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Slow Baked Chicken and Stuffing Casserole

A comforting and flavorful dish featuring juicy chicken, savory stuffing, and creamy sauces, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts Ensure chicken is sliced if very thick for even cooking.
  • 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
  • 1.5 cups low-sodium chicken broth Divided: 1 cup + 1/2 cup
  • 1/2 cup milk
  • 2 tablespoons butter, melted Plus extra for greasing the casserole 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)

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C). Lightly grease a 9×13-inch casserole dish with butter or cooking spray.
  2. 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.
  3. 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.
  4. Pour the soup mixture evenly over the chicken, ensuring each piece is well coated.
  5. 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.
  6. Sprinkle the stuffing mixture evenly over the top of the chicken and sauce.
Cooking
  1. Cover the casserole dish tightly with foil. Bake at 300°F for 2 hours.
  2. After 2 hours, remove the foil and check that the chicken is cooked through (it should reach 165°F in the thickest part).
  3. If the top is very wet, bake uncovered for an additional 10–15 minutes to crisp up the stuffing.
  4. Let the casserole rest for 5–10 minutes before serving. Garnish with parsley, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave. For extra flavor, consider adding herbs or spices to the chicken before cooking.