Super delicious recipe made from chicken coup and chicken breast. You’ve got a mouth-watering main dish for lunch or dinner or to serve at events.
With the chicken and dressing casserole, you’ve got yourself a quick and easy-to-prepare recipe to serve as a lunch or dinner main dish. This recipe will endear you to your entire family and if you’re a chicken lover, always craving chicken, then this is for you.
The flavor of Thanksgiving is brought to a typical night family supper with this Chicken and Dressing Casserole. Even better, you don’t have to spend hours prepping and cooking to achieve this effect. All you have to do now is mix everything together and bake it. Although the cheese topping provides crispness, it is readily omitted.
Serve the casserole with cranberry sauce on the side, along with your family’s favorite vegetable sides.
Prep time: 1hr 30mins
Yield: 6 servings
What you need
6 -8 boneless skinless chicken breasts (cut in halves or thirds)
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
1 cup milk
1⁄2 cup margarine, melted
1 cup water
1 (8 ounce) package sage and onion seasoned stuffing mix
The process
Step 1: Preheat your oven to 350 degrees.
Step 2: Cut the chicken breasts into halves or thirds and place them in a glass pan. Season them with salt, pepper and garlic powder.
Step 3: Mix the cans of soup with the milk. Mix well and then pour the mixture over the chicken in the pan.
Step 4: Melt the margarine and add water to it, then mix well. Pour the melted margarine over the stuffing, while also stirring to coat.
Step 5: Pour the stuffing mixture over the soup layer.
Step 6: Place in the oven and leave it to bake uncovered at 350 degrees for an hour. Cover with foil and bake for 15 minutes longer or until it is done.
Step 7: Serve and enjoy
Tips
You can make the casserole the day before or the night before, but no more than 12 hours before baking it. Cover it tightly with foil and keep it refrigerated until ready to bake.
Variations
This casserole can also be made with a rotisserie chicken or packed, already cooked roasted chicken strips.
Alternatively, you could replace the chicken with chopped leftover turkey.
Cream of celery soup can be used instead of cream of chicken soup.
Add sautéed onions to the stuffing mix right before baking it—no more than 12 hours ahead—cover it with foil and keep it refrigerated until ready to bake.