Description
Hello, food lovers! Today, we’re diving into a delicious and hearty recipe that combines comfort and convenience: Chicken Stuffing Casserole. Perfect for dinner, this dish captures the essence of homemade goodness with minimal effort. If you’re a fan of creamy casseroles, this recipe is sure to be your next favorite.
Ingredients
Scale
- Chicken Breasts: 1 ½ pounds, boneless, skinless (cut in half lengthwise)
- Seasoning for Chicken:
- ½ tsp black pepper
- ½ tsp Italian seasoning
- ½ tsp paprika
- Olive Oil: 2 tbsp
- Stuffing Mix: 6 oz box (any brand or variety)
- Butter: 6 tbsp (divided)
- Hot Water: 1 ½ cups
- All-purpose Flour: ⅓ cup
- Chicken Stock: 1 ½ cups
- Milk: 1 cup
- Seasoning for Sauce:
- 2 tsp minced garlic
- ½ tsp black pepper
- ½ tsp onion powder
- Frozen Mixed Vegetables: 2 cups (green beans, corn, peas, carrots)
- Cheddar Cheese: 1 ½ cups shredded
Instructions
Step1: Prepare the Chicken
- Season chicken breasts with black pepper, Italian seasoning, and paprika.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 2-3 minutes on each side to sear. Set aside.
Step2: Prepare the Stuffing
- In the same skillet, bring 2 tbsp butter and hot water to a boil.
- Add stuffing mix and stir until combined. Remove from heat and let rest for 5 minutes.
Step3: Make the Sauce
- Melt 4 tbsp butter in the skillet over medium heat. Whisk in flour and cook until it smells nutty.
- Gradually whisk in chicken stock and milk. Add minced garlic, black pepper, and onion powder. Cook until the sauce thickens.
Step4: Combine and Assemble
- Dice cooked chicken into half-inch pieces. Stir chicken and frozen vegetables into the sauce.
- Pour the mixture into a 9×13 baking dish. Sprinkle shredded cheddar cheese on top, followed by the prepared stuffing.
Step5: Bake
- Preheat oven to 375°F. Bake for 30 minutes or until the casserole is bubbly and golden brown on top.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Buy Now →Notes
- Use leftover rotisserie chicken for a quicker option.
- Add frozen vegetables directly to the dish; no need to defrost.
- Cook the roux until it’s golden and fragrant for a richer flavor.