Cornbread Stuffing Chicken Casserole

Patsy Fowler


this is a good one

★★★★★ 1 vote


whole boneless skinless chicken breasts
1/2 stick
1/2 c
3/4 c
pepperidge farm cornbread stuffing mix 16 oz
1 can(s)
cream of mushroom soup 10.75 oz
1 c
sour cream
1 c
chicken broth
salt and pepper to taste

How to Make Cornbread Stuffing Chicken Casserole


  • 1Cut the meat into bite size pieces. In a hot skillet greased with a little butter sear the chicken on all sides. It doesn't have to be cooked through just nicely browned.
  • 2Season lightly with salt and pepper and set aside. When its done remove from the heat and set aside.
  • 3Melt butter and water together in a saucepan over medium heat and once melted remove from heat and mix with the cornbread stuffing mix well until moistened. Set aside.
  • 4In another bowl combine the cream of chicken soup, sour cream and chicken broth until smooth a fork or a whisk is good for this.
  • 5Put 3/4 of the stuffing mixture into a large greased casserole dish. Add the chicken on top of this. Pour the sour cream mixture over it all and top with the remaining 1/4 of stuffing. Bake at 325 for about 45 minutes.

Printable Recipe Card

About Cornbread Stuffing Chicken Casserole

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy