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A delicious Chicken And Stuffing Casserole is displayed as a featured image, showcasing golden-brown stuffing and juicy chicken.

Best Chicken and Stuffing Casserole

This Chicken and Stuffing Casserole recipe delivers a moist, flavorful, and satisfying meal. The secret lies in searing the chicken, sautéing the vegetables, and using a creamy sauce to create a perfect balance of textures and tastes. Covering with foil during the first half of baking ensures the chicken stays juicy and the stuffing cooks evenly.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1 tbsp butter
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 3/4 cups chicken broth
  • 1/2 cup dried cranberries optional
  • 1/4 cup chopped fresh parsley
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1/4 tsp garlic powder

Equipment

  • 9x13-inch baking dish
  • Large bowl
  • small bowl
  • large skillet
  • whisk
  • measuring cups and spoons
  • aluminum foil
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). In a bowl, toss chicken breasts with olive oil, salt, pepper, garlic powder, and paprika.
  2. Heat a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until lightly browned.
  3. In the same skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.
  4. In a large bowl, combine the stuffing mix, sautéed vegetables, chicken broth, dried cranberries (if using), and parsley. Mix well.
  5. Spread the stuffing mixture evenly in a greased 9x13 inch baking dish. Arrange the seared chicken breasts on top of the stuffing.
  6. In a small bowl, whisk together the condensed cream of chicken soup, sour cream, milk, and garlic powder. Pour the sauce evenly over the chicken breasts.
  7. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the stuffing is golden brown.
  8. Let the casserole rest for 10 minutes before serving.

Notes

For best results, don't over saturate the stuffing with broth. Adjust broth amount based on the dryness of the stuffing mix. Covering the casserole with foil during baking is crucial to prevent the chicken from drying out. This casserole can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.