Chicken and Dressing Casserole
Perfectly seasoned and baked to perfection! Enjoy the ultimate comfort food with our Chicken and Dressing Casserole!
Servings: 12 people
Calories: 278kcal
Ingredients
- 16 ounces chicken breasts 4 split or 2 whole breasts (bone-in with skin), or use 6-8 thighs, or a combination of white and dark chicken
- ½ cup butter
- 2 boxes Stovetop Stuffing Mix (2 6-ounce Stove Top cornbread flavor were used in this recipe)
- 10.5 ounce can cream of chicken soup canned
- 10.5 ounce can cream of celery soup canned
- 1 ¾ cups chicken broth (broth from cooking the chicken can be used)
Instructions
- Preheat the oven to 350 degrees.
- In a large pot, cook chicken breasts in 4-5 cups of boiling water until tender. Remove the chicken from the water and allow it to cool enough to handle. Remove the skin and tear the chicken into bite-size pieces. Discard skin and bones.
- Melt butter and add to the stuffing contents. Toss to combine.
- In a medium bowl, add soups and broth. Using a fork, whip until well combined.
- Combine stuffing, soup/broth mixture, and chicken. Evenly spread the mixture into a 9 x 13-inch casserole pan. Cover the casserole with foil and seal edges or cover with a lid.
- Bake for 25 minutes, remove the foil or lid and bake an additional 5 minutes or until the stuffing top is lightly browned and crusty.
- Allow to cool slightly before serving.
Notes
Regarding bone-in or bone-out chicken:
Boneless chicken can be used, but it won't be as moist as bone-in chicken with the skin. Even if you use bone-in, the bones and skin will be removed, but they do help the chicken stay juicy and moist!