Description
Delicious and easy chicken and stuffing bake, perfect for weeknight dinners.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 box (6 oz) stuffing mix
- 1 can (10 oz) cream of chicken soup (low-sodium recommended)
- 1 cup low-sodium chicken broth
- 1 small onion, diced
- 1 stalk celery, diced
- 2 tbsp butter
- 1 tsp poultry seasoning
- 1/2 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
- Season chicken with salt and pepper and place it at the bottom of the baking dish.
- In a skillet over medium heat, melt butter and sauté diced onion and celery until translucent (about 5 minutes).
- In a bowl, mix stuffing mix with cream of chicken soup, chicken broth, sautéed vegetables, poultry seasoning, and black pepper until fully combined.
- Spread the stuffing mixture evenly over the chicken.
- Cover with foil and bake for 30 minutes. Remove foil for the last 15 minutes to achieve a golden crust.
- Let it rest for about 10 minutes before serving.
Notes
- This dish pairs well with steamed vegetables or a side salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg