Description
This easy Chicken and Dressing Casserole is a comforting and satisfying one-dish meal. Tender chicken pieces are baked with a creamy sauce and topped with savory Stove Top stuffing for a classic, flavorful combination.
Ingredients
Scale
- 2 pounds boneless, skinless chicken tenderloins (or chicken breasts), cut into bite-sized pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 (10.5-ounce) can condensed cream of celery soup, undiluted
- 1 (10.5-ounce) can condensed cream of chicken soup, undiluted
- 1/4 cup milk (whole, 2%, or skim)
- 1 (6-ounce) box Stove Top Chicken Stuffing Mix
- 1 1/2 cups chicken broth (low-sodium recommended)
- Fresh or dried parsley, for garnish (optional)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spray an 11×7-inch baking dish with nonstick cooking spray.
- Prepare Chicken: Cut the chicken tenderloins (or boneless, skinless chicken breasts) into bite-sized pieces (about 1-inch cubes).
- Season Chicken: Place the chicken pieces in the prepared baking dish. Season evenly with the kosher salt and black pepper. Toss to coat.
- Make Sauce: In a small bowl, whisk together the undiluted cream of celery soup, undiluted cream of chicken soup, and milk until smooth.
- Combine Chicken and Sauce: Pour the sauce evenly over the seasoned chicken pieces in the baking dish. Stir gently to ensure the chicken is coated.
- Add Stuffing: Sprinkle the dry Stove Top Chicken Stuffing Mix evenly over the chicken and sauce.
- Add Broth: Carefully pour the chicken broth evenly over the stuffing mix, making sure to moisten all of the stuffing. Do not stir.
- Bake (Covered): Cover the baking dish tightly with aluminum foil. Bake for 40 minutes.
- Bake (Uncovered): Remove the foil from the baking dish. Continue baking, uncovered, for another 5 minutes, or until the topping is lightly browned and the chicken is cooked through (internal temperature reaches 165°F/74°C).
- Garnish and Serve: Garnish with fresh or dried parsley, if desired. Serve hot. When serving, scoop up some of the sauce from the bottom of the dish and drizzle it over each portion.
Notes
- Chicken: You can use chicken tenderloins or boneless, skinless chicken breasts. Cut the chicken into bite-sized pieces for even cooking.
- Condensed Soup: Use undiluted condensed cream of celery soup and cream of chicken soup.
- Stove Top Stuffing: This recipe uses the dry stuffing mix, not prepared stuffing.
- Chicken Broth: Use low-sodium chicken broth to control the saltiness of the dish.
- Serving Suggestions: This casserole is a complete meal on its own, but you can serve it with a side salad or steamed vegetables.
- Make-Ahead: You can assemble the casserole ahead of time (up to the point of baking) and store it, covered, in the refrigerator until ready to bake. You may need to add a few minutes to the baking time if baking from cold.