This is the kind of feedback our friends at the Spicy Southern Kitchen received from their readers that had tried the recipe:
I made this for supper tonight. It was great! My mother has been making a chicken stuffing casserole for years, but this is not the same as her recipe. I think it’s better, and that’s saying a lot!
- 2 boneless, skinless chicken breasts
- salt, pepper
- ¼ teaspoon dried thyme
- 1 carrot
- 2 celery stalks, 1 stalk diced
- 1 yellow onion, cut in half, one half diced
- 6-8 mushrooms sliced
- 1 tablespoon olive oil
- 1 can cream chicken soup
- ¼ cup mayo
- ½ cup milk
- 4 cups stuffing mix (I used Pepperidge Farm)
- 2 tablespoons butter, melted
- ½-3/4 cup reserved chicken broth from poaching chicken
- salt and pepper
- Place chicken breasts in a pan and add just enough water to cover. Add about ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon thyme, plus ½ onion, 1 celery stalk, and carrot.
- Bring to a boil and reduce to a simmer for 2 minutes. Remove pan from heat and cover. Let sit 30 minutes. Remove chicken from liquid and set aside. Save ¾ cup of broth. Dice the once it has cooled a bit.
- Preheat oven to 350 degrees.
- Heat olive oil in a skillet. Add diced onion, celery, and mushrooms. Saute until lightly browned. Season with salt and pepper.
- Add chicken soup, mayo, milk, and reserved chicken. Mix well. Stir in 1 cup of stuffing mix.
- Spray a casserole dish with cooking spray and transfer chicken mixture to dish.
- Add the remaining stuffing mix on top. Pour melted butter on top and then chicken broth. Pour chicken broth on so that the stuffing mix soaks it up as much as possible.
- Bake for 30 minutes.
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Quick Tip: Use store-bought rotisserie chicken for even quicker prep time!
Thanks to Spicy Southern Kitchen for this cozy dinner, perfect for a weeknight meal!