Finding a reliable dinner recipe that pleases everyone can feel like searching for a needle in a haystack, especially after a long day at work. Between helping with homework, shuffling kids to activities, and trying to keep the house in order, the last thing anyone wants is to spend hours in the kitchen figuring out what to make.
That’s where this Chicken and Stuffing Casserole comes to the rescue. It’s the kind of meal that combines familiar comfort food flavors with the convenience of a one-dish dinner, and it takes just minutes to put together. Plus, it’s the perfect recipe for using up leftover chicken or taking advantage of store-bought rotisserie chicken when you’re really pressed for time.
Suggestions for Ingredient Substitution
Chicken tenderloins can be replaced with boneless, skinless chicken thighs or turkey tenderloins, offering similar protein content while maintaining tenderness.
For a plant-based option, seitan or thick-sliced portobello mushrooms provide comparable texture and protein.
The cream of celery and chicken soups can be substituted with homemade white sauce mixed with sautéed vegetables and chicken bouillon, reducing sodium and eliminating preservatives. Combine 2 cups milk with 4 tablespoons each of butter and flour to create an equivalent amount of sauce.
The boxed stuffing mix can be replaced with homemade breadcrumbs seasoned with poultry seasoning, sage, and thyme, mixed with sautéed onions and celery. Use 4 cups of cubed, toasted bread and adjust seasonings to taste.
Estimated Nutrition Facts
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 120-130 g
- Fat: 80-90 g
- Carbohydrates: 150-160 g
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 60-70 minutes |
| Level of Difficulty | Easy |
Ingredients
- 2 pounds chicken tenderloins
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 10.5-ounce can of cream of celery soup
- 10.5-ounce can of cream of chicken soup
- 1/4 cup milk
- 6-ounce box chicken stuffing mix
- 1 1/2 cups chicken broth
- Chopped parsley for garnish (optional)
Step 1: Prepare the Oven and Dish
Preheat your oven to 375°F.
Spray an 11×7-inch baking dish with cooking spray to prevent sticking, and set it aside.
Step 2: Prepare the Chicken
Cut 2 pounds of chicken tenderloins into bite-sized pieces.
Place the chicken pieces into the prepared baking dish.
Toss the chicken with 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper to season.
Step 3: Make the Sauce
In a small bowl, whisk together one 10.5-ounce can of cream of celery soup, one 10.5-ounce can of cream of chicken soup, and 1/4 cup of milk until smooth.
Pour this sauce mixture over the chicken pieces in the baking dish and spread it out so that all of the chicken is covered evenly.
Step 4: Add the Stuffing and Broth
Evenly sprinkle a 6-ounce box of Stove Top chicken stuffing mix over the sauced chicken.
Next, pour 1 1/2 cups of chicken broth over the stuffing mix.
Ensure that all of the stuffing is moistened by the broth for an even texture.
Step 5: Bake the Dish
Cover the baking dish with foil and bake for about 40-45 minutes.
Remove the foil and bake for an additional 5 minutes to lightly brown the top.
Note that oven times can vary, so check for doneness by ensuring the chicken’s internal temperature reaches 165°F.
Step 6: Garnish and Serve
Once the dish is out of the oven, optionally garnish with fresh or dried parsley.
When serving, scoop up some of the gravy from the bottom of the dish and drizzle it over each serving for added flavor.
Enjoy your hearty chicken and stuffing bake!
