Description
This Creamy Onion Chicken Bake with Stuffing is a comforting and flavorful one-dish meal perfect for an easy family dinner. Tender chicken breasts are lightly seared and baked in a creamy mixture of cream of onion soup, sour cream, and milk, then topped with savory stuffing and melted cheese for a golden finish. Garnished with fresh parsley, this casserole delivers a delicious combination of creamy, savory, and crispy textures that will satisfy everyone at the table.
Ingredients
Scale
Chicken and Cream Sauce
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 (10.5-ounce) can cream of onion soup (or cream of chicken)
- 1/2 cup sour cream
- 1/2 cup milk
Stuffing Topping
- 1 box (6 ounces) stuffing mix (such as Stove Top)
- 1 1/4 cups chicken broth or water
- 2 tablespoons melted butter
- 1 cup shredded mozzarella or cheddar cheese (optional)
Garnish
- Chopped parsley
Instructions
- Preheat and prepare the baking dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set aside.
- Season and sear the chicken: Season the chicken breasts on both sides with garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken breasts for 2–3 minutes per side until they are lightly browned but not fully cooked, giving them a flavorful crust.
- Make the cream sauce: In a medium bowl, mix together the cream of onion soup, sour cream, and milk until smooth and well combined, creating a creamy sauce base for the casserole.
- Assemble the casserole: Spread half of the cream sauce mixture evenly over the bottom of the prepared baking dish. Arrange the seared chicken breasts on top of the sauce, then spread the remaining cream sauce evenly over the chicken to coat it completely.
- Prepare the stuffing topping: In a separate bowl, combine the stuffing mix with chicken broth (or water) and melted butter. Mix well until the stuffing is moistened but not soggy. Spoon the stuffing mixture evenly over the top of the casserole, covering the chicken and sauce.
- Bake covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes. This allows the chicken to cook through and the flavors to meld.
- Top with cheese and finish baking: Remove the foil and sprinkle the shredded cheese evenly over the stuffing topping if using. Return the casserole to the oven and bake uncovered for an additional 10–15 minutes or until the cheese is melted, bubbly, and golden, and the chicken reaches an internal temperature of 165°F (74°C).
- Rest and garnish: Let the casserole rest for 5 minutes after baking to allow juices to redistribute. Garnish with chopped fresh parsley before serving hot for a fresh burst of color and flavor.
Notes
- For extra flavor, stir sautéed onions or mushrooms into the stuffing before baking.
- You can substitute cream of onion soup with cream of mushroom or cream of celery soup based on your preference.
- Ensure chicken is cooked through by checking the internal temperature reaches 165°F (74°C) for safe eating.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
