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Ingredient Substitutions
Chicken tenders can be replaced with boneless, skinless chicken thighs for a more flavorful and budget-friendly option. Cut the thighs into strips to maintain a similar cooking time. For a vegetarian version, firm tofu or seitan can be used, though cooking times may need adjustment.
Cream soups can be substituted with homemade alternatives to reduce sodium and avoid processed ingredients. Combine 1 cup of milk, 1/4 cup flour, and 1/4 cup butter with sautéed celery or cooked chicken, depending on the soup variety. This allows for better control over ingredients and flavor.
Chicken stuffing mix can be replaced with a homemade version using cubed whole grain bread, herbs, and seasonings for a healthier, less processed option. Alternatively, use quinoa or wild rice mixed with herbs for a gluten-free substitute, adjusting liquid amounts as needed for proper cooking.
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 60-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 130-150 g
- Fat: 60-70 g
- Carbohydrates: 130-150 g
Ingredients
For the chicken:
- 1/2 tsp coarse salt
- 1/2 tsp ground black pepper
- 2 lb chicken tenders
For the creamy sauce:
- 10.5 oz can cream of chicken soup
- 10.5 oz can cream of celery soup (I use Campbell’s)
- 1/4 cup milk (any kind will work)
For the topping:
- fresh or dried parsley for garnish (optional, but adds color)
- 6 oz package chicken stuffing mix (such as Pepperidge Farm)
- 1 1/2 cups chicken stock
Step 1: Prepare the Baking Dish and Chicken
Start by preheating your oven to 375°F.
Spray an 11×7-inch baking dish with cooking spray to prevent sticking, then set it aside.
Cut 2 pounds of chicken tenderloins into bite-sized pieces and place them into the prepared baking dish.
Toss the chicken pieces with 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper to season them evenly.
Step 2: Make the Creamy Sauce
In a small bowl, whisk together a 10.5 ounce can of cream of celery soup, a 10.5 ounce can of cream of chicken soup, and 1/4 cup of milk until the mixture is smooth and creamy.
Pour this sauce over the seasoned chicken in the baking dish, spreading it out to ensure all the chicken pieces are well-covered.
Step 3: Add the Stuffing and Broth
Evenly sprinkle a 6 ounce box of Stove Top chicken stuffing mix over the top of the chicken and sauce layer.
Then, pour 1 and 1/2 cups of chicken broth over the stuffing mix, ensuring that all of the stuffing is moistened by the broth.
This step helps the stuffing to cook properly and absorb all the flavors.
Step 4: Bake the Dish
Cover the dish with foil and bake it in the preheated oven for about 40-45 minutes.
After this time, take off the foil and bake for an additional 5 minutes to achieve a lightly browned top.
Keep in mind that oven times can vary, so check that the chicken is cooked thoroughly by ensuring it reaches an internal temperature of 165°F.
Step 5: Garnish and Serve
Once the baking is complete, you can garnish the dish with fresh or dried parsley for a pop of color and added flavor, if desired.
Serve the chicken casserole warm, making sure to scoop up some of the delicious gravy from the bottom of the dish and drizzle it over each serving for extra taste.
