Casseroles

Company Chicken Casserole Recipe

Written by Emily Buys

Company Chicken Casserole

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Today I wanted to share a very tasty, easy, inexpensive dish to make for your family and/or when you have company over. I grew up eating this Chicken Casserole, and it was always a hit. My mom calls it “Company Chicken Casserole” because it was often a dish she made when they had company over. I hope you enjoy!

Company Chicken Casserole

4 boneless skinless chicken breasts

1 cup chicken broth

2 cloves garlic

2 wedges of onion

4 cups Pepperidge Farms Herb seasoned stuffing mix

1 cube butter (1/2 cup)

1 can Cream of Chicken soup

1 pint sour cream

8 oz frozen broccoli cuts – thawed (optional)

1. Place chicken breasts, broth, garlic and onion in a skillet and bring just to a boil over medium high heat, turn heat down to medium, cover and simmer until pink is gone – about 15-20 min.

2. Remove the chicken and shred with a fork and set aside. Reserve the broth (this should equal about 1 cup, but if it doesn’t add enough canned broth to equal a cup).

3. Melt the butter and pour over stuffing mix in a bowl and whisk with a fork to blend.

4. Spread half of the stuffing/butter mixture in a large casserole dish or glass 9 x 13” pan.

5. Blend the soup, sour cream and reserved broth together with a wire whisk.

6. Place shredded chicken over the layer of stuffing mix. If using broccoli, spread this over

the chicken.

7. Pour the soup mixture over the chicken, then top with the remaining stuffing

mixture.

Bake for 30 min at 350*. Serve and enjoy!

About the author

Emily Buys

6 Comments

  • looks great but i would love to know if anyone has ever tried pan frying the chicken to get a golden crust on it before shredding it or even grilling the chicken for a different twist? looks amazing just looks like something i would personally try. going to have to try it and play with it some too. also might try to take it dairy free! thanks for the great idea!!!

  • I have a similar recipe…wash boneless chicken..lay out in 9 x 13 pan, salt, layer swiss cheese over chicken, mix can of cream of chicken soup with half can of water, pour over chicken and cheese, cover all of this with pepperidge farm dressing mix(dry) then pour stick of melted butter over dressing, cover and bake at 350 for 1 hour…big hit with my family…and fast..I usually make a large one..so if I do that I use 2 cans of soup with 1 can of water and 2 sticks of butter melted and poured over casserole.

  • I made this for the in-laws last night and it was a big hit! It was super easy too so I had time to make salad and dessert to go with it. Thanks!

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