Baked chicken topped with Swiss cheese, homemade cream of chicken sauce and stuffing. A satisfying casserole for any night of the week!
I gave this popular, potluck recipe a makeover with a homemade sauce. Canned cream of chicken soup is typically used for the sauce. I opted to make a lower sodium, homemade cream of chicken. It's quick, easy and tastier than canned soup.
Start by prepping your chicken: I used three boneless, skinless chicken breasts and cut them in to cutlets (six pieces total). Lay cutlets on a cutting board and cover with plastic wrap. Lightly pound out the chicken until even in thickness. Lightly season with salt and pepper and arrange them into a 9x13 baking dish. Store the seasoned chicken in the fridge until ready to assemble. This allows the salt to tenderize and season the chicken, resulting a moister and flavorful chicken.
Prepare stuffing according to package directions [I prefer reduced-sodium chicken Stove Top]. Set aside. In a saucepan, saute onion in a little butter for 5 minutes. Stir in flour to form a roux, and let cook for 1 minute. Whisk in chicken broth and milk and bring to a simmer. Sauce will thicken after 7-10 minutes. Remove from heat and stir in sour cream.
Top each piece of chicken with half a slice of Swiss cheese, pour sauce over the chicken and top with prepared stuffing. Bake for 25-30 minutes until the sauce is bubbly and stuffing is golden brown. Cool for 5 minutes before serving.
Serve with a side of green beans and a garden salad and you have a complete meal in 30-45 minutes!
Chicken and Stuffing Casserole
Ingredients:
3 boneless, skinless chicken breasts, about one pound
1/2 teaspoon salt
1/2 teaspoon black pepper
3 Slices of Swiss cheese, cut in half
Sauce:
2 tablespoons unsalted butter
1/4 cup finely chopped onion
2 tablespoons flour
1 cup chicken broth
1/2 cup milk
2 tablespoons sour cream
1/2-1 teaspoon salt
1/4-1/2 teaspoon of pepper
Topping:
1 box of Stove Top Reduced-Sodium Stuffing mix, prepared according to package directions
Directions:
1. To prepare the chicken, slice each breast horizontally to create cutlets. Lay cutlets on a cutting board and cover with plastic wrap. Lightly pound out the chicken until an even thickness. Season with salt and pepper on both sides. Arrange in a 9x13 casserole dish. Set aside in refrigerator while preparing the rest of the recipe.
2. In a saucepan, melt butter and saute onions until softened; about 5 minutes. Stir in flour and cook for one minute. Whisk in chicken broth, milk, salt, and pepper. Simmer until thickened, about minutes. Remove from heat and let cool slightly (sauce will thicken as it stands). Stir in sour cream and adjust seasoning if needed.
3. Prepare Stuffing according to package directions. Fluff with a fork. Cover and set aside.
4. Top chicken with half a slice of Swiss cheese, pour sauce over chicken and top with prepared stuffing. Bake in a 400 degree oven for 25-30 minutes or until sauce is bubbly and stuffing is golden brown. Chicken breasts should register 165 degrees. Let stand 5 minutes before serving.
Yields: 4-6 servings
