Creamy Herb Chicken and Stuffing
Some dishes feel like a warm blanket—the kind you come back to again and again because they are dependable, comforting, and quietly impressive. This Creamy Herb Chicken & Stuffing is exactly that kind of meal. It tastes like something you would order at a cozy neighborhood restaurant, yet it comes together with familiar pantry ingredients and a few thoughtful techniques that elevate it far beyond a basic casserole.
What makes this dish special is balance. The chicken stays tender and juicy, the sauce is rich without being heavy, and the stuffing topping brings buttery crunch and herb-forward flavor. Whether you make it in the slow cooker for an easy, hands-off dinner or bake it in the oven for a more traditional casserole experience, this recipe delivers every single time.
Why You Will Love This Recipe
* High-protein and deeply satisfying
* Creamy without tasting canned or flat
* Flexible: slow cooker or oven
* Perfect for weeknights, holidays, or make-ahead meals
Ingredients
Chicken:
* 2 lbs boneless, skinless chicken thighs or breasts
* Salt and black pepper, to taste
* ½ teaspoon garlic powder
* Pinch paprika
Aromatics:
* ½ cup finely diced onion
* ½ cup finely diced celery
Sauce:
* 2 (10.75 oz) cans condensed cream of chicken soup
* 1 cup chicken broth
* ½ cup full-fat sour cream
* ½ cup freshly shredded Parmesan cheese
* ½ teaspoon white pepper
* ¼ teaspoon black pepper
* ¼–½ teaspoon garlic powder
* ½ teaspoon poultry seasoning or dried thyme
* Optional: pinch MSG
Stuffing Topping:
* 3½ cups Pepperidge Farm Herb-Seasoned Stuffing Mix
* ½ cup butter, divided
* ¼ cup chicken broth
* 2 tablespoons freshly shredded Parmesan cheese
For Finishing:
* Fresh parsley, chopped
* Freshly cracked black pepper
* 1–2 teaspoons fresh lemon juice or light lemon zest
Instructions
Slow Cooker Method (Recommended):
1. Season the chicken with salt, pepper, garlic powder, and paprika.
2. Optional but encouraged: quickly sear the chicken in a hot skillet, 1–2 minutes per side, until lightly golden. Transfer to the slow cooker.
3. In the same skillet, sauté onion and celery in 2 tablespoons butter until softened and lightly golden. Let cool slightly.
4. In a bowl, whisk together cream of chicken soup, chicken broth, white pepper, black pepper, garlic powder, poultry seasoning, and MSG if using. Whisk in sour cream, then Parmesan. Fold in onion and celery.
5. Pour sauce evenly over the chicken. Do not stir.
6. Cover and cook:
* LOW: 4 hours
* HIGH: 2½–3 hours
7. About 20–25 minutes before serving, prepare the stuffing topping:
* Brown ¼ cup butter until golden and nutty
* Melt remaining ¼ cup butter
* Toss stuffing with butter, broth, and Parmesan
8. Spread stuffing over the chicken mixture, cover, and continue cooking on LOW.
9. Turn off heat and let rest uncovered for 10 minutes.
10. Finish with parsley, cracked black pepper, and a light squeeze of lemon juice or zest.
Oven-Baked Method:
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Season chicken and arrange in the dish. Optional: sear first for added flavor.
3. Prepare sauce and aromatics as directed above and pour over chicken.
4. Prepare stuffing topping and sprinkle evenly over the casserole. Press lightly.
5. Cover with foil and bake 30–35 minutes.
6. Uncover, increase oven temperature to 375°F, and bake 15–20 minutes more until golden and bubbling.
7. Rest 10 minutes before finishing with parsley, pepper, and lemon.
Serving Suggestions
Serve this with:
* A crisp green salad with vinaigrette
* Steamed green beans or asparagus
* Roasted carrots or Brussels sprouts
The brightness balances the richness beautifully.
Tips for Best Results
* Use full-fat sour cream. Low-fat versions can break or dull the sauce.
* Do not add stuffing at the beginning in the slow cooker. It must go in at the end to avoid mushiness.
* White pepper makes a difference. It keeps the sauce clean and restaurant-smooth.
* Resting time matters. Ten minutes allows the sauce to thicken and portions to set.
* Lemon at the finish only. Never bake it in—this keeps flavors bright, not sour.
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