Quick Chicken And Stuffing
A comforting baked chicken and stuffing casserole with tender chicken breasts topped with flavorful herbs, vegetables, and a creamy mushroom sauce, perfect for family dinners.
Ingredients
- 3 cups croutons
- 1 cup reduced sodium fat-free chicken broth ⓘ
- 2 large carrots, coarsely chopped ⓘ
- 1 stalk celery, coarsely chopped ⓘ
- 1 small onion, finely chopped ⓘ
- 1 teaspoon dried marjoram leaves ⓘ
- 1/2 teaspoon dried thyme leaves ⓘ
- 1 (10.5 oz.) can cream of mushroom soup ⓘ
- 1/2 cup fat-free milk ⓘ
- 1 teaspoon dried parsley leaves ⓘ
- 1/8 teaspoon black pepper ⓘ
- 6 (4 oz.) boneless, skinless chicken breast halves ⓘ
- paprika ⓘ
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine croutons, chicken broth, carrots, celery, onion, dried marjoram, and dried thyme.
- Spoon the stuffing mixture into a 13 x 9-inch baking dish, spreading it evenly down the center.
- In a medium bowl, mix the cream of mushroom soup, milk, dried parsley, and black pepper.
- Pour half of the soup mixture over each side of the stuffing in the dish.
- Place the chicken breasts over the soup, overlapping if necessary.
- Pour the remaining soup mixture over the chicken.
- Sprinkle with paprika.
- Cover the dish with foil and bake for 20 minutes.
- Uncover and bake for an additional 10 minutes, until the chicken is cooked through.
Tips & Substitutions
For added flavor, consider adding sautéed garlic or mushrooms to the stuffing mixture. If you don't have croutons, you can substitute with stale bread cut into cubes. For a creamier texture, you may mix in some sour cream with the soup mixture. This recipe also works well with turkey for a holiday twist.
Serving Suggestions
Serve this dish with a simple side salad or steamed vegetables for a balanced meal. Mashed potatoes or green beans also complement it well. For a heartier option, pair it with a warm bread roll. This recipe is perfect for family dinners, reminiscent of comforting American recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 20-25 minutes. Alternatively, you can microwave individual portions, ensuring they're heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Chicken And Stuffing contains roughly 681 calories, with 27g protein, 134g carbohydrates, and 21g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (203% of the Daily Value), and iron (171% of the Daily Value). Note that it is relatively high in sodium, at 635mg per serving (28% 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 a different type of meat instead of chicken?
Yes, you can substitute chicken with turkey or even pork. Adjust cooking times accordingly, as different meats may require more or less time to cook. For a vegetarian version, consider using plant-based meat alternatives or increase the vegetable content.
What can I use instead of cream of mushroom soup?
You can replace cream of mushroom soup with homemade white sauce or a different canned soup, such as cream of chicken or celery. For a healthier option, consider a low-sodium or fat-free version, or even a pureed vegetable soup.
How do I know when the chicken is cooked through?
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Using a meat thermometer is the best way to ensure it's done. The juices should run clear when the chicken is pierced, and the meat should no longer be pink.
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).