Easy Chicken and Dressing Casserole recipe
1 tablespoon olive oil or butter
4 ribs celery, diced
1 small onion, diced
1 small bell pepper, diced (optional)
1.5 pounds boneless, skinless chicken breast
¼ teaspoons ground sage
¼ teaspoons ground thyme
12-ounce cornbread stuffing mix
1 can reduced-sodium cream of celery soup
1 can reduced-sodium cream of mushroom soup
1 can reduced-sodium chicken broth
1. Preheat oven to 375 degrees F. Spray 9 x 13″ baking dish with cooking spray.
2. In a Dutch oven or large pot, heat olive oil or butter over medium high heat. Add celery, onion, and bell pepper. While vegetables sauté (about 5 minutes), dice chicken into bite-sized pieces.
3. Add chicken to pot, and sprinkle with sage and thyme. Stir to coat, and sauté until chicken is almost cooked through, 5-7 minutes.
4. Pour in stuffing mix, soups, and chicken broth. Stir to combine, and transfer to prepared baking dish. Cover with foil and bake for 35 minutes. Remove cover, and bake an additional 10 minutes, or until top is golden brown.
