|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||2%|
|Total Sugars 2g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken and stuffing bake is like eating a Thanksgiving turkey dinner, but without all the work of roasting a bird. The bake takes an hour from start to finish and has all the flavor, crunch, and creaminess of a turkey with stuffing and gravy. If you’re looking to satisfy your holiday cravings, you can whip up this dish in no time any month of year.
There are only a few ingredients (many of them store-bought) and it’s almost a complete meal in a dish. All you need is a mixing bowl and a casserole dish to throw this bake together. Freeze this casserole ahead of time and bake it when your Thanksgiving cravings strike. It also makes excellent leftovers.
1/4 cup olive oil
2 stalks celery, finely diced
1 small onion, diced
2 cloves garlic, minced
2 pounds boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 (10 3/4-ounce) cans cream of chicken soup
1/4 cup milk
1 (6-ounce) box chicken stuffing mix
1 1/2 cups chicken broth
Fresh sage, for garnish, optional
Parsley, for garnish, optional
Gather the ingredients.
Heat the olive oil in a sauté pan on medium heat. Add the celery, onion, and garlic to the pan and sauté for 3 to 5 minutes or until the vegetables are softened and the onion is translucent. Remove from the heat and set aside.
Preheat the oven to 375 F.
Cut the chicken breasts into 1-inch pieces. Spray the bottom of a 9 x 13-inch baking dish with nonstick spray. Sprinkle the top of the chicken with the salt and pepper.
In a medium bowl whisk together the cream of chicken soup, milk, and cooked vegetable mixture.
Pour the mixture over the top of the chicken, covering it completely.
Sprinkle the stuffing mix over the top of the chicken. Pour the chicken broth evenly over the stuffing mix. Cover the dish with foil and place it in the oven. Bake the casserole for 40 to 45 minutes, or until the chicken is completely cooked through. The edges will be bubbly.
Remove the foil and turn up the heat to 425 F. Place the casserole back in the oven and brown the top for about 5 minutes. Allow the casserole to sit on the counter for about 10 minutes before serving.
Sprinkle the top with chopped sage and parsley if desired.
- Use any brand of stuffing mix you like as long as it is preseasoned.
- Leave out the olive oil, celery, and garlic if you are looking to make the dish even quicker.
- Include some other veggies to make this a one-dish complete meal. Try adding in 2 cups of frozen green beans, mixed veggies, or broccoli.