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Chicken casseroles are my favorite, whenever I come across a new recipe, I try it right away! This is the latest one I’ve tried and it’s delicious. Not only does this Company Chicken Casserole taste great, it’s easy to make. We’re talking about simple, easy-to-get ingredients here, people. And the best part is how little time it requires (45 minutes max).


To keep track of your weight loss diet, this Company Chicken Casserole recipe contains an estimated 617 calories per serving. It’s a great addition for a keto diet, but if you’re a vegetarian or a vegan, you know you shouldn’t even be considering eating this meal (because of all the chicken it entails), but we’d be honored if you could recommend our recipe to others. Also, we wouldn’t recommend it for someone on a diabetic/diabetes diet or a weight-loss plan even though the carb content (an estimated 48.1g) and fat content (41.9g, 18.1 g of which is saturated fat content) may be within the requirements (but not quite). Either way, we advise that you check with your dietician before trying out this recipe, for the purpose of personal consumption if you have any special dietary requirements. Dieticians are the real experts here.

So, check out this Company Chicken Casserole recipe.

Ingredients :

You don’t need much by way of ingredients in order to recreate this recipe. All you’ll need are:

4 boneless skinless chicken breasts.
1 cup of chicken broth.
2 cloves of garlic.
2 wedges of onion.
4 cups of pepperidge farms herb seasoned stuffing mix.
1 (½ cup) cube of butter.
1 can cream of chicken soup.
1 pint of sour cream.
8 oz of thawed frozen broccoli cuts (optional).
One important thing to note is that the quantities of ingredients stated in this recipe are only good for about 4-6 servings, so if you need to prepare more or you need more servings, you’re going to have to tweak the recipe a bit.

Tweaking recipes to fit your need is easy, but it’s going to take more than an additional skinless chicken breast or another cup of chicken broth in this case. As a matter of fact, the quantities of each and every single one of the ingredients listed above have to be adjusted proportionately. The same thing applies when you plan on reducing the number of servings (however, as this recipe is completely freezable and microwavable, we don’t plan on getting into that).

We understand how things can get tricky in the kitchen very fast, so if you have any problems with this recipe, feel free to consult us by leaving your messages in the comments’ section below. We’ll be sure to get back to you.


You don’t need a lot of equipments in order to make this Company Chicken Casserole from scratch. All you’ll need are:

One large skillet (or a whichever size you have)
One long-handled prong or fork (for turning things over)
One normal sized fork
A casserole
For the sake of being thorough, we’ll go ahead and mention all the bowls and spoons (and forks) that are bound to end up in the dishwasher after this cooking/baking exercise. We’re not exactly sure how they always get there, but prepare your mind.

Directions :

Before we start with the directions for this Company Chicken Casserole, there’s a recommendation we like to give, which is: clear away the clutter.

If you have any clutter in your cooking area, we recommend that you clear it away before you begin to tackle this recipe. Not only is this great for hygiene, but it will also create space and give you a freer range of movement. Also, it’s great for aesthetics, if you’re thinking of making a video for Instagram or YouTube (especially, since you’ll be tagging us). And we like how it frees up your counter top for the little bowls – you know, those little bowls in which you’re going to measure out your ingredients.

So, go ahead and clear away all that clutter. And then, measure the required quantities of ingredients into those little bowls. Individually. Do NOT mix any of those ingredients together until the recipe tells you to.


That’s because there is ALWAYS a technique to this things, which is:

In a skillet, bring to a boil the chicken breasts, broth, garlic and onion over medium high heat.
Once the chicken breasts have been brought to a boil, turn down the heat to medium and simmer covered for 15 to 20 minutes. (This simmering process is important as it helps to bring all the flavors together, particularly if the chicken was not allowed to stay in seasoning beforehand. The longer the chicken breasts are left to simmer, the tastier the broth gets, and the tenderer the chicken breast become. But this isn’t necessarily a good thing, if you don’t want your chicken breasts to be too soft, because then they might not be as chewy as you might like.)
Take out the chicken and shred it with a fork. Reserve the broth.
Melt the butter in a casserole, mix all the ingredients (i.e. the four boneless skinless chicken breasts, 1 cup of chicken broth, 2 cloves of garlic, 2 wedges of onion, 4 cups of pepperidge farms herb seasoned stuffing mix, 1 (½ cup) cube of butter, 1 can cream of chicken soup, 1 pint of sour cream, and 8 oz of thawed frozen broccoli cuts (optional) ) and bake until golden brown.
(One surefire way to know if the casserole is ready is to use the toothpick method, which ironically can also be done with a knife. You stab the casserole with a toothpick and see if the toothpick comes out with considerable amount of moisture; in that case, it isn’t ready yet. But be careful not to let the casserole char/burn. )

Serve, dig in and enjoy!
Easy, peasy and delicious! I made this casserole twice, and it was a success. Give it a shot and let me know what you think. And remember, it only serves 6-8.

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