Stuffed Chicken Casserole
A comforting and hearty one-pan meal featuring seasoned chicken pieces baked over a savory stuffing of broccoli and oysters. This easy-to-assemble casserole is a complete dinner that comes together with minimal effort.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 745 kcal
Allergen information: may contain molluscs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 1,400 gbone-in, skin-on chicken pieces, a mix of thighs, drumsticks, and breasts
- 200 gboxed stuffing mix, dry, uncooked
- 280 gfrozen chopped broccoli, do not thaw
- 140 gcanned oysters, drained
- 60 mlvegetable oil
- 420 mlwater
- 1 tspsalt
- 1 tspgarlic powder
- 0.25 tspblack pepper, ground
- 1 tsppaprika
Equipment
aluminum foil · small mixing bowl · whisk · oven · baking dish · large mixing bowl
The method
Step by step
- 1
Preheat your oven to 190°C (375°F) and lightly grease a 9x13 inch (23x33 cm) baking dish.
About 5 min
Cook’s note: Greasing the dish prevents the stuffing from sticking and makes cleanup easier.
- 2
In a large bowl, combine the dry stuffing mix, drained oysters, and frozen chopped broccoli.
About 2 min
- 3
Spread the stuffing mixture evenly across the bottom of the prepared baking dish.
About 1 min
- 4
In a small bowl, stir together the salt, garlic powder, and black pepper.
About 1 min
- 5
Pat the chicken pieces dry with a paper towel and season them on all sides with the spice mixture.
About 3 min
Cook’s note: Drying the chicken skin helps it become crispy during baking.
- 6
Arrange the seasoned chicken pieces in a single layer on top of the stuffing.
About 1 min
- 7
Whisk together the vegetable oil and water, then pour it evenly over the stuffing layer, avoiding the tops of the chicken.
About 1 min
Cook’s note: Pouring the liquid around the chicken helps keep the seasoned skin dry.
- 8
Sprinkle the paprika over the chicken pieces for color.
About 1 min
- 9
Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
About 45 min
Cook’s note: Covering the dish traps steam, which cooks the chicken and stuffing thoroughly.
- 10
Carefully remove the foil and bake for another 15 minutes, or until the chicken is golden brown and cooked through.
About 15 min
Cook’s note: The internal temperature of the chicken should reach 74°C (165°F).
- 11
Let the casserole rest for 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the juices in the chicken to redistribute, making it more tender.
Per serving
Nutrition
- Calories
- 744.9kcal
- Protein
- 48.6g
- Carbs
- 27.7g
- Fat
- 47.5g
- Fibre
- 2.7g
- Sugar
- 1.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat individual portions in the microwave or in a 175°C (350°F) oven until warmed through.