One Pot Chicken and Stuffing
One Pot Chicken and Stuffing is made with tender chicken cooked with onions, mixed vegetables, and a creamy filling for a comforting dinner.
A COZY FAMILY-FRIENDLY DINNER
This One Pot Chicken Stuffing Casserole is a simple, satisfying meal that comes together without a ton of work. Think classic stuffing with tender, juicy bites of chicken in a creamy sauce with veggies. Even the picky eaters love this one! If you like my Chicken and Stuffing Casserole then you will definitely love this one! This one is a little different in that the chicken is cooked first, we’re adding veggies and I added some different seasoning and flavors. Since it’s all made in one pot, clean up is quick and easy. Definitely a perfect family meal and back-to-school weeknight meal!
We liked it a lot, it was easy to put together and it tastes really good! A good fall day dinner!
– Sundry
FREQUENTLY ASKED QUESTIONS:
Absolutely! If you don’t want to use fresh chicken and cook it or you’re short on time, just sauté the onions first, then add the diced cooked chicken and proceed with the recipe as written.
This dish already has some frozen mixed veggies in it, so why not add some steamed green beans like I used in the photos. You could serve with your other favorite veggies, some Dinner Rolls, or with a side salad.
You bet. In fact, I’ve already made this Chicken and Stuffing Casserole in a baking dish so you can use that recipe.
I haven’t made this an official recipe yet, but I’m working on it. I have a Crock Pot Chicken and Stuffing Meal that has green beans in it but that is a little different to this one here. For this particular recipe, I would spray a 5-6 quart slow cooker with nonstick cooking spray and put the chicken into the bottom of the slow cooker. Combine all the other ingredients except for the stuffing, but only use one cup of chicken broth instead of two. Then pour that mixture on top of the chicken and stir to coat the chicken. Combine the stuffing with a ½ stick of melted, unsalted butter. Then put the stuffing on top of the mixture in the crock pot. Cover and cook on low for 4-5 hours or low for about 3 hours, or until the chicken reaches an internal temp of 165F degrees.
You can keep the leftovers in the fridge for up to 3 days. You can reheat this in the microwave or the oven at 350° F until heated through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless, skinless chicken breast – you could also use chicken tenderloins or chicken thighs. See above in the Frequently Asked Questions section on using rotisserie chicken (or precooked chicken.)
- yellow onion – don’t like onion? Just leave it out!
- frozen mixed vegetables – you can use your favorite mixed vegetable combo. Some folks just like peas and carrots so that could be an option.
- low-sodium cream of chicken soup– I went with the low sodium version cream of chicken soup as there’s already a few ingredients that have some sodium, so just start with less sodium options and add more to taste as needed. If you really want to control how much salt and other ingredients are used, make some Homemade Cream of Chicken Soup.
- low-sodium chicken broth– again, I went with the low sodium version as there’s a few ingredients that have quite a bit of sodium, so why not start with less and add more as needed. If you’re super sensitive to salt, opt of the no sodium versions or just make some Homemade Chicken Broth where you can control all the ingredients easier.
- dried parsley, dried rosemary, poultry seasoning, garlic powder and onion powder – this is the seasoning combo I used with this. I like to play around with different seasoning mixes but this is easily tailored to what you prefer.
- stuffing mix – you can use turkey or chicken stuffing. I used Stovetop, but any brand that you prefer will work.
- fresh thyme – this is an optional ingredient that I used for garnish since I had some on hand but it’s not absolutely necessary.
HOW TO MAKE ONE POT CHICKEN AND STUFFING:
Preheat the oven to 350° F. To a deep, oven-safe pot or skillet add the chicken, onion, oil, salt, and pepper over medium heat. Cook for about 6-7 minutes or until the juices run clear. You want an internal temperature of 165° F.
To the skillet, add the frozen vegetables, cream of chicken, 1 cup low sodium chicken broth, and dried seasonings. Stir until combined.
Top with the stuffing. Drizzle the remainder of the chicken broth on top of the stuffing until the stuffing is soft.
Place the lid or aluminum foil on top. Bake in the oven for 20 minutes. Remove the lid or foil and cook for an additional 5 minutes or until the top is golden brown. Top with thyme.
Serve and enjoy.
CRAVING MORE RECIPES?
One Pot Chicken and Stuffing
Ingredients
- 1 Tablespoon oil
- 1 pound boneless skinless chicken breast, diced (or chicken thighs or tenderloins)
- ½ cup diced yellow onion
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups frozen mixed vegetables
- 2 (10.5 ounce) cans low-sodium cream of chicken soup
- 2 ½ cups low-sodium chicken broth (divided use)
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6 ounce box stuffing mix (I used chicken Stovetop – use your favorite)
- fresh thyme (optional, for garnish)
Instructions
- Preheat the oven to 350° F.
- To a deep, oven-safe pot or large skillet, over medium heat, add 1 Tablespoon oil. Then add 1 pound boneless skinless chicken breast, diced and 1/2 cup diced yellow onion. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook and stir for about 6-7 minutes or until the juices run clear. You want an internal temperature of the chicken to be 165° F when done.
- To the skillet, add 2 cups frozen mixed vegetables, 2 (10.5 ounce) cans low-sodium cream of chicken soup, 1 cup low sodium chicken broth, and 1 teaspoon dried parsley, 1/2 teaspoon dried rosemary, 1/2 teaspoon poultry seasoning, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder. Stir until combined.
- Top evenly with 6 ounce box stuffing mix (dry – do not prepare stuffing mix to the box directions.)
- Drizzle the remainder of the chicken broth (1 1/2 cups) on top of the stuffing until the stuffing is soft.
- Place the lid or aluminum foil on top. Bake in the oven for about 20 minutes.
- Remove the lid or foil and cook for an additional 5 minutes or until the top is golden brown.
- Optional: top with fresh thyme then serve!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
We love this recipe! Everyone really loved the flavors and it was so easy to make. Thank you for another winner!
We liked it a lot, it was easy to put together and it tastes really good! A good fall day dinner!