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Chicken Stuffing Casserole Recipe

Chicken Stuffing Casserole is an easy and quick dinner to throw together. This chicken and Stovetop stuffing chicken casserole is an affordable and tasty meal for the whole family.
Keyword chicken and dressing, chicken and stuffing bake, chicken and stuffing casserole
Servings 9 x13
Calories 429kcal
Author Kelsey

Ingredients

  • 2 pounds boneless chicken
  • 2 cans condensed cream of chicken soup recipe 10.5 ounce can
  • 1/2 cup sour cream
  • 1 box Stovetop stuffing 6 ounce box
  • 1 1/2 cup chicken broth
  • Salt and Pepper

Instructions

  • Preheat the oven to 350 degrees and grease a 9x13 pan.
  • Now, dice up your boneless raw chicken into 1 inch cubes and place in the casserole pan. Season chicken with salt and pepper.
  • Now in a small bowl mix up your canned soups and the sour cream and spread over the chicken. Do an even layer.
  • Pour your stuffing on top of the chicken and spread out evenly as well.
  • Pour the chicken broth over the stuffing and try to evenly pour.
  • Bake uncovered for 40-50 minutes or until the top is golden brown and the chicken is fully cooked.

Notes

Crockpot Directions: Assemble the same way, and the cook on low for 5-6 hours or high 3-4 hours. The stuffing will be soft on top, as condensation drops down. You just want to ensure the chicken is fully cooked.
Chicken - Any boneless chicken works for this. I recommend no skin, as it can become rubbery.
Condensed soups - You can use cream of celery, mushroom, or chicken like I did. Or make homemade if you prefer.
Stuffing - I used a chicken stuffing but you can swap with a cornbread stuffing, or any other variety.
Vegetables - You can add in some frozen vegetables if you want to add more flavor. Mix in with the chicken. If you use canned vegetables drain off the liquid.

Nutrition

Serving: 1g | Calories: 429kcal | Carbohydrates: 10g | Protein: 47g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 900mg | Sugar: 2g