Chicken Breasts And Dressing
Creamy chicken casserole with savory dressing, combining tender chicken, rich soup, tangy sour cream, and flavorful seasoned bread topping, perfect for a comforting family meal.
Ingredients
Instructions
- Mix the cream of chicken soup and sour cream together.
- Spread the mixture over the cooked and cut-up chicken breasts in a baking dish.
- In a separate bowl, combine the Pepperidge Farm dressing mix with additional bread crumbs, chopped celery, chopped onion, and eggs.
- Add more water if needed to achieve desired consistency.
- Spread the dressing mixture over the soup and sour cream layer.
- Dot the top with butter or oleo.
- Cover the dish with aluminum foil and bake at 350°F for about 45 minutes.
Tips & Substitutions
For added flavor, consider sautéing the celery and onion before mixing them into the dressing. If you prefer a lighter version, you can substitute Greek yogurt for sour cream. Feel free to add herbs like thyme or rosemary for an aromatic touch. This dish can also benefit from a sprinkle of cheese on top before baking for a richer flavor.
Serving Suggestions
This dish pairs beautifully with steamed vegetables or a fresh salad for a well-rounded meal. Consider serving it with a side of mashed potatoes or rice to soak up the creamy sauce. For a more festive touch, serve with cranberry sauce, which complements the flavors nicely, reminiscent of Chicken With Cranberries.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F until heated through, about 25-30 minutes. You can also microwave individual portions, but be sure to cover to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts And Dressing contains roughly 495 calories, with 26g protein, 52g carbohydrates, and 20g fat. It is an excellent source of protein (53% of the Daily Value) and vitamin A (22% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1470mg per serving (64% 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 raw chicken breasts instead of cooked?
Yes, you can use raw chicken breasts. Simply place them at the bottom of the baking dish, cover with the soup and sour cream mixture, and increase the baking time to about 1 hour or until the chicken is fully cooked and reaches an internal temperature of 165°F.
Can I make this dish ahead of time?
Absolutely! You can prepare the entire dish a day in advance, cover it tightly with foil, and store it in the refrigerator. Just be sure to let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
What can I substitute for Pepperidge Farm dressing mix?
If you can't find Pepperidge Farm dressing mix, you can easily make your own by combining dried bread crumbs with seasonings like sage, thyme, and parsley. Alternatively, any store-bought stuffing mix will work as a substitute, allowing you to customize flavors to your liking.
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).