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!)
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Chicken and Stuffing Bake
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.
Nutrition Facts (Chicken and Stuffing Bake)
- Per serving:
- 383 kcal ,
- 12 g fat
- (4 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 142 mg chol. ,
- 765 mg sodium ,
- 38 g carb. ,
- 3 g fiber ,
- 2 g sugar ,
- 29 g pro.
Recipe Collections
Reviews (5)
cneuhaus5
1679 Days Ago
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.
Ken
707 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.
Ken
707 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.