Chicken and Dressing Casserole
Tender chicken bakes beneath a creamy sauce and broth-moistened stuffing, with a browned topping.
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Ingredients
- 1 pound boneless skinless chicken breasts Cut into bite-size chunks
- salt and black pepper For seasoning the chicken; amounts are not specified
- 2 cans cream of chicken soup 10.5 ounces per can
- 1/2 cup milk
- 1 box chicken-flavored stuffing mix 6 ounces; use dry
- 1 1/2 cups chicken broth For moistening the stuffing
Instructions
- Heat the oven to 375°F and spray a 9x13-inch baking dish with oil.
- Whisk the cream of chicken soup and milk together in a mixing bowl.
- Put the chicken in the dish in a single layer. Sprinkle with salt and black pepper and stir to season the pieces.
- Spread the soup mixture over the chicken so it is covered. Sprinkle the dry stuffing mix over the sauce.
- Slowly drizzle the chicken broth over the stuffing, making sure all of it is moistened.
- Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the casserole is bubbly and the stuffing is browned. Check that the chicken and center of the casserole reach 165°F with a food thermometer.
- Serve hot.
Notes
Sprinkle the stuffing on dry and moisten it evenly with broth. Refrigerate leftovers within 2 hours in shallow, covered containers. Keep refrigerated leftovers for 3 to 4 days or frozen leftovers for 3 to 4 months. Thaw in the refrigerator, cold water or microwave, and reheat to 165°F.
Nutrition
Serving: 1servingCalories: 307kcalCarbohydrates: 29.6gProtein: 24gFat: 9.5gSodium: 1274mgFiber: 1.1gSugar: 3.7g