Chicken Crouton Hot Dish Recipe

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This recipe has practically made my mom famous. When she takes it to potluck, it's loved by all who taste it. Whenever she serves it to family, the dish is empty at the end of the meal.—Beth Gramling, Warren, Pennsylvania
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 8 servings


  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 cup butter, melted
  • 1 package (14 ounces) seasoned stuffing croutons
  • 4 cups shredded cooked chicken

Nutritional Facts

1 serving (1 cup) equals 515 calories, 26 g fat (12 g saturated fat), 115 mg cholesterol, 1393 mg sodium, 41 g carbohydrate, 3 g fiber, 28 g protein.


  1. In a large bowl, combine the broth, soup, sour cream and butter. Stir in croutons and chicken.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 8 servings.
Originally published as Chicken Crouton Hot Dish in Casserole Cookbook 2001, p122

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Reviewed Apr. 11, 2015

"Fridge went bad and I was trying to use up stuff on hand quickly. Added 8 oz. light cream cheese and extra sour cream, also light. Used milk in place of the broth and added extra milk (to use up what I had) instead of the melted butter. Sprinkled fried onions on top for the last 10 minutes. Served steamed broccoli on the side, but next time I would stir the broccoli in and bake it all together. Good dinner."

Reviewed Nov. 6, 2013

"I found this recipe in one of my Taste of Home cook books & just had to review it. This dish is perfect comfort food & is great for busy week nights. Cream of celery soup also works well in place of cream of chicken. I like to saute a bit of onion and celery to add a bit more flavor and color, but this recipe is also great as written."

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