Ingredients
4 boneless skinless chicken breasts
2 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
1 tsp. freshly chopped thyme leaves
1 tsp. freshly chopped sage
2 (10.5-oz.) cans cream of chicken soup
1/2 c. milk
1 (14-oz.) box stuffing mix
1 c. low-sodium Swanson Chicken Broth
Freshly chopped parsley, for garnish
Preparation
Step 1Preheat oven to 375°. Place chicken in a 9”-x-13” baking pan. Drizzle with 1 tablespoon oil and season with salt and pepper. Bake until internal temperature reaches 165°, 25 to 30 minutes. Place on a cutting board to rest and drain any liquid from pan. Step 2In a large skillet over medium heat, heat remaining tablespoon oil. Add onion, carrot, celery, and herbs and cook until soft, 5 minutes. Add soup and milk and stir to combine. Step 3Slice chicken into bite size pieces and return to baking pan. Pour soup mixture over chicken then top with stuffing mix.
Pour broth over stuffing and cover with foil. Step 4Bake 20 minutes, then remove foil and continue baking until top is golden, another 10 minutes. Step 5
Let cool 10 minutes, then top with parsley before serving.
Switch things up by using turkey instead of chicken or skip the meat and make it vegetarian. Swap the veggies for the ones you have on hand. Parsnips, leeks, kale, or spinach would all go well in this casserole. This casserole will stay good for 3 days in the refrigerator and is best reheated in the oven! Have you made this yet? Let us know how it went in the comments below!Editor’s Note: After reviewing comments of the dish having too much liquid, this recipe has been retested and updated on October 6, 2021.
