Chicken Stuffing Casserole

This recipe offers a quick and easy way to elevate basic boxed Stovetop stuffing to make a full and delicious meal. By adding chicken, potatoes, tomatoes, cheese, and some seasoning, you'll be able to produce a tasty dinner that can be made with ease. This chicken stuffing casserole doesn't require a lot of prep time and yields a large amount of hearty food.

What do I need to make chicken stuffing casserole?

• Chicken breasts
• Potatoes — I typically use yellow potatoes for this, but you can use any kind you like.
• Chicken Stovetop stuffing — Feel free to use another brand if you like. Stovetop is generally widely available and offers a quick and simple way to add the stuffing.
• Diced tomatoes — You'll need 14 oz. or 398 ml. of these tomatoes (with their liquid). I always use a 28 oz./796 ml. can, so I only use half of it for this recipe.
• Olive oil — You can use any other type of oil (vegetable, canola, sunflower, avocado, etc.).
• Salt
• Pepper
• Paprika
• Garlic powder — You can use garlic cloves for added freshness/flavour. I use the powdered form here in the interest of convenience.
• Onion powder — You can also use diced onions here as well.
• Italian seasoning
• Mustard powder — This is optional, but I find it adds a nice flavour when paired with chicken.
• Mozzarella cheese

How to make chicken stuffing casserole:

To prepare this casserole, there are three main components that will be worked on separately, then brought all together later on. The first part is the potatoes which need to be cut, parboiled, and seasoned. Then the chicken will also need to be cut, cooked, and seasoned accordingly, Lastly, there's the stuffing, which is simply mixed with the canned tomatoes and a bit of garlic powder. (Shredded cheese is also required too, but it requires minimal or no preparation, depending on whether you purchase the pre-shredded kind or do it yourself from a block of cheese).

Here are the steps:

1. Preheat the oven to 400°F.

2. Cut the potatoes into small chunks and then parboil them in a pot for 5 minutes. Then drain the water.

3. Season the potatoes by coating them with olive oil first. Then add the following: 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. Italian seasoning, 1 tsp. salt, 1/2 tsp. pepper. Mix to coat the potatoes evenly with the seasonings.

4. Season the chicken pieces with 2 tsps. paprika, 1/2 tsp. mustard powder, 2 tsps. garlic powder, 1 tsp. onion powder, 2 tsps. Italian seasoning, 1 tsp. salt, 1/2 tsp. pepper.

5. Cook the chicken in a frying pan/skillet (until fully cooked and no pink remains).

6. Mix the stuffing with the diced tomatoes and 1 tsp. garlic powder.

7. In a dish, layer the chicken and potatoes, then add the cheese, and finish with the stuffing mixture.

8. Bake in the oven for about 20 minutes.

Notes:

• You can keep leftovers refrigerated in a covered container/baking dish for up to 3-4 days.

* Inspired by this recipe.