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
Servings: 6
Ingredients
- 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
Instructions
Slow Cooker
- 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.
Instant Pot
- 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.
Oven
- 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.
Freezer
- 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.