Chicken Stuffing Casserole
Servings: 16 servings
Calories: 173cal
Equipment
Ingredients
- 2 ½ lbs boneless skinless chicken breasts raw, cut into 1 inch pieces
- 21 oz cream of chicken
- 16 oz frozen mixed vegetables
- 6 oz dry stuffing mix like Pepperidge Farm
- ½ cup water can use up to 1 cup if needed
Instructions
- Spread 1/2 cup of cream of chicken on the bottom of the casserole dish. Add the diced chicken breasts.2 1/2 lbs boneless skinless chicken breasts
- Mix the remainder of cream of chicken soup with the frozen vegetables. Spread evenly on top of the raw chicken.16 oz frozen mixed vegetables
- Top with stuffing mix. Pour water over the top of stuffing mix to wet.6 oz dry stuffing mix, 1/2 cup water
- Bake at 400F covered with tinfoil for 45 minutes.
Video
Notes
- Alternatively, you can make the stuffing with water in a bowl before topping on the vegetables.
- I have personally made this using my homemade croutons and they worked great! Since my croutons are larger than those that come prepackaged, I did chop mine up a bit.
- You can use boneless chicken thighs in this instead of or in addition to the chicken breasts.
For even more flavor, replace the water with chicken broth to wet the stuffing mix.
Nutrition
Serving: 1serving (1 cup) | Calories: 173cal | Carbohydrates: 15g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 506mg | Potassium: 367mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1529IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
