Chicken & stuffing casserole



I actually loosely based this on Cassie's recipe. Thanks so much for the inspiration! My husband loved it!


★★★★★ 1 vote

20 Min
1 Hr 15 Min


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  • 6
    boneless skinless chicken thighs
  • 1/2 bag(s)
    pepperidge farm herbed stuffing , cubed
  • 1 can(s)
    cream of chicken soup
  • 1 can(s)
    cream of mushroom soup
  • 2 c
    water, divided
  • 2 stalk(s)
    celery, diced
  • 1/2
    sweet onion,diced
  • ·
    poultry seasoning
  • ·
    garlic powder
  • ·
    black pepper
  • 2
    chicken bullion cubes
  • 1 stick

How to Make Chicken & stuffing casserole


  1. Preheat oven to 325.
  2. Dissolve 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.)
  3. Season thighs with poultry seasoning, garlic powder & pepper on top side & put in 9x13 baking dish.
  4. Mix soups & remaining cup of chicken broth& pour over chicken. Spoon stuffing over top.
  5. Melt 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.)

Printable Recipe Card

About Chicken & stuffing casserole

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American

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