Chicken and Stuffing Casserole
Try this Chicken and Stuffing Casserole recipe, or contribute your own.
Try this Chicken and Stuffing Casserole recipe, or contribute your own.
- Carbohydrate 14.5555666681951 g
- Cholesterol 52.9850000033814 mg
- Fat 27.4368333344323 g
- Fiber 0 g
- Protein 5.17313333442215 g
- Saturated Fat 13.070673333964 g
- Serving Size 1 1 -8 (231g)
- Sodium 1406.31166668019 mg
- Sugar 14.5555666681951 g
- Trans Fat 3.66938666679448 g
- Calories 322 calories
Step-by-step
- Cook chicken; cool, then cut into bite-sized pieces.
- Spray a 9x13-inch baking dish with cooking spray. Place chicken in prepared baking dish.
- Mix soups and milk; pour over chicken.
- Melt butter; mix with stuffing. Sprinkle over chicken and soup mixture.
- Cover baking dish with foil. Bake, covered, at 350 degrees F for 20-30 minutes. Remove foil and bake for an additional 10-20 minutes, or until heated through and browned on top.
The Soup Base Dynamics
Condensed cream soups dictate the moisture levels of this dish. Combining canned mushroom soup, chicken soup, and milk creates a rich sauce that protects the poultry from drying out under direct heat. Whisk the dairy thoroughly into the soups before pouring it over the protein. Lumps will prevent uniform hydration across the baking dish.
Achieving Textural Contrast
Melted butter binds the dry stuffing mix and drives the browning reaction in the oven. Coat every crumb completely with liquid fat before distributing the mixture across the top. Cover the 9x13-inch baking dish tightly with foil for the initial 20 to 30 minutes at 350 degrees Fahrenheit. This steams the interior components evenly. Remove the foil for the final 10 to 20 minutes to crisp the bread cubes.
Dietary Adjustments
Standard cream soups contain dairy and gluten. Alternative plant-based milks and specialized broths can replace the liquid components when managing dietary restrictions. Adjust seasoning quantities carefully if using sodium-reduced canned soups.
