Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 can (14 oz) whole berry cranberry sauce
- 1 box (6 oz) herb-seasoned stuffing mix
- 1 cup chicken broth (low sodium preferred)
- 1/2 cup butter, melted
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or a non-stick cooking spray.
- In a large mixing bowl, toss the cubed chicken with salt, pepper, garlic powder, and dried thyme until every piece is well-coated.
- Spread the seasoned chicken cubes in an even layer at the bottom of the prepared baking dish.
- Open the cranberry sauce and stir it in its can or a small bowl to loosen it up. Drop spoonfuls of the sauce over the chicken, then gently spread it to cover the meat.
- In a separate skillet over medium heat, melt 2 tablespoons of the butter. Add the diced onion and celery, sautéing for about 5 minutes until they are soft and aromatic.
- In a medium bowl, combine the stuffing mix, the remaining melted butter, the chicken broth, and the sautéed vegetables. Stir gently until the stuffing is moistened but not mushy.
- Evenly distribute the stuffing mixture over the top of the cranberry and chicken layers. Do not press it down too hard; keep it light so it gets crispy.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the stuffing is golden brown and the chicken is fully cooked through (reaches an internal temperature of 165°F).
- Let the casserole rest for 5 to 10 minutes before serving. This allows the juices to settle and the sauce to thicken slightly. Garnish with fresh parsley if desired.
- Cook Time: Not specified