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Chicken and Stuffing Casserole
Chicken and Stuffing Casserole
Chicken and Stuffing Casserole
Chicken and Stuffing Casserole
Chicken and Stuffing Casserole
Chicken and Stuffing Casserole
Chicken and Stuffing Casserole cover
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Chicken and Stuffing Casserole

itisakeeper.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
|
Preheat oven to 400℉. Spray a 9 x 13 baking dish with non-stick cooking spray and set aside.
2
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Cut chicken into one inch pieces (bite sized) and place in a bowl.
3
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Add the cream of chicken soup, sour cream, minced garlic, All Purpose Seasoning and mixed vegetables to the bowl with the chicken. Stir until fully combined.
4
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Spread the chicken mixture into the prepared baking dish.
5
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Prepare stuffing according to packaged directions and evenly spread it on top of the chicken mixture in the baking dish.
6
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Bake in preheated oven for 40 minutes or until the chicken reaches an internal temperature of 165℉.

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Tips & Tricks (5)

  • Pound Your Chicken Evenly 🍗
    Pound boneless chicken breasts to uniform thickness (about ½ inch) so they cook evenly and stay moist, preventing dry edges while centers finish cooking.
  • Pre-Cook Chicken for Perfect Texture 🍳
    Lightly pan-sear chicken breasts for 3-4 minutes per side before adding to the casserole to develop flavor and ensure they don't become rubbery during baking.
  • Thaw Vegetables Properly 🥦
    Thaw frozen vegetables beforehand and pat them dry to prevent excess moisture from diluting your cream sauce and creating a soggy casserole.
  • Make a Richer Sauce Base 🥄
    Whisk sour cream with cream of chicken soup off-heat before mixing in, then temper it by slowly adding warm broth to prevent curdling and ensure silky texture.
  • Assemble and Chill Overnight ⏰
    Prepare the casserole up to 24 hours ahead and refrigerate; this allows flavors to meld and the stuffing to absorb moisture, creating superior taste and texture when baked.

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About the Cook

It is a Keeper

Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.

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