DinnerCountChicken & Stuffing Casserole
This is the cream-soup casserole many of us grew up eating. Cooked chicken and frozen broccoli go under a sauce made from two canned soups and sour cream, with buttery stuffing on top. A layer of cheese melts over it in the last five minutes. It feeds six from one baking dish, and the oven does most of the work.
Ingredients (serves 6)
- Chicken breasts1½ lb
- Cream of Chicken soup1 can (10.5 oz)
- Cream of Mushroom soup1 can (10.5 oz)
- Sour cream½ cup
- Stuffing mix1 box (6 oz)
- Butter4 tbsp (½ stick)
- Hot water½ cup
- Frozen broccoli12 oz
- Shredded cheese1 cup
How Much to Make for 2, 4, 6, or 8
For 2 people, you’ll need ½ lb chicken breasts, about ⅓ of a 6 oz box of stuffing mix, and 4 oz frozen broccoli.
For 4 people, you’ll need 1 lb chicken breasts, about ⅔ of a 6 oz box of stuffing mix, and 8 oz frozen broccoli.
For 6 people, you’ll need 1½ lb chicken breasts, 1 box (6 oz) of stuffing mix, and 12 oz frozen broccoli.
For 8 people, you’ll need 2 lb chicken breasts, 1½ boxes (6 oz) of stuffing mix, and 16 oz frozen broccoli.
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| Chicken breasts | ½ lb | 1 lb | 1½ lb | 2 lb |
| Cream of Chicken soup | about ⅓ of a 10.5 oz can | about ⅔ of a 10.5 oz can | 1 can (10.5 oz) | 1⅓ cans (10.5 oz) |
| Cream of Mushroom soup | about ⅓ of a 10.5 oz can | about ⅔ of a 10.5 oz can | 1 can (10.5 oz) | 1⅓ cans (10.5 oz) |
| Sour cream | 2½ tbsp | ⅓ cup | ½ cup | ⅔ cup |
| Stuffing mix | about ⅓ of a 6 oz box | about ⅔ of a 6 oz box | 1 box (6 oz) | 1½ boxes (6 oz) |
| Butter | 1½ tbsp | 2½ tbsp | 4 tbsp (½ stick) | 5½ tbsp |
| Hot water | 2½ tbsp | ⅓ cup | ½ cup | ⅔ cup |
| Frozen broccoli | 4 oz | 8 oz | 12 oz | 16 oz |
| Shredded cheese | ⅓ cup | ⅔ cup | 1 cup | 1⅓ cups |
The amounts are rounded to what you can measure at home. Pounds are rounded to the nearest quarter or third, cups to the marks on a measuring cup, and spoons to real measuring spoons. An egg stays whole. Because of the rounding, some amounts are the same at two sizes.
- For 2: This recipe is written for 6 adult-size portions. You are cooking about 2 adult portions, which is roughly 0.3 times the recipe. This is less than the recipe assumes, and the steps name the dish for this amount. Start checking 5 to 10 minutes early.
In DinnerCount, this recipe is sized to exactly who’s home tonight, whether that is a hungry teenager, a toddler, or a guest.
Open this recipe in DinnerCount for free
Forty recipes are free to read and cook, sized to your household. You don’t need an account or a card.
Steps
- Heat the oven to 350°F. Cut the chicken into bite-size cubes. Cook them in a large skillet over medium-high heat for 6 to 8 minutes, stirring as they cook. The chicken is done when no pink remains and it reads 165°F on a thermometer. Cook it fully now, because the bake time will not finish raw chicken.
- In a bowl, stir the cream of chicken soup, the cream of mushroom soup, and the sour cream together until smooth.
- Choose a baking dish by the amount of chicken in the ingredient list. Use a 9×13 baking dish for 1 to 1¾ lb of chicken, and two 9×13 dishes for more than that. Use an 8×8 dish for ½ to ¾ lb. Use a loaf pan or a 1½-quart dish for less than ½ lb. Spread the chicken in the dish, scatter the frozen broccoli over it, and pour the soup mixture over everything.
- Melt the butter and stir it into the dry stuffing mix with the hot water. The stuffing is ready when every crumb is moistened. If dry crumbs remain, stir in more hot water a few tablespoons at a time until they are just damp. Spread the stuffing over the top in an even layer.
- Bake for 30 minutes. The casserole is done when the sauce is bubbling at the edges, the stuffing is golden, and the center reads 165°F on a thermometer. If the center is not there yet, cover the dish with foil, bake 10 minutes more, and check again. Sprinkle the cheese over the top and bake uncovered for 5 minutes more, until it melts.
Good to Know
- Contains Milk, Wheat. This comes from the ingredient names, so it is not a complete list. The ingredient names do not show what is inside a jar, a mix, or a sauce, and formulas change. For an allergy or intolerance, read the package every time, and never decide from this line.
- 🌡 Chicken: cook to 165°F at the thickest part, the USDA minimum for poultry. A thermometer is the test, and color is not.
