Chicken and Stove Top Stuffing Casserole

chicken in a cream sauce with stuffing over top, in a 9x13 baking dish

Chicken and Stove Top Stuffing Casserole

Now this is comfort food. Chicken breasts cook in a super easy cream sauce and is topped with store bought stuffing. It's a super easy weeknight dinner that is made in one pan.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 1

Cooling 10

Servings people

Calories 344kcal

Author Susie Weinrich

Equipment

9x13 baking dish

Ingredients

3 boneless skinless chicken breasts split in half lengthwise to equal 6 thinner chicken breasts
10.5 oz Cream of Chicken soup
10.5 oz Cream of Mushroom soup
1 ¼ cups milk
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon kosher salt
½ teaspoon black pepper
6 oz. box Stove Top Stuffing any flavor
1 cup chicken stock warmed
3 tablespoon butter cold, cubed

Instructions

NOTE

If you have a hungry bunch you can use 2 boxes of stuffing. Simply double the chicken broth as well, all other ingredients and the cooking time will stay the same.

PREP

Preheat the oven to 350°F
Cut the chicken breasts in half lengthwise. Season on all sides with a little kosher salt and black pepper (optionally also sprinkle on some onion powder and garlic powder). Set aside.
3 boneless skinless chicken breasts
Add the stuffing to a bowl and mix in the warm chicken stock, let it soak for a few minutes. Fluff with a fork.
6 oz. box Stove Top Stuffing, 1 cup chicken stock
In a bowl whisk together both the cream of soups, milk, and seasonings.
10.5 oz Cream of Chicken soup, 10.5 oz Cream of Mushroom soup, 1 ¼ cups milk, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon kosher salt, ½ teaspoon black pepper

ASSEMBLY

Pour into a 9x13 casserole dish. Lay the seasoned chicken in the sauce.
Sprinkle the prepped stuffing over the chicken.
Cube the butter and dot the top of the stuffing.
3 tablespoon butter

BAKING

Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 mins.
Let cool and thicken for about 10 minutes before serving.
Great with green beans, instant pot mashed potatoes, broccoli bacon salad and dinner rolls

STORING AND REHEATING

Keep any leftovers in the fridge in a covered container for up to 4 days. Reheat portions in the microwave.
To reheat the pan pop in a 350°F oven, covered for 20 minutes, remove the foil and bake another 10 minutes. Ensure the middle is warm before serving.

Nutrition