Chicken and Stuffing Casserole
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 2 boxes of chicken stuffing mix
- 2 cans (10.5 oz each) of cream of chicken soup (family size)
- 1 cup water
- Salt and pepper to taste
- Optional: 1 cup shredded cheddar cheese for topping
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Bake Chicken:
- Season the chicken breasts with salt and pepper.
- Bake the chicken breasts in the preheated oven for about 30 minutes or until they are cooked through. Once done, allow them to cool slightly before shredding them into bite-sized pieces.
- Prepare Stuffing:
- While the chicken is baking, prepare the stuffing according to the instructions on the box. Typically, this involves combining the stuffing mix with water and letting it sit for a few minutes.
- Mix Chicken and Cream of Chicken:
- In a large mixing bowl, combine the shredded chicken and the cream of chicken soup. If desired, you can add a cup of water to the soup to make it creamier.
- Layer the Casserole:
- In a baking dish, spread half of the prepared stuffing at the bottom.
- Spoon the chicken and cream of chicken mixture over the stuffing layer.
- Top with the remaining half of the stuffing.
- Optional Cheese Topping:
- If you love cheese, sprinkle a cup of shredded cheddar cheese on top of the casserole.
- Bake:
- Place the baking dish in the oven and bake at 350°F for an additional 20 minutes or until the top is golden brown and crispy.
- Serve:
- Allow the casserole to cool for a few minutes before serving. This hearty and comforting meal is ready to be enjoyed by your family.
This recipe is customizable, so feel free to adjust the quantities based on your family’s preferences. Enjoy your delicious Chicken and Stuffing Casserole!
Q: Can I use bone-in chicken instead of boneless, skinless chicken breasts? A: Yes, you can use bone-in chicken, but it may require longer cooking time. Make sure the chicken reaches a safe internal temperature (165°F or 74°C).
Q: Can I use a different flavor of stuffing mix? A: Absolutely! Feel free to experiment with different stuffing flavors like herb, cornbread, or wild rice to suit your taste preferences.
Q: What can I substitute for cream of chicken soup? A: If you prefer a homemade alternative or have dietary restrictions, you can make a roux with butter and flour and gradually add chicken broth or milk until it thickens. Season it with chicken bouillon or your preferred herbs for flavor.
Q: Can I add vegetables to the casserole? A: Yes, you can add vegetables like peas, carrots, or broccoli to the chicken and cream of chicken mixture for added nutrition and flavor.
Q: Can I prepare this casserole ahead of time? A: Yes, you can assemble the casserole ahead of time and refrigerate it. When ready to bake, let it come to room temperature and then bake according to the instructions.
Q: How can I make the stuffing extra crispy? A: To achieve a crispier stuffing topping, you can increase the baking time or broil the casserole for a few minutes at the end. Keep an eye on it to prevent burning.
Q: Can I freeze leftovers? A: Yes, you can freeze leftovers in an airtight container for up to 2-3 months. Thaw in the refrigerator before reheating.
Q: What sides go well with Chicken and Stuffing Casserole? A: It pairs well with green beans, roasted vegetables, a simple salad, or cranberry sauce for a complete meal.
Q: Can I use leftover rotisserie chicken instead of baking chicken breasts? A: Absolutely! Using pre-cooked rotisserie chicken can save time, and you can shred it and mix it with the cream of chicken as directed in the recipe.
Q: How do I reheat the casserole? A: To reheat, cover the casserole with foil and warm it in the oven at 350°F until heated through. Alternatively, you can microwave individual portions
