Quick And Easy Chicken Dish
A creamy, comforting chicken dish with mushroom soup, sour cream, stuffing, and cranberry sauce, perfect for quick weeknight dinners and family gatherings.
Ingredients
Instructions
- Parboil the chicken breasts, then break them up in a baking pan.
- Mix the cream of mushroom soup and sour cream in a bowl, then pour over the chicken.
- Sprinkle the stuffing mix on top of the chicken mixture.
- Bake at 350°F (175°C) for 30 minutes.
- Serve with cranberry sauce on the side.
Tips & Substitutions
For a creamier texture, consider adding a bit of shredded cheese to the mixture before baking. If you're out of sour cream, Greek yogurt can serve as a great substitute. You can also use leftover rotisserie chicken to skip the parboiling step, making this dish even quicker. This recipe is a great way to use up extra stuffing mix from the holidays.
Serving Suggestions
This dish pairs beautifully with a side of steamed vegetables or a fresh green salad to balance the richness. For a comforting meal, serve with mashed potatoes or rice to soak up the creamy sauce. You can also offer additional cranberry sauce on the side for a sweet contrast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in the oven at 350°F (175°C) until warmed through, about 20 minutes. You can also microwave individual portions for a quicker option, heating in 30-second intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Quick And Easy Chicken Dish contains roughly 550 calories, with 18g protein, 79g carbohydrates, and 19g fat. It is an excellent source of protein (36% of the Daily Value) and vitamin A (24% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 685mg per serving (30% 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 frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but make sure to fully thaw them before parboiling. If you're short on time, consider using pre-cooked chicken instead.
What can I substitute for the cream of mushroom soup?
If you don't have cream of mushroom soup, you can substitute with cream of chicken soup or a homemade white sauce with sautéed mushrooms for a fresh flavor.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover it, and refrigerate for up to 24 hours. Just add a few extra minutes to the baking time if you're starting with a cold dish.
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).