Name: Chicken Stuffing Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 4 boneless skinless chicken breasts -; 2 tbsp. extra-virgin olive oil, divided -; Kosher salt -; Freshly ground black pepper -; 1 medium yellow onion, chopped -; 2 medium carrots, peeled and chopped -; 2 stalks celery, chopped -; 1 tsp. freshly chopped thyme leaves -; 1 tsp. freshly chopped sage -; 2 (10.5-oz.) cans cream of chicken soup -; 1/2 c. milk -; 1 (14-oz.) box stuffing mix -; 1 c. low-sodium Swanson Chicken Broth -; Freshly chopped parsley, for garnish -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Stuffing Casserole

1. 4 boneless skinless chicken breasts -

2. 2 tbsp. extra-virgin olive oil, divided -

3. Kosher salt -

4. Freshly ground black pepper -

5. 1 medium yellow onion, chopped -

6. 2 medium carrots, peeled and chopped -

7. 2 stalks celery, chopped -

8. 1 tsp. freshly chopped thyme leaves -

9. 1 tsp. freshly chopped sage -

10. 2 (10.5-oz.) cans cream of chicken soup -

11. 1/2 c. milk -

12. 1 (14-oz.) box stuffing mix -

13. 1 c. low-sodium Swanson Chicken Broth -

14. Freshly chopped parsley, for garnish -

How to cook deliciously - Chicken Stuffing Casserole

1. Stage

Preheat oven to 375°. Place chicken in a 9”-x-13” baking pan. Drizzle with 1 tablespoon oil and season with salt and pepper. Bake until internal temperature reaches 165°, 25 to 30 minutes. Place on a cutting board to rest and drain any liquid from pan.

2. Stage

In a large skillet over medium heat, heat remaining tablespoon oil. Add onion, carrot, celery, and herbs and cook until soft, 5 minutes. Add soup and milk and stir to combine.

3. Stage

Bake 20 minutes, then remove foil and continue baking until top is golden, another 10 minutes.