chicken & stuffing casserole
I actually loosely based this on Cassie's recipe. Thanks so much for the inspiration! My husband loved it!
prep time
20 Min
cook time
1 Hr 15 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 6 - boneless skinless chicken thighs
- 1/2 bag pepperidge farm herbed stuffing , cubed
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2 cups water, divided
- 2 stalks celery, diced
- 1/2 - sweet onion,diced
- - poultry seasoning
- - garlic powder
- - black pepper
- 2 - chicken bullion cubes
- 1 stick butter
How To Make chicken & stuffing casserole
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Step 1Preheat oven to 325.
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Step 2Dissolve 2 bullion cubes in 2 cups water in microwave( about 2 min.)Sauté onion & celery in 1 tbsp of butter till onions are translucent. Add 1 cup of chicken broth to veggies, over med high heat for 2-3 min. Add approximately 1/2 to 1 tbsp poultry seasoning to pot(till you smell it strong, as my FIL taught me! ) Stir in stuffing & take off heat. (It will seem dry.)
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Step 3Season thighs with poultry seasoning, garlic powder & pepper on top side & put in 9x13 baking dish.
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Step 4Mix soups & remaining cup of chicken broth& pour over chicken. Spoon stuffing over top.
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Step 5Melt remaining butter & pour over stuffing. Cover with foil. Bake for 45 min. Remove foil. Continue baking for 10 min. Remove from oven & allow to sit for10-15 minutes before serving.(I also pushed stuffing down with back of spoon because top looked a little too crunchy for my taste. Optional.) - 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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