Preheat your oven to 350°F (175°C).
Season the chicken breasts with salt and pepper.
In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove from heat and set aside.
Prepare the stuffing mix according to package instructions and set aside.
In a large bowl, combine cream of chicken soup, sour cream, chicken broth, and milk. Mix until smooth.
Stir in the chopped celery and onion into the soup mixture.
Place the browned chicken breasts in a greased 9×13-inch baking dish.
Pour the soup mixture over the chicken, ensuring they are well covered.
Spread the prepared stuffing evenly over the top of the chicken and soup mixture.
Drizzle the melted butter over the stuffing.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the stuffing is golden brown and the chicken is cooked through.
Let the casserole rest for a few minutes before serving.
Variations & Tips
For a twist, try using turkey breast instead of chicken for a post-Thanksgiving treat. You can also add vegetables like peas or carrots for extra nutrition. If you prefer a bit of spice, consider adding a pinch of cayenne pepper or a dash of hot sauce to the soup mixture. For a creamier texture, substitute the milk with heavy cream or half-and-half. Finally, if you’re looking to reduce sodium, opt for low-sodium chicken broth and soup.
