Description
This Chicken And Stuffing Casserole is a comforting oven baked dish made with juicy bone in chicken thighs, savory herb stuffing, and tender vegetables. It is easy to prepare, family friendly, and perfect for a satisfying weeknight dinner.
Ingredients
2 boxes chicken flavored stuffing mix, 6 oz each
8 tablespoons unsalted butter, divided
2 1/2 cups water
1 package frozen cauliflower rice medley, 10 oz
1 package frozen corn kernels, 10 oz
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 large bone in, skin on chicken thighs, about 3 lb
1 tablespoon herbes de Provence
1 teaspoon ground mustard powder
2 tablespoons fresh chopped parsley, optional garnish
Instructions
• Preheat oven to 375°F and position rack in the center. Lightly grease a 9 x 13 inch baking dish with nonstick spray or line with foil.
• In a medium saucepan melt 4 tablespoons butter over medium heat. Add 2 1/2 cups water and bring to a gentle boil. Remove from heat and stir in both boxes of stuffing mix. Cover and let sit 5 to 10 minutes.
• Fluff stuffing with a fork and fold in frozen cauliflower rice medley and frozen corn. Season with salt and black pepper and mix evenly.
• In a small bowl melt remaining 4 tablespoons butter. Stir in herbes de Provence and ground mustard powder to create a seasoned butter mixture.
• Pat chicken thighs dry with paper towels. Place in a large bowl and toss with the seasoned butter until evenly coated.
• Spread stuffing mixture evenly into prepared baking dish without packing too tightly.
• Arrange chicken thighs skin side up over the stuffing, spacing evenly to allow heat circulation.
• Bake uncovered for 45 to 60 minutes until chicken reaches 175°F internal temperature and stuffing reaches 185°F. Rotate pan halfway through cooking for even browning.
• Let casserole rest 5 to 10 minutes before serving. Garnish with chopped parsley if desired.
Notes
Use a meat thermometer to ensure chicken is safely cooked to 175°F.
If the chicken skin browns too quickly, loosely tent with foil during the final 15 minutes.
Leftovers can be refrigerated in airtight containers for up to 4 days.
For extra moisture, add 1/4 cup low sodium chicken broth to the stuffing before baking.
Boneless skinless chicken thighs may be used but reduce cooking time slightly to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American