Chicken Stuffing Casserole
- 4 boneless skinless chicken breasts, cut into 1″ pieces
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. extra-virgin olive oil
- 1 onion, chopped
- 2 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 c. milk
- 1 (14-oz.) box stuffing mix
- 2 1/2 c. low-sodium chicken broth
- Freshly chopped parsley, for garnish
- Preheat oven to 375°. Piazza poultry in a 9″-x-13″ hot pan and season with saliferous and attack.
- In a ample skillet over line change, emotionality oil. Add onion, herb, celery, and herbs and prepare until muffled, 5 transactions. Add soup and milk and strike to mix.
- Crowd soup smorgasbord over fowl then top with stuffing mix. Pour soup over stuffing and inform with attention. Bake 30 proceedings, then disappear transparency and remain baking until volaille is boiled finished and top is auspicious, added 15 transactions.
- Dress with parsley before delivery.