DinnerCountChicken & Stuffing Casserole
The cream-soup casserole a lot of us grew up on. Cooked chicken and frozen broccoli go under a sauce of two canned soups and sour cream, with a buttery stuffing on top, and a last layer of cheese melts in the final five minutes. It feeds six from one baking dish, and the oven does most of the work.
55 minServes 6 as writtenOvenAmericanContains Milk, Wheat
Ingredients — serves 6
- Chicken breasts1½ lb
- Cream of Chicken soup1 can (10.5 oz)
- Cream of Mushroom soup1 can (10.5 oz)
- Sour cream½ cup
- Stuffing mix1 box (6 oz)
- Butter½ stick (4 oz)
- Hot water½ cup
- Frozen broccoli12 oz
- Shredded cheese1 cup
How much to make for 2, 4, 6 or 8
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| Chicken breasts | ½ lb | 1 lb | 1½ lb | 2 lb |
| Cream of Chicken soup | ¼ can (10.5 oz) | ¾ can (10.5 oz) | 1 can (10.5 oz) | 1¼ cans (10.5 oz) |
| Cream of Mushroom soup | ¼ can (10.5 oz) | ¾ can (10.5 oz) | 1 can (10.5 oz) | 1¼ cans (10.5 oz) |
| Sour cream | 2½ tbsp | ¼ cup | ½ cup | ¾ cup |
| Stuffing mix | ¼ box (6 oz) | ¾ box (6 oz) | 1 box (6 oz) | 1¼ boxes (6 oz) |
| Butter | ¼ stick (4 oz) | ¼ stick (4 oz) | ½ stick (4 oz) | ¾ stick (4 oz) |
| Hot water | 2½ tbsp | ¼ cup | ½ cup | ¾ cup |
| Frozen broccoli | 4 oz | 8 oz | 12 oz | 16 oz |
| Shredded cheese | ¼ cup | ¾ cup | 1 cup | 1¼ cups |
| The pan | Written for 6 adult-size portions; you are cooking for about 2 — roughly 0.3× the recipe. Less than the recipe assumes — the steps name the dish for this amount; start checking 5–10 minutes early. | — | — | — |
In DinnerCount, this recipe is sized to exactly who’s home tonight — a hungry teenager, a toddler, a guest.
Open this recipe in DinnerCount — free
Forty recipes open to read and cook, sized to your household. No account, no card.
Steps
- Heat the oven to 350°F. Cut the chicken into bite-size cubes and cook them in a large skillet over medium-high heat, stirring, for 6 to 8 minutes. Check that no pink remains and it reads 165°F on a thermometer — the bake time here will not finish raw chicken.
- In a bowl, stir the cream of chicken soup, the cream of mushroom soup and the sour cream together until smooth.
- Spread the chicken in a baking dish sized to the chicken on the list — a 9×13 baking dish for 1 to 1¾ lb of chicken (two 9×13s for more), an 8×8 for ½ to ¾ lb, a loaf pan or a 1½-quart dish for less than ½ lb. Scatter the frozen broccoli over it, and pour the soup mixture over everything.
- Melt the butter and stir it into the dry stuffing mix with the hot water. Check that every crumb is moistened; if dry crumbs remain, stir in more hot water a few tablespoons at a time until they are just damp. Spread the stuffing over the top in an even layer.
- Bake for 30 minutes. Check that the sauce is bubbling at the edges and the stuffing is golden. Check that the center reads 165°F on a thermometer. If it doesn’t, cover with foil and bake 10 minutes more, then check again. Sprinkle the cheese over the top and bake 5 minutes more, uncovered, until it melts.
Good to know
- Contains Milk, Wheat — from the ingredient names, so not a complete list. It cannot see inside a jar, a mix or a sauce, and formulas change. For an allergy or intolerance, read the package every time — never decide from this line.
- 🌡 Chicken — cook to 165°F at the thickest part , the USDA minimum for poultry. A thermometer is the test; color is not.