Stacey's Chicken and Stuffing Casserole recipe

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Ingredients

1 pound skinless, boneless chicken breast halves
1 tablespoon butter
1 small onion, chopped
1 (10.75 ounce) can cream of celery soup
1 (5 ounce) can evaporated milk
1 cup chicken broth
¼ cup melted butter
8 ounces corn bread stuffing mix

Nutrition Info

371.6 calories
carbohydrate: 34.6 g
cholesterol: 77.1 mg
fat: 16.3 g
fiber: 2.1 g
protein: 21.7 g
saturatedFat: 8.4 g
servingSize: -
sodium: 1210 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Boil chicken breasts in a pot of lightly salted water until no longer pink in the center and are beginning to fall apart, about 30 minutes. Remove chicken breasts from water using a slotted spoon and shred.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Melt 1 tablespoon butter in a skillet over medium heat, cook and stir onion in the melted butter until translucent, about 10 minutes. Add shredded chicken, mix well. Pour cream of celery soup and evaporated milk into chicken mixture, spoon mixture into an 8x8-inch baking dish.

  4. Mix chicken broth and melted butter together in a bowl. Empty cornbread stuffing mix into a large bowl, pour chicken broth mixture over stuffing. Toss to combine. Pour stuffing over chicken mixture.

  5. Bake in the preheated oven until bubbling and stuffing is lightly browned, about 45 minutes.

Recipe Yield

6 servings

Recipe Note

This is a delicious dish that reminds me of my childhood. So comforting!

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