Chicken & Stuffing Casserole

This recipe was a go-to casserole for my family and one of the recipes I mentioned in my post about feeding a large family on a budget.

I usually had the ingredients on hand and the whole family loved it and scarfed it down with no leftovers. It’s always a good recipe when you are feeding six people of different ages and with many different tastes. I added a vegetable or a salad and dinner was ready.

Tonight we made this for dinner so we could take photographs for MSW and my grandson happily gobbled it up saying, “Mmmm, Grandma. This is delicious!” 

Ingredients:

  • 6 boneless, skinless chicken thighs or breasts 
  • 1 standard box of Stove Top Stuffing Mix (any brand is okay)
  • 1 can cream of chicken soup
  • 1 “can” of milk
  • salt and pepper
  • smoked paprika

Directions:

Prepare the Stove Top stuffing according to the package directions.

Once the stuffing is ready, pour it into a 13×9 casserole dish and gently spread it around with a spatula. Then tuck it away from the edges of the pan just a little bit. This ensures that the stuffing stays moist.

If your chicken has pretty uneven thickness, pound it down between two sheets of plastic wrap to get it to an even thickness. This ensures they will cook evenly. Then lay them on top of the stuffing in the casserole dish.

Sprinkle salt and pepper over the chicken.

In a bowl, whisk together the cream of chicken soup and one “can” of milk (fill up the soup can with milk). Then pour it over the chicken.

Sprinkle the top with a little bit of smoked paprika and cover it with aluminum foil.

Bake at 375 degrees F for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10 to 15 minutes, making sure the chicken is thoroughly cooked to 160 degrees F.

Serve with a vegetable or a salad and you’re set! It only takes a few minutes to prep and can even be prepared ahead of time and kept covered in the fridge for a few hours until you’re ready to bake it.

For a different twist, use a can of cream of mushroom soup instead of chicken.

For a working mama, you can prep it before heading to work in the morning and bake when you get home, or even prep it the night before.

We got a two-thumbs-up review tonight!

7 Responses to Chicken & Stuffing Casserole

  1. This has been a go-to meal for my family for ages. You don’t have to use Stovetop stuffing if you prefer to reduce packaged processed food. You can make your own. Very easy; 2 cups dry bread cubes, 1 cup chicken broth, 1/2 cup chopped onions, 1/2 cup chopped celery, 2 tablespoons chopped parsley, 1/2 tsp dried sage sage and 1/4 cup butter. Sauté the veggies in the butter, add the sage and parsley and the chicken broth then the dries bread cubes.Add a bit more broth if needed.

  2. Did you mean one cup milk instead of one can?

    • Hi Carol. Nope! One “can” meaning fill up the can of Cream of Chicken soup with milk and use that much. I’ll update it to be a little more clear. Thank you!

  3. That clears that up. I thought you might have meant a can of evaporated milk or condensed milk.

  4. Can you use bone in chicken?

  5. Very nice and easy recipe – thanks! Your little guy is so cute.

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