# Chicken and Stuffing Casserole

Seasoned chicken breasts cook under a layer of stuffing mix, creamy chicken soup and vegetables. The whole dinner is done in one pot.

 

 

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## Chicken and Stuffing Casserole

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

4

servings

Prep time

9

minutes

Cooking time

6

hours 

Seasoned chicken breasts cook under a layer of stuffing mix, creamy chicken soup and vegetables. The whole dinner is done in one pot.

### Ingredients

- 1 1/2 lb boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups frozen mixed vegetables
- 1 box (6 ounces) stuffing mix
- 10.5 ounces cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk

### Directions

- Season the chicken with the garlic powder, onion powder, salt and pepper. Lay it in the bottom of the [6 quart slow cooker](/go/amazon/?p=B00EZI26GO).
- Scatter the frozen mixed vegetables over the chicken.
- Whisk the cream of chicken soup, broth and milk together until smooth. Pour it over the vegetables.
- Sprinkle the dry stuffing mix evenly on top. Do not stir.
- Cover and cook on LOW for about 6 hours or on HIGH for 3 to 4 hours. Do not lift the lid.
- Check that the chicken reads 165°F in the thickest part. The stuffing should be soft and moist.
- Fluff the stuffing with a fork and let it sit for 5 minutes.
- Serve scoops of chicken, stuffing and vegetables together.

 

### Notes

 

Add sour cream to the sauce if you like it tangier. Leftovers keep 3 days in the fridge. Reheat with a splash of broth.

 

  

## Why this chicken and stuffing casserole works

 

The chicken cooks gently under the sauce, so it stays moist. The stuffing mix sits on top and steams in the rising moisture, which makes it soft and hearty rather than dry.

 

Not stirring is key. It keeps the stuffing layered and gives each scoop a mix of textures.

 

## Serving and swaps

 

Cranberry sauce on the side is classic. A simple green salad adds freshness. Cream of celery soup can replace cream of chicken. Do not use fresh vegetables that need hours to soften. Frozen ones cook evenly.

 

## Common mistake and storage

 

The common mistake is lifting the lid too often, which releases steam and leaves the stuffing dry. Fluff and serve at the end.

 

Store leftovers in a covered container. Add a splash of broth when reheating, since the stuffing keeps soaking up liquid.

 

## Boosting the flavor

 

A spoon of Dijon in the soup mixture adds a little tang. Fresh thyme sprinkled over the stuffing is a nice touch. Keep an eye on the chicken during the last hour, since breasts differ in thickness. A pat of butter on top makes the stuffing richer.