Lucas Delgado
Chicken and stuffing is a hearty, flavorful, and easy-to-make dish that can be prepared in a variety of ways, including as a casserole or with stuffed chicken breasts. The Stove Top Stuffing Mix is a popular choice for this recipe, as it pairs well with chicken and can be easily baked into a casserole or used to stuff chicken breasts. This dish is perfect for small holiday gatherings or weeknight dinners, as it requires minimal prep time and can be customized with various ingredients, such as vegetables, cheeses, and seasonings.
Characteristics and Values Table
| Characteristics | Values |
|---|---|
| Chicken | Breasts, thighs, tenders, boneless, skinless, whole |
| Stove Top Stuffing Mix | 6 oz, low sodium, other brands |
| Other Ingredients | Broccoli, cauliflower, cheese, gravy, cranberry sauce, butter, olive oil, garlic, spices, brown sugar, salt, pepper, cream of chicken soup, sour cream, milk, parsley, onion soup mix, mushrooms, carrots, potatoes, bullion, water |
| Oven Temperature | 350-375°F |
| Baking Time | 35-60 minutes |
| Internal Temperature | 160-165°F |
| Baking Dish | 9x13, 11x7 |
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What You'll Learn
Chicken and stuffing casserole
Ingredients:
- Chicken (rotisserie, leftover chicken breast/thighs, or raw chicken)
- Stuffing mix (boxed or homemade)
- Chicken broth
- Soup (cream of chicken, cream of celery, cream of mushroom, or any "cream of" soup)
- Milk
- Butter (optional)
- Vegetables (celery, onion, carrots, peas, green beans, mushrooms, corn, or any others of your choice)
- Cheese (optional)
Instructions:
- Preheat your oven to 375°F.
- Prepare the chicken by shredding or cutting it into bite-sized pieces. If using raw chicken, you may want to cook it beforehand to reduce baking time.
- Grease a 9x13-inch baking dish with butter, oil, or cooking spray.
- Place the chicken in the baking dish and season with salt and pepper.
- Prepare the soup mixture by whisking together the soup and milk in a separate bowl. You can also add sour cream for extra creaminess.
- Spread the soup mixture over the chicken, ensuring all pieces are coated.
- Sprinkle the stuffing mix on top of the soup layer.
- Drizzle chicken broth over the stuffing mix, moistening it evenly.
- If desired, you can add a sprinkle of cheese on top of the stuffing for extra flavour.
- Cover the baking dish with aluminium foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbly and the stuffing is golden brown.
- Let the casserole stand for about 15 minutes before serving.
- Sprinkle with chopped parsley for garnish, if desired.
Feel free to customise the recipe by adding your favourite vegetables or using different types of soup and stuffing. You can also prepare this casserole in advance and store it in the fridge for up to 24 hours before baking. Enjoy your delicious, comforting chicken and stuffing casserole!
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Chicken breasts
Ingredients
- Boneless, skinless chicken breasts (around 2.5 pounds)
- Stove Top Stuffing Mix (6 ounces)
- Boiling water
- Butter (unsalted)
- Olive oil
- Salt (preferably kosher)
- Brown sugar
- Spices of your choice
- Optional: Parmesan cheese, cranberries, cream of mushroom/celery, onion, celery, chicken broth
Instructions
- Prepare the stuffing by combining boiling water and butter in a bowl. Stir until the butter is melted, then add the stuffing mix. Cover and let it stand for about 5 minutes to absorb the liquid and become fluffy.
- Preheat your oven to 350-375°F (175-190°C).
- Butterfly the chicken breasts by slicing them horizontally, creating a pocket but being careful not to cut all the way through.
- If desired, season the chicken with salt and pepper, and add any additional ingredients like Parmesan cheese or cranberries to the stuffing.
- Stuff the chicken breasts with the prepared stuffing, dividing it evenly among the pockets. Secure the openings with toothpicks or kitchen string.
- Place the stuffed chicken breasts in a greased casserole dish. Drizzle with olive oil to keep them moist and add flavour.
- Bake the chicken for 20 minutes covered, then remove the cover and bake for an additional 10-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for a few minutes before serving.
Tips
- You can prepare the stuffing and stuff the chicken breasts ahead of time, then cover and refrigerate overnight or for up to two days.
