Chicken and Stuffing Bake
Dive into the ultimate comfort food experience with this Chicken and Stuffing Bake, a hearty casserole that brings together tender, seasoned chicken breasts, flavorful sautéed vegetables, and a savory stuffing mix, all smothered in a creamy blend of soup and sour cream. Topped with melted cheddar cheese for a golden, bubbly finish, this easy-to-make dish combines the rich flavors of a classic holiday meal in just one baking dish. Perfect for weeknight dinners or cozy family gatherings, this recipe boasts a quick prep time of 20 minutes and bakes to perfection in under an hour. Garnish with fresh parsley for a burst of color and freshness, and serve warm for a satisfying, crowd-pleasing meal.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Butter
- 1 medium Yellow onion, diced
- 2 stalks Celery, diced
- 2 cloves Garlic, minced
- 1.5 cups Chicken broth
- 8 ounces Stuffing mix (dry)
- 1 can (10.5 ounces) Cream of chicken soup
- 0.5 cup Sour cream
- 1 cup Shredded cheddar cheese
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and celery, and sauté for 5-6 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring constantly.
Transfer the sautéed vegetables to a medium bowl. Stir in the stuffing mix and chicken broth until the mixture is moistened.
In a separate bowl, whisk together the cream of chicken soup and sour cream until smooth.
Spread half of the soup and sour cream mixture evenly over the bottom of the prepared baking dish. Lay the seasoned chicken breasts on top of the layer.
Spoon the stuffing mixture evenly over the chicken breasts, covering them completely.
Spread the remaining soup and sour cream mixture over the stuffing layer. Sprinkle the shredded cheddar cheese evenly on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly, and the chicken reaches an internal temperature of 165°F (74°C).
Remove from oven and let the bake rest for 5 minutes. Optionally, garnish with chopped fresh parsley before serving.
Serve warm and enjoy your comforting Chicken and Stuffing Bake!
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 893 mg | 298% | |
| Sodium | 9168 mg | 399% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 39.4 g | ||
| Protein | 288.4 g | 577% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1524 mg | 117% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3148 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
