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Chicken Stuffing Bake

Chicken Stuffing Bake

This Chicken Stuffing Bake is the ultimate comfort food solution, offering a convenient and deeply satisfying meal perfect for busy weeknights or cozy weekends; this recipe transforms simple ingredients into a rich, flavorful casserole that’s both wallet-friendly and incredibly delicious.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded or diced rotisserie chicken is a great shortcut!
  • 1 package (6 ounces) unseasoned stuffing mix
  • 1 ½ cups chicken broth
  • ½ cup evaporated milk
  • ¼ cup unsalted butter, melted
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 can (10.5 ounces) cream of chicken soup, undiluted
  • ½ cup shredded sharp cheddar cheese plus more for topping, optional
  • to taste salt
  • to taste freshly ground black pepper
  • fresh parsley, chopped for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Medium Bowl
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine the shredded or diced cooked chicken, chopped onion, and chopped celery.
    2 cups cooked chicken, shredded or diced, 1 medium onion, finely chopped, 2 stalks celery, finely chopped
  3. In a separate medium bowl, whisk together the evaporated milk and melted butter. Add the undiluted cream of chicken soup and stir until smooth.
    ½ cup evaporated milk, ¼ cup unsalted butter, melted, 1 can (10.5 ounces) cream of chicken soup, undiluted
  4. Pour the chicken broth and the evaporated milk mixture into the bowl with the chicken and vegetables. Stir gently to combine all the ingredients.
    1 ½ cups chicken broth
  5. Add the unseasoned stuffing mix to the chicken and liquid mixture. Stir carefully until everything is just combined. Be careful not to overmix, as this can make the stuffing gummy.
    1 package (6 ounces) unseasoned stuffing mix
  6. Fold in the ½ cup of shredded cheddar cheese. Season with salt and freshly ground black pepper to your liking.
    ½ cup shredded sharp cheddar cheese, to taste salt, to taste freshly ground black pepper
  7. Pour the mixture into the prepared baking dish and spread it evenly.
  8. If desired, sprinkle additional shredded cheddar cheese over the top of the bake for an extra cheesy crust.
    ½ cup shredded sharp cheddar cheese
  9. Cover the baking dish loosely with aluminum foil.
  10. Bake for 20 minutes.
  11. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
  12. Let the Chicken Stuffing Bake rest for a few minutes before serving to allow it to set. Garnish with fresh chopped parsley if you like.
    fresh parsley, chopped

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2-3 months.