Chicken and Stuffing Casserole
Chicken and Stuffing Casserole is an easy, one dish dinner that’s a family favorite! Made with pantry staples- it’s filling, and delicious!
Servings 6 servings
Calories 371kcal
Ingredients
- 2 pounds chicken tenderloins
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 10.5 ounce can cream of celery soup
- 10.5 ounce can cream of chicken soup
- 1/4 cup milk
- 6 ounce box Stove Top chicken stuffing mix
- 1 1/2 cups chicken broth (see notes below)
- fresh or dried parsley for garnish (optional)
Instructions
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Preheat the oven to 375°F. Spray an 11×7-inch baking dish with cooking spray, and set aside.
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Cut 2 pounds chicken tenderloins into bite-sized pieces and place them into the baking dish.
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Toss the chicken pieces with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
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In a small bowl, whisk together 10.5 ounce can cream of celery soup, 10.5 ounce can cream of chicken soup and 1/4 cup milk until smooth.
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Pour the sauce over the chicken pieces and smooth it out, so all of the chicken is covered.
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Evenly sprinkle the 6 ounce box Stove Top chicken stuffing mix on top.
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Pour 1 1/2 cups chicken broth on top of the stuffing mix, and make sure that all of the stuffing is moistened by the broth.
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Cover with foil and bake for 40 minutes. Take the foil off and bake for an additional 5 minutes to lightly brown the top.
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Garnish with fresh or dried parsley (optional) and serve. When serving, scoop up some of the gravy at the bottom and drizzle it over each serving.
A SIMILAR RECIPE
Chicken and Biscuits Casserole
This Chicken and Biscuits Casserole is so easy to make, uses simple ingredients and can be made quickly. A family favorite dinner recipe!
Servings 6
Calories 397kcal
Ingredients
- 2 (10.5 ounce) cans cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon rotisserie seasoning
- 1/2 teaspoon black pepper
- 12 ounce can refrigerated biscuits (or two smaller 6 ounce cans)
- 1 cup frozen peas and carrots
- 1 cup shredded cheddar cheese
- 2 cups cooked chicken (shredded or diced)
- 1/4 cup sliced green onion (optional)
Instructions
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Preheat oven to 375F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
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In a large bowl whisk together the cream of chicken soup, milk, garlic powder, rotisserie seasoning and black pepper. Whisk until fully combined and most of the lumps are gone.
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Open the can of biscuits and separate each biscuit. Cut each biscuit into fourths. Add the biscuits to the bowl and stir to combine.
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Next, add peas and carrots, cheddar cheese and chicken. Stir to combine.
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Pour this mixture into prepared baking dish.
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Bake uncovered for about 35-45 minutes. Biscuits will puff up while cooking so they should be golden brown and you should see the liquid bubbling around the edges.
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If you are unsure if it is done in the middle, just add on a few extra minutes to the cooking time to make sure all the biscuits are fully cooked. If necessary, cover the top of the baking dish with aluminum foil so it doesn’t get any darker but will allow the biscuits to keep cooking.
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Allow to cool for a few minutes, top with sliced green onions, then serve!
