Sour Cream and Stuffing Crusted Chicken

"This one is soooooooo good! Chicken comes out super moist and tender. Another recipe from my Mom. This will be one you'll be again and again once you try it. Make sure to use the regular stuffing, not the cubed kind. This recipe works well with Perdue thin sliced chicken as well. Just depends on how thick you want the chicken to be. Sour cream and stuffing amounts are not exact. If you use more chicken you will need more of each."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
4
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Wash chicken and pat dry.
  • Smother sour cream on both sides of the chicken.
  • Sour cream needs to be slathered on thick.
  • Dump stuffing mix out onto a flat plate.
  • Press sour cream coated chicken into stuffing so that you cover both sides of chicken with as much stuffing as possible.
  • Heat 1/2 stick of butter in the bottom of a large casserole baking dish until melted.
  • Add chicken to the dish and bake at 350 for 30 minutes.
  • Remove from oven and put another 1/2 stick of butter into dish.
  • Flip chicken over and bake for another 30-45 minutes (cook time may vary depending on how thick the chicken you use is).
  • Enjoy!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is wonderful. So glad I made extra cause I can have some again tomorrow. Yum.
     
  2. Absolutely LOVE this. There’s just nothing like the sour cream, stuffing and butter all mixed at bottom under each chicken breast! ahh and the chicken?! Omgeee so juicy! I could literally eat this every single night. It’s sooo god! I wish there was a way to just do the stuffing mixture to without the chicken ??
     
  3. Excellent. Today I will add a bit of crushed Macademia Nuts just because my husband said, "I wonder what crushed Macademia nuts would add to it." I would just leave it alone but he gets to have his say too. Might be excellent that way. I'll add a comment later. Friend's wife died, taking this dish to his home. Many relatives coming from out of town to be fed. I expect to hear some very complementary comments. (Unless the Macademia nuts ruin it!) I don't expect they will !!!.
     
  4. We love this recipe, but we made a low-fat version of it. We leave out the butter altogether and we coat the chicken with fat-free sour cream. It still has a wonderful flavor and is very moist too without the guilt! We tried it first with the butter and loved it! But my daughter wanted something lowfat. So both ways, it is delicious! It's now in our regular "rotation" of dinners!
     
  5. Very easy. Very tasty. Even my picky children liked it. The chicken stayed moist. I had stove top style stuffing in hand. Some of the pieces are rather large so I put the stuffing mix in my mini-food processor first. I started with the 1/4 cup of butter in the pan but only added a little more when I flipped the chicken since there was still plenty there. I only prepared 2 large breasts so I'm assuming I'd add more butter if I prepared more.
     
Advertisement

Tweaks

  1. My mom has been cooking this for 50 years at least. She drizzles the butter on the chicken with a sprinkle of poultry seasoning. Also, she rolls the chicken up and coats the rolled chicken. It’s so good cold and sliced the next day!
     

RECIPE SUBMITTED BY

I'm a RN in an intensive care unit in beautiful sunny Santa Barbara... love dinner parties with friends and food/wine in general!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes