Blue Ribbon Winning Recipe!
35+ year old CWT family meal now shared with the world.
"Chicken and Stuffing Casserole is an easy, one dish dinner that's a family favorite! Made with pantry staples- it's filling, and delicious!"
A HEARTY AND FILLING CASSEROLE DISH -
This was almost a weekly staple in my house growing up. It was something that was cheap and easy to put together during a busy work week for Mom to get a full meal on the table in under an hour for the entire family. I have now been making this for over 35 years! It has even won a blue ribbon award! 🏆 It's an oldie but a goodie! It's versitil and can be changed up to make a new casserole each time. I have entered this recipe into contest, made it for friends and family bring a dish dinners, church potlucks, bereavement meals, celebration dishes, and so many more.. You name it, I have made this for it!
It will always be a part of my life, and a major comfort meal to me. So I hope this will become a meal for your rotation that your family will enjoy. No long hours hovering over the stove with a long recipe that has too many steps to follow!
Speedy Chicken
Servings – 6 Prep Time – 15 Minutes Cook Time – 45 Minutes
Ingredients:
2 pounds (4-6) chicken breasts or (12-15) tenderloins
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, more to taste
1 teaspoon garlic powder
1-10.5 ounce can cream of chicken or cream of mushroom soup, I like to use the low sodium to cut down the salt
1/4 cup white wine or milk
6 slices of provolone or havarti cheese, you can use a cheese you prefer
6 ounce box Stove Top chicken stuffing mix, store brand works too!
1 stick of butter or margarine, melted
Directions:
Preheat the oven to 350°. Spray an 9x13-inch baking dish with cooking spray, and set aside.
Place chicken into baking dish. Sprinkle evenly with salt, pepper and garlic powder.
Place a slice of cheese over each breast, or tenders, it will fit three in each row edge to edge.
In a small bowl, whisk together 10.5 ounce can creamed soup, and 1/4 cup milk or white wine until smooth.
Pour the sauce over the cheese and chicken, smooth it out, so all of the cheese is covered.
Evenly sprinkle the stuffing mix over top.
In a small bowl; melt butter. Pour butter evenly over stuffing mix.
Bake for about 40-45 minutes in a preheated 350 degree oven. Oven times can vary for many reasons. It may take longer or be quicker in your particular oven. The chicken is done when the internal temperature reaches 165F degrees.
Remove from oven and let sit for 10 mins to thicken. Serve with a salad, or my Un-Baked Mac & Cheese with Roasted Asparagus!
Notes:
Leftovers - If there are any... 🤭
Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months. To reheat cover with foil and place in a 350 preheated oven or place in the microwave covered with a paper towel until warmed through.
Can I use other stuffing?
Certainly can, I am frugal, so I will use what is on sale, have a coupon or etc. I particulary like the chicken flavored stuffings as it pairs so nicely together with all the ingredients. I even use the Pepridge Farms cubed stuffing bags. (You can find these more around the holiday seasons in your local grocery store.) But you can swap it out for other variations, flavors or brands. If you have a homemade stuffing mix you enjoy, feel free to try that too!
Can I make a fluffier stuffing?
Yes, you can and I like to do that on occasion to change things up. If you want a “fluffier” stuffing on top, prepare the Stove Top stuffing according to the package directions then dollop it around on top of the casserole. You can use chicken broth in place of the water to make it extra tasty!
Can I add some vegetables?
Vegetables can also be added very easily. A mixed vegetable works great in this. It’s super easy to bring some healthier elements to this dinner. I will add a bag of frozen broccoli, or green beans, or even a mixed peas and carrots to make more of a Pot Pie flavor.
Can I use other soup options?
Yes! Cream of celery soup would also work in place of the cream of chicken or cream of chicken or mushroom the recipe calls for. I have personally tried it with all plus, the cream of cheddar to make a super cheesey casserole. If you are looking to cut down on the salt, use the low sodium options. There is no taste difference, but you make a healthier choice! The option combinations are endless!
Do I have to use chicken breast or tenderloins?
Nope! In fact, you can use boneless, skinless thighs in place of them. This is such a great recipe to experiment to see what you like best. You can even mix the breast and thighs so you have both white and dark meat options.
Nutrition:
Calories: 371kcal | Carbohydrates: 29g| Protein: 38g | Fat: 10g | Sodium: 1594mg | Fiber: 1g | Sugar: 4g
"This recipe is calling for a spot in your recipe binder! It's a true keeper, and will become a staple to your meal rotations. There is nothing like a moist piece of chicken, packed with flavor and a crispy crunchy topping!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.