Chicken Breast and Stuffing Bake
Chicken breast and stuffing bake: 4 whole chicken breasts seasoned with onion, garlic and pepper, covered with cream of chicken soup and sour cream, topped with broth-moistened stuffing mix and butter, baked at 375°F to 165°F. Serves 4.
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Ingredients
- 4 large boneless skinless chicken breasts about 2 pounds in all
- 1 tablespoon dried minced onion
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 6 ounces stuffing mix 1 box, dry
- 1 1/2 cups low-sodium chicken broth
- 10 ounces condensed cream of chicken soup about 1 can
- 1/2 cup sour cream
- 4 tablespoons butter cubed
Instructions
- Heat the oven to 375°F and grease a 9x13-inch baking dish with butter or nonstick spray.
- Lay the chicken breasts in the dish and season them with the garlic powder, dried minced onion and pepper.
- In a medium bowl, stir the dry stuffing mix with the chicken broth and fluff it with a fork. Use the broth amount in this recipe, not the amount on the stuffing box.
- In a small bowl, stir the cream of chicken soup and sour cream until smooth and creamy. Spread it evenly over the chicken.
- Spoon the prepared stuffing over the soup layer and around the chicken, then top it with the cubed butter.
- Bake for 35 to 45 minutes, until a meat thermometer reads 165°F in the chicken and the center of the casserole. Four thin breasts take about 35 minutes and four thick ones about 45. If the stuffing browns too fast, lay foil loosely over the dish.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 674kcalCarbohydrates: 41.3gProtein: 59.7gFat: 28.7gSodium: 1415mgFiber: 1.6gSugar: 4.6g