Everyone needs a good dish that they can feel confident serving their guests. This is that recipe.
Inspired by a dish my mother-in-law introduced me to, this casserole is a great comfort food that can be served alone, or with steamed broccoli and roasted potatoes.
To start, preheat your oven and start cutting up your chicken into chunks. I like to make them slightly bigger than bite size so it is easy to serve and modify portions. You will want to cut up enough chicken to tightly fill the bottom of an ungreased 9×13″ casserole dish. Set this aside.
Next, you will want to whisk together the chicken broth, cream of chicken soup, and sour cream in a bowl. Pour this over the chicken. I often use 1 tsp of chicken bouillon powder in 1 cup of water in place of the chicken broth. I find the bouillon powder easier to store in larger quantities and you don’t have to worry about having an opened carton of chicken broth going bad in the fridge. Also, do not buy the bouillon cubes. They are far more expensive and can be dangerous if you only need 1/3 of one – ask me how I know. I buy my loose bouillon powder in a large container at Walmart near the ethnic foods. This option is very inexpensive and will last a long time.
In a separate bowl, combine the stuffing mix with the melted butter. I use either the chicken flavor or seasoned boxed stuffing mix. Sprinkle this over the chicken mixture. If you would rather not have a crunchy topping, feel free to gently mix the stuffing in with the creamy soup in the pan. This will cause the stuffing to absorb more moisture. I personally like the crunchy topping though.
Bake the casserole uncovered for 40-45 minutes, or until the chicken is cooked through.
The longer you let the dish sit, the thicker the soup mixture will be! It makes a great sauce that pairs well with potatoes.
I hope you and your company savor this easy meal!
Company Chicken
Ingredients
- 4-6 boneless chicken breasts
- 1 cup chicken broth
- 1 can cream of chicken soup 10.5 oz
- 16 oz sour cream
- 1 box stuffing mix 6 oz - chicken flavor or seasoned mix
- 1/2 cup butter melted
Instructions
- Preheat oven to 350°F.
- Cut chicken breasts into chunks. Place in an ungreased 9x13" baking dish. (You will want enough chicken breasts to tightly fill the bottom of the pan). Set aside.
- In a bowl, whisk together the chicken broth, cream of chicken soup, and sour cream. Pour over the chicken breasts.
- In a separate bowl, combine the stuffing mix with the melted butter. Sprinkle over the chicken mixture.
- Bake uncovered at 350°F for 40-45 minutes, or until chicken is cooked through.
Notes
- If you don't care for a crunchy top, lightly mix the stuffing into the creamy soup mixture before baking.
- You can use 1 tsp. of chicken bouillon powder in 1 cup of water instead of the chicken broth.
- To thicken the casserole, let it sit for a bit once it comes out of the oven.
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