Baked Chicken and Stuffing Casserole

Ingredients

Instructions

0 of 7 steps complete

1. 1Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
2. 2Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with the salt and pepper and cook 5–6 minutes, stirring occasionally, until lightly golden on all sides — they will finish cooking in the oven. Transfer to the baking dish.
3. 3In the same skillet, soften the onion and celery for 4 minutes, add the garlic for 30 seconds, then stir in the cream of chicken soup, sour cream, ½ cup of the broth and the poultry seasoning until smooth. Pour this sauce over the chicken and stir to coat evenly.
4. 4In a bowl, toss the dry stuffing mix with the remaining 1 cup of broth and the melted butter. Let stand 3–4 minutes so the crumbs absorb the liquid, then fluff with a fork.
5. 5Spoon the stuffing evenly over the chicken mixture, covering it completely but keeping the texture loose — packed stuffing bakes up dense.
6. 6Bake uncovered 35–40 minutes, until the stuffing is golden and crisp on top and the sauce bubbles at the edges. Check that the largest chicken pieces have reached 165°F.
7. 7Rest 10 minutes, sprinkle with parsley and serve. Refrigerate leftovers within 2 hours for 3–4 days and reheat covered in a 350°F oven.