Easy Chicken and Dressing Casserole: The taste of Thanksgiving any time
If you have around 1 hour to spend in the kitchen, Easy Chicken and Dressing Casserole: The taste of Thanksgiving any time might be a spectacular dairy free recipe to try. This main course has 542 calories, 41g of protein, and 13g of fat per serving. This recipe serves 5. For $2.93 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe from Weary Chef requires skinless boneless chicken breast, celery, ground sage, and olive oil. It will be a hit at your Thanksgiving event. 103 people were impressed by this recipe. Overall, this recipe earns a great spoonacular score of 88%. Similar recipes include Easy Thanksgiving Casserole, Michael’s Due West Ranch House Dressing – you can enjoy this Annapolis salad dressing at home with taste alike, and Easy Chicken Tortellini Soup {Taste and Tell Thursdays}.
Servings: 5
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1 small bell pepper, diced, optional
4 ribs celery, diced
1 can reduced-sodium chicken broth
1 can reduced-sodium cream of celery soup
1 can reduced-sodium cream of mushroom soup
¼ tsp. ground sage
¼ tsp. ground thyme
1 tbsp. olive oil or butter
1 small onion, diced
1.5 lb. boneless, skinless chicken breast
12 oz. cornbread stuffing mix
Equipment:
baking pan
dutch oven
oven
pot
aluminum foil
Cooking instruction summary:
Preheat oven to 375 degrees F. Spray 9 x 13" baking dish with cooking spray.In a dutch oven or large pot, heat olive oil or butter over medium high heat. Add celery, onion, and bell pepper. While vegetables saute (about 5 minutes), dice chicken into bite-sized pieces.Add chicken to pot, and sprinkle with sage and thyme. Stir to coat, and saute until chicken is almost cooked through, 5-7 minutes.Pour in stuffing mix, soups, and chicken broth. Stir to combine, and transfer to prepared baking dish. Cover with foil and bake in preheated oven for 35 minutes. Remove cover, and bake an additional 10 minutes, or until top is golden brown.
Step by step:
1. Preheat oven to 375 degrees F. Spray 9 x 13" baking dish with cooking spray.In a dutch oven or large pot, heat olive oil or butter over medium high heat.
2. Add celery, onion, and bell pepper. While vegetables saute (about 5 minutes), dice chicken into bite-sized pieces.
3. Add chicken to pot, and sprinkle with sage and thyme. Stir to coat, and saute until chicken is almost cooked through, 5-7 minutes.
4. Pour in stuffing mix, soups, and chicken broth. Stir to combine, and transfer to prepared baking dish. Cover with foil and bake in preheated oven for 35 minutes.
5. Remove cover, and bake an additional 10 minutes, or until top is golden brown.
Nutrition Information:
covered percent of daily need
