Chicken and Stuffing Casserole Recipe

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Chicken and Stuffing Casserole
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  1. Half fill large saucepan with water - (enough to cover the chicken) and bring to boil.
  2. Place chicken in boiling water, reduce heat slightly and cook for at least 30 minutes Drain, and cool chicken until easy to handle. Pull chicken pieces apart to form small strips (like pulled pork). Set aside.
  3. Preheat stove to 350°F.
  4. Prepare stuffing per directions on box - remember you are making 2 boxes, so make sure you double your water, butter etc. Once prepared, allow to cool slightly.
  5. Mix soup and sour cream in a separate bowl, set aside.
  6. Lightly grease a 9x13 casserole dish, and use just under half of the stuffing to make a base. Cover the whole bottom of dish, and press lightly.
  7. Spread chicken over the base.
  8. Pour the soup/cream mixture over chicken and spread evenly.
  9. Sprinkle the remaining stuffing over the top of the mixture.
  10. Place in stove for 25 minutes or until the top starts browning.
  11. Serve and enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 237.67 Kcal (995 kJ)
Calories from fat 80.55 Kcal
% Daily Value*
Total Fat 8.95g 14%
Cholesterol 95.21mg 32%
Sodium 654.83mg 27%
Potassium 487.45mg 10%
Total Carbs 10.49g 3%
Sugars 0.28g 1%
Dietary Fiber 0.09g 0%
Protein 30.27g 61%
Vitamin C 0.4mg 1%
Iron 0.4mg 2%
Calcium 61.8mg 6%
Amount Per 100 g
Calories 122.28 Kcal (512 kJ)
Calories from fat 41.44 Kcal
% Daily Value*
Total Fat 4.6g 14%
Cholesterol 48.98mg 32%
Sodium 336.91mg 27%
Potassium 250.79mg 10%
Total Carbs 5.4g 3%
Sugars 0.15g 1%
Dietary Fiber 0.05g 0%
Protein 15.58g 61%
Vitamin C 0.2mg 1%
Iron 0.2mg 2%
Calcium 31.8mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
  • 6

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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