10/15/13

Crockpot Chicken and Stuffing Casserole {Recipe}

I haven’t done a recipe for a long time.   A few weeks ago, I mentioned on my FB Blog Page that I was making this and I commented that I better post the recipe.  If you are looking for a healthy, “from scratch” recipe, you’ll want to skip this.  If you’re looking for “really easy, very tasty comfort food” then keep reading!

I was so diligent to take pictures while putting it together but I completely forgot to take pictures *after* it was done and we gobbled it all up! NO leftovers.  None. Here’s what it looked like assembled but not cooked:

Chicken Stuffing Casserole unbaked

This is so super easy to assemble!  You’ll only need 5 ingredients (6 if you want to add optional cheese!):

Only 5 Ingredients! Crockpot Chicken Stuffing Casserole

I only included one box of stuffing mix in the photo but I did use two boxes and I only used about 1 cup of soup cream not that whole big container!  The chicken is about 1 1/2 to  2 lbs.  I cut 3 chicken breasts in half (butterfly style) so that I had two thinner but still full sized fillets for each breast. This gives me 6 pieces, one for each member of the family, (though Daddy usually gets 1/2 of Supergirl’s in addition to his own). I do this to all my chicken before it goes into the freezer then I just grab a meal sized portion and I can do *anything* and know it will be enough to feed my family.

First you’ll layer your chicken on the bottom of the crockpot.  I took a picture but the raw chicken is just, well, gross looking so we’ll skip the picture.  It’s ok if it isn’t a single layer. Sometimes I’ve used cubed chicken but I didn’t want to take the time to cube it.

Next you’ll mix up two cans of cream of mushroom soup.  You could use cream of celery or cream of chicken but I like cream of mushroom. This is so not healthy and for other recipes I will make my own cream sauce but the canned kind just works best for this dish. And it’s convenient too.

Mixing cream soup with sour cream for Crockpot Stuffing Casserole

Turtlegirl mixed up the sauce part for me.  I told her to keep mixing until it was blended and you could not see the sour cream. She is becoming quite the wonderful cook! When it is blended together you’ll want to dump this over the chicken in the crockpot. I use the spatula to spread out evenly and completely cover the chicken.  *IF* you are wanting a cheesy version of this dish *now* is when you add the cheese.  Swiss is particularly yummy but I usually just used mozzarella but cheddar would work too.  How much? Well, depends on how cheesy. I never measure I just grab 4-6 slices of Swiss or a couple handfuls of shredded of the other kind.

Cream Soup and Sour cream mix covering chicken in crockpot

Now you’ll want to melt some butter.  I use a whole stick.  You could of course just use a half cup of Better Butter.  I have a beautiful picture of melted butter in the measuring cup but I’m going to skip it. If you really need to see what melted butter looks like to make sure that you got it right you can email me and I’ll send the picture to you <grin>.  Set the melted butter aside and open up those boxes of stuffing mix.  I did use name brand but store brand does work just as well. I just happened to get these on sale.  I dump one box on each half of the crockpot.  Then drizzle the melted butter over the stuffing mix.

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Cover the crockpot, turn it to low and cook for 6-8 hours or if you’re like me and always get started later in the day turn it to high and cook for 3-4 hours or until the chicken is done. I really wish I had remembered to get a picture of it all scooped out on plate but we were so hungry and we just started eating and then it was all gone!  So here’s the recipe:

Crockpot Chicken Stuffing Casserole:

  • 2 boxes stuffing mix such as Stove Top
  • 1 1/2 to 2 lbs. of boneless skinless chicken breasts
  • 1/2  cup (one stick) butter or 1/2 cup Better Butter, melted 
  • 2 cans condensed cream of mushroom soup
  • 1 cup sour cream

1. Layer chicken in crockpot (thin fillets, strips, or cubed)

2. mix sour cream and soup and dump evenly over chicken

3. if you wish to add cheese layer cheese over soup mix

4. layer stuffing mix over soup/sour cream mix

5. Drizzle melted butter over stuffing mix

6. cover cook on low for 6-8 hours or on high for 3-4 hours or until chicken is cooked through.

This is so not good for you and it is so NOT Trim Healthy Mama friendly but every now and again a girl just needs some comfort food. Fortunately for my hips but unfortunately for all of our taste buds I rarely make this (maybe once or twice a year) but a few years ago this was a regular on my rotating crockpot menu!

What have you been cooking in your kitchen lately?

This post is linked up to Home to 4 Kiddos for the October 15th Edition of Try a New Recipe!

3 comments:

  1. This looks SO good! I love easy crockpot recipes especially on these busy fall homeschooling days. :-) Thanks for linking up with "Try a New Recipe Tuesday." I am featuring you this coming week! Be sure to stop by and grab an "I've been featured" button from my sidebar for your blog. The post should go live on Monday afternoon. I hope you will be able to share with us again soon! Many blessings, Lisa

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  2. Do you use the flavor packet that comes with the stuffing mix ? Or just the stuffing?

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    Replies
    1. Heidi,
      I've been using the kind that has the flavoring mixed in with the bread cubes. If I were going to use one that it separate, I would mix the seasoning into the bread cubes and then layer it in the crockpot. I apologize for not replying sooner!

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