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Chicken and Stuffing Casserole

(10)
  3 reviews
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  • 20 min prep time
  • 50 min total time
  • 10 ingredients
  • 4 servings
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This simple casserole is pretty enough to serve for company.

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

Steps

  • 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.
  • 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.

Expert Tips

*Two cups herb stuffing mix for chicken from canister can be substituted for stuffing mix with seasoning packet.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
410
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
4g
20%
Cholesterol
85mg
28%
Sodium
1470mg
61%
Total Carbohydrate
45g
15%
Dietary Fiber
4g
16%
Sugars
5g
5%
Protein
35g
35%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
3 Starch; 3 1/2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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