Chicken Stuffing Casserole is everything we’ve dreamed for when it comes to easy, quick and hassle-free dinners. It is comfort food to the next level and easily top 5 of our favorite dinners. Make in the slow cooker or bake in the oven. This dinner is sure to please the entire family anytime of the year.
- 3 pounds chicken breast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 10 ounce can of condensed mushroom soup
- 1/2 cup whole milk
- 2 fresh sage leaves
- 2 cups leftover stuffing, (or one box dry stuffing mix: See Notes)
Cut chicken breasts in half if large. Lay flay and sprinkle both sides of chicken breasts with salt and pepper. Place in the bottom of the slow cooker.
In a bowl whisk together cream of mushroom soup, milk and fresh sage.
Pour mixture over chicken breasts in slow cooker, using a spoon to coat each breast as evenly as possible.
Cook on low for 4 hours.
When there is 30 minutes left, remove chicken and shred. Add back to slow cooker with leftover pre-cooked stuffing (see notes for boxed stuffing mix instructions) and heat through.
Serve with fresh parsley for garnish.