Chicken and Stuffing Casserole
photo by Pam-I-Am
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4
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
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
-
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!
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Tweaks
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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
Hippie2MARS
Chattanooga, Tennessee
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!