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Prep Time : 40 mins
Cook Time : 30 mins
Total Time : 1 hr 10 mins
Servings: 6
Calories: 461 kcal
Article adapted from : www.theseasonedmom.com
Ingredients
- 2 boneless, skinless chicken breasts
- salt and pepper
- 1/4 teaspoon dried thyme
- 1 can cream chicken soup
- 1 carrot
- 6-8 mushrooms sliced
- 2 celery stalks, 1 stalk diced
- 1 yellow onion cut in half, one half diced
- 1 tablespoon olive oil
- 2 tablespoons butter, melted
- 1/4 cup mayo
- salt and pepper
- 1/2 cup milk
- 4 cups stuffing mix, I used Pepperidge Farm
- 1/2-3/4 cup reserved chicken broth from poaching chicken
Instructions
- First, Place chicken breasts in a pan and add just enough water to cover. Add about 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon thyme, plus 1/2 onion, 1 celery stalk, and carrot.
- Then, Bring to a boil and immediately reduce to a simmer for 2 minutes. Remove pan from heat and cover. Let sit 30 minutes. Remove chicken from liquid and set aside. Save 3/4 cup of broth. Dice chicken once cooled.
- Set, Preheat oven to 350 degrees.
- Next, Heat olive oil in a nonstick skillet. Add diced onion, celery, and sliced mushrooms. Saute until lightly browned. Season with salt and pepper.
- After that, Add chicken soup, mayo, milk, and reserved chicken. Mix well. Stir in 1 cup of stuffing mix.
- You can Spray a casserole dish with cooking spray and transfer chicken mixture to dish.
- Then Add remaining 3 cups of stuffing mix on top. Pour melted butter on top and then chicken broth. Pour chicken broth on slowly and evenly so that the stuffing mix soaks it up as much as possible.
- Last, Bake for 30 minutes.