Chicken and Mushroom Stuffing Bake
Savory Chicken Casserole with Mushrooms, Onions, Cream of Mushroom Soup and Stuffing.
Equipment
- 9x13 inch Baking Pan
- Skillet
- Mixing Bowl
Ingredients
- ½ yellow onion chopped
- 6 white mushrooms chopped
- 1 tbsp butter
- 2 boxes (6 oz.) chicken stuffing mix
- 10 chicken tenderloins thawed
- 2 (10.75 ounces) cream of mushroom soup
- 1 tbsp sour cream
Instructions
- Preheat oven to 400°
- Chop onions and mushrooms.
- Melt butter in a skillet and add the onions and mushrooms. Cook until soft.
- Combine the sour cream, cream of mushroom soup with onions and mushrooms in a mixing bowl, set aside.
- Prepare the stuffing as directed on the package.
- Place the chicken tenderloins on the bottom of a greased 13x9 inch baking dish.
- Spread your mushroom soup mixture over the chicken and top with the prepared stuffing.
- Bake for 40 minutes or until chicken is no longer pink inside and cooked through.
Notes
We don't cover our casserole with aluminum foil because we like the stuffing to be crunchy but if you would prefer the stuffing to be softer, you can cover it with aluminum foil for half of the time.
I also don't use any additional spices because it's very flavorful on its own. If you want to cut down on the amount of sodium, you can get lower sodium cream of mushroom soup.
You can use boneless chicken breasts if you prefer, you would just have to increase cooking time, checking the chicken to make sure it reaches 165°.
If you would like to make this recipe even easier you can use shredded rotisserie chicken in place of the chicken tenderloins and reduce cooking time in half.