-
-
My review
Quick and Easy Chicken and Stuffing Casserole
richtina
"This is so good, it should be illegal. Everyone in my family loves it. Even my picky 3 year old!"
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 585 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. Spoon mixture into the prepared baking dish; sprinkle with stuffing mix.
- Combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer.
- Bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 585 calories; 33.7 g fat; 45.5 g carbohydrates; 24.3 g protein; 132 mg cholesterol; 1243 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2632 Ratings
-
-
-
-
-
Most helpful positive review
10/6/2013
I HAVE NO COMPLAINTS WITH THIS RECIPE!IT IS YOUR AVERAGE CHICKEN CASSEROLE ITS JUST NOT SOMETHING ID PROBABLY MAKE AGAIN BECAUSE I FIND THESE CASSEROLES KINDA BORING AS IS. SO...I SAUTEED MY CH...
Most helpful critical review
3/3/2014
This would be a good recipe for left over turkey and dressing after Thanksgiving. It was "just okay." I don't think I'll make it again until next November when we have leftovers.
Most helpful
Most positive
Least positive
Newest
10/6/2013
I HAVE NO COMPLAINTS WITH THIS RECIPE!IT IS YOUR AVERAGE CHICKEN CASSEROLE ITS JUST NOT SOMETHING ID PROBABLY MAKE AGAIN BECAUSE I FIND THESE CASSEROLES KINDA BORING AS IS. SO...I SAUTEED MY CH...
8/8/2013
Excellent. The lack of spices had me thinking this recipe might be a little bland. It's perfect! My wife and I could not get enough. Do not change a thing. This one goes in my recipe box. Thank ...
2/24/2014
this was very easy and very yummy! I added ¾ cup of frozen broccoli, 1/3 cup of sautéed onions and a few dashes of garlic powder to the soup mixture for which I used 1 can of cream of chicken so...
7/7/2013
I used a previously slow-cooked pineapple chicken and it was great!
12/29/2013
I made two of them. One using Great Value brand (Walmart) cornbread stuffing and one using the same brand chicken stuffing. When compared to each other, the cornbread one was the bomb! The ki...
1/5/2014
Okay, I am just going to comment on the sauce for this recipe, as I have not tried this dish with stuffing, just chicken and sauce over noodles. - Unless you have tried a sauce made of chicken(o...
9/6/2013
I made this dish vegetarian by using substituting cream of mushroom soup for the cream of chicken soup, substituting vegetable broth for the chicken broth, and substituting Quorn vegetarian chic...
4/21/2016
4/21/16..I really liked this recipe!! I did make a couple of changes after reading the reviews & some because of what I had on hand. I boiled the chicken with seasoning salt made of salt, garli...