Savory Chicken & Stuffing Bake

Jamison Bryant

Ingredients

  • Chicken: 1.5–2 lbs boneless skinless chicken thighs, cut into 1-inch chunks
  • Aromatics: 1.5 small onions (minced), 1.5 bell peppers (diced), 1 tbsp jarred garlic
  • Sauce: 1 can (10.5 oz) cream of chicken or cream of mushroom soup
  • Liquid: ¼ cup chicken broth (plus more for the stuffing)
  • Stuffing: 1 box stuffing mix
  • Garnish: Chopped green onions

Instructions

  1. Preheat & Prep: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Sauté Veggies: Sauté the onions and bell peppers in a skillet until soft. Stir in the garlic for the last 60 seconds. Remove from heat.
  3. Mix the Base: In the baking dish, stir together the raw chicken chunks, sautéed veggies, soup, and ¼ cup broth. Season with salt and pepper. Spread into an even layer.
  4. Prepare Stuffing: Prepare the stuffing according to package directions, substituting chicken broth for the water.
  5. Assemble: Spoon the prepared stuffing over the chicken mixture, covering it completely to seal the moisture in.
  6. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 20–25 minutes until the top is golden-brown and the chicken is cooked through.
  7. Finish: Top with fresh green onions and let rest 5 minutes before serving.

Notes

  • This is a half-batch recipe sized for one 9x13 pan. Double everything and use two pans to feed a crowd.