Slow Cooker Chicken and Stuffing Casserole
Amazingly easy, cheap and tasty easy chicken and stuffing casserole! With slow cooker, oven-baked, pressure cooker, & freezer meal directions! I hope this recipe helps you to stress less, enjoy life & save your budget too. Enjoy! | Slow Cooker Kitchen
- 1½ pounds chicken tenderloins
- 12 ounces frozen peas & carrots
- 1 can cream of chicken soup 14.5 oz
- 1 1/2 cups chicken broth
- 1 box stuffing mix
- 2 eggs
- 2 teaspoons minced garlic optional
- 2 tablespoons dried parsley optional
Spray, oil or butter your slow cooker insert.
Layer your veggies on the bottom in a fairly even layer. Add your chicken tenders. Sprinkle on the dry stuffing mix.
Mix the remaining ingredients and pour mixture over the top.
Cover and cook on low for 6 to 8 hours.
Pour the chicken broth in the bottom on the instant pot. Add the chicken tenders.
Manual high 8 minutes, quick release. For frozen breasts, 14 minutes.
Add the peas and carrots, reseal and manual high 3 minutes, quick release.
Sprinkle stuffing on top. Mix remaining ingredients and pour over top.
Manual high 5 minutes; quick release. Stir and serve.
Preheat oven to 400 degrees.
Heat the chicken broth and combine with the stuffing mix. Allow to rest 5 minutes.
Butter a 9x13 casserole dish. Place the chicken tenders in the bottom of the dish.
Pour stuffing into dish and spread evening. Top with vegetables. Mix remaining ingredients and pour over casserole.
Cover and bake for 30 minutes or until the chicken is done.
Combine the soup, eggs, and seasoning in a 1-quart freezer bag. Zip closed and knead to combine. Remove as much air as possible, re-close, and set aside.
Stack and tape chicken, frozen vegetables, and soup-egg bag.
Make a note on your freezer label and your meal planning journal that you'll need a box of stuffing and the chicken broth when making this recipe.