Serves 6
60 min
Chicken and Stuffing Casserole
Recipe GLPRccb002db2df3b1
This comforting chicken and stuffing casserole combines tender poached chicken with sautéed vegetables, cream soup, and layered stuffing mix for a hearty one-dish dinner. Poaching the chicken in broth infuses it with flavor, while the reserved broth keeps the casserole moist as it bakes.
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Ingredients
2 boneless, skinless chicken breasts
1 carrot
2 celery stalks
1 yellow onion, cut in half
½ teaspoon salt for poaching
½ teaspoon black pepper for poaching
¼ teaspoon dried thyme
1 tablespoon olive oil
6-8 mushrooms, sliced
1 can cream of chicken soup (10.5 oz)
¼ cup mayonnaise
½ cup milk
½-¾ cup reserved chicken broth from poaching
4 cups stuffing mix (such as Pepperidge Farm)
2 tablespoons butter, melted
Salt and pepper to taste
Directions
Place chicken breasts in a large pot or saucepan and add just enough water to cover them completely.
Add ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon dried thyme, half the yellow onion, one whole celery stalk, and the carrot to the pot. Bring to a boil over high heat, then immediately reduce heat to low and simmer gently for 2 minutes.
Remove the pot from heat, cover with a lid, and let sit undisturbed for 30 minutes to allow the chicken to cook through.
Carefully remove the chicken breasts from the cooking liquid and set them aside to cool. Strain the broth and reserve ½ to ¾ cup; discard the vegetables used for poaching. Once the chicken is cool enough to handle, dice it into bite-sized pieces. Preheat your oven to 350°F.
Heat the olive oil in a large nonstick skillet over medium heat.
Finely dice the remaining half of the yellow onion and the other celery stalk. Add the diced onion, diced celery, and sliced mushrooms to the skillet.
Sauté the vegetables for 4-5 minutes, stirring occasionally, until they are lightly browned. Season with salt and pepper to taste.
Pour in the cream of chicken soup, mayonnaise, and milk. Stir until well combined. Add the diced chicken and mix thoroughly. Stir in 1 cup of the stuffing mix until evenly distributed.
Lightly spray a 9x13-inch casserole dish with cooking spray. Transfer the chicken and vegetable mixture to the prepared dish, spreading it evenly on the bottom.
Spread the remaining 3 cups of stuffing mix evenly over the top of the chicken mixture.
Drizzle the melted butter evenly over the stuffing layer. Slowly pour the reserved chicken broth over the entire casserole, allowing the stuffing to absorb the liquid gradually and evenly.
Bake uncovered for 30 minutes, until the top is lightly golden and the casserole is heated through. Let cool for 2-3 minutes before serving.
