I make this dish year round! It’s also an excellent dish to use up all those thanksgiving leftovers.
This dinner is quick and easy to make. It’s so easy, you can put your kids in charge of making dinner.
We love this dish year-round (I LOVE stuffing. . .) but it’s also a great dish to throw together to use up those leftovers from the holidays.
The flavor profile is family friendly, making it a dish that kids won’t complain about, well not too much anyways. HA. Please tell me that every family has at least one loved one who has something to say about dinner regardless of what it is?!
- Cooked Chicken (or turkey!)
- Corn (or any other vegetable you decide to add. Make it your own and to your family’s liking)
- Shredded Cheese
- Cream of Mushroom
- Sour Cream
If I’m making a lot, or I’m feeling like I want the dish to have more “gravy”, then I’ll add in a can of cream of chicken soup along with everything else.
Let’s get cooking!
If you’re making this and don’t have leftovers from the holidays (I’m looking at you Turkey leftovers) then my favorite chicken to add is rotisserie chicken. You can either have it more shredded like or cut into cubes/bite size pieces. I do both and it just depends on what I have in my freezer at the moment. (I buy a couple rotisserie chickens each month to freeze the meat and make bone broth from.)
The first thing that I do, besides trying to decide what meat I’m using, is to get my stuffing prepped. I will dump the contents of the stuffing box into a bowl and add in a cup and a half of hot water into the bowl and mix. Then I’ll set it aside.
Get your pan ready. I spray it with some olive oil, but you can use any non-stick spray you like. Then I’ll layer my chicken on the bottom of the pan. Sprinkle the corn (or whatever vegetable you chose) on top.
In a separate bowl, mix together the soup and sour cream. Spread it over the chicken and corn.
Then you’ll put your cheese on top. I like shredded cheddar cheese. Sliced Swiss cheese would also be good.
Lastly, you’ll sprinkle the stuffing on top. Cover with tin foil and then bake!
This meal is seriously so easy and the best when you have leftovers from the holidays.
What do you like to do with your leftovers from the holidays?
Thanks for being here, in this space with me. It brings me so much joy providing for my family (even though I hate cooking) and to be able to help others do the same for their own family just fills me with joy.
- Dinner idea: Slow cooker Italian Chicken
- Burrito in a jar
- Homemade Onion Soup Mix
- Homemade Cake Mix
Chicken and Stuffing Casserole
- 3-4 chicken breasts
- 1 can corn
- shredded cheese to taste
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 box stuffing
- Preheat oven to 350 degrees F.
- Dump all contents of stuffing box in a bowl. Add in 1.5 cups of hot water. Stir. Set aside.
- Place chicken breast in pan.
- Sprinkle corn on top of chicken.
- Mix together cream of soup and sour cream. Spread over chicken.
- Sprinkle with cheese. I like cheddar but slices of Swiss cheese would also be good.
- Sprinkle stuffing on top.
- Cover with foil and bake for 45 minutes or until chicken is cooked through.
- I prefer to use cooked chicken instead of raw. I also will cube my chicken instead of having full chicken breasts in the pan. I’ve even used rotisserie chicken in this dish and it’s awesome. If you use precooked chicken instead of raw chicken breasts, cook it for about 15-25 minutes. Enough to warm everything up and melt the cheese.
- The great thing about this recipe is that you can mix and match it to your taste. If you’re family doesn’t like corn, omit it or use something else.
- This is a great way to use leftover turkey from Thanksgiving or Christmas along with the stuffing and any vegetables.