Recipes and Cooking Chicken and Stuffing Bake 3.5 (56) 4 Reviews This rich and creamy chicken and rice bake is a filling family-pleaser. Make this cheesy chicken and rice casserole even easier by using a deli rotisserie chicken for the chopped chicken. (This is also a great recipe to use up leftover turkey!) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 1988 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Cook Time: 20 mins Bake Time: 35 mins Stand Time: 5 mins Total Time: 1 hrs 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 cup water 1 cup chopped red sweet pepper (1 large) ½ cup chopped onion (1 medium) ½ cup long grain rice 1 8 ounce package herb-seasoned stuffing mix 2 cup water 4 cup diced cooked chicken or turkey (about 1-1/4 pounds) 3 eggs, lightly beaten 1 10.75 ounce can condensed cream of chicken soup ½ cup sour cream ¼ cup milk 2 teaspoon dry sherry (optional) Directions 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. 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. Bake, uncovered, for 35 to 40 minutes or until heated through. 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. Let casserole stand for 5 minutes before serving. Cut into squares to serve. Spoon sauce over squares. Rate it Print Nutrition Facts (per serving) 383 Calories 12g Fat 38g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 383 % Daily Value * Total Fat 12g 15% Saturated Fat 4g 20% Cholesterol 142mg 47% Sodium 765mg 33% Total Carbohydrate 38g 14% Total Sugars 2g Protein 29g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.