A fast 30-minute dinner is made easier thanks to store shortcuts. Get everything you need for this creamy chicken and stuffing bake. It’s heartwarming no matter what you have going on.
(Do I gross you all out? I’m afraid my stories may be too rough–are they?
I hope not. I’m a nurse–I have a very solid stomach and apparently an inappropriate love of honesty that may not belong on this food blog. If it gets too bad, just let me know. I’ll try to reign it in. )
You’ve been warned.
Last week I went to the barn and I was still several feet away when I saw the white carpet–snow? Well this is Kentucky and we do have 40 degree temperature swings from day to day, but no.
It was chicken feathers. A lot of them.
“Hmmm…” I said out loud to no one.
“Raise your hand if you’re dead!” I yelled. My littlest chicken Tootie appeared from under the hay wagon. At least she was alive. She’s one of the few chickens I actually like.
I started to count–roll call–you know. Turns out I was only down one chicken but everyone else was so scared they were practically frozen with fear. Hiding in the coop on their roosts at 11 in the morning.
It was all my fault. I let them roost in the barn for a few nights. I take the responsibility for whatever varmint made his way in for a midnight snack. Unfortunately whatever ate him would want another chicken dinner that night so I started working on gathering in the stragglers.
It didn’t take too long. They were practically stunned.
Then I started sleuthing–following the trail of feathers around the side of the barn and praying I’d be spared the carnage if I found it. I didn’t. It was a dead end.
Believe it or not, that can tell you a lot about what might be getting into your livestock. I have some guesses, but it won’t matter as long as everyone stays safely in their coop at night.
Now nearly a week later, everyone is still safe and I’ve learned my lesson about letting them roam too far. It could have easily been all of them so I’ll count my blessings and move on.
And on a very inappropriate turn, let’s eat some chicken!!
About this recipe
This recipe was passed to me by a family friend several years ago and it’s truly my best recipe for nights when I have 30 minutes to get dinner on the table. I usually make it ahead, and you can make this creamy weeknight chicken casserole even easier by using canned chicken or a rotisserie bird if you have that meat on hand.
It’s a warm dish for cooler evenings and it still tastes better than a boxed Helper thing. Mercy.
It’s also great made ahead and refrigerated until you need to bake it, or you can freeze it for later.
Serve it with green beans and a side of cornbread or cranberry sauce. It’s just a warm-to-your-toes hearty treat.
Creamy Weeknight Chicken Casserole
- 1/2 cup melted margarine
- 1 6- ounce box stuffing mix like Stove Top
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup 2% milk or milk of your choice
- 1/2 cup liquid from cooking your chicken or an extra 1/2 cup milk
- 1 medium size chicken breast canned or rotisserie works here as well
- Preheat the oven to 350.
- Bring a medium pot of water to a boil.
- Add the chicken breast and boil until cooked through, about 20 minutes.
- Set aside to cool slightly. Remove any cartilage or tough parts and chunk meat into bite size pieces.
- Reserve 1/2 cup of the chicken's cooking liquid and pour out the rest.
- In the same pot, mix the milk, cooking liquid (or extra milk if using it), and the soups.
- Heat over medium until the sauce is heated through and warm, but not boiling.
- While that's heating, mix the butter with the package of dry stuffing mix. Toss to coat.
- When the soups are warm, grease an 8x8 baking pan.
- Sprinkle in half the stuffing.
- Cover evenly with chicken.
- Pour over soups. You may not want to use it all. It's up to you.
- Add the remaining stuffing mix to the top.
- Bake 25-30 minutes until it's bubbly and warm in the center.