Monday, August 31, 2009

Creamy Chicken Casserole

This is an old standby, I used to have this all the time growing up and now I make it for my Husband and Son. It can be modified to make it more healthy, or you can add veggies, it’s a pretty versatile recipe. I am not sure where it originated, but I know the recipe by memory now. I usually serve this with either a salad or green beans.

Ingredients (feeds 4-5 people):

1½ hours | 1 hour prep


•4 skinless chicken breasts
•1 (16 ounce) container sour cream
•1 (10 1/2 ounce) can cream of chicken soup
•4 cups herb stuffing mix
•4 tablespoons melted butter
•Salt and pepper to taste

1.Preheat oven to 350 degrees.

2.Boil chicken breasts in water for 25 minutes.


3.Let chicken sit until cool and then shred chicken.


4.Combine shredded chicken, salt and pepper, sour cream, and cream of chicken soup and spread evenly into a casserole dish.


5.Combine melted butter and stuffing mix in a bowl to soften the stuffing. Sometimes I will soften it even more using some broth from the boiled chicken.


6.Pour stuffing mix over chicken mixture and spread evenly.


7.Cover casserole dish with aluminum foil and cook for 20 minutes.

8.Remove Aluminum foil and cook for an additional 10 minutes to make the topping crispy.

9. Let sit for 5-10 minutes and enjoy!


1 comment:

  1. That looks like something we would enjoy. Thanks for posting!