Casseroles Recipes

Santa Fe Chicken & Stuffing Casserole

Santa Fe Chicken and Stuffing Casserole

Santa Fe Chicken & Stuffing Casserole

I thought it was time for another casserole dish since my Company Chicken Casserole seemed to be a big hit. This is a new spin on that – Southwestern Style. For some reason I am just loving these casserole dishes with stuffing in them! It’s a great way to use up any leftover bags of stuffing after Thanksgiving, or a nice excuse to purchase some other times of year.

Santa Fe Chicken & Stuffing Casserole
  • 4 boneless, skinless chicken breasts
  • 2 cloves of garlic, minced
  • ½ cup diced onion
  • 1 cup chicken broth
  • 1 can diced tomatoes
  • 1 can Cream of Chicken soup
  • ⅓ cup milk
  • 1 can Whole Kernel Corn
  • 1 can 4 oz diced green chiles
  • 4 cups Pepperidge Farm Cornbread Stuffing
  • 1 cup shredded mild cheddar or Monterey Jack cheese
  • Salsa or Sour Cream to top
  1. Bring 4 chicken breasts to a boil in a skillet with chicken broth, garlic and onion.
  2. Turn heat down to medium and saute about 20 minutes, until pink is gone.
  3. The last 5 minutes of chicken cooking, add 1 can of diced tomatoes.
  4. In a bowl, mix together the Cream of Chicken soup, milk, corn and green chiles.
  5. Shred cooked chicken and stir into soup mixture, along with tomatoes from the skillet.
  6. Add stuffing mix and toss slightly (I have alternate directions below, if you'd like your stuffing to be crispier like in the picture).
  7. Spoon into 2 qt baking pan, and bake at 350º for 25 minutes.
  8. Top with 1 cup shredded cheese and bake 5 minutes more.
  9. Serve with salsa and sour cream, if desired.
  10. Optional directions for crispier Casserole.
  11. Alternate step 6: Blend 4 cups of dressing with ½ cup melted butter. Spread ½ in bottom of casserole dish. top with chicken mixture, then top with remaining dressing and cheese. Bake as directed.



About the author

Emily Buys

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