Chicken stuffing casserole in our series exemplifies fall in terms of flavor and texture. It’s my twist on a classic chicken and stuffing bake. There are countless versions out there, but the quintessential ones involve a formula of chicken + cream of chicken soup + stuffing. It’s ultimate comfort food because it’s reminiscent of Thanksgiving without spending a ton of time and money. With this recipe developed to serve one or two, that level of comfort food is more accessible than ever.
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As with the other recipes this week, the protein of choice is rotisserie chicken, which will keep this chicken stuffing casserole flavorful and tender when baked relatively quickly in the air fryer. The stuffing of choice is Stove Top: when it comes to stuffing, why mess with a classic? As with the Chicken Divan, the twist is cream of bacon soup (link above). It seems impossible to improve much on the formula we’re all familiar with, but the bacon elevates the entire dish with smoky, salty, umami-loaded deliciousness without overwhelming the traditional flavors.
Chicken Stuffing Casserole
- Air fryer or oven
- 8.1 x 8.1 Pyrex oven safe baking dish.
- Microwave safe mixing bowl.
- 1 1/2 cups rotisserie chicken, shredded
- 10.5 oz cream of bacon condensed soup
- 1/3 cup whole milk
- 1 box stove top stuffing, cooked to package instructions
- Preheat your air fryer, or oven to 350 degrees.
- Lightly grease the oven safe Pyrex baking dish with olive oil or cooking spray, and add the chicken as the bottom layer.
- In a bowl, mix the cream of bacon soup with the milk. Pour over chicken.
- Cook stuffing (I used the microwave to save time), and add as the top layer of your casserole.
- Air fry or bake casserole for 30 minutes, turning halfway through. Watch the top, and make sure not to over cook or burn while still leaving it crispy.
Some other flavorful variations on this chicken stuffing casserole recipe could include using rotisserie turkey breast (if your grocer carries these, they will be in the same heat lamp section as the rotisserie chicken) for even more of a Thanksgiving feel OR experimenting with different flavors of Stove Top. I used chicken for this recipe, and as always, I recommend using the original recipe for the first go. However, this wonder product comes in a wide variety of flavors that could be great in this, including traditional sage, cornbread, savory herbs, or even lower sodium chicken if you prefer a little less salt.
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Yum, that’s gorgeous!!!!!!!!!!!!!