If there’s one dish that can turn a drab weekday dinner into a cozy, heartwarming experience, it’s this Easy Chicken and Stuffing Casserole. Picture this: tender chicken nestled beneath a blanket of savory stuffing—like a warm, comforting hug on a chilly evening. My kids can’t get enough of it, and neither can I, especially when paired with a side of tangy cranberry sauce.
Steps
- Preheat your oven to 375°F and coat an 11×7-inch baking dish with cooking spray. Cut the chicken tenderloins into bite-sized pieces, season them with salt and pepper, and place them in the prepared baking dish.
- In a separate bowl, whisk together the cream of celery soup, cream of chicken soup, and milk until smooth. Pour this mixture over the chicken, ensuring that all pieces are well covered.
- Evenly distribute the Stove Top chicken stuffing mix over the top of the chicken and soup mixture. Pour the chicken broth over the stuffing mix, making sure it is fully moistened.
- Cover the dish with foil and bake in the preheated oven for 40-45 minutes. Remove the foil and bake for an additional 5 minutes to lightly brown the top.
- Confirm the chicken’s internal temperature has reached 165°F to ensure it is fully cooked. Garnish with parsley if desired and serve, drizzling some of the gravy from the bottom of the dish over each portion.
Ingredients
- 2 pounds chicken tenderloins, cut into bite-sized pieces
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 10.5 ounce can cream of celery soup
- 10.5 ounce can cream of chicken soup
- ¼ cup milk
- 6 ounce box Stove Top chicken stuffing mix
- 1 ½ cups chicken broth
- Fresh or dried parsley for garnish (optional)
Nutritional Values
Calories: 371kcal | Carbohydrates: 29g | Protein: 38g | Fat: 10g | Sodium: 1594mg | Fiber: 1g | Sugar: 4g
FAQ
- Is it safe to use raw chicken in a casserole?
- Yes, it is safe to use raw chicken in a casserole. Once the dish reaches an internal temperature of 160°F, any bacteria present on the raw chicken will be killed. Many casserole recipes incorporate raw chicken successfully.
- Can I substitute chicken tenderloins with other cuts of chicken?
- Absolutely! You can use boneless, skinless chicken breasts or thighs instead of tenderloins. Feel free to experiment with different cuts to find your preferred taste and texture.
- Is it possible to use a different type of stuffing?
- Yes, you can use different stuffing mixes. While Chicken Stove Top Stuffing Mix is recommended for its complementary flavor, you can substitute with other varieties or even a homemade stuffing mix according to your preference.
- How can I store and reheat leftovers?
- Leftovers should be placed in an airtight container once cooled to room temperature. Store them in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven covered with foil or in the microwave until thoroughly warmed.
- Can I include vegetables in the casserole?
- Certainly! Vegetables can be easily added to the casserole. Mixed vegetables or a side salad are great options to incorporate more nutrients into this dish.
Tips
- Experiment with Chicken Cuts: Feel free to substitute chicken tenderloins with boneless, skinless chicken breasts or thighs. This allows you to tailor the recipe to your preference or availability of ingredients.
- Customize Stuffing Texture: For a fluffier stuffing, prepare it according to the package instructions before placing it on top of the casserole. Skip the additional chicken broth if you choose this method to avoid overly moist stuffing.
- Add Vegetables for Variety: Enhance the nutritional content by incorporating mixed vegetables into the casserole. Alternatively, serve it with a side salad or vegetable dish for a balanced meal.
- Opt for Low-Sodium Ingredients: If you’re watching your sodium intake, consider using low-sodium or no-sodium versions of the soups, stuffing mix, and chicken broth. This can help manage the dish’s overall salt content while still maintaining flavor.
Equipment
- 11×7-inch Baking Dish (or a 9×13-inch baking dish if you don’t have the exact size)
- Meat Thermometer (to ensure the chicken reaches 165°F)
- Whisk (for mixing the soups and milk together)
