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Stuffing Chicken Casserole

 Stuffing Chicken Casserole
This recipe was quite a hit at my son's engagement party a few years ago.
2 ServingsPrep: 30 min. Bake: 20 min.


  • 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


  • 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.)
  • 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

2 of 2

Stuffing Chicken Casserole (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.