Mom pours dry stuffing mix over raw chicken in casserole. It tastes way better than it sounds

Ouadie Rhabbouron
This casserole pairs really nicely with simple, down-to-earth sides. I like to serve it with a green veggie—steamed green beans, roasted broccoli, or a simple side salad with ranch dressing all work well to balance the richness. A side of applesauce or sliced fresh fruit is always a hit with kids and adds a little sweetness to the plate. If you’re feeding a hungry crowd, you can add mashed potatoes or buttered egg noodles, even though the stuffing already brings the carbs—it’s very much in the spirit of Midwestern comfort to have more than one cozy side. And if you want to keep it extra easy, just add a pan of roasted carrots or a bag of frozen mixed veggies, and dinner is done.
Slow Baked Chicken and Stuffing Casserole
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts (about 4–6 pieces)
1 box (6 oz) stuffing mix (chicken or savory herb flavor)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom or cream of celery soup
1 1/2 cups low-sodium chicken broth (divided: 1 cup + 1/2 cup)
1/2 cup milk
2 tablespoons butter, melted (plus extra for greasing the dish)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme (optional)
1/2 teaspoon dried parsley (optional, plus extra for garnish)
1/2 teaspoon salt (or to taste, depending on how salty your soups and stuffing are)
1/2 teaspoon black pepper
2 cups frozen mixed vegetables, thawed and drained (optional but recommended)
Directions
Lay the chicken breasts on top of the vegetables in a single layer. If the pieces are very thick, you can slice them in half horizontally so they cook more evenly and stay tender.
Pour the soup mixture evenly over the chicken, making sure each piece is well coated. Gently wiggle the dish so the sauce settles around the chicken and veggies.
In a separate bowl, add the dry stuffing mix. Pour in the remaining 1/2 cup chicken broth and the melted butter. Stir just until the stuffing is evenly moistened—don’t overmix, you want some texture.
Sprinkle the moistened stuffing mixture evenly over the top of the chicken and sauce, covering as much of the surface as you can.
Cover the casserole dish tightly with foil. Bake at 300°F for 2 hours, letting it cook low and slow so the chicken gets very tender and the flavors meld together.
After 2 hours, carefully remove the foil. Check that the chicken is cooked through (it should reach 165°F in the thickest part). If the top looks very wet, bake uncovered for an additional 10–15 minutes to let the stuffing crisp up a bit.
Remove from the oven and let the casserole rest for 5–10 minutes before serving. Sprinkle with a little extra dried or fresh parsley for color, then scoop generous spoonfuls onto plates and enjoy.

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