Chicken and Stuffing Bake
A simple baked chicken casserole topped with savory stuffing and a creamy chicken-soup layer. Everything is assembled in one 9×13-inch dish, covered for the first part of baking, then finished uncovered so the stuffing can brown.
Print Pin Servings: 6
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 2 cans Cream of Chicken Soup (10 oz each)
- 1/2 cup Milk
- 1 box Stove Top Chicken Stuffing Mix (6 oz)
- 1 1/2 cups Chicken Broth
Instructions
- Heat the oven to 375 degrees F. Coat a 9×13 baking pan with nonstick cooking spray.
- Cut the chicken into bite-size pieces, approximately 1 inch each. Arrange the pieces in an even layer across the bottom of the prepared baking dish.
- Sprinkle salt and pepper over the chicken.
- Whisk the cream of chicken soups and milk together in a mixing bowl until combined. Spread the mixture evenly over the chicken.
- Distribute the dry stuffing mix evenly over the soup layer.
- Pour the chicken broth over the stuffing, covering as much of the surface as possible.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking, uncovered, for 15 minutes.
- Take the casserole out of the oven and allow it to rest for at least 10 minutes before serving.
- Serve warm.
