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
Ingredients
- 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 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
Reviews
It was OK, but the next time I'd use either cream of celery or cream of chicken soup, and also add a seasoning (like sage, that someone had suggested) to give it more flavoring. I also omitted the mushrooms since a member of my family doesn't care for them. Also I would mix the broccoli in with the sauce or layer it differently so none of of the broccoli would peek through the stuffing and get overdone. I used fresh broccoli and cooked it slightly in the microwave before I began cooking the rest of the dish. This recipe worked well to be cooked in two 8x8 pans, and the leftovers I reheated in the microwave the second night and tasted really good.
I made this recipe as is. My kids loved it, and so did I.
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awesome, delicious you must make
This was first time I made this recipe and it was a big hit! I replaced the raisins with cranberries for my family. Everyone loved it in a family of 8.
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I am not usually a casserole lover, though I make them to be cost conscious. This was one of my favorites ever! I did change a couple things: didn't peel the apple and used 3/4 cup dried cranberries. Added about 1/2 tsp of sage and plenty of pepper to the chicken/mushroom mixture. Used cream of celery soup to give it some contrasting flavor and only used 3/4 cup sour cream so it wouldn't be too mushy. Also reduced broccoli by about a cup so it wouldn't overpower. Baked for 25 minutes so the topping was crunchy. Everyone loved it - even my 2 year old!
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A casserole my hubby will eat!I substituted dried cranberries for the raisins.
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