Can I use leftover or rotisserie chicken instead of raw chicken breasts?

Yes, absolutely. If using pre-cooked chicken, reduce the total covered bake time to about 15 to 20 minutes, then uncover for 15 minutes to crisp the topping. Since the chicken is already cooked, you are simply heating the dish through rather than cooking raw meat. The 165 degree F internal temperature check still applies if you want to be safe.

Why is my stuffing topping coming out soggy instead of crispy?

The most common cause is pressing the stuffing down before baking. Always leave it loosely piled on top so steam can escape. Also make sure you are baking uncovered for the full final 20 minutes so the top has time to dry out and brown. If your oven runs cool, add 3 to 5 extra minutes of uncovered baking time.

Can I make this chicken and stuffing casserole ahead of time?

Yes, this is a great make-ahead meal. Assemble the chicken and creamy sauce base in the baking dish, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, hydrate and add the stuffing topping, drizzle with butter, and bake as directed. Add 5 to 10 extra minutes to the bake time since the dish will be cold when it goes into the oven.

Easy Chicken and Stuffing Casserole - A Guaranteed Family Favorite

Chicken and Stuffing Casserole

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Cozy, creamy, and incredibly easy, this chicken and stuffing casserole layers juicy seasoned chicken breast with a rich sour cream sauce, all topped with golden buttery stuffing mix. Ready in 75 minutes and perfect for the whole family.

Author: James Carter Jr
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 75 minutes
Yield: 6 servings 1x
Category: Dinner, Casserole
Method: Bake
Cuisine: American

Ingredients

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1.5 pounds boneless, skinless chicken breasts, sliced into bite-sized pieces
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
10.5 ounces cream of chicken soup (1 can)
3/4 cup sour cream, full-fat recommended
2 cups low-sodium chicken broth, divided
6 ounces dry chicken stuffing mix (about 3 cups)
4 tablespoons unsalted butter (1/2 stick), melted

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Instructions

Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish with butter or nonstick spray.
In a bowl, toss sliced chicken with kosher salt, garlic powder, onion powder, and black pepper until evenly coated.
Spread seasoned chicken in one even single layer in the prepared baking dish.
In a separate bowl, whisk together the cream of chicken soup, sour cream, and 1 cup of chicken broth until completely smooth. Pour evenly over the chicken.
Add the dry stuffing mix to a bowl. Pour the remaining 1 cup of chicken broth over it and let sit undisturbed for 5 to 10 minutes until fully absorbed. Fluff with a fork. The stuffing should feel moist and fluffy, not wet.
Spoon the fluffed stuffing loosely over the top of the chicken and sauce. Do not press it down.
Drizzle the melted butter evenly over the stuffing layer. Cover the dish tightly with aluminum foil.
Bake covered for 30 minutes.
Remove foil and bake for an additional 20 minutes until the casserole is bubbling at the edges and the stuffing is golden and crispy on top.
Insert an instant-read thermometer into the thickest piece of chicken to confirm it has reached 165 degrees F before serving.

Notes

Do not press the stuffing down before baking. Keeping it loose allows the top to crisp up properly rather than becoming dense and mushy.
If using pre-cooked or leftover chicken, reduce covered bake time to 15 to 20 minutes, then uncover for 15 minutes to crisp the topping.
For an extra crispy top, place the uncovered casserole under the broiler for 1 to 2 minutes at the very end. Watch closely so it does not burn.
Make-ahead tip: Assemble the chicken and sauce layer up to 24 hours in advance. Cover and refrigerate. Add hydrated stuffing and melted butter just before baking and add 5 to 10 extra minutes to bake time.
Sodium note: Using low-sodium chicken broth and low-sodium cream of chicken soup can significantly reduce the overall sodium content per serving.

Nutrition

Serving Size: 1/6 of casserole
Calories: 481 kcal
Sugar: 4 g
Sodium: 1005 mg
Fat: 25 g
Saturated Fat: 11 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 126 mg

Find it online: https://www.benefitiany.com/chicken-and-stuffing-casserole/