- For a crispy, breaded option, try breading and frying the chicken cutlets or using an air fryer.
- Serve with sides such as potatoes, mac and cheese, garlic bread, or green vegetables.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months. Reheat in a pan on the stovetop or in the oven, avoiding the microwave as it can dry out the chicken.
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Stove Top stuffing mix
Ingredients:
- Stove Top stuffing mix (6 ounces)
- Chicken breasts or tenders (boneless and skinless, weighing about 2.5 pounds)
- Boiling water or chicken broth
- Butter (unsalted or salted)
- Olive oil
- Kosher salt
- Brown sugar
- Spices of your choice
- Parmesan cheese (optional)
Step 1: Prepare the Stuffing:
In a medium bowl, combine boiling water or chicken broth with butter. Stir until the butter is melted. Add the Stove Top stuffing mix and stir well. Cover the bowl and let the mixture stand for about 5 minutes to absorb the liquid and become fluffy.
Step 2: Prepare the Chicken:
Preheat your oven to 350-375°F. Butterfly each chicken breast by slicing horizontally to create a pocket, being careful not to cut all the way through. This is where you will stuff the chicken. You can also flatten or cut the chicken into bite-sized pieces and place them in a baking dish.
Step 3: Stuff the Chicken:
Stuff the chicken breasts with the prepared Stove Top stuffing. You can also place the chicken pieces in a baking dish and top them with the stuffing. If desired, add some Parmesan cheese to the stuffing for a salty kick.
Step 4: Bake the Chicken:
Place the stuffed chicken breasts in a baking dish and brush with olive oil. Season with kosher salt, brown sugar, and spices of your choice. Bake for about 35-45 minutes, or until the internal temperature reaches 165°F.
Step 5: Serve:
Let the chicken rest for a few minutes before serving. You can serve it with sides such as au gratin potatoes, mac and cheese, garlic bread rolls, or vegetables.
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Preparing the chicken
Firstly, select the right chicken for this recipe. You can use boneless, skinless chicken breasts, weighing around 2.5 pounds in total. This weight ensures the correct chicken-to-stuffing ratio. If you prefer, you can also use chicken thighs or chicken tenders.
Next, preheat your oven to 350-375°F (depending on the recipe variation). Grease a baking dish with butter or non-stick cooking spray. If you are using a 9 x 13-inch dish, you may not need to make any adjustments. However, if your dish is smaller than 9 x 13 inches, it is recommended to use a second dish to ensure even cooking.
Now, prepare the chicken by slicing it carefully. For a stuffed chicken breast, you will want to ""butterfly" the chicken by slicing it horizontally to create a pocket for the stuffing. Be careful not to cut all the way through, as you want the stuffing to remain inside. Alternatively, you can cut the chicken into bite-sized pieces or small pieces to increase the chicken in every bite.
Before stuffing, you can season the chicken with olive oil, kosher salt, black pepper, paprika, and other seasonings of your choice. You can also add vegetables like broccoli and cauliflower to the dish at this stage.
Finally, stuff the chicken with your chosen mixture. One option is to mix stove-top stuffing with chicken broth and spread it over the chicken. You can also add a layer of creamy sauce, such as cream of chicken soup, cream of celery soup, or sour cream, before adding the stuffing. Additionally, you can top the dish with butter or cheese, such as Parmesan or Swiss cheese, to add a savoury, salty kick.
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Cooking and serving
To cook stove-top-stuffed chicken breasts, preheat your oven to 350–375 °F (180–190 °C). Butterfly each chicken breast by slicing horizontally, but not all the way through, to create a pocket. Stuff the chicken with a mixture of stove-top stuffing, butter, and Parmesan cheese. You can also add vegetables, such as broccoli or cauliflower, to the stuffing.
Place the stuffed chicken breasts in a greased baking dish. You can line the baking dish with thin chicken cutlets and season them with salt and pepper before adding the stuffed chicken breasts on top. Bake for 35–60 minutes, or until the chicken is no longer pink in the centre and has an internal temperature of 165 °F (74 °C).
Let the chicken rest for 10 minutes before serving. You can serve it with gravy, cranberry sauce, or a side of vegetables or salad.
For a crispier option, try breading and frying the stuffed chicken breasts instead of baking them.
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