Creamy Chicken and Cornbread Stuffing Bake

Creamy Chicken and Cornbread Stuffing Bake

Name: Creamy Chicken and Cornbread Stuffing Bake
Total time: 90 min
Ingredients: 1.4 kg skinless, boneless chicken breast meat; 1 (298 g) can condensed cream of chicken soup; 1 (298 g) can condensed cream of celery soup; 295 ml milk; 1 (170 g) package seasoned cornbread stuffing mix; 355 ml chicken broth

Indulge in this comforting and creamy chicken and cornbread stuffing bake, a delightful twist on a classic Southern casserole. Tender chicken breast is smothered in a velvety soup and milk mixture, then topped with a savory seasoned cornbread stuffing and baked to perfection.

90 min

easy

236kcal

calories

16g

carbohydrates

73mg

cholesterol

fat

fiber

30g

protein

saturated fat

745mg

sodium

sugar

unsaturated fat

Dinner American

Ingredients

1.4 kg skinless, boneless chicken breast meat

1 (298 g) can condensed cream of chicken soup

1 (298 g) can condensed cream of celery soup

295 ml milk

1 (170 g) package seasoned cornbread stuffing mix

355 ml chicken broth

Directions

Step 1

Begin by preheating the oven to 175°C (350°F).

Step 2

In a large saucepan, bring lightly salted water to a boil. Add the chicken and cook until it is no longer pink in the center, about 30 minutes. Once cooked, remove the chicken from the pan, reserving the broth.

Step 3

Cut the chicken into bite-sized pieces and place them in the bottom of a 23x33 cm (9x13 inch) baking dish.

Step 4

In a medium bowl, mix together the condensed soups. Then, fill one empty soup can with milk and mix the milk with the soups. Pour the mixture over the chicken in the baking dish.

Step 5

In a small bowl, combine the cornbread stuffing and chicken broth. Mix together and spoon the mixture over the chicken and soup layer.

Step 6

Bake in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is bubbly and heated through.