Sour Cream Chicken and Stuffing51 Reviews
“Skinless boneless chicken baked with a prepared stuffing mix and topped with a creamy sauce.” - by Lorna Ewing
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C).
- Line bottom of a 9x13 inch baking dish with chicken breasts. Spoon prepared stuffing mix over chicken. Mix the cream of chicken soup, cream of celery soup, sour cream, curry powder, and lemon juice. Pour mixture over top of stuffing.
- Bake uncovered in the preheated oven for approximately 1 hour, until chicken juices run clear.
Amount Per Serving (6 total)
- 365 cal
- 13.1 g
- 29.9 g
Based on a 2,000 calorie diet
Reviews (51)Rate This Recipe
"Just made this tonight... even though I couldn't find "unseasoned" stuffing mix. I just used the "herb seasoned" kind and added onion, red pepper and carrot to it. I also added an extra 1/2 cup of ..." See morewater since the sauce looked kind of thick.. it was GREAT!! Will definitely make this again!"
"Like another reviewer, I liked this more than I was expecting too. I just used a box of herb-seasoned Stove Top stuffing and followed the recipe to the letter except I used chicken tenderloins. This p..." See morerobably accounted for the saltiness and next time I would probably use low-salt cream soups. To make the stuffing, I just put the dry mixture into a bowl and added water until it was the consistency that I wanted (very wet). It came together extremely fast and easy. Comfort food. Served with some sauteed green beans with walnuts."
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