Chicken and Stuffing Casserole

Overhead view of casserole showing the texture of the topping.

Chicken and Stuffing Casserole

Chicken, Stove Top stuffing, sour cream, cream of mushroom soup, and water. Five ingredients, 5 minutes of prep, and about 30 minutes in the oven. It's creamy, buttery, ridiculously easy, and exactly why Stove Top was put on this earth for the benefit of mankind.

Course Main Dish - Chicken, Main Dish (Quick and Easy)

Cuisine American

Prep Time 5

Cook Time 25

Resting Time 5

Total Time 35

Servings

Calories 294kcal

Author Marye Audet-White

Equipment

Ingredients

1 ½ pounds boneless skinless chicken breast or thighs
6 ounces chicken stuffing mix I used Stovetop stuffing
1 ¾ cup water boiling
10 ¾ ounces cream of mushroom soup don't dilute
⅓ cup sour cream
salt and pepper to taste

Instructions

Preheat the oven to 400°F.
Spray a 13x9-inch baking dish with non-stick cooking spray.
Cut the chicken breast into bite sized pieces and add to baking dish.
Sprinkle with salt and pepper or seasoned salt. Set aside.
Add the stuffing mix to a large bowl and mix in the hot water until evenly moistened. Set aside.
Add the cream of mushroom soup and the sour cream to a medium sized bowl.
Blend until smooth.
Spread the sour cream mixture over the chicken.
Top with stuffing mixture.
Bake for 25 to 30 minutes or until chicken registers 160°F on an instant read thermometer.
Remove from oven and let stand 5 minutes before serving. The chicken will continue to cook to 165℉.

Notes

Storage:

Store leftover casserole in the fridge for up to three days tightly covered with foil or plastic wrap - you can also store in an airtight container. Store in the freezer for up to three months.

Tips:

For a creamier casserole, try using 2 cans of condensed cream of mushroom soup instead of just one can.

Nutrition