Chicken And Casserole
Creamy chicken casserole with cornbread stuffing, sour cream, and chicken broth offers comforting flavors perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Boil chicken until tender; save broth.
- Melt margarine and pour over stuffing mix.
- Mix and fluff with a fork.
- Put half of the dressing mixture in the bottom of a casserole dish.
- Break cooked chicken into bite-sized pieces and place on the dressing.
- Mix the cream of chicken soup and sour cream well.
- Spoon the soup and sour cream mixture over the chicken.
- Cover with the remaining dressing mixture.
- Pour chicken broth over the top and allow it to soak in.
- Bake at 325°F until hot and bubbly, about 30 minutes.
Tips & Substitutions
For added flavor, consider seasoning the chicken with garlic powder or paprika before boiling. You can substitute the sour cream with Greek yogurt for a healthier twist. If you want to add some veggies, diced celery or onion can be mixed into the stuffing. This dish is versatile and can be made ahead of time for an easy weeknight dinner or for gatherings.
Serving Suggestions
This Chicken And Casserole pairs beautifully with a side salad or steamed vegetables for a well-rounded meal. You can also serve it with homemade gravy on top for extra richness. For a comforting touch, consider accompanying it with some warm, crusty bread. It's a great dish for potlucks or family gatherings, similar to Chicken Easy Casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 20 minutes. You can also microwave individual portions, but cover them to retain moisture. Make sure to add a splash of broth if it seems dry.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Casserole contains roughly 604 calories, with 26g protein, 26g carbohydrates, and 44g fat. It is an excellent source of protein (53% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1269mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken for this casserole?
Absolutely! Using leftover chicken can save time and add extra flavor. Just shred or chop the cooked chicken and follow the recipe as usual. This makes the dish even quicker to prepare and is a great way to repurpose leftovers.
What can I substitute for the cream of chicken soup?
If you prefer a homemade option, you can make a simple white sauce using butter, flour, and chicken broth as a substitute. Alternatively, store-bought cream of mushroom or celery soup works well too. Adjust the flavors according to your preference to keep the dish delicious.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step and then cover it tightly and refrigerate for up to 24 hours. When ready to bake, allow it to sit at room temperature for about 30 minutes before putting it in the oven. This makes it convenient for busy evenings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).