1 teaspoon each of onion powder, salt, and sweet paprika, and only ½ teaspoon each of black pepper and celery seed (this adds freshness).

-Worcestershire sauce: Use 2 teaspoons of Worcestershire sauce.

-Chicken broth: You will need 1/2 cup of chicken broth. You can use low sodium or regular depending on your preference.

Notes:
You can use any brand or type of stuffing that you like and prefer. I used Cornbread stuffing from Pepperidge Farm. This is how I prepared it:
In a saucepan, melt 3 tablespoons of butter. Add ½ cup each diced celery, carrots & onions. Cook the vegetables until softened, 4 to 5 minutes.
Add 2 cups of chicken broth. Cover and bring to a boil
Once it is boiling, turn off the heat and add the stuffing. Mix until all ingredients are incorporated, and stuffing is all “wet.”
Cover and let it sit for 5 minutes. Fluff up with a fork and serve.
Also, you can prepare the filling and marinate your chicken in a covered bowl overnight if you wish. This will make dinner the following day much easier and quicker.

HOW TO MAKE CREAMY CHICKEN AND STUFFING CASSEROLE?

Preheat your oven to 375 degrees F.

MAKE STUFFING
Prepare your stuffing according to the package instructions

Once your stuffing is ready, set it aside until it is ready to use.

PREPARE CREAMY CHICKEN MIXTURE
Cut your chicken into cubes so that they are bite-sized pieces and then set them aside.

In a large mixing bowl, add your condensed cream of mushroom soup, cream of chicken soup, sour cream, and mix until combined.

Add in the onion powder, celery seed, salt, and pepper. Mix together.

Add in the paprika and Worcestershire sauce and mix slightly.

Add in the chicken broth and mix until everything is well incorporated.

Add in the cut chicken pieces and mix until the chicken is well coated.

ASSEMBLE
Pour the mixture into a 9×13 baking dish and spread the mixture out evenly in the pan.

Add the stuffing on top of the chicken mixture. It’s easier to spoon the stuffing on top.

BAKE
Bake in the oven for 35-40 minutes, uncovered, or until the chicken reaches 165 degrees f internally. The mixture will look hot and bubbly with a nice stuffing crust on top.

Cool for a few minutes before serving.

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