I’ve been making this recipe for One-Pot Chicken & Stuffing for years now. I think it originally came on the back of a box of stuffing mix if I remember correctly! It’s easy to make as a side dish or main entree, depending on what you serve with it. I usually just make it as a the entree and serve it with a tossed salad.
Ingredients
- Vegetable oil
- Chicken breasts
- Chicken stuffing mix
- Celery
- Carrots
- Cream of mushroom soup
- Milk
- Cheddar cheese
How to Make One-Pot Chicken and Stuffing
- Step One: Add oil to a large skillet over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally.
- Step Two: Add celery and carrots to skillet and continue to cook until chicken is fully cooked and veggies are softened. Remove mixture from skillet.
- Step Three: Prepare stuffing according to package directions in the same skillet. Stir in chicken and veggie mixture.
- Step Four: In a small bowl, mix together milk and cream of mushroom soup. Pour into the skillet. Heat on low heat until heated through.
- Step Five: Remove from heat and stir in cheddar cheese. Serve hot.
This is definitely what I would consider “comfort food”. It’s filling, full of savoury flavour and a dish I crave often! It’s also made in one pot so that means less dishes after dinner. One-pot meals are the best in my books. I hate seeing a mountain of dishes after dinner.
If you are a fan of easy, comfort food recipes, give this one a try. It’s a hit with my family and I hope it will be with yours too!
You’ll also like this One-Pot Chicken Cacciatore.
You’ll also like Chicken Pot Pie, Crockpot Cranberry Pecan Stuffing and One-Pot Unstuffed Pepper Pasta.
One-Pot Chicken & Stuffing
Ingredients
- 1 tbsp vegetable oil
- 2 chicken breasts cut into cubes
- 1 box chicken stuffing mix
- 1 cup celery diced
- 1 cup carrots peeled and diced
- 1 can cream of mushroom soup 284ml can
- ½ cup milk
- 1 cup cheddar cheese shredded
Instructions
- Add oil to a large skillet over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally.
- Add celery and carrots to skillet and continue to cook until chicken is fully cooked and veggies are softened. Remove mixture from skillet.
- Prepare stuffing according to package directions in the same skillet. Stir in chicken and veggie mixture.
- In a small bowl, mix together milk and cream of mushroom soup. Pour into the skillet. Heat on low heat until heated through.
- Remove from heat and stir in cheddar cheese. Serve hot.
Kitchen Tools
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Alana says
I’m going to try this tonight for dinner. Sounds very easy and delicious. Will comment later after dinner but I just wanted to suggest using a little less liquid when cooking the stuffing if you’re concerned with it being “mushy” as someone commented; if your stuffing is dry/a bit firm, your soup/milk will soften it up without making it too wet/too soft.
Diane says
Yes, it was a little mushy but I didn’t mind that at all. I’ve made this more than once so I’ve tried different things. I used rotisserie chicken instead of cooking chicken and I’ve added onions along with the other vegetables. I’ve even added those French’s fried onions stirred in just before serving. I think its a delicious recipe as written. As with most recipes, you can change it up to suit you. Thank You for sharing your recipe. I really enjoyed it.