chicken and stuffing

Sheet Pan Cranberry Chicken and Stuffing is a one-dish, delicious alternative to roasted turkey and stuffing. This meal contains all the holiday flavors you love — juicy, tender, perfectly baked poultry topped with a tangy cranberry sauce and buttery, savory stuffing —  made in a fraction of the time. 

Sheet Pan Cranberry Chicken and Stuffing

boneless skinless chicken breasts (pounded to even 3/4 inch thickness)

salt and pepper (to taste)

Italian herb blend seasoning

cranberry sauce

chicken broth (or water)

onion soup mix

butter (melted)

1½ cups chicken or vegetable broth

celery (chopped)

onion

salt

pepper

cranberries

Preheat oven to 375 degrees. Use Reynolds Wrap Heavy Duty Foil to cover one half of a large sheet pan. Fold up the edges to make a tray.

Season chicken with salt, pepper, and Italian seasoning. Drizzle a large pan with oil, brown the chicken on both sides, and set aside.

Arrange chicken breasts in the foil tray. Stir together cranberry sauce, 1/2 cup broth (or water) and the onion soup mix. Spoon over the chicken breasts.

Prepare the chicken

Arrange stuffing, celery, and onions on the unused half of the sheet pan. In a medium bowl stir together broth, butter, salt, and pepper. Pour over the stuffing and use spoons or your hands to toss well.

Prepare the stuffing

Bake for 20-25 minutes until chicken is cooked through and stuffing is browned and crisp on the top. Top with dried cranberries and serve.

Bake it

This Easy Chicken and Stuffing Casserole with Stove Top is made with just 4 ingredients including seasoned shredded chicken, cream of chicken soup, milk, and Stove Top stuffing. This delicious and flavorful shredded chicken and stuffing casserole only takes 30 minutes to bake and your family will love it!

Easy Chicken and Stuffing Casserole

Cups Boneless Skinless Chicken Breasts,

10.75 Ounce Cans Fat-Free Condensed Cream of Chicken Soup (or homemade)

Cup 2% Milk

Mrs Dash Onion & Herb Seasoning

Salt and Pepper,

Start by preheating your oven to 400°F and lightly spraying a 9&#215;13 casserole dish with non-stick spray.

Next, prepare the stove top stuffing mix as directed on the box by combining hot water and stuffing in a bowl and microwaving on high for 5-6 minutes. If desired, you can also add in 2-4 tbsp of butter, but I typically do not add butter and it is still super delicious and flavorful. Set the mixture in the microwave to steam while preparing your other ingredients.

Place 2 cups of cooked, shredded chicken in an even layer in the casserole dish. Sprinkle with salt, pepper, and Mrs Dash Onion &amp; Herb Seasoning.

Next, combine the two cans of cream of chicken soup and milk in a bowl and pour evenly over the shredded chicken.

Top with the prepared stuffing mix, cover with aluminum foil, and bake in the oven for 20 minutes covered, and 10 minutes uncovered.

Once fully baked, remove from oven and let cool for 5-10 minutes on a wire cooling rack before serving.

Easy wonderful recipe, can this be frozen in individual serving.  I cook for 2 older gentlemen.

This is a great recipe. In fact I’m making it tonight for dinner and can’t wait for it to be done, so I can eat it. Thank you for posting this recipe.

Thanks for this recipe. I followed your suggestion about adding other veggies and added peas and mushrooms. Since the peas were frozen, I put them the Stove Top liquid, along w/dried, minced onion when heating it up, and before adding the stuffing. Then I used cream of onion soup, which I rarely see mentioned in casseroles that use a cream soup base. I put the canned mushrooms in to bake with the chicken

Super easy recipe for me to make for the family.  I put a little twist in it, in between the chicken and stuffing I put a layer of instant mashed potatoes.  My kids call it thanksgiving casserole. Thank you!!!

I am making this tonight for dinner and I know I will love it. Hope my husband loves it too, since he is a picky eater lol

That's just what I was looking for!! Thank you

If I want to add some mixed vegetables would I them to soup or to stuffing?

Easy, versatile and delicious. Comfort food for sure!

https://www.youtube.com/watch?v=MXLQIgNH3U8

If you love Southern comfort food this is it! Today I'm sharing one of my absolute favorite chicken dinner recipes - Easy Chicken and Stuffing Casserole! 

This Easy Chicken Stuffing Casserole Bake is made with just a few simple ingredients including seasoned shredded chicken, cream of chicken soup, milk, and Stove Top stuffing. It's so delicious and flavorful and takes only 30 minutes to bake in the oven. 

Thanks so much for watching today’s video! If you love it, don’t forget to “LIKE”, leave a sweet COMMENT, and SUBSCRIBE for weekly recipes❤️

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EASY CHICKEN AND STUFFING CASSEROLE INGREDIENTS:

▪️ 2 Cups Boneless Skinless Chicken Breasts, cooked and shredded
▪️  10.75 ounce cans condensed cream of chicken soup (I prefer fat-free)
▪️ 1/4 cup milk (2% or whole)
▪️ 1 6 ounce box Stove Top Stuffing Mix (herb seasoned or chicken), prepared as directed on box
▪️ Mrs. Dash Onion and Herb Seasoning, to taste: (Get it here: https://rstyle.me/+2fCHouTo9kurTWN5uygXug )
▪️  Salt and Pepper, to taste

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Easy Chicken and Stuffing Casserole Bake with Stove Top Stuffing (So Delicious!)

This Chicken and Stuffing recipe can be made in the Crock Pot or the Instant Pot. Serve it casserole style or with gravy and mashed potatoes!

