Easy Chicken Stuffing Casserole (Print Version)
# Ingredients:
→ Main Components
01 -
900 g chicken tenderloins
02 -
1/2 teaspoon kosher salt
03 -
1/2 teaspoon ground black pepper
04 -
298 g canned cream of celery soup
05 -
298 g canned cream of chicken soup
06 -
60 ml whole milk
07 -
170 g chicken stuffing mix
08 -
360 ml chicken broth
09 -
Chopped fresh parsley, for garnish (optional)
# Instructions:
01 -
Preheat oven to 190°C. Lightly coat an approximately 28x18 cm baking dish with non-stick spray and set aside.
02 -
Slice chicken tenderloins into bite-sized pieces. Arrange evenly in the prepared baking dish. Season chicken with kosher salt and black pepper, ensuring even coverage.
03 -
In a bowl, thoroughly whisk together cream of celery soup, cream of chicken soup, and milk until smooth. Pour the sauce mixture evenly over the seasoned chicken, spreading to coat all pieces.
04 -
Sprinkle chicken stuffing mix uniformly across the sauced chicken. Pour chicken broth evenly over the stuffing, ensuring the entire surface is moistened for consistent texture.
05 -
Cover the baking dish tightly with foil. Bake in the preheated oven for 40–45 minutes. Remove the foil and bake uncovered for an additional 5 minutes until lightly browned on top. Check that chicken has reached an internal temperature of 74°C before serving.
06 -
Optionally, garnish with freshly chopped parsley. When plating, spoon some of the gravy from the base of the dish over each portion for enhanced flavor.
# Notes:
01 -
Allow the dish to rest for 5 minutes after baking to let flavors meld and for easier serving.