4 cups Pepperidge Farm herb seasoned stuffing 1 cup boiling water* 1 tablespoon margarine 6 skinless boneless chicken breast halves paprika 1 can cream of mushroom soup 1/3 cup milk 1 tablespoon chopped fresh parsley Mix stuffing, 1 cup boiling water and 1 tablespoon margarine. Spoon stuffing across center of 3-quart shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika. Mix soup, milk and parsley. Pour over chicken. Bake covered at 400 for 15 minutes. Bake uncovered 15 minutes or until chicken is no longer pink. *For more moist stuffing, increase water by 1 to 2 tablespoons.
How To make One Dish Chicken& Stuffing Bake's Videos
Easy Chicken and Stuffing Casserole
This simple recipe uses canned chicken but fresh chicken can be used, just cook and shred for the recipe. It is so easy and quick and delicious!
3 12.5 Oz cans chicken, drained and rinsed 2 10.5 Oz cans cream of chicken soup 1/4 cup milk 1 6 Oz box stuffing mix 1 14.5 Oz can chicken broth pepper to taste
Preheat oven to 375 F. Spray 9x13 pan with non stick cooking spray. Layer chicken on the bottom. In a bowl, mix the cream of chicken, milk and pepper then spread over chicken. Layer dry stuffing mix over soup mixture. Pour broth over stuffing and be sure to cover as much as possible. Cover the dish with foil and bake 20 minutes, remove the foil and bake 10 more minutes. Enjoy!
Chicken Stuffing Casserole is an easy weeknight meal made with bread cubes, chicken breasts, onion, garlic, celery, and herbs. This recipe is similar to traditional dressing but is even better with shredded chicken. This dish can be eaten as a meal on its own or as a Thanksgiving side dish. Either way, everyone will love it!
3 tbsp olive oil 4 cups bread, cut into cubes 1 cup chicken stock 1 cup white sauce 2 cups chicken breast, cut into cubes 1 medium white onion, chopped 3 garlic cloves, sliced 2 small celery stalks, chopped 1 tbsp dry Italian herbs
Printable recipe:
Let’s make stovetop chicken casserole!
This is a super fast and easy recipe to try. Everyone loved it!
How to Make Chicken and Stuffing Casserole
For a delectable all-in-one meal, you've gotta try our Chicken and Stuffing Casserole. Chock full of chicken, stuffing and soup, this dish is easy to bake making it perfect for weeknight meals!
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HOW TO MAKE CHICKEN & STUFFING CASSEROLE | EASY DINNER RECIPE | COOK WITH ME
Hello Lovelies!
******NOTE: I say chicken breasts throughout the video. I clearly meant CHICKEN THIGHS!! LOL****
This Chicken and Stuffing Casserole is a delicious and filling meal all by itself. It requires very few ingredients and takes no time to make! Enjoy!
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INGREDIENTS: 2lbs boneless chicken thighs 2 cans cream of chicken soup Stove top stuffing mix Salt Oregano Garlic powder Black pepper Basil
Chicken, frozen mixed veggies, dry stuffing, and cream of chicken soup come together to make this satisfying weeknight casserole. It's full of savory, flavorful ingredients to fill your belly with!
RECIPE & INSTRUCTIONS HERE! -
Ingredients 4 1/2 lbs boneless skinless chicken breasts raw, cut into 1 inch pieces 21 oz cream of chicken 16 oz frozen mixed vegetables 6 oz dry stuffing mix like Pepperidge Farm 1/2 cup water 1 to 1/2 cups Instructions Spread 1/2 cup of cream of chicken on the bottom of the casserole dish. Add the diced chicken breasts. Mix the remainder of cream of chicken soup with the frozen vegetables. Spread evenly on top of the raw chicken. Top with stuffing mix. Pour water over the top of stuffing mix to wet. Bake at 400F covered with tinfoil for 45 minutes. Notes Alternatively, you can make the stuffing with water in a bowl before topping on the vegetables.