Chicken & Stuffing Casserole**

Chicken & Stuffing Casserole**
Chicken & Stuffing Casserole**

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    boneless, skinless chicken breasts

  • salt, pepper

  • 1/4

    teaspoon dried thyme

  • 1

    carrot

  • 2

    celery stalks, 1 stalk diced

  • 1

    yellow onion, cut in half, one half diced

  • 6-8

    mushrooms sliced

  • 1

    tablespoon olive oil

  • 1

    can cream chicken soup

  • 1/4

    cup mayo

  • 1/2

    cup milk

  • 4

    cups stuffing mix (I used Pepperidge Farm)

  • 2

    tablespoons butter, melted

  • 1/2-3/4

    cup reserved chicken broth from poaching chicken

  • salt and pepper

Directions

Place chicken breasts in a pan and add just enough water to cover. Add about ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon thyme, plus ½ onion, 1 celery stalk, and carrot. Bring to a boil and reduce to a simmer for 2 minutes. Remove pan from heat and cover. Let sit 30 minutes. Remove chicken from liquid and set aside. Save ¾ cup of broth. Dice the once it has cooled a bit. Preheat oven to 350 degrees. Heat olive oil in a skillet. Add diced onion, celery, and mushrooms. Saute until lightly browned. Season with salt and pepper. Add chicken soup, mayo, milk, and reserved chicken. Mix well. Stir in 1 cup of stuffing mix. Spray a casserole dish with cooking spray and transfer chicken mixture to dish. Add the remaining stuffing mix on top. Pour melted butter on top and then chicken broth. Pour chicken broth on so that the stuffing mix soaks it up as much as possible. Bake for 30 minutes.

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