Chicken Casserole

Chicken Casserole Recipe

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Angelique Lorgus


A friend taught me her basic version of this. I realy liked the idea and have tweaked it a bit for my own tastes. It always goes over well, and can even be modified for a potluck or other event as it wraps and travels very easily.

★★★★★ 1 vote
30 Min
1 Hr


boneless skinless chicken breasts
1 can(s)
cream of mushroom soup
1 1/2 c
sour cream
1 box
stuffing mix, prepared. i prefer the herb-seasoned or the lower sodium chicken, you can use your own if you wish as well
1 c
shredded cheese, i use the fiesta blend
1 pkg
frozen california blend vegetables
2 Tbsp
butter or margarine


1Use butter to grease 9x13 Baking Dish
2Lay Chicken Breasts in the Dish, leaving a bit of space between each one. (If making this for a pot luck then cut into chunks before laying in dish.)
3Layer Frozen vegetables over the Chicken.
4Mix together Cream of Mushroom Soup, Sour Cream, and Cheese. Pour over Chicken and Vegetables.
5Spoon a serving of Stuffing over each Chicken Breast (If making for a pot luck then spread the stuffing over the entire dish.)
6Bake At 350 for about an hour, until Chicken is done and top is browned. This may take more or less time depending on the size of the Chicken pieces.

About Chicken Casserole

Course/Dish: Chicken, Casseroles