[Recipe] Creamy Chicken and Stuffing Casserole

creamy chicken and stuffing casserole

There seems to be a new cooking rule fast developing in my house. If it’s good without dressing, it’s exponentially better WITH dressing. Yes, I may be addicted to the stuff.

This recipe is adapted from my friend Taimi’s recipe for slow cooker pork chops, which are amazing. I wanted to make something similar, in casserole form. This is what I came up with.

Hope you enjoy it!

[Recipe] Creamy Chicken and Stuffing Casserole

6 chicken thighs (or enough chicken pieces for 6 servings)
6 carrots
1 cup chopped onions
1 cup frozen peas
1 cups chopped mushrooms
1 cup chopped celery
1 can ready-to-eat cream of mushroom soup
1 box stuffing

Preheat oven to 400F.

Preheat a skillet over medium-high heat. Brown the outside of the chicken pieces, 4-6 minutes per side.

In the meantime, chop the veggies.

Place the chicken pieces into a large casserole dish.

Put the chopped veggies into the casserole dish, surrounding the chicken.

Sprinkle the contents of the stuffing box (both bread pieces and dry seasoning) over the chicken and vegetables.

Cover everything with the can of soup.

Bake, covered, for 45 minutes. Remove the cover and back an additional 15 minutes.

[Recipe] Creamy Chicken and Stuffing Casserole

Recipe Type: Casserole
Author: thefrillyapron
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • <strong>[Recipe] Creamy Chicken and Stuffing Casserole</strong>
  • 8 chicken thighs (or enough chicken pieces for 8 servings)
  • 8 carrots
  • 1 cup chopped onions
  • 1 cup frozen peas
  • 2 cups chopped mushrooms
  • 1 cup chopped celery
  • 1 can ready-to-eat cream of mushroom soup
  • 1 box stuffing
Instructions
  1. Preheat oven to 400F.
  2. Preheat a skillet over medium-high heat. Brown the outside of the chicken pieces, 3-4 minutes per side.
  3. Place the chicken pieces into a large casserole dish.
  4. Put the chopped veggies into the casserole dish, surrounding the chicken.
  5. Sprinkle the contents of the stuffing box (both bread pieces and dry seasoning) over the chicken and vegetables.
  6. Cover everything with the can of soup.
  7. Bake, covered, for 1 hour.
Serving size: 1/8th recipe Calories: 248 Fat: 6 Carbohydrates: 31 Sugar: 7 Fiber: 4 Protein: 18

 

One response to “[Recipe] Creamy Chicken and Stuffing Casserole

  1. I do one similar to this! But it’s more like a chicken pot pie with the stuffing as the topping…mmmm….

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