Stuffing tends to be one of those sides on the Thanksgiving menu that people either absolutely love or… eh, not so much. Well, you’d be surprised to learn that not a single person has ever crinkled their nose after tasting our Nana’s Chicken Stuffing! She always knows how to make things taste extra yummy. After years and years of trial and error, she has found that the secret to universal praise is starting with some juicy chicken, layering it with a creamy, savory bath, and topping it with her favorite flavorful and fluffy stuffing mix. She throws some tender veggies in there, too, to make sure we have everything we need. So, whether you call it “stuffing” or “dressing” and you love it or you don’t, Nana’s Chicken Stuffing is a must-try! Your tastebuds are about to be very thankful!
Ingredients
- 1/4 cup olive oil
- 2 stalks celery, finely diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 pounds chicken breasts, boneless, skinless, and cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 (10.75-ounce) cans cream of chicken soup
- 1/4 cup milk
- 1 (6-ounce) box chicken stuffing mix
- 1 1/2 cups chicken broth
- fresh sage, for garnish, optional
- parsley, for garnish, optional
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Coat the bottom of a 9×13-inch baking dish with nonstick spray.
Step 3 –In a sauté pan over medium heat, warm the oil.
Step 4 –Add the celery, the onion, and the garlic to the oil and sauté until the veggies are softened and the onion is translucent, about 3-5 minutes.
Step 5 –Transfer the veggie mixture away from the heat.
Step 6 –Add the chicken to the prepared baking dish and sprinkle with the salt and the pepper.
Step 7 –In a medium bowl, whisk together the cream of chicken soup, the milk, and the cooked veggie mixture.
Step 8 –Pour the soup mixture over the top of the seasoned chicken, ensuring every piece is covered.
Step 9 –Sprinkle the stuffing mix over the top of the soup mixture.
Step 10 –Evenly pour the chicken broth over the stuffing mix.
Step 11 –Cover the dish with foil and bake until the chicken reaches an internal temperature of 165 degrees F and the edges are bubbly, about 40-45 minutes.
Step 12 –Remove the foil and increase the oven temperature to 425 degrees F.
Step 13 –Bake until the top is brown, about 5 minutes.
Step 14 –Allow the casserole to rest, about 10 minutes.
Step 15 –Sprinkle the casserole with the sage and the parsley.
Step 16 –Serve.
