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Chicken Casserole Supreme

 Chicken Casserole Supreme
“This casserole is so satisfying on a cold day, and it gets even better the next day. I added apples and raisins on a whim and feel they really set this apart from other dishes.” —Judy Wilson, Sun City West, Arizona
6 ServingsPrep: 40 min. Bake: 20 min.


  • 1 cup reduced-sodium chicken broth
  • 1 medium apple, peeled and chopped
  • 1/2 cup golden raisins
  • 1 tablespoon butter
  • 1 package (6 ounces) reduced-sodium stuffing mix
  • 1 pound boneless skinless chicken breasts, cubed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1-1/2 cups (12 ounces) fat-free sour cream
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 4 cups frozen broccoli florets, thawed


  • In a large saucepan, combine the broth, apple and raisins. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until apple
  • is tender. Stir in butter and stuffing mix. Remove from the heat;
  • cover and let stand for 5 minutes.
  • Sprinkle chicken with salt and pepper. In a large skillet, cook the
  • chicken, mushrooms and onion in oil over medium heat until chicken
  • is no longer pink. Add garlic; cook 1 minute longer. Remove from the

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Chicken Casserole Supreme (continued)

Directions (continued)

  • heat. Stir in sour cream and soup.
  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Layer with broccoli and stuffing mixture. Bake, uncovered, at
  • 350° for 20-25 minutes or until heated through. Yield: 6
  • servings.
Nutritional Facts: 2 cups equals 390 calories, 8 g fat (2 g saturated fat), 59 mg cholesterol, 771 mg sodium, 52 g carbohydrate, 3 g fiber, 26 g protein.