Chicken and Stuffing Bake

"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!"
 
Chicken and Stuffing Bake created by Seasoned Cook
Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Forget the amounts in the instructions on the stuffing box. (The extra 1/4 cup of water is needed to retain moisture when baked.).
  • 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.
  • Cut cooked chicken into small pieces. In a 9 x 11 baking dish, place chicken pieces on bottom.
  • In a medium bowl, mix cream of chicken soup, sour cream and milk. Pour mixture over chicken.
  • Sprinkle stuffing mixture over top.
  • Bake uncovered in a 375 degree oven for 25 to 30 minutes until bubbly.
  • Serve with cranberry sauce and enjoy!
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@Seasoned Cook
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  1. Karen Q.
    Great recipe and so simple! I add a bag of mixed vegetables to it. It’s now my sister’s favorite dinner! I also use a little chicken broth in the soup mixture, and as always, I replace about half a cup of the water for stuffing with chicken broth too.
     
  2. rhonda.liboy
    Use low sodium chicken broth or boullion.
     
  3. fizwilly
    I doubled the recipe for a bigger family. My hubby is HAPPY! He loves stuffing... as do I and the kids.. so this was a fantastic recipe!
     
  4. sierrarain
    This is one of my favorite recipes from when I was growing up! It's still delicious! The only thing I've changed is using cream of mushroom soup instead of cream of chicken. Love this!
     
  5. mlb2411
    This was really good and easy to make. I added some pepper and garlic powder to the soup mixture. I also used turkey stuffing since that was all I had. I did end up using two boxes of stuffing since one just didn't seem like enough. Will make again.
     
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