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The Hood Magazine

Chicken Casserole

Jan 22, 2016 10:40AM ● By Hood Magazine


  •  3 tbsp olive oil
  •  4 boneless, skinless chicken breasts, cubed
  •  1 can cream of mushroom soup
  •  8 oz sour cream
  •  1 small can sliced mushrooms
  •  Dash of paprika
  •  Dash of onion powder
  •  Dash of garlic powder
  •  Dash of black pepper
  •  6 deli slices of Swiss cheese
  •  1 box chicken-flavored stuffing mix
  •  2 tbsp melted butter
  •  3/4 cup warm water


Preheat oven to 400 degrees. Coat the bottom of a skillet with olive oil. Cook chicken cubes until no longer pink. While chicken cooks, stir together the cream of mushroom soup, sour cream, mushrooms and spices in a mixing bowl. Add cooked chicken and stir. Pour into the bottom of a casserole dish. Top this mixture with sliced Swiss cheese. Prepare stuffing per package instructions. Use a fork to fluff stuffing with water and melted butter. Spread this mixture evenly over the slices of cheese in the casserole dish. Bake for 10-15 minutes or until bubbly and brown.