What is the best cooking temperature and time for baked chicken and stuffing casserole?

Bake the casserole at 375 degrees Fahrenheit for approximately 35 to 45 minutes. It's essential to check that the chicken reaches an internal temperature of 165 degrees Fahrenheit using a meat thermometer for safe consumption.

Can I substitute chicken breasts with other meats in the casserole?

Yes, boneless skinless chicken thighs, chicken tenders, or even boneless pork chops can be used. Thighs offer a juicier, more tender texture, while pork chops bring a different flavor profile. Adjust cooking time accordingly depending on the meat's thickness.

Is it okay to put raw chicken in a casserole?

Absolutely. The slow baking process at the recommended temperature ensures that raw chicken is safely cooked through, eliminating harmful bacteria. Always confirm that the internal temperature of the chicken reaches 165 degrees Fahrenheit before serving.

How do I make this casserole using a slow cooker?

To adapt this baked chicken and stuffing casserole for a slow cooker, place the seasoned raw chicken on the bottom of the slow cooker. Spread the soup mixture over the chicken. Add the moistened stuffing on top and butter cubes last. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is fully cooked and stuffing is tender. This method works well during warm months when using the oven is less desirable.

Baked Chicken And Stuffing Casserole: Easy Weeknight Meal

Ingredients

Scale

4 large boneless, skinless chicken breasts (about 2.5 to 3 pounds) or substitute with chicken tenderloins or thighs, cut into bite-sized pieces
1 tablespoon dried minced onions
1 teaspoon garlic powder
½ teaspoon ground black pepper
6 ounces chicken-flavored stuffing mix (or your preferred or homemade stuffing)
1½ cups low sodium chicken broth
10 ounces condensed cream of chicken soup (cream of celery or mushroom can be used as substitutes)
½ cup sour cream (or an additional can of cream soup)
4 tablespoons cubed butter (salted or unsalted)
Optional: ¼ cup milk (heavy cream or half & half as alternatives), fresh or dried parsley for garnish, and vegetables such as green beans or mixed veggies

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Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Arrange chicken pieces in the baking dish in a single layer. Season with garlic powder, dried onions, black pepper, and salt to taste.
3. In a medium bowl, combine dry stuffing mix with chicken broth and milk, mixing until moistened, and set aside.
4. In a small bowl, mix cream of chicken soup and sour cream until smooth. Spread this mixture evenly over the chicken.
5. Spoon prepared stuffing over the soup layer and around chicken, placing cubed butter on top.
6. Cover the dish with foil and bake for 35 to 45 minutes. Remove foil halfway through if stuffing browns too quickly, or bake for an additional 5 minutes for extra crispness. Ensure chicken reaches an internal temperature of 165°F.
7. Garnish with parsley if desired before serving.

Last Step:

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Notes

🧂 Adjust salt as needed since stuffing mix and cream soups already have salt.
🍇 For added flavor, consider adding diced celery or dried cranberries to the stuffing.
🥦 Vegetables like green beans or broccoli can be added under the stuffing for a complete meal.

Prep Time: 10-15 minutes
Cook Time: 35-45 minutes
Cook Time: 0 minutes
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten

Nutrition

Serving Size: 1 serving
Calories: 536
Sodium: 1352 mg
Fat: 26 g
Carbohydrates: 42 g
Protein: 33 g