Easy Chicken Stuffing Casserole

This easy chicken and stuffing casserole is pure comfort food baked into a single dish full of tender chicken and rich savory stuffing. Whether you need a quick weeknight dinner or something cozy for a family gathering this recipe delivers hearty flavors with minimal hands on time and a short list of simple ingredients.

My family absolutely devours this whenever I make it The first time I tried it was during a rainy Sunday and it instantly became my go to recipe for bringing everyone together at the table

Ingredients

• Chicken tenderloins: Two pounds cut into bite size pieces for quick and tender results look for firm pink meat with no unpleasant odor
• Salt and black pepper: Essential for seasoning the chicken and brightening all the flavors use kosher salt for even seasoning and freshly ground pepper for extra zing
• Cream of celery soup: Adds a savory backbone and creamy texture choose a high quality brand for the best flavor
• Cream of chicken soup: Brings rich poultry depth plus a silky mouthfeel opt for a low sodium version if you prefer
• Milk: A splash blends the soups and keeps the sauce smooth whole milk delivers the richest consistency
• Chicken stuffing mix: The core of classic comfort look for a box with dried herbs and cubes that smell fresh not musty
• Chicken broth: Pours over the stuffing to make it soft and flavorful use homemade or low sodium store bought if possible for a richer dish
• Chopped parsley: Adds a fresh finish and a touch of color flat leaf parsley is great for garnish but curly works in a pinch

Step-by-Step Instructions

Prepare the Oven and Dish:

Set your oven to three hundred seventy five degrees Fahrenheit and give your eleven by seven inch baking dish a good spray of cooking spray so nothing sticks this ensures easy scooping later

Prepare the Chicken:

Cut the chicken tenderloins into bite sized pieces using sharp kitchen shears or a chef's knife for even pieces this ensures quick even cooking scatter the seasoned chicken—tossed with salt and pepper—directly into the greased dish try to keep pieces in a single layer

Make the Sauce:

In a small mixing bowl whisk together the cans of cream of celery soup and cream of chicken soup plus your milk make sure there are no lumps pour this creamy sauce evenly over the chicken and spread it out with the back of a spoon so all the chicken is covered for maximum flavor

Add the Stuffing and Broth:

Evenly sprinkle the dry stuffing mix across the whole surface do your best to get an even layer Next slowly pour the chicken broth all over the stuffing give special attention to any dry corners the broth soaks in and tenderizes every crumb

Bake the Dish:

Cover the dish tightly with foil and slide it onto the middle oven rack let it bake for forty to forty five minutes so the chicken cooks through then remove the foil and return the pan to the oven for about five more minutes until the top is golden brown always make sure the internal temperature of the chicken reaches one hundred sixty five degrees Fahrenheit for food safety

Garnish and Serve:

Remove the casserole from the oven and if desired sprinkle chopping parsley on top for freshness when serving use a large spoon to get a bit of everything chicken stuffing and rich gravy in every scoop and do not forget some of the delicious sauce from the bottom

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The stuffing mix is hands down my favorite part as it was always my grandmother's trick for bringing just the right amount of herby crunch to casseroles Small details like swirling the gravy from the bottom over the top bring back so many memories of Sunday dinners growing up

Storage Tips

Let leftovers cool completely then scoop into airtight containers and refrigerate for up to three days For longer storage you can freeze individual portions wrapped tightly for up to two months When reheating be sure to add a little splash of chicken broth to preserve the creamy texture and prevent drying

Ingredient Substitutions

You can swap chicken tenderloins for boneless skinless chicken breasts or thighs depending on your taste Leftover turkey works beautifully after a holiday meal If you do not have cream of celery soup you can use all cream of chicken or even try cream of mushroom for a delicious twist

Serving Suggestions

Round out the meal with simple steamed green beans a crisp green salad or roasted carrots If you are in the mood for total comfort a scoop of creamy mashed potatoes is hard to beat For brunch try small portions alongside scrambled eggs and fresh fruit

Cultural or Historical Context

Chicken and stuffing casseroles grew popular in mid century American kitchens where convenience met the need to stretch ingredients and feed the whole family Recipes like this blend the nostalgia of classic Sunday suppers with ready made shortcuts making homey meals possible on busy nights today

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If you want a crispier top turn on the broiler for the final two minutes but watch closely so it does not burn There is something extra satisfying about how creamy sauce and crunchy stuffing combine my family insists on this meal anytime we need something truly comforting and it always brings back that sense of home

Frequently Asked Questions

→ Can I use leftover cooked chicken?

Yes, leftover cooked chicken works well. Simply add it as you would uncooked chicken, but reduce baking time by 10 minutes.

→ What type of stuffing mix should I use?

A basic chicken-flavored stuffing mix is ideal, but any variety can be used to suit your tastes.

→ Can I substitute the soups?

Cream of mushroom or cream of onion soups are good alternatives if you prefer different flavors.

→ How can I make it creamier?

Stir in a little extra milk or heavy cream with the soups for a richer, creamier texture.

→ Is it possible to prepare this ahead?

Yes, assemble the dish a day in advance, refrigerate, and bake just before serving for best results.

→ Can this be made gluten-free?

Substitute gluten-free stuffing mix and soups to make this casserole suitable for gluten-free diets.