Chicken and Stuffing Casserole

This simple casserole is pretty enough to serve for company.

  • prep time 20 min
  • total time 50 min
  • ingredients 10
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/4 of Recipe
    Calories
    410
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    1470mg
    1470%;
    Total Carbohydrate
    45g
    45%
    (Dietary Fiber
    4g
    4%
      Sugars
    5g
    5%
    ),
    Protein
    35g
    35%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    15%;
    Calcium
    8%;
    Iron
    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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