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Chicken and Stuffing Bake

This rich and creamy one-pan chicken dinner is a really filling family pleaser. Make it even easier by using a deli rotisserie chicken for the chopped chicken.

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Reviews (0)

3.5 by 57 people

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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 35 mins to 40 mins 350°F
  • Cook: 20 mins

Chicken and Stuffing Bake

Directions

  1. In a medium saucepan bring the 1 cup water to boiling. Stir in sweet pepper, onion, and uncooked rice. Reduce heat to low. Simmer, covered, about 20 minutes or until rice and vegetables are tender and water is absorbed.
  2. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In a large bowl combine stuffing mix and the 2 cups water. Stir in chicken, eggs, and half of the condensed soup. Stir in cooked rice mixture. Spread in prepared baking dish.
  3. Bake, uncovered, for 35 to 40 minutes or until heated through.
  4. Meanwhile, for sauce, in a small saucepan stir together the remaining soup, the sour cream, and milk. Cook over low heat until heated through, stirring occasionally. If desired, stir in sherry.
  5. Let casserole stand for 5 minutes before serving. Cut into squares to serve. Spoon sauce over squares.
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Nutrition Facts (Chicken and Stuffing Bake)

  • Per serving:
  • 383 kcal cal.,
  • 12 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 142 mg chol.,
  • 765 mg sodium,
  • 38 g carb.,
  • 3 g fiber,
  • 2 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (5)

57 Ratings
1162 Days Ago
3.0
4 stars, really yummy & easy keeper now in my permanent rotation! Don't know where all the original reviews went--the ones that said to use chicken broth instead of water--but they were right! We also like the flavor & texture better with 2 eggs instead of 3 and without the sherry in the sauce.
190 Days Ago
I'm very much a beginner whostruggles to cook almost anything right; I tried this because I love stuffingbut only eat it once a year on Thanksgiving. This was one of the FEW things I have tried cooking that came out asgood as the picture appeared on the first try. I might add a little more cream of chicken soup to moisten the stuffinga bit more next time, but I really liked how it came out. Four stars and a good easy recipe for beginners like me.
190 Days Ago
I'm very much a beginner whostruggles to cook almost anything right; I tried this because I love stuffingbut only eat it once a year on Thanksgiving. This was one of the FEW things I have tried cooking that came out asgood as the picture appeared on the first try. I might add a little more cream of chicken soup to moisten the stuffinga bit more next time, but I really liked how it came out. Four stars and a good easy recipe for beginners like me.
KarrLa Spencer 531 Days Ago
I hate to be one of those that re-write the recipe but after having my fiancé taste the recipe before adding the eggs (I don't eat meat so was having him check for seasoning) his eyes lit up and he asked me to add Conecuh sausage (he's a Cajun) so I sliced up a pound, browned it and added it along with a tbsp. of Cajun spice. I also toasted the rice with the onion and roasted red pepper and added chicken broth instead of water. I also used a rotisserie chicken, added the whole can of cream of chicken soup and left out the sour cream. He is currently in heaven. Thanks for this recipe - was trying to feed him a healthy meal but his happiness is worth the extra fat and calories I guess. : )
Anthony Johnson 1269 Days Ago
This was delicious recipe. For a more festive, or seasonal, twist we added some diced apple in place of the red pepper the second time we made it.

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