chicken & stuffing casserole

Name: Chicken & Stuffing Casserole
Prep time: 25 min
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 can(s) chicken breast, drained or the meat from 1 rotisserie chicken, shredded/chopped; 1 1/2 bag(s) pepperidge farm cubed stuffing mix or 2 boxes stove top; 1 medium onion, diced (optional); 3 - celery stalks, diced (optional); 1 stick(s) butter; 1 cup(s) frozen corn (can add more if desired); 1 can(s) cream of chicken soup; 1/2 can(s) milk; - garlic powder; - onion powder; - dried parsley flakes; - dried celery flakes; - poultry seasoning; - salt and pepper; 3 cup(s) chicken broth

(1 RATING)

44 Pinches 1 Photo

Lisa N

Coastal, SC

Updated on Oct 15, 2021

Comforting, delicious, and filling, this casserole is a crowd pleaser. I especially love to make it in the fall, as Thanksgiving nears. This casserole is two parts: the chicken mixture and the stuffing mixture. So, you need two mixing bowls. Then, you layer the two parts, chicken first, into a 9x13-inch baking pan and bake for about an hour. The stuffing portion is wonderful with sauteed celery and onions, but if you don't have any on hand or just don't have the time, just add a little extra onion powder and some dried celery flakes. It's just as tasty.

Rate

Quick and delicious casserole, perfect for a weeknight. Served here with cranberry sauce. This is a very versatile recipe, and you can add whatever your heart desires. Can replace the chicken with turkey for Thanksgiving.

prep time 25 Min

cook time 1 Hr

method Bake

yield 6 serving(s)

Ingredients

2 cans chicken breast, drained or the meat from 1 rotisserie chicken, shredded/chopped
1 1/2 bags pepperidge farm cubed stuffing mix or 2 boxes stove top
1 medium onion, diced (optional)
3 - celery stalks, diced (optional)
1 stick butter
1 cup frozen corn (can add more if desired)
1 can cream of chicken soup
1/2 can milk
- garlic powder
- onion powder
- dried parsley flakes
- dried celery flakes
- poultry seasoning
- salt and pepper
3 cups chicken broth

How To Make chicken & stuffing casserole

Step 1

Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with non-stick spray. If using celery and onions, saute them in butter until tender, seasoning with salt and pepper to taste.

Step 2

Add chicken to a medium mixing bowl with cream of chicken soup, milk, and preferred seasonings and amounts (I normally do about a teaspoon each garlic powder, onion powder, parsley and celery flakes, and about 1/4 to 1/2 teaspoon poultry seasoning, plus some black pepper)
Step 3

If not using onions and celery, melt one stick of butter. (If you are using the sauteed onions and celery, then you will not need to add more butter to the stuffing mix.)
Step 4

Add stuffing mix, melted butter or sauteed onions and celery, and preferred seasonings and amounts to a large mixing bowl.
Step 5

To the stuffing mixture, add 3 cups chicken broth. Stir until thoroughly combined and moistened.
Step 6

Add chicken mixture to the bottom of the baking pan, spreading evenly. Loosely top with stuffing mixture.
Step 7

Bake 45 minutes to 1 hour, until bubbly and stuffing turns golden brown with some crispier spots.
Step 8

OPTIONAL ADD-INS FOR THE STUFFING MIXTURE: Sauteed mushrooms Browned sausage Dried cranberries or cherries
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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