Growing up, we rarely had stuffing from a mix but when we did, I always loved it. When we had it, it was always with roasted chicken; the meal was just delicious and comforting. When I got married, I found out my husband loves stuffing from a mix. He made sure that we always had boxes in the pantry at all times.
This is in his top 5 favorite meals – not surprising! It has perfectly seasoned chicken, savory stuffing, and vegetables (the different stuffing add-ins are great and provide delicious variety!) The sausage is our favorite add-in and I usually add onions as well.
If you have leftovers, they make a great lunch and reheat quickly in the microwave. It also freezes beautifully, and I like to keep one in the freezer to either get dinner on the table quickly or take to a friend or neighbor if they need a comforting meal.
Enjoy!
Ingredients
4 boneless skinless chicken breasts,
1 ½ Tbsp. Italian Seasoning
Salt/Pepper
1 (10.5 oz.) cream of chicken soup, low sodium
8 oz. sour cream, (equivalent to 1 cup)
6 oz. box stuffing mix
½ – ¾ cup low sodium chicken broth
2 cups fresh green beans (See Notes)
Directions
Lightly grease the bottom of the slow cooker.
Season the chicken with Italian seasoning, salt, and pepper.
Place the chicken evenly on the bottom of the slow cooker.
In a large bowl, mix the soup, sour cream, stuffing, and ½ cup chicken broth – If you choose to add another ingredient (See Notes) mix it into the stuffing mixture.
Layer the stuffing mixture over the chicken in the slow cooker.
Next, layer the green beans over the stuffing mixture.
Cook on high for 4 hours, or on low for 6-7 hours.
Notes
• Optional Additions to Stuffing:
½ cup onions, diced ½ cup celery, diced
¼ cup dried cranberries ½ cup cooked and crumbled sausage
2 tsp. dried rosemary
• When the cooking is finished, if you prefer stuffing with more moisture, add ¼ cup chicken broth to slow cooker and heat for 10 more minutes.
• You can serve the casserole on its own or serve it with mashed potatoes and gravy, biscuits, or a vegetable on the side.
• Frozen green beans are not ideal because they become very mushy during cooking. You can leave them out of the slow cooker, prepare them separately, and serve on the side.
• Carrots, broccoli, and corn are also delicious if you don’t like, or cannot find, green beans.
• To Freeze for Later: Transfer casserole to a freezer container with lid. Store in freezer and use within 2 months.
• To Reheat from Freezer: The casserole is precooked so it can be reheated either straight from frozen or thawed prior to heating. Heat either in microwave till heated through or in 350°F Oven. Times will vary depending on individual ovens and if the casserole is thawed or frozen.