Description
A comforting and flavorful chicken stuffing bake, perfect for holiday gatherings or a cozy family meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (8 ounce) package herb-seasoned stuffing mix
- 1/4 cup butter, melted
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, diced tomatoes, condensed soup, milk, thyme, salt, and pepper. Stir well.
- Add the dry stuffing mix to the chicken mixture and stir until just combined. Do not overmix.
- Pour the mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine the melted butter and the remaining dry stuffing mix. Sprinkle this topping evenly over the chicken mixture in the baking dish.
- Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
- Sprinkle the shredded cheddar cheese over the top during the last 5 minutes of baking.
- Let stand for 5 minutes before serving.
Notes
- You can use leftover cooked chicken or rotisserie chicken for this recipe.
- For a richer flavor, you can add a tablespoon of chopped fresh parsley.
- If you prefer a softer topping, cover the dish with foil during the first 20 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg