Chicken and Stuffing Bake

READY IN: 40mins
Recipe by Seasoned Cook

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!

Top Review by 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.

Ingredients Nutrition

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!

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