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
Author:
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cloves of garlic, minced
- 1/2 cup diced onion
- 1 cup chicken broth
- 1 can diced tomatoes
- 1 can Cream of Chicken soup
- 1/3 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
Instructions
- Bring 4 chicken breasts to a boil in a skillet with chicken broth, garlic and onion.
- Turn heat down to medium and saute about 20 minutes, until pink is gone.
- The last 5 minutes of chicken cooking, add 1 can of diced tomatoes.
- In a bowl, mix together the Cream of Chicken soup, milk, corn and green chiles.
- Shred cooked chicken and stir into soup mixture, along with tomatoes from the skillet.
- Add stuffing mix and toss slightly (I have alternate directions below, if you’d like your stuffing to be crispier like in the picture).
- Spoon into 2 qt baking pan, and bake at 350º for 25 minutes.
- Top with 1 cup shredded cheese and bake 5 minutes more.
- Serve with salsa and sour cream, if desired.
- Optional directions for crispier Casserole.
- Alternate step 6: Blend 4 cups of dressing with 1/2 cup melted butter. Spread 1/2 in bottom of casserole dish. top with chicken mixture, then top with remaining dressing and cheese. Bake as directed.
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