Textual Chef Textual Chef

Chicken and Stuffing Casserole

A hearty one-pan comfort dinner layering tender chicken with savory stuffing and a creamy sauce, baked until golden and bubbling. Quick to assemble on a weeknight.

65 minEasyServes 6510 cal/serving

AmericanDinnerOvenStandardHigh FiberHigh ProteinLow-SodiumAlcohol-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

  • 2 lbs boneless, skinless chicken breasts, cut into 1-in cubes
  • 6 oz herb stuffing mix (such as Pepperidge Farm)
  • 1 1/2 cups low-sodium chicken broth
  • 1 can condensed cream of chicken soup (10.5 oz can)
  • 1/2 cup sour cream
  • 4 tbsp unsalted butter, melted
  • 1 small yellow onion, finely diced
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 cup frozen peas

Instructions

  1. 1

    Preheat oven to 375 F. Grease a 9x13-inch baking dish.

  2. 2

    In a large bowl, whisk together 1 can condensed cream of chicken soup (10.5 oz can), 1/2 cup sour cream, and 1 1/2 cups low-sodium chicken broth until smooth. Stir in 1/2 tsp garlic powder and 1/2 tsp black pepper.

  3. 3

    Add 2 lbs cut into 1-in cubes boneless, skinless chicken breasts and 1 small finely diced yellow onion to the bowl; stir until coated. Fold in 1 cup frozen peas.

  4. 4

    Pour the chicken mixture into the prepared baking dish and spread evenly.

  5. 5

    In a separate bowl, toss 6 oz herb stuffing mix (such as Pepperidge Farm) with 4 tbsp melted unsalted butter until moistened. Spread evenly over the chicken layer.

  6. 6

    Cover tightly with foil and bake 30 minutes. Remove foil and bake 15 minutes more until stuffing is golden and chicken reaches an internal temperature of 165 F.

  7. 7

    Let rest 5 minutes before serving.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The American Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What temperature do I cook Chicken and Stuffing Casserole at?

For Chicken and Stuffing Casserole, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 30 minutes, in step 6. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Why rest the meat in Chicken and Stuffing Casserole?

Step 7 reads: "Let rest 5 minutes before serving." Heat drives the juices toward the center. The rest in step 7 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Can I use chicken thighs instead of chicken breasts in Chicken and Stuffing Casserole?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken and Stuffing Casserole uses 2 lbs boneless, skinless chicken breasts, cut into 1-in cubes.

Can I make Chicken and Stuffing Casserole dairy-free?

Yes. The dairy in Chicken and Stuffing Casserole is 1 can condensed cream of chicken soup (10.5 oz can), 1/2 cup sour cream, 4 tbsp unsalted butter, melted. Swap the cream for full-fat coconut milk or an oat cooking cream; the sour cream for thick coconut yogurt with a squeeze of lemon; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How many calories are in Chicken and Stuffing Casserole?

One serving (the recipe makes 6) is about 510 calories, with 74 g protein, 26 g carbohydrate and 36 g fat, plus 10 g fiber and 207 mg sodium. The figures are estimates computed from the ingredient list.

How long does Chicken and Stuffing Casserole keep?

Refrigerate what is left of Chicken and Stuffing Casserole within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More American entries

All American recipes · All Dinner recipes · All Chicken recipes