Chicken Breast With Dressing
A comforting baked chicken casserole with creamy mushroom and chicken soups, topped with seasoned stuffing, perfect for family dinners and easy to prepare ahead.
Ingredients
Instructions
- In a well-greased 9 x 13-inch glass dish, layer cooked and shredded chicken.
- Mix the cream of chicken soup, cream of mushroom soup, and evaporated milk in a bowl.
- Pour the soup mixture over the shredded chicken in the pan.
- Sprinkle the crushed stuffing over the mixture in the dish.
- Pour 1 1/2 to 2 cups of reserved chicken broth over the stuffing and mixture.
- Bake in a 350°F oven for 1 hour.
Tips & Substitutions
For added flavor, consider seasoning the chicken with garlic powder or paprika before layering it in the dish. If you don't have Pepperidge Farm herb stuffing, you can substitute with any similar seasoned bread crumbs or cornbread stuffing. To make it richer, add a splash of white wine to the soup mixture. This dish is a great way to utilize leftover chicken, similar to Jeannette'S Easy Chicken Casserole.
Serving Suggestions
This Chicken Breast With Dressing pairs beautifully with steamed vegetables or a fresh garden salad for a complete meal. For a comforting side, consider serving it alongside mashed potatoes or the Heart Attack Cheesy Hash Brown Potatoes. A drizzle of gravy can also elevate the dish, making it perfect for family gatherings or weeknight dinners.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, preheat your oven to 350°F, cover the dish with foil, and heat for about 20-30 minutes or until warmed through. For quicker reheating, individual portions can be microwaved for 2-3 minutes on high.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breast With Dressing contains roughly 239 calories, with 10g protein, 16g carbohydrates, and 15g fat. It is a good source of protein (19% of the Daily Value). Note that it is relatively high in sodium, at 758mg per serving (33% 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 breasts for this recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking. This will help them cook evenly and ensure they are tender. Cooking from frozen may require additional baking time, so check the internal temperature to ensure it's fully cooked.
Can I make this recipe ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When you're ready to bake, just add an extra 10-15 minutes to the baking time to ensure it's heated through.
What can I substitute for cream of chicken soup?
If you need a substitute for cream of chicken soup, you can use homemade creamy sauces or even a mixture of sour cream and chicken broth. Alternatively, cream of celery or cream of mushroom soup can work well, adding a different flavor profile while still keeping the dish creamy.
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).