Chicken and Stuffing Casserole

Chicken and Stuffing Casserole
Staff Writer
Chicken and Stuffing Casserole
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Chicken and Stuffing Casserole

The physical act of stuffing is not a part of this recipe created by Stove Top and featured on the back of their Stove Top Stuffing Mix for chicken. Instead, the cooking is prepared and all the ingredients are baked together in an easy-to-make casserole that’s ideal for potluck dinners or make-ahead meals. The cream of chicken soup bakes right into the dish, creating a creamy sauce, and frozen vegetables provide your daily dose of healthy vitamins and fiber.

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6
Servings
29
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Stove Top Stuffing Mix

Ingredients

  • 1 (6-ounce) package stuffing, such as STOVE TOP Stuffing Mix for Chicken
  • 1 1/2 ounce boneless skinless chicken breasts, cut into bite-size pieces
  • 1 can (10 3/4 ounce) condensed cream of chicken soup
  • 1/3 cup butter or sour cream, such as BREAKSTONES or KNUDSEN Sour Cream
  • 1 (16-ounce) package frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

Directions

Heat oven to 400 degrees F.

Prepare stuffing as directed on package.

Mix remaining ingredients in 13-by-9-inch baking dish sprayed with cooking spray; top with stuffing.

Bake 30 minutes or until chicken is done. 

Nutritional Facts

Total Fat
2g
3%
Saturated Fat
1g
4%
Cholesterol
12mg
4%
Protein
2g
4%
Vitamin A, RAE
21µg
3%
Calcium, Ca
10mg
1%
Choline, total
8mg
2%
Folate, total
1µg
0%
Magnesium, Mg
3mg
1%
Niacin
1mg
7%
Phosphorus, P
25mg
4%
Selenium, Se
2µg
4%
Sodium, Na
11mg
1%
Water
13g
0%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.