chicken and stuffing casserole recipe
The Best chicken and stuffing casserole recipe
I also love how this recipe is actually pretty healthy if you keep it simple. The chicken is lean, and the stuffing can be made with whole grains and plenty of veggies if you want to cut back on the extra breadcrumbs. We’ve even swapped out some of the butter for olive oil or added some extra spinach or mushrooms for a little extra nutrition without changing the flavor much. Plus, it’s easy to customize—swap out the herbs, add some cheese if you’re feeling fancy, or even make it gluten-free if needed. It’s that kind of dish that feels special but doesn’t take forever to prepare. Whether you’re serving it for a big family gathering or just a quiet night in, it’s always a hit. And the best part? It’s something you can make ahead and reheat, so you’re not stuck in the kitchen all day.
Classic Chicken and Stuffing Casserole
A comforting one-pan dish featuring tender chicken breast stuffed with savory breadcrumb mixture, all bathed in a rich tomato sauce. Perfect for a cozy family meal.
🥘Ingredients
- 6 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup cubed bread (white or whole wheat)
- ½ cup unsalted butter, melted
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 egg
- 1½ cups tomato sauce
- 1 cup chicken broth
- 1 tsp Worcestershire sauce
- ½ cup grated Parmesan cheese
- 1 tbsp Dijon mustard
👨🍳Directions
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1
Preheat oven to 375°F (190°C). In a bowl, mix chicken broth, olive oil, thyme, garlic powder, salt, and pepper. Place chicken breasts in a baking dish and pour broth mixture over them. Cover and refrigerate for 30 minutes. -
2
In a large bowl, mix melted butter, celery, onion, bell pepper, parsley, oregano, salt, pepper, and egg until well combined. Stir in cubed bread until evenly coated. -
3
Remove chicken from the dish and set aside. Spread the stuffing mixture evenly over the bottom of the baking dish, leaving a small border. Place chicken breasts on top of the stuffing. -
4
In a small saucepan, heat tomato sauce, chicken broth, Worcestershire sauce, and Dijon mustard until simmering. Pour sauce over the chicken and stuffing. Sprinkle Parmesan cheese on top. -
5
Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the chicken is cooked through and the stuffing is golden.
🔧Equipment
- 9×13-inch baking dish
- Mixing bowls
- Knife and cutting board
- Fork or pastry bag (optional)
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of smoked paprika to the stuffing.
- Substitute whole wheat bread for a lighter option.
- Make ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Watch Video Of How Classic Chicken and Stuffing Casserole Works
❓ Frequently Asked Questions About Chicken and Stuffing Casserole
1. What is the best type of chicken to use in a classic Chicken and Stuffing Casserole?
The best type of chicken for this dish is boneless, skinless chicken breasts or thighs. Chicken breasts provide a tender texture, while thighs add more flavor and stay juicier during baking. You can also use pre-cooked rotisserie chicken for convenience, but fresh chicken works best for a homemade touch.
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2. Can I substitute any ingredients in the stuffing mixture if I don’t have all the ingredients listed?
Absolutely! Here are some common substitutions:
– Breadcrumbs → Use crushed crackers, panko, or even cooked and chopped rice for a lighter texture.
– Butter → Swap with olive oil or melted margarine for a dairy-free option.
– Sautéed onions & celery → Skip these if short on time; just use extra herbs, garlic, or even a splash of broth to enhance flavor.
– Herbs → Fresh parsley, thyme, or even dried sage works well. A pinch of smoked paprika can add depth.
– Eggs → If you don’t have eggs, a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or extra broth can help bind the stuffing.
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3. How long should I bake the casserole at what temperature, and what are the signs it’s done?
For a classic Chicken and Stuffing Casserole, bake at 375°F (190°C) for 40–45 minutes, depending on the size of your dish. The chicken should reach an internal temperature of 165°F (74°C) when tested with a meat thermometer.
Signs it’s done:
– The stuffing is golden brown and crispy on top.
– The chicken is fully cooked through and flakes easily with a fork.
– The filling is bubbly and slightly moist but not soupy.
If your dish is in a deep pan, it may need a little extra time—check midway if needed.
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4. Why does my stuffing turn out dry, and how can I prevent it?
Dry stuffing often happens because the bread absorbs too much liquid, or the dish isn’t covered properly. To prevent this:
– Use moist ingredients like broth, milk, or a little water in the stuffing mix to keep it tender.
– Don’t overmix the breadcrumbs—fold in just enough liquid to bind, then let it rest briefly before baking.
– Cover the dish loosely with foil (or a lid) during the first 20–25 minutes of baking to retain moisture, then uncover to crisp the top.
– Add a splash of cream or yogurt to the stuffing for extra richness and moisture.
– Let it rest for 5–10 minutes after baking before serving to allow the juices to redistribute.
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5. Can I make this casserole ahead of time, and how should I store it?
Yes, you can prepare the stuffing and chicken separately a day ahead and assemble it fresh before baking. Here’s how to store it safely:
– Unassembled casserole: Store the stuffing and chicken in airtight containers in the fridge for 2–3 days. Reheat the stuffing separately (bake at 350°F/175°C for 15–20 mins) and assemble just before baking.
– Assembled casserole: If baking the next day, cover tightly and refrigerate. Bake at 375°F (190°C) for 15–20 minutes longer than usual (total ~50–55 mins) to ensure everything is cooked through.
– Freezing: Assemble the casserole, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed (add 10–15 mins to the baking time).
Tip: If using frozen chicken, thaw it completely before cooking to avoid a dry texture.
