Chicken & Stuffing Casserole

Comfort food that practically makes itself, this one-dish chicken and stuffing casserole layers everything you love about a roast chicken dinner into a single baking dish. Bone-in chicken pieces are dredged in flour seasoned with paprika and browned first, which gives them a golden, flavorful crust before they ever hit the oven.

The browned chicken goes into the dish under a blanket of cream of chicken soup, which melts into a built-in gravy that keeps the meat moist as it bakes. On top goes a homemade stuffing of soft bread cubes tossed with butter, milk, onion, celery, and plenty of sage and thyme.

Covered and baked low, the chicken turns tender and the stuffing soaks up the savory juices. Uncover it near the end if you like a crisp, golden top. It is humble, hearty, and endlessly satisfying.

Kitchen Tips

• Brown the floured chicken well before baking; the crust and the paprika add color and deep flavor.
• Use bone-in pieces for the juiciest result; they stay moist through the long bake.
• Bake covered to keep everything moist, then uncover for the last 15 minutes if you want the stuffing to crisp on top.
• Toast the bread cubes lightly first if your bread is very fresh, so the stuffing doesn’t turn gummy.

Variations

• Use boneless thighs and shorten the baking time.
• Stir mushrooms or a handful of frozen peas into the stuffing.
• Swap the cream of chicken soup for cream of mushroom or celery.