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.
Chicken and Stuffing Casserole
Course: Main CourseDifficulty: Easy4
servings9
minutes6
hoursSeasoned 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.
- 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.
Chicken and Stuffing Casserole at a glance
- Prep time: 9 minutes
- Cooking time: 6 hours
- Servings: 4 servings
- Ingredients: 10, led by boneless skinless chicken breasts, garlic powder, onion powder, salt
Tips for Chicken and Stuffing Casserole
Add sour cream to the sauce if you like it tangier. Leftovers keep 3 days in the fridge. Reheat with a splash of broth.
Chicken and Stuffing Casserole FAQ
How long does Chicken and Stuffing Casserole take?
Chicken and Stuffing Casserole takes 6 hours of cooking after 9 minutes of prep.
How many people does Chicken and Stuffing Casserole serve?
This recipe makes 4 servings.
What do I need to make Chicken and Stuffing Casserole?
10 ingredients, led by boneless skinless chicken breasts, garlic powder, onion powder, salt. Amounts are in the recipe card above.
Part of: 28 Easy Crockpot Recipes for Cozy Fall Nights · 10 Crockpot Casserole Recipes for Dinner
