Chicken and Stuffing Casserole

"I LOVE stuffing, and this recipe is simple and delicious."
 
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photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am photo by Pam-I-Am
Ready In:
55mins
Ingredients:
7
Serves:
4
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ingredients

  • 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
  • 394.39 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
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directions

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

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Reviews

  1. This is a family favorite! I cubed the chicken into bite sized pieces. I also found that there wasn't quite enough stuffing to cover the dish, so I used 2 boxes of stuffing instead. Very good and super easy.
     
  2. I used low sodium soup, but I still found it a little salty. I might make my own soup next time to cut back even further on the salt in this one! Very tasty though and one I will make again with a few modifications.
     
  3. Very easy, very delicious. I used frozen green beans instead of mushrooms to add some color. It comes off a little salty due to the cream of soup and the stuffing so don't add any salt! I would recommend letting it sit for about 10 minutes before serving to keep it from being runny. It's a great all-in-one meal!
     
  4. Canned soup and mushrooms? Really???
     
  5. This was delicious and so easy to make. I'll make it repeatedly. I enhanced the recipe by adding 1/2 cup sweet onion and 1/2 cup chopped celery.
     
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Tweaks

  1. Very easy, very delicious. I used frozen green beans instead of mushrooms to add some color. It comes off a little salty due to the cream of soup and the stuffing so don't add any salt! I would recommend letting it sit for about 10 minutes before serving to keep it from being runny. It's a great all-in-one meal!
     

RECIPE SUBMITTED BY

I'm an Arkansas native but spent my teen-aged years in Memphis. I have four grown sons and 12 grandchildren. I currently live in Chattanooga, TN and cook mainly for just two, which has been quite an adjustment!
 
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