Chicken and Stuffing Casserole

“I LOVE stuffing, and this recipe is simple and delicious.”
READY IN:
55mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 907.18 g chicken breasts (I cut them in half so they aren't so thick. Chicken tenders also work very well with this recipe.)
  • 170.09 g box seasoned stuffing mix
  • 395.10 ml chicken broth (water can be used instead)
  • 113.39 g can sliced mushrooms, drained
  • 304.75 g can cream of chicken soup or 304.75 g can cream of mushroom soup
  • 226.79 g sour cream
  • 118.29 ml shredded cheddar cheese

Directions

  1. Mix contents of vegetable/seasoning packet from the stuffing mix, stuffing crumbs and 1-2/3 cup chicken (or vegetable) broth, set aside.
  2. Arrange uncooked chicken in 13x9 inch baking dish.
  3. Scatter mushrooms over chicken.
  4. Mix soup, cheese and sour cream; pour over chicken.
  5. Top with the set-aside stuffing mixture.
  6. Bake at 375 for 45 minutes or until chicken is cooked through.

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