Chicken and dressing casserole
Southern chicken and dressing without the fuss, with savory herbed stuffing baked over creamy chicken until crisp and golden on top.
- 55 min total
- 20 min hands-on
- Anyone can make this
- Serves 6
- About $1.97 a serving
- 390 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- ¼ cup butter
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 1½ cups chicken broth
- 1 package stuffing mix, 6 oz
- 2 cans canned chicken breast, drained
- 1 can cream of chicken soup
- ½ cup sour cream
From your pantry
- ½ tsp black pepper
Each serving has about 390 calories, 27 g protein, 29 g carbs and 18 g fat, and costs about $1.97 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No yellow onions? White onions or red onions work.
- No chicken broth? Vegetable broth or bone broth works.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
the oven to 350°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the butter in a large over medium heat. Add the onion and celery and cook 6 minutes, until soft.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Medium heatTimer: 6 min
Pour in the broth and bring it , then take the pan off the heat, in the stuffing mix, cover, and let it sit 5 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 5 min
the chicken, soup, sour cream and pepper together right in a 9-by-13-inch baking dish and spread it out.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Fluff the stuffing with a fork and spoon it evenly over the chicken.
Cover with foil and 15 minutes, then uncover and bake 15 minutes more, until the top is and and the edges bubble.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 30 min
Dolly’s tip: The foil keeps it from drying out while it heats; the last 15 minutes uncovered crisps the top.Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
