Pan Chicken And Dressing
A savory baked chicken and stuffing casserole layered with creamy mushroom soup, cheese, and fresh vegetables, perfect for family dinners or holiday gatherings. Rich and comforting.
Ingredients
- 1 pkg seasoned bread stuffing ⓘ
- 1 stick melted butter ⓘ
- 1 cup water ⓘ
- 2 1/2 cups diced cooked chicken ⓘ
- 1/2 cup chopped onions ⓘ
- 1/4 cup chopped green onion tops ⓘ
- 1/2 cup chopped celery ⓘ
- 1/2 cup mayonnaise ⓘ
- 3/4 teaspoon salt ⓘ
- 2 eggs ⓘ
- 1 1/2 cups milk ⓘ
- 1 (10 3/4 oz) can cream of mushroom soup ⓘ
- grated cheese ⓘ
Instructions
- Mix the seasoned bread stuffing with melted butter and water. Place half of the mixture in a greased 13 x 9-inch casserole dish.
- Combine diced cooked chicken, onions, chopped green onion tops, chopped celery, mayonnaise, and salt. Spread this mixture over the stuffing in the casserole.
- Top with the remaining stuffing mixture and spread evenly.
- In a separate bowl, beat the eggs and milk together. Pour this mixture over the casserole.
- Cover with foil and refrigerate overnight.
- One hour before baking, remove the casserole from the refrigerator.
- Mix the cream of mushroom soup with water and pour over the top of the casserole.
- Bake uncovered at 325°F (160°C) for 40 minutes.
- Sprinkle grated cheese on top and bake for an additional 10 minutes until cheese is melted and bubbly.
Tips & Substitutions
For added flavor, consider using homemade chicken broth instead of water when mixing the stuffing. If you're short on time, pre-cooked rotisserie chicken works well in place of diced cooked chicken. To make the dish lighter, you can substitute the mayonnaise with Greek yogurt. If you prefer a spicier kick, add some diced jalapeños or a pinch of cayenne pepper to the chicken mixture.
Serving Suggestions
This dish pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. For an extra touch, serve with a side of cranberry sauce, which complements the flavors well. You might also enjoy it as a comforting side dish alongside roasted meats or as a hearty main course during family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes, or bake in a preheated oven at 325°F until warmed through. Adding a splash of milk can help maintain moisture during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Pan Chicken And Dressing contains roughly 425 calories, with 4g protein, 24g carbohydrates, and 35g fat. Note that it is relatively high in sodium, at 482mg per serving (21% 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 prepare the casserole a day in advance?
Yes, this casserole is perfect for preparing ahead of time! Assemble it the night before, cover it with foil, and refrigerate. Just remember to remove it from the fridge an hour before baking to ensure even cooking.
What can I substitute for the cream of mushroom soup?
If you prefer a different flavor, you can use a can of Cheezy Vegetable Soup(Lighter Eating - 1 Point) or make your own homemade cream sauce. A mixture of sour cream and chicken broth also works as a great alternative.
Can I freeze the pan chicken and dressing?
Yes, you can freeze this dish before baking. Make sure to cover it tightly with plastic wrap and then aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator before baking. It can be stored in the freezer for up to 2 months.
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).