Sour Cream Chicken and Stuffing Recipe -
Sour Cream Chicken and Stuffing Recipe

Sour Cream Chicken and Stuffing

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2003

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!

Most Helpful Critical Review
Jun 29, 2006

Pretty good. A couple of changes: I boiled the chicken for 20mins first and cut it up into bite-sized pieces and put in the bottom of the pan. I also mixed 1 1/2 cups of the broth from the chicken into the stuffing mix. This helped keep the cooking time down to 30-45mins. I also added black pepper and chilli powder to the soup mix instead of curry powder.

Feb 10, 2007

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.

Nov 06, 2003

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!

Dec 26, 2003

this was a good recipe.very easy, but i did make a few changes..first i left out the curry(not a big fan)second when i fixed the sauce it was very thick so i put in some chicken broth until it was thin enough to cover the chicken..also i poured some broth over the chicken and stuffing before i put on the sauce to keep it from drying out...very good chicken my hubby and kids loved it!

Nov 04, 2003

Wonderful!!! My family loved this meal.We had Stove Top stuffing mix and used that. Our family will keep this recipe and we thank you for it.

Nov 04, 2003

The cream sauce was a bit thick. Next time I will add some water. Good taste I liked the curry flavor. I would make this one again.

Oct 13, 2010

This is a quick and easy dinner that pleases the masses. I always double the recipe (except for the chicken) because I am always left wishing there was extra stuffing and sauce. I often use Stove Top stuffing, and find that the seasoning adds flavor. I also sub mushroom soup for the celery soup, a personal preference. One good hint: I don't put the stuffing on top of the chicken, I put the prepared stuffing on one half of the 9x13 and the chicken/sauce combo on the other. This creates some crispy stuffing, which seems to have better texture when mixed with the chicken after cooking. This way you don't end up with a mushy dish.


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  • Calories
  • 365 kcal
  • 18%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 30.2 g
  • 60%
  • Sodium
  • 1237 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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