Chicken and Stuffing Bake


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!)

Chicken and Stuffing Bake
Photo: Blaine Moats
Prep Time:
25 mins
Cook Time:
20 mins
Bake Time:
35 mins
Stand Time:
5 mins
Total Time:
1 hr 25 mins


  • 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)


  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.

Nutrition Facts (per serving)

383 Calories
12g Fat
38g Carbs
29g Protein
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.

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