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Chicken and Stuffing Recipe

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★★★★★

4.6 from 642 reviews

A comforting and easy-to-make baked chicken and stuffing casserole featuring tender boneless, skinless chicken breasts topped with a buttery boxed stuffing mix and a savory cream of chicken soup and broth sauce. Perfect for a quick weeknight dinner that requires minimal prep and yields a hearty, flavorful meal.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts

Stuffing

  • 1 box stuffing mix (6 oz)
  • 1/2 cup water
  • 1/4 cup butter, melted

Sauce

  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth

Seasonings

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) and allow it to fully preheat to ensure even cooking.
  2. Prepare the baking dish and chicken: Lightly grease a 9×13-inch baking dish to prevent sticking. Place the boneless, skinless chicken breasts in a single layer in the dish, seasoning them evenly with salt and pepper.
  3. Mix the stuffing: In a medium bowl, combine the boxed stuffing mix with 1/2 cup of water and 1/4 cup melted butter. Stir until all ingredients are well incorporated and the stuffing is moist.
  4. Layer the stuffing on chicken: Spread the prepared stuffing mixture evenly over each chicken breast, covering them completely.
  5. Prepare the sauce: In a separate bowl, whisk together the cream of chicken soup and 1 cup of chicken broth until smooth and well combined.
  6. Pour the sauce: Evenly pour the soup and broth mixture over the stuffing and chicken, ensuring the topping is well moistened.
  7. Bake covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 25-30 minutes to cook the chicken through and allow the flavors to meld.
  8. Finish baking uncovered: Remove the foil and continue baking for another 10 minutes. This will brown the stuffing on top and fully cook the chicken. Ensure the chicken reaches an internal temperature of 165°F (74°C).
  9. Rest and serve: Take the casserole out of the oven and let it rest, uncovered, for 5 minutes before serving. This allows juices to redistribute for moist, tender chicken.

Notes

  • Use a meat thermometer to ensure the chicken has reached a safe internal temperature of 165°F (74°C).
  • You can substitute cream of mushroom soup for cream of chicken soup if preferred.
  • For a crispier stuffing topping, broil uncovered for 2-3 minutes at the end of baking, watching carefully to avoid burning.
  • This dish pairs well with steamed green vegetables or a fresh salad.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: chicken baked with stuffing, easy chicken casserole, comfort food dinner, creamy chicken and stuffing, quick chicken dinner

Find it online: https://cookwithlea.com/chicken-and-stuffing-recipe/