1 1/2 to 2 pounds boneless, skinless chicken breasts (about 4 pieces)
1 (6-ounce) box seasoned stuffing mix
1 (10.5-ounce) can cream of chicken soup
1 cup chicken broth (or water, in a pinch)
1/2 cup sour cream
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
Lay the chicken breasts in a single layer in the bottom of the prepared baking dish. If the pieces are very thick, you can slice them in half horizontally so they cook more evenly.
In a medium bowl, whisk together the cream of chicken soup and sour cream until smooth. Spread this mixture evenly over the chicken breasts, covering them from end to end.
In another bowl, combine the dry stuffing mix with the chicken broth. Stir just until the liquid is absorbed and the stuffing is moistened; it should be soft but not soupy.
Spoon the moistened stuffing evenly over the top of the soup-covered chicken, gently spreading it to the corners of the dish.
Cover the baking dish loosely with foil and bake for 25 minutes. Then remove the foil and continue baking for another 15–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the stuffing is lightly browned on top.
Let the casserole rest for about 5–10 minutes before serving. This helps the sauce settle a bit and makes it easier to scoop generous portions of chicken, stuffing, and gravy-like sauce all together.
Variations & Tips
Continued on next page:
'Crowd Favorite': Just 5 ingredients. New Year guests always ask for it.
