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This easy chicken and stuffing bake is comfort in a casserole. The chicken is tender and juicy, the stuffing topping contrasts with the creamy sauce, and the added onion soup mix brings so much flavor. A little bit of parsley on top is a nice bright note.
Ingredients
- boneless skinless chicken breasts: 4 piece
- (10.5-ounce) can cream of chicken soup: 1 piece
- ounces sour cream: 8 piece
- (1.4-ounce) packet French onion soup mix: 1 piece
- black pepper: 0.5 tsp (freshly ground)
- dry stuffing mix, such as Stovetop® Savory Herb Stuffing Mix: 1 box (6 ounce box)
- chicken broth: 0.75 cup
- butter, sliced into 8 to 10 pieces: 5 Tbsp
- fresh parsley: 1 Tbsp (or as needed, chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a casserole dish and arrange chicken in a single layer.
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Stir soup, sour cream, and onion soup mix together in a bowl and spread evenly over chicken. Sprinkle with pepper.
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Combine stuffing mix and chicken broth in a bowl. Spread stuffing mixture over chicken and top with pats of butter.
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Bake in the preheated oven until golden and bubbly, and chicken is no longer pink at the center, 50 to 60 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
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Let stand 10 minutes; sprinkle with parsley. To serve, place chicken and stuffing on individual plates and spoon over about 1/4 cup of gravy from the casserole dish.
