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TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 2 servings


  • 4-2/3 cups water, divided
  • 2 boneless skinless chicken breast halves
  • 1 small onion, quartered
  • 1 celery rib, cut into 1-inch pieces
  • 1 large carrot, cut into 1-inch pieces
  • Salt and pepper to taste
  • 2 cups herb stuffing mix
  • 1/4 cup butter, melted
  • 3 tablespoons Homemade Cream-Style Soup Mix
  • 1/2 cup sour cream
  • 1/2 cup frozen peas


  1. In a large saucepan, combine 4 cups water, chicken, onion, celery, carrot, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear and vegetables are tender. Remove and set aside chicken and carrot. Strain broth, discarding remaining vegetables. Set aside 1/2 cup chicken broth. (Discard or save remaining broth for another use.)
  2. In a bowl, combine stuffing mix and butter. In a microwave-safe bowl, whisk together the soup mix and the remaining water. Microwave, uncovered, on high for 1-1/2-2 minutes, whisking occasionally. Add sour cream and reserved broth. Stir soup mixture into stuffing mixture. Place half the stuffing mix in a greased shallow 5-cup baking dish; top with reserved chicken and carrots, then peas. Cover with remaining stuffing mix. Cover and bake at 350° for 20-30 minutes or until heated through. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Stuffing Chicken Casserole in Cooking for One or Two Cookbook 2003, p159

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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