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Sour Cream Chicken and Stuffing

Sour Cream Chicken and Stuffing

Lorna Ewing

Skinless boneless chicken baked with a prepared stuffing mix and topped with a creamy sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1237 mg
  • 49%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake uncovered in the preheated oven for approximately 1 hour, until chicken juices run clear.
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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 water 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 probably 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.


This is a great casserole! Everyone in my family loves it. The first time I made it, I found the sauce too thick and rich, so I now use one can of soup and use milk until I have the right consistency. I also add more curry powder. Delicious!