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.
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
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1
Preheat oven to 375 F. Grease a 9x13-inch baking dish.
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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.
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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.
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4
Pour the chicken mixture into the prepared baking dish and spread evenly.
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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.
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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.
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7
Let rest 5 minutes before serving.