This easy Chicken & Stuffing Casserole starts with a homemade stuffing mixture topped with boneless chicken and a cream of mushroom sauce sprinkled with paprika.
We serve these baked chicken casseroles in individual dishes but you could also make this in an 8×8 oven safe dish.
This small batch recipe makes a great lunch, dinner, or impressive date night meal for two.
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How to make Chicken and Stuffing Casserole:
Heat the oven to 400°F.
Dice the onion and celery.
At the same time, heat the butter in a medium saucepan over medium-high heat.
Add the onion and celery and cook about 5 minutes, stirring occasionally.
Add the chicken broth and bring to a boil.
Remove the saucepan from the heat. Stir in the dry stuffing just until coated.
Spoon the stuffing into two 18.6 ounce baking dishes coated with non-stick spray. Click for 18.6 ounce casserole dishes.
Sprinkle the chicken with salt and pepper. Leave it whole or dice into bite-sized cubes.
Place the chicken over the stuffing.
Stir the soup and sour cream together in a small bowl.
Pour the soup mixture over the chicken and spread out.
Sprinkle with the paprika.
Cover the baking dishes with tinfoil and bake for 30 – 40 minutes or until the chicken is cooked through.
Sprinkle with chopped fresh parsley, if desired, and serve hot dishes on cork trivets to protect tables and surfaces. Click for cork trivets.
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Chicken & Stuffing Casserole
This easy Chicken & Stuffing Casserole starts with a homemade stuffing mixture topped with boneless chicken and a cream of mushroom sauce sprinkled with paprika.
Ingredients
- 1 Tablespoon butter
- 1/2 medium onion
- 1 small stalk celery
- 1/3 cup chicken broth (or stock)
- 1 cup dry herb seasoned stuffing
- 1/2 pound boneless, skinless chicken breast
- 1 can (10 1/2 ounces) cream of mushroom soup (or cream of chicken)
- 1/8 cup sour cream
- 1/8 teaspoon paprika
- Salt and pepper to taste
- Chopped fresh parsley (for garnish)
Instructions
- Heat the oven to 400°F.
- Dice the onion and celery.
- At the same time, heat the butter in a medium saucepan over
medium-high heat. - Add the onion and celery and cook about 5 minutes, stirring
occasionally. - Add the chicken broth and bring to a boil.
- Remove the saucepan from the heat. Stir in the dry stuffing just until coated.
- Spoon the stuffing into two 18.6 ounce baking dishes coated with non-stick spray. Click for 18.6 ounce casserole dishes.
- Sprinkle the chicken with salt and pepper. Leave it whole or dice into bite-sized cubes.
- Place the chicken over the stuffing.
- Stir the soup and sour cream together in a small bowl.
- Pour the soup mixture over the chicken and spread out.
- Sprinkle with the paprika.
- Cover the baking dishes with tinfoil and bake for 30 - 40 minutes or until the chicken is cooked through.
- Sprinkle with chopped fresh parsley, if desired, and serve hot dishes on cork trivets to protect tables and surfaces. Click for cork trivets.
Notes
- We serve these baked chicken casseroles in individual dishes but you could also make this in an 8x8 oven safe dish.
Recommended Products
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 552Total Fat: 27gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 133mgSodium: 1663mgCarbohydrates: 32gFiber: 5gSugar: 12gProtein: 47g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
