Chicken and Stuffing Bake

This rich and creamy one-pan chicken dinner is a really filling family pleaser. Make it even easier by using a deli rotisserie chicken for the chopped chicken.


Chicken and Stuffing Bake

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Ingredients
  • 1   cup 
    water
  • 1   cup 
    chopped red sweet pepper (1 large)
  • 1/2  cup 
    chopped onion (1 medium)
  • 1/2  cup 
    long grain rice
  • 1  8  ounce package 
    herb-seasoned stuffing mix
  • 2   cups 
    water
  • 4   cups 
    diced cooked chicken or turkey (about 1-1/4 pounds)
  • 3   
    eggs, lightly beaten
  • 1  10 3/4 ounce can 
    condensed cream of chicken soup
  • 1/2  cup 
    sour cream
  • 1/4  cup 
    milk
  • 2   teaspoons 
    dry sherry (optional)
Directions
1.
In a medium saucepan bring the 1 cup water to boiling. Stir in sweet pepper, onion, and uncooked rice. Reduce heat to low. Simmer, covered, about 20 minutes or until rice and vegetables are tender and water is absorbed.
2.
Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In a large bowl combine stuffing mix and the 2 cups water. Stir in chicken, eggs, and half of the condensed soup. Stir in cooked rice mixture. Spread in prepared baking dish.
3.
Bake, uncovered, for 35 to 40 minutes or until heated through.
4.
Meanwhile, for sauce, in a small saucepan stir together the remaining soup, the sour cream, and milk. Cook over low heat until heated through, stirring occasionally. If desired, stir in sherry.
5.
Let casserole stand for 5 minutes before serving. Cut into squares to serve. Spoon sauce over squares.
Nutrition information
Per Serving: cal. (kcal) 383, Fat, total (g) 12, chol. (mg) 142, sat. fat (g) 4, carb. (g) 38, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 2, pro. (g) 29, sodium (mg) 765, Percent Daily Values are based on a 2,000 calorie diet
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