Chicken and Stuffing Casserole

Name: Chicken and Stuffing Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: American
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

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

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

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

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

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

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

Let rest 5 minutes before serving.

Questions

Can I make Chicken and Stuffing Casserole dairy-free?

Yes. The dairy in this entry 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 long does Chicken and Stuffing Casserole keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Chicken and Stuffing Casserole?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Corn Pudding side
Grilled Chicken and Quinoa Power Salad salad
Compliant Mayonnaise sauce
Hot Chocolate drink

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