Easy Chicken and Stuffing Casserole
A comforting one-dish meal featuring tender chicken pieces, creamy soup sauce, and crispy stuffing topping. Perfect for busy weeknights with just 15 minutes of prep time.
Ingredients
- 2 lb chicken tenderloins cut into 1-inch pieces
- 1 can 10.5 oz cream of chicken soup Campbell's brand preferred
- 1 can 10.5 oz cream of celery soup
- 1/4 cup milk whole or 2%
- 1 1/2 cups chicken broth low sodium preferred
- 1 box 6 oz chicken stuffing mix Stove Top or similar
- 1/2 tsp salt kosher salt works best
- 1/2 tsp black pepper freshly ground preferred
- Fresh parsley for garnish optional
Instructions
- Preheat and Prep: Preheat oven to 375°F. Spray an 11×7-inch baking dish with cooking spray.
- Season the Chicken: Cut chicken tenderloins into 1-inch pieces and place in the baking dish. Sprinkle with salt and pepper, tossing to coat evenly.
- Make the Sauce: In a medium bowl, whisk together cream of celery soup, cream of chicken soup, and milk until smooth. Pour over the chicken and spread evenly.
- Add Stuffing: Sprinkle the entire box of stuffing mix evenly over the sauce-covered chicken. Pour chicken broth in a circular motion over the stuffing to moisten it completely.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake for 40-45 minutes.
- Finish and Serve: Remove foil and bake for an additional 5 minutes until the top is lightly browned. Let rest for 5 minutes. Garnish with fresh parsley and serve.
Notes
Substitutions: Use boneless chicken breasts, thighs, or turkey tenderloins cut into 1-inch pieces. Rotisserie chicken (3 cups shredded) works great—reduce covered baking time to 30 minutes.
Make Homemade Cream Sauce: Melt 4 tbsp butter, whisk in 4 tbsp flour, cook 1 minute. Add 2 cups milk gradually, whisking until thickened. Season with salt, pepper, and poultry seasoning.
Add Vegetables: Fold 2 cups mixed vegetables (carrots, peas, green beans) into the sauce for a complete meal.
Cheesy Version: Sprinkle 1 cup shredded cheddar or mozzarella over stuffing during last 10 minutes of baking.
Storage: Refrigerate leftovers in airtight container up to 4 days. Freeze up to 3 months.
Reheating: Microwave with 1 tbsp broth for 2-3 minutes, or reheat in oven at 350°F for 20 minutes covered.
Make-Ahead: Assemble up to 24 hours ahead, refrigerate covered. Let sit 15 minutes at room temperature before baking, add 10 minutes to covered baking time.
Temperature Check: Chicken should reach internal temperature of 165°F.
Claude can make mistakes. Please double-check responses.
Make Homemade Cream Sauce: Melt 4 tbsp butter, whisk in 4 tbsp flour, cook 1 minute. Add 2 cups milk gradually, whisking until thickened. Season with salt, pepper, and poultry seasoning.
Add Vegetables: Fold 2 cups mixed vegetables (carrots, peas, green beans) into the sauce for a complete meal.
Cheesy Version: Sprinkle 1 cup shredded cheddar or mozzarella over stuffing during last 10 minutes of baking.
Storage: Refrigerate leftovers in airtight container up to 4 days. Freeze up to 3 months.
Reheating: Microwave with 1 tbsp broth for 2-3 minutes, or reheat in oven at 350°F for 20 minutes covered.
Make-Ahead: Assemble up to 24 hours ahead, refrigerate covered. Let sit 15 minutes at room temperature before baking, add 10 minutes to covered baking time.
Temperature Check: Chicken should reach internal temperature of 165°F.
Claude can make mistakes. Please double-check responses.
