Chicken & Stuffing Casserole Recipe
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
- ½ medium onion
- 1 small stalk celery
- ⅓ cup chicken broth (or stock)
- 1 cup dry herb seasoned stuffing
- ½ pound boneless, skinless chicken breast
- 1 can (10 1/2 ounces cream of mushroom soup (or cream of chicken))
- ⅛ cup sour cream
- ⅛ 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 casserole dishes coated with non-stick spray.
- 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.
Video
Notes
- We serve these baked chicken casseroles in individual dishes but you could also make this in an 8x8 oven safe dish.
Nutrition
Serving: 1Calories: 689kcalCarbohydrates: 95gProtein: 39gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 97mgSodium: 1872mgPotassium: 859mgFiber: 5gSugar: 12gVitamin A: 453IUVitamin C: 4mgCalcium: 153mgIron: 5mg
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