Sour Cream Chicken Stuffing Casserole
You could also try adding some onions, mushrooms and white wine.
Yield
4 servingsPrep
5 minCook
50 minReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless |
|
| 1 | each |
cream of mushroom soup
canned, or cream of celery soup |
*
|
| 1 | pint |
sour cream
|
*
|
| ½ | cup |
milk
|
|
| 1 | package |
stuffing
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless |
|
| 1 | each |
cream of mushroom soup
canned, or cream of celery soup |
*
|
| 473 | ml |
sour cream
|
*
|
| 118 | ml |
milk
|
|
| 1 | package |
stuffing
|
* |
Directions
Put chicken breasts in pan and cover with water.
Add some seasoning if you're feeling ambitious.
Cook until chicken is done.
Allow chicken to cool and chop into bite sized pieces.
Set aside.
Make stuffing mix according to directions.
Grease a large glass baking dish .
Put chicken soup, sour cream and milk into dish.
Stir to mix.
Spread the stuffing mix over the top like a crust.
Place in a 350℉ (180℃) degree oven for about 30 to 40 minutes until sauce starts to bubble.
