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When I need something comforting with almost no prep after a long day, this dump-and-bake chicken gratin always comes to the rescue. With just a handful of ingredients and a few minutes of effort, you get a bubbling hot dish of tender chicken under a blanket of creamy mushrooms and golden stuffing. This is the kind of no-fuss meal that disappears fast at my table.
Every time I make this people are surprised by how delicious it is given the easy prep My kids request this all winter sometimes asking for it two nights in a row
Ingredients
- Chicken breasts: these are the protein star try to choose plump even-sized pieces for even cooking
- Stuffing mix: creates the savory crust make sure to use one that is well seasoned for extra flavor
- Cream of mushroom soup: brings creamy moisture and easy depth I look for low-sodium versions
- Grated cheese: adds the perfect melty top sharp cheddar or swiss are my favorites for this dish
- Fresh mushrooms: optional but really pump up the earthiness choose firm mushrooms with tight caps for the best texture
Step-by-Step Instructions
- Prep the baking dish:
- Butter or spray a 9 by 13 baking dish Show a little love here because easy cleanup is the goal Place chicken breasts in a single layer
- Mix the creamy layer:
- In a bowl stir together the cream of mushroom soup with half of the grated cheese Fold in sliced mushrooms if you are using Spoon this all over the chicken so every bit gets covered
- Add stuffing:
- Sprinkle dry stuffing mix over everything I like to use my hands to spread it out so each bite will have a little crunch
- Finish with cheese:
- Top the entire dish with the remaining cheese This gets beautifully bubbly in the oven
- Bake until golden:
- Pop the dish in the oven at 375 degrees and bake uncovered for about 40 minutes The stuffing should be crisp and the chicken juicy To check for doneness slice into the thickest piece to ensure the juices run clear
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My favorite part is the top layer with just enough cheese and stuffing crunch to scoop up with every bite It always reminds me of casual Sunday suppers growing up my mom letting us help sprinkle the cheese
Storage Tips
Store leftovers tightly covered in the refrigerator for up to three days I like to reheat in the oven to revive the crunch on top If you have lots leftover portion into boxes for easy lunches
Ingredient Substitutions
You can use boneless thighs in place of chicken breasts if you like a moister result If you do not have cream of mushroom soup cream of chicken or even a homemade white sauce works well Any melting cheese will do so try mozzarella if you want it extra gooey
Serving Suggestions
Serve this gratin with a simple green salad and roasted vegetables for a balanced plate It is also fantastic with cranberry sauce on the side for a sweet tangy contrast
Cultural Note
Baking chicken with a creamy sauce and a bread topping is a classic comfort move in many French and North American homes This version takes all the flavor of a traditional Sunday roast and makes it weeknight-easy
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Common Questions
- → Can I use leftover chicken in this gratin?
Yes, leftover cooked chicken works well. Adjust baking time if needed since meat is already cooked.
- → Which type of stuffing is recommended?
Store-bought or homemade bread stuffing both suit this dish. Just use your favorite mix.
- → Can I substitute the cream of mushroom soup?
Try cream of chicken or celery soup for a different flavor. Adjust seasonings to taste.
- → How do I get a crispy top layer?
Sprinkle extra cheese or add breadcrumbs on top before baking to create a golden, crisp crust.
- → Is this dish freezer-friendly?
Yes, assemble and freeze before baking. Thaw overnight in the fridge and bake when ready to serve.