Chicken and Stuffing Bake

Seasoned Cook's Note:

Oh My, this is Good!! My family liked this one! It reminded us of a Thanksgiving Dinner. A rotisserie chicken makes this casserole easier. Stove Top Stuffing with lower sodium is best to use. Juicy delicious and don't forget the cranberry sauce as a side!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 (6 ounce) Stove Top stuffing mix (chicken flavor and lower sodium)
• 1 3/4 cups water
• 4 tablespoons butter
• 3 cups shredded chicken, cooked
• 1 (10 ounce) cream of chicken soup
• 1/4 cup sour cream
• 1/2 cup milk

Directions:

1. Forget the amounts in the instructions on the stuffing box. (The extra 1/4 cup of water is needed to retain moisture when baked.).
2. Boil 1 3/4 cups of water. Add 4 tablespoons of butter. Stir in packet of stuffing mix and cover. Immediately remove from heat and let stand 5 minutes.
3. Cut cooked chicken into small pieces. In a 9 x 11 baking dish, place chicken pieces on bottom.
4. In a medium bowl, mix cream of chicken soup, sour cream and milk. Pour mixture over chicken.
5. Sprinkle stuffing mixture over top.
6. Bake uncovered in a 375 degree oven for 25 to 30 minutes until bubbly.
7. Serve with cranberry sauce and enjoy!

Reviews

[Scoutie]

This was very good! I used Cream of Mushroom soup as that is what I had on hand. Next time, I might add some sauteed shrooms and onions before adding stuffing mixture over the top. I will also add seasonings, such as fresh ground pepper, Italian Seasoning and garlic powder. Everybody loved it! Thanks for posting.

[nmj]

This is a great homey recipe. I did not use the extra water in the stuffing and it came out perfect.

[mamamain]

Just had this for dinner. I thought it was very nice. I didn't have any milk on hand, nor sour cream. I found some powdered milk and made that up. I blended up some cottage cheese with a little lemon juice to make a mock sour cream. It all worked fine. 'Really enjoyed it. Thank you very much.