Can I use chicken breasts instead of tenderloins?

Absolutely! Boneless, skinless chicken breasts work great in this recipe. For even cooking, either pound them to an even thickness of about ¾ inch or cut them into tenderloin-sized pieces. You may need to adjust the cooking time slightly - just make sure they reach 165°F internal temperature.

Why is my stuffing too soggy/too dry?

The perfect stuffing texture depends on the right ratio of liquid to dry mix. If your stuffing turned out soggy, you may have added too much broth or your particular brand of stuffing may need less liquid. For too-dry stuffing, next time add an extra 2-3 tablespoons of broth. Remember that the stuffing will also absorb some moisture from the soup mixture during baking.

Can I make this casserole with leftover cooked chicken?

Yes, this is a fantastic way to repurpose leftover rotisserie or roasted chicken! Simply shred or dice about 3-4 cups of cooked chicken, spread it in the baking dish, and proceed with the recipe. Since the chicken is already cooked, you can reduce the initial covered baking time to 15-20 minutes - just enough to heat everything through.

Is there a way to make this recipe lower in sodium?

The convenience ingredients in this recipe do contain quite a bit of sodium. To reduce this, look for low-sodium versions of the cream soups and chicken broth. You can also make your own cream soup substitute using butter, flour, milk, and seasonings. Using the lower-sodium version of stuffing mix or making your own from dried bread cubes will also help significantly.

Chicken and Stuffing Casserole Recipe

Description

This Chicken and Stuffing Casserole is a comforting, easy-to-make dish that’s full of flavor and perfect for busy weeknights or cozy family dinners. Tender chicken tenderloins are layered with a creamy blend of soups and topped with savory stuffing, resulting in a satisfying meal that’s sure to become a household favorite.

Ingredients

Units Scale

For the Casserole

2 pounds chicken tenderloins
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
10.5 ounce can cream of celery soup
10.5 ounce can cream of chicken soup
1/4 cup milk
1 1/2 cups chicken broth
6 ounce box Stove Top chicken stuffing mix
Fresh or dried parsley for garnish (optional)

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Instructions

Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the casserole evenly.
Prepare Chicken: Place the chicken tenderloins in an even layer in a 9×13-inch baking dish. Season the chicken evenly with kosher salt and black pepper for enhanced flavor.
Mix the Sauce: In a medium bowl, whisk together the cream of celery soup, cream of chicken soup, and milk until well blended and smooth.
Assemble the Casserole: Spoon and spread the soup mixture evenly over the chicken in the baking dish so the chicken is completely covered.
Prepare Stuffing: In a separate bowl, combine the Stove Top chicken stuffing mix with chicken broth, stirring just until the stuffing is moistened (do not overmix).
Top and Bake: Spread the moistened stuffing mix evenly over the soup layer in the baking dish. Bake for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the stuffing is golden, and the casserole is bubbling.
Garnish and Serve: Remove the casserole from the oven. Let it cool for a few minutes, then garnish with fresh or dried parsley if desired before serving.

Notes

You can use boneless skinless chicken breasts or thighs in place of tenderloins; simply cut them into strips for even cooking.
For extra flavor, add sautéed onions or celery to the stuffing mixture.
If using homemade or low-sodium chicken broth, adjust salt to taste.
Let the casserole rest for 5-10 minutes before serving for easier slicing and serving.

Nutrition

Serving Size: 1/6 of casserole
Calories: 360
Sugar: 2g
Sodium: 1260mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 30g
Cholesterol: 85mg