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The crock-pot is great for making casseroles, just dump everything into it and let it cook. Then that evening when you are ready to eat, just uncover and serve. That makes it great for the fall and winter, you get a warm comforting casserole with little prep work. For this casserole, I made a chicken and stuffing casserole with chicken topped with green beans and a box of stuffing mix. It has a creamy cream of chicken and sour cream soup mixture poured over the casserole, making sure that the chicken does not dry out.
Uncooked chicken breast is placed on the bottom of a greased crock-pot. Pour drained canned green beans, diced celery and the dry stuffing mix over the chicken. In a bowl, combine the cream of chicken soup with sour cream and milk until smooth and no lumps remain. Pour the soup mixture over the chicken and stuffing. Cover and let cook on low for 6-8 hours, or on high for 3-4 hours. The casserole should be done when the chicken cuts through easily and is no longer pink.
Crock-Pot Chicken Stuffing Casserole
Ingredients
- 2 pounds chicken breast
- 2 ( 15 oz.) cans green beans, drained
- 1/2 cup diced celery
- 1 box chicken stuffing mix
- 1 ( 14 oz.) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
Instructions
- Place chicken breast into the bottom of a large greased crock-pot. Top with green beans, celery and the dry stuffing mix.
- In a medium bowl, combine cream of chicken soup with sour cream and milk. Pour mixture over the chicken. Cover and cook on low for 6-8 hour, or on high for 3-4 hours.