Chicken and Stuffing Casserole

Total Time
Prep 10 mins
Cook 45 mins

I LOVE stuffing, and this recipe is simple and delicious.

Ingredients Nutrition

  • 2 lbs chicken breasts (I cut them in half so they aren't so thick. Chicken tenders also work very well with this recipe.)
  • 1 (6 ounce) box seasoned stuffing mix
  • 1 23 cups chicken broth (water can be used instead)
  • 1 (4 ounce) can sliced mushrooms, drained
  • 1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of mushroom soup
  • 8 ounces sour cream
  • 12 cup shredded cheddar cheese


  1. Mix contents of vegetable/seasoning packet from the stuffing mix, stuffing crumbs and 1-2/3 cup chicken (or vegetable) broth, set aside.
  2. Arrange uncooked chicken in 13x9 inch baking dish.
  3. Scatter mushrooms over chicken.
  4. Mix soup, cheese and sour cream; pour over chicken.
  5. Top with the set-aside stuffing mixture.
  6. Bake at 375 for 45 minutes or until chicken is cooked through.


Most Helpful

This is a family favorite! I cubed the chicken into bite sized pieces. I also found that there wasn't quite enough stuffing to cover the dish, so I used 2 boxes of stuffing instead. Very good and super easy.

LLandrum January 08, 2007

I used low sodium soup, but I still found it a little salty. I might make my own soup next time to cut back even further on the salt in this one! Very tasty though and one I will make again with a few modifications.

Chef Charlee March 13, 2009

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!

Pam-I-Am May 14, 2008

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