Chicken Stuffing Casserole
Chicken stuffing casserole is an easy, delicious twist on a classic flavor combination. Tender chicken breasts, stuffing mix, and a rich, creamy, and cheesy sauce come together to create a hearty, delicious casserole that feeds an entire family or hungry potluck attendees.
Servings: 8
Calories: 457kcal
Equipment
Ingredients
Chicken
- 1 ½ pounds boneless, skinless chicken breasts cut in half lengthwise
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons olive oil
Stuffing
- 6 ounce box stuffing mix
- 2 tablespoons butter
- 1 ½ cups hot water
Sauce
- 4 tablespoons butter
- ⅓ cup all-purpose flour
- 1 ½ cups chicken stock
- 1 cup milk
- 2 teaspoons garlic minced
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 2 cups mixed frozen vegetables
- 1 ½ cups cheddar cheese shredded
Instructions
Chicken
- Season both sides of the chicken with black pepper, Italian seasoning and paprika.
- Heat olive oil in a large skillet over medium-high. Place seasoned chicken in the skillet and cook for 2-3 minutes on each side. Remove and set aside.
Stuffing
- In the skillet, bring butter and water to a boil. Add the stuffing mix until combined. Turn off the heat and let it rest for 5 minutes. Remove and set aside.
Sauce
- Reduce heat to medium, add butter, and melt. Whisk in flour until thickened. Gradually whisk in chicken stock, milk, garlic, black pepper, and onion powder. Cook until the sauce thickens.
- Dice the chicken in half-inch pieces. Then, add chicken and frozen vegetables to the sauce. Stir until well combined.
Bake
- Preheat the oven to 375℉. Pour the sauce mixture into a 9-13 baking dish. Sprinkle cheese over the top and cover with prepared stuffing. Bake for 30 minutes or until bubbly and golden brown.
Notes
- Just Brown. Sear your chicken over medium-high heat just until it's golden brown on both sides. It will finish cooking in the oven.
- Add Them Frozen. Don't defrost the vegetables before adding them to the casserole. They will cook up perfectly in the oven.
- Making the Roux. Be sure to cook your butter and flour until it smells nutty for the best flavor, but make sure you don't overcook it.
Nutrition
Calories: 457kcal | Carbohydrates: 30g | Protein: 30g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 103mg | Sodium: 701mg | Potassium: 593mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2927IU | Vitamin C: 6mg | Calcium: 233mg | Iron: 2mg