Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 cup chicken broth
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup stuffing mix (bread based)
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, sauté onion and celery until softened, about 5 minutes. Stir in chicken broth and cream of mushroom soup. Bring to a simmer, then stir in stuffing mix and milk. Cook, stirring occasionally, until stuffing is softened and liquid is absorbed, about 3-5 minutes.
- Step 4: Add the cooked chicken to the stuffing mixture and stir to combine. Pour the mixture into the prepared baking dish.
- Step 5: Sprinkle cheddar cheese and parsley evenly over the top.
- Step 6: Bake for 20-25 minutes, or until heated through and bubbly, and the cheese is melted and lightly browned. Let stand for 5 minutes before serving.
Notes
- Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
- For reheating, cover and microwave individual portions until heated through, or bake in a preheated 350°F oven until warmed.
- Serve Dolly's Chicken and Stuffing Casserole with a side of steamed green beans or a crisp salad for a complete and balanced meal.
- To add extra flavor, consider using homemade chicken broth and sautéing some mushrooms with the onion and celery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American