1980’s Casserole–an old fashioned slow cooker dish featuring seasoned chicken tenderloins layered with moist cornbread stuffing and a creamy, savory sauce.
1980’s Casserole
You might remember this chicken and stuffing crockpot casserole from your childhood. It’s got a hint of nostalgia and it sure is yummy I swapped out big chicken breasts and used chicken tenderloins instead. But if you wanted you can use full chicken breasts (increase the cooking time by 1-2 hours). I used cornbread stuffing but you can also use chicken, turkey or another flavor of stuffing.
Ingredients/Substitution Ideas
- Chicken tenderloins–frozen or fresh
- Kosher salt
- Black pepper
- Onion powder
- Garlic powder
- Cornbread stuffing with seasoning–or chicken stuffing, turkey stuffing
- Water
- Chicken broth
- Campbell’s cream of chicken with herbs condensed soup–or cream of mushroom
- Sour cream
Steps
Place chicken tenderloins evenly on the bottom of your slow cooker. Sprinkle the chicken with the salt, pepper, onion powder, garlic powder.
In a medium bowl stir the stuffing together with the water and broth until moistened. Spoon it evenly over the chicken.
In a bowl whisk together the cream of chicken and sour cream. Spoon it over the stuffing and spread it.
Cover and cook on low for 2-3 hours (chicken tenderloins don’t take very long to cook).
Fluff the stuffing and lightly mix with the sauce. Serve and enjoy!
Notes/Tips
- Serve with roasted vegetables like broccoli, carrots and cauliflower.
- I used my 6 quart Ninja slow cooker.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with sour cream are Instant Pot Sour Cream Noodle Bake and Instant Pot Sour Cream and Onion Smashed Potato Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
1980’s Casserole
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4–6 servings 1x
Description
An old fashioned slow cooker dish featuring seasoned chicken tenderloins layered with moist cornbread stuffing and a creamy, savory sauce.
Ingredients
- 20 ounces chicken tenderloins (frozen or fresh)
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 (6 oz) container cornbread stuffing with seasoning
- 1/2 cup water
- 1/2 cup chicken broth
- 1 (10.5 oz) can Campbell’s cream of chicken with herbs condensed soup
- 1/2 cup sour cream
Instructions
- Place chicken tenderloins evenly on the bottom of your slow cooker. Sprinkle the chicken with the salt, pepper, onion powder, garlic powder.
- In a medium bowl stir the stuffing together with the water and broth until moistened. Spoon it evenly over the chicken.
- In a bowl whisk together the cream of chicken and sour cream. Spoon it over the stuffing and spread it.
- Cover and cook on low for 2-3 hours (chicken tenderloins don’t take very long to cook).
- Fluff the stuffing and lightly mix with the sauce. Serve and enjoy!
- Category: Chicken
- Method: Slow Cooker
More slow cooker chicken recipes…
Slow Cooker Chicken Pot Pie Soup
Slow Cooker Chicken Veggie Korma
A rich and creamy mild curry-like dish with tender bites of chicken and vegetables.
Slow Cooker Chicken Fajita and Rice Soup
Chicken and rice soup with a fajita spin on it. An easy soup with awesome flavor. This soup can easily be gluten and dairy free.
Slow Cooker Chicken Paprika
Tender chicken thighs in a flavorful creamy tomato and paprika sauce served over pasta or rice.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Hi Karen
How long if I use frozen, boneless skinless thighs?
Thanks
I would say 4-6 hours on low
Thank you
Be back with 5 stars! 🌟 🙂