Chicken And Stuffing Bake
A cozy and comforting weeknight dinner, this Chicken and Stuffing Bake features tender chicken and a creamy sauce under a golden, savory stuffing topping. A hidden layer of caramelized onions makes it truly special.
Equipment
- 9x13-inch baking dish
- Large Skillet
- Medium bowl
- Whisk
Ingredients
- 2 pounds boneless skinless chicken breasts, diced in 1-inch pieces
- 2 cans (10.75 ounces, each) condensed cream of chicken soup
- 1/4 cup milk
- 2 boxes (6 ounces each) Stove Top Chicken Stuffing mix
- 1 1/2 cups chicken broth
Instructions
Caramelize the Onions and Prep the Dish
- In a large skillet over medium-low heat, melt 1 tablespoon of unsalted butter with 1 tablespoon of olive oil. Add 2 large, thinly sliced yellow onions and cook slowly for 25-30 minutes, stirring occasionally, until deep golden brown and jammy. Set aside.
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick spray.
Build the Layers
- Scatter the diced chicken in an even layer across the bottom of the prepared dish. Season with salt and freshly ground black pepper.
- Spoon the caramelized onions over the chicken in an even layer.
- In a medium bowl, whisk the condensed cream of chicken soup and milk until smooth. Pour the mixture evenly over the chicken and onions.
- Sprinkle the two boxes of dry stuffing mix evenly over the top. Slowly and evenly pour the chicken broth over the stuffing, making sure to moisten the entire surface.
Bake Until Hot and Bubbly
- Cover the dish tightly with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the chicken is cooked through (reaching an internal temperature of 165°F or 74°C).
Let It Rest Before Serving
- Remove the casserole from the oven and let it stand for at least 10 minutes before serving. This allows the sauce to set and thicken.
Notes
Pro Tip: For extra flavor and a boost in vegetables, stir a 12-ounce bag of frozen mixed peas and carrots into the soup mixture before pouring it into the dish.
Variations: For a richer sauce, whisk 1/3 cup of sour cream and 1 cup of shredded cheddar cheese into the soup mixture. You can also substitute the cream of chicken soup with cream of mushroom or celery.
Make-Ahead: You can assemble the casserole up to 24 hours in advance. Cover and refrigerate, then add an extra 10-15 minutes to the initial covered baking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven until warmed through for the best texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.