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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
  • Total Time
    Prep: 40 min. Bake: 20 min.
  • Makes
    6 servings


  • 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


  • 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 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.
Nutrition Facts
2 cups: 390 calories, 8g fat (2g saturated fat), 59mg cholesterol, 771mg sodium, 52g carbohydrate (19g sugars, 3g fiber), 26g protein.

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  • jbennett
    Mar 24, 2016

    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.

  • Mandy257
    Oct 4, 2015

    I made this recipe as is. My kids loved it, and so did I.

  • jampbp
    Sep 5, 2012

    No comment left

  • Joanne Elizabeth
    Apr 18, 2012

    awesome, delicious you must make

  • kittenbear25
    Mar 27, 2012

    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.

  • ceceforg
    Nov 25, 2011

    No comment left

  • nkirby
    Nov 12, 2011

    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!

  • comstockda
    Oct 31, 2011

    No comment left

  • kansas_girl
    Oct 31, 2011

    A casserole my hubby will eat!I substituted dried cranberries for the raisins.

  • fmoline
    Oct 1, 2011

    No comment left