Chicken and Stuffing Casserole

This simple casserole is pretty enough to serve for company.

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Servings 4

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( 9 ) Ratings

9 Ratings

5 Stars 17%

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ingredients 10
Prep Time 20 min
Total Time 50 min

Ingredients

4: boneless skinless chicken breast halves

1/2: teaspoon seasoned salt

1/4: teaspoon dried marjoram leaves

2 3/4: cups water

1: (6-oz.) pkg. herb stuffing mix for chicken with seasoning packet*

2: cups Green Giant® SELECT® frozen broccoli florets

1: (1.8-oz.) pkg. dry leek soup and recipe mix

2: tablespoons all-purpose flour

1/4: cup sour cream

2: tablespoons chopped fresh chives, if desired

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Directions

1 Heat oven to 350°F. Sprinkle chicken with seasoned salt and marjoram. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until browned, turning once. Remove chicken from skillet.
2 Add 1 1/4 cups of the water and contents of seasoning packet from stuffing mix to same skillet. Bring to a boil. Remove from heat. Add stuffing; toss until moistened. Spoon mixture into ungreased 12x8-inch (2-quart) glass baking dish. Arrange broccoli and chicken over stuffing.
3 In same skillet, combine remaining 1 1/2 cups water, soup mix and flour; blend until smooth with wire whisk. Bring to a boil, stirring constantly. Reduce heat to low; simmer 5 minutes.
4 Stir sour cream into soup mixture until smooth. Drizzle over chicken and stuffing. Cover with foil.
5 Bake at 350°F. for 30 minutes or until chicken is fork-tender and juices run clear. Sprinkle with chives.