Chicken 'N Stuffing Bake
A comforting chicken and stuffing casserole with creamy mushroom and peas, topped with crispy onions—perfect for family dinners and gatherings requiring hearty, flavorful dishes.
Ingredients
Instructions
- Combine margarine and boiling water; stir until butter melts.
- Pour over seasoned crumbs and toss lightly.
- Stir in half of the French onions.
- Spoon stuffing mixture into a 9-inch shallow baking dish.
- Press across bottom and up sides to form a shell.
- Combine celery soup, milk, cooked cubed chicken, and peas; pour into stuffing shell.
- Bake at 350°F for 30 minutes, covered.
- Top with remaining French onions and bake uncovered for 5 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of sour cream or cream cheese to the celery soup mixture. If you're short on time, you can use store-bought rotisserie chicken instead of cooking your own. For a touch of spice, add some black pepper or paprika. You can also substitute the peas with green beans or corn for a different flavor profile.
Serving Suggestions
This Chicken 'N Stuffing Bake makes a hearty main dish and pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. Consider serving it alongside mashed potatoes or a side of cranberry sauce for added flavor. For an easy meal, you can also enjoy it with crusty bread to soak up the delicious sauce.
Storage & Reheating
Leftovers can be stored 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 minutes or until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken 'N Stuffing Bake contains roughly 932 calories, with 11g protein, 65g carbohydrates, and 72g fat. It is an excellent source of iron (23% of the Daily Value) and protein (21% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1490mg per serving (65% 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 make this recipe ahead of time?
Yes, you can prepare the stuffing shell and the chicken mixture separately ahead of time. Store them in the refrigerator and assemble the dish just before baking. It can be a great meal prep option for busy weeknights.
What can I substitute for the celery soup?
If you don't have celery soup on hand, you can use cream of chicken or cream of mushroom soup as a substitute. You can also make a homemade version using a roux and adding sautéed celery for the desired flavor.
Is this recipe suitable for freezing?
Yes, you can freeze the Chicken 'N Stuffing Bake before baking. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 3 months. Thaw overnight in the refrigerator before baking, adding a few extra minutes to the cooking time.
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).