Slow Baked Chicken and Stuffing Casserole
Slow Baked Chicken and Stuffing Casserole is a comforting dish that brings warmth to any dinner table. It combines juicy chicken, flavorful stuffing, and creamy sauces, making it a perfect meal for family gatherings or cozy nights at home. This recipe is easy to prepare and offers a delightful taste that everyone will love.
Why Make This Recipe
This casserole is not just delicious; it’s also simple to make. With minimal prep time and a straightforward method, you can have a hearty meal ready without much fuss. The slow baking ensures that the chicken stays tender and the flavors meld beautifully together. Plus, it’s a great way to sneak in some vegetables if you choose to add them.
How to Make Slow Baked Chicken and Stuffing Casserole
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 box (6 oz) stuffing mix (chicken or savory herb flavor)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom or cream of celery soup
- 1 1/2 cups low-sodium chicken broth (divided: 1 cup + 1/2 cup)
- 1/2 cup milk
- 2 tablespoons butter, melted (plus extra for greasing the dish)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon dried parsley (optional, plus extra for garnish)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 cups frozen mixed vegetables, thawed and drained (optional but recommended)
Directions
- Preheat your oven to 300°F (150°C). Lightly grease a 9×13-inch casserole dish with butter or cooking spray.
- In a medium bowl, whisk together the cream of chicken soup, cream of mushroom (or celery) soup, 1 cup of chicken broth, milk, garlic powder, onion powder, thyme, parsley, salt, and pepper until smooth.
- Spread the thawed mixed vegetables (if using) evenly in the bottom of the prepared casserole dish. Lay the chicken breasts on top of the vegetables in a single layer. If the pieces are very thick, you can slice them in half horizontally to ensure they cook evenly and stay tender.
- Pour the soup mixture evenly over the chicken, making sure each piece is well coated. Gently wiggle the dish so the sauce settles around the chicken and veggies.
- In a separate bowl, add the dry stuffing mix. Pour in the remaining 1/2 cup chicken broth and the melted butter. Stir just until the stuffing is evenly moistened—don’t overmix; you want some texture.
- Sprinkle the moistened stuffing mixture evenly over the top of the chicken and sauce, covering as much of the surface as possible.
- Cover the casserole dish tightly with foil. Bake at 300°F for 2 hours, letting it cook low and slow so the chicken gets very tender and the flavors meld together.
- After 2 hours, carefully remove the foil. Check that the chicken is cooked through (it should reach 165°F in the thickest part). If the top looks very wet, bake uncovered for an additional 10–15 minutes to let the stuffing crisp up a bit.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving. Sprinkle with a little extra dried or fresh parsley for color, then scoop generous spoonfuls onto plates and enjoy.
How to Serve Slow Baked Chicken and Stuffing Casserole
Serve the casserole warm straight from the oven. It pairs well with a simple green salad or some crusty bread. Feel free to garnish with additional parsley for a pop of color.
How to Store Slow Baked Chicken and Stuffing Casserole
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3-4 days. You can reheat it in the oven or microwave until warmed through.
Tips to Make Slow Baked Chicken and Stuffing Casserole
- If you want extra flavor, try adding some herbs or spices to the chicken before cooking.
- For a creamier texture, use more broth or milk.
- Make sure to cover the dish with foil for the first part of cooking to prevent the casserole from drying out.
Variation
You can customize this casserole by adding different vegetables, such as peas or carrots, or by using different flavored stuffing mixes. Additionally, you can swap the chicken for turkey for a great post-holiday meal option.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just make sure to increase the cooking time to ensure they are fully cooked.
Can I prepare this casserole in advance?
Absolutely! You can prepare the entire casserole ahead of time and keep it in the refrigerator until you’re ready to bake it. Just add an extra few minutes to the baking time if it’s going in cold.
Is this dish gluten-free?
To make this casserole gluten-free, use gluten-free stuffing mix and check that all other ingredients are labeled gluten-free.
Slow Baked Chicken and Stuffing Casserole
Ingredients
Method
- Preheat your oven to 300°F (150°C). Lightly grease a 9×13-inch casserole dish with butter or cooking spray.
- In a medium bowl, whisk together the cream of chicken soup, cream of mushroom (or celery) soup, 1 cup of chicken broth, milk, garlic powder, onion powder, thyme, parsley, salt, and pepper until smooth.
- Spread the thawed mixed vegetables (if using) evenly in the bottom of the prepared casserole dish. Lay the chicken breasts on top of the vegetables.
- Pour the soup mixture evenly over the chicken, ensuring each piece is well coated.
- In a separate bowl, combine the dry stuffing mix with the remaining 1/2 cup chicken broth and the melted butter. Stir until the stuffing is evenly moistened.
- Sprinkle the stuffing mixture evenly over the top of the chicken and sauce.
- Cover the casserole dish tightly with foil. Bake at 300°F for 2 hours.
- After 2 hours, remove the foil and check that the chicken is cooked through (it should reach 165°F in the thickest part).
- If the top is very wet, bake uncovered for an additional 10–15 minutes to crisp up the stuffing.
- Let the casserole rest for 5–10 minutes before serving. Garnish with parsley, if desired.
