Chicken Stuffing Casserole
When the weather gets colder, nothing beats the comfort of a warm chicken stuffing casserole. It’s more than just a meal—it’s a reminder of cozy evenings, the aroma of home-cooked food, and the joy of sharing a satisfying dish with loved ones.
Equipment
- Skillet
- Baking Dish
Ingredients
- 4 pieces Chicken Breasts boneless, skinless
- 1 package Stuffing Mix 6 oz.
- 2 cups Chicken Broth
- 1 can Cream of Chicken Soup 10.5 oz.
- 1.5 cups Shredded Cheddar Cheese
- 2 tablespoons Butter
- 1 medium Onion chopped
- 2 cloves Garlic minced
- to taste Salt
- to taste Pepper
- 2 tablespoons Parsley chopped (optional garnish)
Instructions
- Season the chicken breasts with salt, pepper, and garlic powder. Heat a skillet over medium heat, add a little olive oil, and cook the chicken breasts for 6-8 minutes per side, or until fully cooked and golden brown. Once cooked through, shred the chicken into bite-sized pieces.
- In a large bowl, combine the stuffing mix with chicken broth and let it sit for a few minutes to absorb the liquid.
- In a separate skillet, melt the butter and cook the onions for 4-5 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- In a large bowl, combine the shredded chicken, sautéed onions, garlic, cream of chicken soup, and 1 cup of shredded cheddar cheese. Stir until well-combined.
- Grease a 9x13-inch baking dish and spread the chicken mixture evenly at the bottom. Top with the stuffing mixture, pressing it down slightly, and then sprinkle the remaining cheese on top.
- Bake at 375°F (190°C) for 25-30 minutes, or until the top is golden brown and bubbling. Optionally, broil for 2-3 minutes for a crispy topping.
Notes
Feel free to customize this casserole by adding your favorite vegetables or using leftover rotisserie chicken. You can also make it ahead of time and bake it the next day for a quick, comforting meal.