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
- Preheat & Prep: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- 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.
- 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.
- Prepare Stuffing: Prepare the stuffing according to package directions, substituting chicken broth for the water.
- Assemble: Spoon the prepared stuffing over the chicken mixture, covering it completely to seal the moisture in.
- 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.
- 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.