Crock Pot Chicken and Stuffing

boneless skinless chicken breasts,

Italian Seasoning

Salt/Pepper

cream of chicken soup (low sodium)

sour cream, ((equivalent to 1 cup))

box stuffing mix

chicken broth

green beans (See notes)

onions, (diced)

celery, (diced)

sausage, ((cooked

dry rosemary

Note: There are 2 sections below, one for the Crock Pot Cooking Method, followed by the Instant Pot Cooking Method.

Season the chicken with Italian seasoning, salt, and pepper. Place on the bottom of a lightly greased Crock Pot.

In a large bowl, mix together the soup, sour cream, stuffing, and *half* of the chicken broth.

Add the stuffing and green beans to the Crock Pot. (You can place them all side by side or layer the stuffing on top of the chicken, followed by the green beans.)

Cook on high for 4 hours, or on low for 6-7.&nbsp;

Serve with mashed potatoes, gravy, and buttermilk biscuits if desired.

If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.

For firmer stuffing, leave the lid off the crock pot for the last 30-40 minutes of cooking. Use foil to cover the chicken to keep it moist.You can also pop it in a 400 degree oven for 10-15 minutes to brown up the top.

Optional: Serve with gravy and mashed potatoes if desired.

Crock Pot Method

Season the chicken with Italian seasoning, salt, and pepper.

Pour 3/4 cup chicken broth into the Instant Pot and top with chicken, overlapping as needed.

Seal the vent, and press the “manual” or “pressure cook” button and set the timer to 14 minutes for frozen chicken, or 8 minutes for fresh/defrosted chicken. Ensure the pressure seal valve is secured in place and closed. 

As the chicken cooks, gently combine the stuffing, cream of chicken soup, and the sour cream until just combined. Don’t over-mix.

Once the chicken timer goes off, turn the quick release valve on the pressure cooker and wait for the steam to escape. Press the cancel button to turn the off the unit.

Open the lid and ensure that chicken is fully cooked. You’ll notice a lot of moisture at the bottom, this is needed for the stuffing to cook.

If using frozen green beans, place them on top of the chicken, seal the pressure valve, and press the “manual” or “pressure cook” button again and set the timer for 2 minutes. Release the valve, let the steam escape, and then add the stuffing on top. (If using fresh green beans, add them at the same time as the stuffing.)

Replace the lid and seal the pressure valve. Press the “manual” or “pressure cook” button and set the timer to 4 minutes. This will heat up the stuffing. (Since the stuffing will absorb the moisture, the pressure cooker won’t steam again.)

Once finished, release the valve once more and let the steal escape. Remove and serve!

Instant Pot Method

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614972835/i1PO4ugY5.mp4

Juicy Chicken and savory stuffing cook together in the crock pot with your favorite vegetables for a flavor combination that is unbeatable!

This 4-ingredient slow cooker chicken with stuffing is a cozy, hearty dish that's incredibly easy to make. Perfect for busy days when you want a delicious, comforting meal with minimal prep.

4-Ingredient Slow Cooker Chicken with Stuffing

boneless, skinless chicken breasts

to taste salt and pepper

10.75 oz can cream of mushroom soup

oz box stuffing mix

water

Prepare the Slow Cooker

Season chicken breasts with salt and pepper, then place them in the bottom of the slow cooker to form the base layer.

Add the Broth

Pour chicken broth over the chicken breasts, adding moisture for even cooking.

Mix the Stuffing

In a mixing bowl, combine cream of mushroom soup, stuffing mix, and water. Stir until the stuffing is evenly moistened.

Assemble and Cook

Spread the stuffing mixture over the chicken in the slow cooker. Cover and cook on high for 4 hours or on low for 6-7 hours, until chicken is tender and fully cooked.

Serve and Enjoy

Once done, serve the hot chicken and stuffing with a side of steamed vegetables or a salad for a complete meal.

Comfort food made easy in the slow cooker! This 7 ingredient Crockpot Chicken and Stuffing is an easy dinner idea for busy families.

Crockpot Chicken and Stuffing

chicken breasts (2 ½ pounds)

cream of chicken soup (10.5 ounces each)

sour cream (122 grams)

white onion

parsley flakes

chicken stuffing mix (6 ounces)

salted butter

parsley (for garnishing)

Place the chicken breasts in a 6 quart slow cooker liner.

Pour the condensed cream of chicken soup over the chicken breasts.

Add the sour cream and use a rubber spatula to gently swirl the soup and sour cream together.

Sprinkle the diced onion and dried parsley over the top.

In a small bowl, toss together the dry stuffing mix and melted butter. Sprinkle evenly over the top.

Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.

If desired, uncover the last 45 minutes of cooking so that the stuffing firms up a little. It won’t be a “crispy” stuffing topping, but can help the texture. This isn’t necessary though and tastes just as good without.

Season with salt and pepper and serve with mashed potatoes and a vegetable.

Store leftovers in an airtight container in the fridge for up to 3 days.

I made this, put it in the crockpot before I went to work...came home to a awesome dinner..Loved it!!

I made this meal for a family dinner and everyone loved it.  I was asked for the recipe as well.

My family loves this recipe - my super picky eater included! We followed the recipe and didn’t change anything. We are adding it to our meal rotation. So easy and super delicious! #giveaway23

I like this recipe!! I added an additional can of cream of chicken soup and an extra box of stuffing. Also added some poultry seasoning, garlic powder, and onion powder.

https://content.jwplatform.com/videos/L3zbpmdQ.mp4

4P, 4SP blue/purple, 6SP green, 6 points plus

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