Creamy Chicken Stuffing Bake Recipe

Ingredients

Chicken

• 1 ½ pounds boneless, skinless chicken breasts cut in half lengthwise
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• ½ teaspoon paprika
• 2 tablespoons olive oil

Stuffing

• 6 ounce box stuffing mix
• 2 tablespoons butter
• 1 ½ cups hot water

Sauce

• 4 tablespoons butter
• ⅓ cup all-purpose flour
• 1 ½ cups chicken stock
• 1 cup milk
• 2 teaspoons garlic minced
• ½ teaspoon onion powder
• 2 cups mixed frozen vegetables
• 1 ½ cups cheddar cheese shredded

Instructions

1. Season both sides of the chicken breasts with black pepper, Italian seasoning, and paprika to infuse flavor.
2. Heat olive oil in a large skillet over medium-high heat. Cook the seasoned chicken for 2-3 minutes on each side until golden brown. Remove from the pan and set aside.
3. In the same skillet, bring butter and hot water to a boil. Stir in the stuffing mix until combined. Turn off heat and let the stuffing rest for 5 minutes to absorb the liquid. Remove and set aside.
4. Reduce heat to medium. Add butter and let it melt. Whisk in flour and cook until the mixture thickens and smells nutty. Gradually whisk in chicken stock, milk, minced garlic, black pepper, and onion powder. Cook, stirring frequently, until the sauce thickens to a creamy consistency.
5. Dice the seared chicken into half-inch pieces. Add the chicken and frozen mixed vegetables into the sauce and stir until everything is well combined.
6. Preheat the oven to 375℉. Pour the sauce mixture into a 9×13-inch baking dish. Sprinkle shredded cheddar cheese over the top evenly, then cover with the prepared stuffing layer. Bake uncovered for 30 minutes or until the casserole is bubbly and the stuffing is golden brown.

Notes

• Sear the chicken just until golden brown on both sides; it will finish cooking in the oven to keep it juicy.
• Add frozen vegetables directly to the sauce without defrosting; they will cook perfectly in the casserole.
• When making the roux, cook the butter and flour until it has a nutty aroma but be careful not to burn it to enhance the sauce’s flavor.