Chicken And Stuffing Bake
This Chicken and Stuffing Bake is a comforting dish that marries tender chicken with savory herb-seasoned croutons and a creamy sauce. It's perfect for family dinners or potlucks, offering a delightful blend of flavors that everyone will enjoy.
Ingredients
Instructions
- Place chicken in ungreased 2-quart casserole or 9 x 9 x 2-inch baking pan.
- Toss croutons, celery, and onion with the water and margarine until croutons are moistened.
- Reserve about 1 1/2 cups of this stuffing.
- Spread remaining stuffing over chicken.
- Mix soup with 1 1/2 cups water; pour over stuffing.
- Top with reserved stuffing.
- Cook, uncovered, in a 350° oven for about 30 minutes.
Tips & Substitutions
For a richer flavor, consider adding some garlic powder or herbs like thyme to the stuffing mix. You can substitute the margarine with olive oil for a healthier option. Using leftover rotisserie chicken or turkey makes this dish even easier and quicker to prepare. If you prefer a creamier texture, mix in some sour cream or Greek yogurt with the soup before pouring it over the stuffing.
Serving Suggestions
This Chicken And Stuffing Bake pairs beautifully with steamed green beans or a fresh garden salad for a complete meal. For a heartier side, consider serving it alongside mashed potatoes or a warm bread roll. A drizzle of gravy on top can enhance the overall flavor and presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm it in a preheated oven at 350°F for about 20-25 minutes, or until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Stuffing Bake contains roughly 451 calories, with 5g protein, 15g carbohydrates, and 42g fat. It is a good source of protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1269mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
It's best to use cooked chicken for this recipe. If you're starting with frozen chicken, make sure to fully cook and shred it before adding it to the casserole. This ensures even cooking and proper texture.
What can I substitute for cream of chicken soup?
You can use homemade cream of chicken soup by combining milk, flour, and chicken broth, or substitute with cream of mushroom soup for a different flavor. Alternatively, a white sauce made with butter, flour, and chicken broth works well too.
Can I make this dish ahead of time?
Yes! You can assemble the casserole the night before and store it in the refrigerator. Just remember to add a little extra time to the cooking process if it's coming straight from the fridge. This makes it a convenient option for busy weeknights or gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).