Chicken and stuffing casserole is the epitome of comfort food, a warm and satisfying dish perfect for chilly evenings or special occasions. This recipe elevates the classic, offering a flavorful and moist casserole that's sure to become a family favorite. We'll go beyond the basics, exploring variations and answering common questions to ensure your casserole is a resounding success.
What Makes This Chicken and Stuffing Casserole Recipe Special?
This recipe prioritizes moisture and flavor. We'll use a combination of techniques to ensure your stuffing isn't dry and your chicken is perfectly cooked. We'll also explore ways to customize the dish to your preferences, whether you prefer a herby stuffing or a more savory one.
Ingredients:
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
For the Stuffing:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 8 oz cremini mushrooms, sliced (optional, but adds great flavor!)
- 1 cup chicken broth
- 1 ½ cups cubed bread (day-old bread works best)
- ½ cup chopped fresh parsley
- ½ cup chopped fresh sage (or 1 tbsp dried sage)
- ½ tsp poultry seasoning
- ¼ tsp thyme
- Salt and pepper to taste
For the Casserole:
- 1 (10.75 oz) can condensed cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese
Instructions:
- Prepare the Chicken: Season the chicken cubes with salt, pepper, paprika, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Brown the chicken on all sides, then set aside.
- Make the Stuffing: In the same skillet, sauté the onion and celery until softened. Add the mushrooms (if using) and cook until tender. Stir in the chicken broth and bring to a simmer.
- Combine and Bake: In a large bowl, combine the cooked chicken, bread cubes, parsley, sage, poultry seasoning, thyme, salt, and pepper. Add the sautéed vegetables and mushroom mixture. Stir in the cream of mushroom soup and milk.
- Assemble and Bake: Pour the mixture into a greased 9x13 inch baking dish. Sprinkle the cheddar cheese over the top. Bake at 375°F (190°C) for 30-35 minutes, or until bubbly and golden brown. Let stand for 10 minutes before serving.
Can I Use Leftover Cooked Chicken?
Yes! Using leftover cooked chicken is a great way to save time. Simply shred or cube it and add it to the stuffing mixture in step 3. You may want to reduce the cooking time slightly as the chicken is already cooked.
What Kind of Bread is Best for Chicken Stuffing Casserole?
Day-old bread is ideal for stuffing as it absorbs the liquid better than fresh bread, preventing a soggy casserole. A crusty bread like sourdough or a hearty country loaf will add a nice texture.
Can I Make This Casserole Ahead of Time?
You can assemble the casserole ahead of time and refrigerate it until ready to bake. Just add about 15 minutes to the baking time.
How Can I Make This Casserole Healthier?
- Use whole wheat bread: This will add fiber and nutrients to your casserole.
- Reduce the amount of cheese: Less cheese means fewer calories and fat.
- Add more vegetables: Incorporating vegetables like carrots, zucchini, or bell peppers will increase the nutritional value.
- Use low-sodium ingredients: Opt for low-sodium chicken broth and cream of mushroom soup.
Variations on the Theme:
- Cranberry Chicken Stuffing Casserole: Add ½ cup of dried cranberries to the stuffing mixture for a sweet and tart twist.
- Wild Rice Chicken Stuffing Casserole: Substitute ½ cup of wild rice for some of the bread cubes for added texture and nutrition.
- Spicy Chicken Stuffing Casserole: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the stuffing for a kick.
This recipe offers a delicious and customizable foundation for your next chicken and stuffing casserole. Experiment with different herbs, spices, and vegetables to create your own unique version. Enjoy!
