Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- Mix drained green beans, cream of chicken soup, milk, about 3/4 of the fried onions, salt, and pepper. Spread evenly into the dish.
- Butterfly chicken into four thinner pieces and arrange over the green beans. Season with salt, pepper, and garlic powder.
- Spread sour cream generously over the chicken and sprinkle with remaining fried onions.
- Warm chicken stock in a microwave-safe measuring cup. Mix with dry Stove Top stuffing until evenly moistened.
- Pile generous mounds of stuffing directly over each chicken breast.
- Using a zester, grate 2–3 tablespoons cold butter evenly over the stuffing.
- Bake uncovered for approximately 35–40 minutes, until bubbly and chicken reaches 165°F internally.
- Serve chicken over warm mashed potatoes, add green bean casserole on the side, and pour warm turkey gravy over the stuffing and potatoes.
Want to make this later?
Nutrition
Notes
I don't know what else to tell you except MAKE THIS! I have made a whole lot of casseroles in my day, but this one really surprised me. It's creamy, savory, buttery, comforting, and tastes just like Thanksgiving dinner with all the fixings.
And when you put that stuffing-topped chicken right over a pile of mashed potatoes and pour the turkey gravy over everything? Forget about it!
Whether you're making this on a random Tuesday night or serving it as your actual Thanksgiving dinner, I think you're going to love it as much as I do!