Chicken and Stuffing Bake
Tender chicken pieces baked with creamy soup and golden stuffing in one easy casserole. Perfect comfort food ready in under an hour.
Ingredients
- 2 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 2 cans 10.75 oz each condensed cream of chicken soup
- 1/4 cup milk
- 2 boxes 6 oz each Stove Top Chicken Stuffing mix
- 1 1/2 cups chicken broth low-sodium preferred
- Salt and black pepper to taste
- Non-stick cooking spray
Instructions
- Prepare the Baking Dish
- Preheat oven to 375°F. Spray a 9x13-inch baking dish with non-stick cooking spray.
- Arrange the Chicken
- Cut chicken breasts into uniform 1-inch pieces. Spread evenly in the prepared baking dish. Season generously with salt and black pepper.
- Create the Creamy Base
- In a medium bowl, whisk together condensed cream of chicken soup and milk until smooth. Pour evenly over the chicken pieces, covering completely.
- Add the Stuffing Layer
- Sprinkle dry stuffing mix evenly over the soup layer. Do not stir. Carefully pour chicken broth over the stuffing, moistening as much as possible.
- Bake to Perfection
- Cover dish tightly with aluminum foil. Bake for 40-45 minutes until chicken reaches 165°F internal temperature. Remove from oven and let rest for 10 minutes before serving.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Microwave individual portions for 1-2 minutes or reheat entire casserole in 350°F oven for 15-20 minutes, covered with foil.
Substitutions: Can use chicken thighs instead of breasts. Cream of mushroom or cream of celery soup works as alternatives.
Make-Ahead: Assemble up to 24 hours ahead, refrigerate, and bake when ready. Add 5 extra minutes to cooking time if baking from cold.
Crispy Top: Remove foil during last 10 minutes of baking for golden, crispy stuffing.Claude can make mistakes. Please double-check responses.
Reheating: Microwave individual portions for 1-2 minutes or reheat entire casserole in 350°F oven for 15-20 minutes, covered with foil.
Substitutions: Can use chicken thighs instead of breasts. Cream of mushroom or cream of celery soup works as alternatives.
Make-Ahead: Assemble up to 24 hours ahead, refrigerate, and bake when ready. Add 5 extra minutes to cooking time if baking from cold.
Crispy Top: Remove foil during last 10 minutes of baking for golden, crispy stuffing.Claude can make mistakes. Please double-check responses.