Chicken Casserole

Chicken is an excellent source of protein that can be worked into a wide range of recipes. Unlike most of us, chickens today don’t eat anything that’s not good for them. Most farmers work with professional animal nutritionists to prescribe a healthy, high-protein diet for their animals. In South Dakota, chickens and other animals consume about 400,000 tons of high-quality soybean meal each year. The protein, vitamins and essential amino acids in soybean meal help livestock of all types grow strong and healthy.

When the weather starts turning cold, nothing warms the soul quite like a homemade casserole. This chicken casserole certainly fits the bill. Try it and see! More dinner options can be found at

Chicken Casserole


  • few tablespoons Olive Oil
  • 4 chicken breasts boneless, skinless, cubed
  • 1 can cream of mushroom soup
  • 8 ounces sour cream
  • 1 small can mushroom sliced
  • Paprika dash
  • onion powder dash
  • garlic powder dash
  • Black Pepper dash
  • 6 deli slices swiss cheese
  • 1 box stuffing mix chicken-flavored
  • 2 tablespoons Butter melted
  • 3/4 cups Water warm


  • 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.