Chicken and Stuffing Casserole
A comforting baked casserole featuring tender pieces of chicken coated in a creamy celery-and-chicken sauce, topped with savory stuffing that absorbs flavorful broth as it bakes. The finished dish is soft and hearty inside with a lightly golden surface.
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Ingredients
- 2 pounds chicken tenderloins sliced into approximately 1-inch pieces
- 1 1/2 cups chicken broth preferably a low-sodium variety
- 1/4 cup milk
- 1/2 teaspoon freshly ground black pepper
- 1 box 6 ounces chicken-flavored stuffing mix
- 1 can 10.5 ounces condensed cream of celery soup
- 1/2 teaspoon salt
- 1 can 10.5 ounces condensed cream of chicken soup, such as Campbell’s
- Freshly chopped parsley optional, for garnishing
Instructions
- Heat the oven to 375°F. Lightly coat an 11 × 7-inch baking dish with cooking spray and place it aside.
- Cut the chicken tenderloins into bite-size pieces measuring roughly 1 inch. Arrange the chicken evenly in the prepared baking dish, then toss it with the salt and black pepper until the pieces are evenly seasoned.
- In a small bowl, whisk the condensed cream of celery soup, condensed cream of chicken soup, and milk together until the mixture is smooth and uniform.
- Pour the soup mixture over the seasoned chicken. Spread it across the dish so the chicken pieces are evenly coated.
- Scatter the chicken stuffing mix evenly over the creamy chicken layer. Slowly pour the chicken broth across the stuffing, making sure the dry mixture is thoroughly moistened for consistent texture during baking.
- Cover the baking dish securely with aluminum foil and bake for approximately 40–45 minutes.
- Remove the foil and return the casserole to the oven for another 5 minutes, allowing the surface to become lightly browned.
- Confirm that the chicken has reached an internal temperature of 165°F before serving. Garnish with chopped parsley if desired. Spoon some of the flavorful gravy collected at the bottom of the baking dish over each portion when serving.
Notes
Low-sodium chicken broth may be used to better control the casserole’s overall salt level.
Freshly ground black pepper provides the best flavor, while freshly chopped parsley gives the finished casserole the brightest color.
Because oven performance can vary, use the chicken’s internal temperature rather than baking time alone to determine doneness. The chicken should register at least 165°F at its thickest point.