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David Hutts recipe for Chicken and Dressing Cassarole

Quarantine Recipes – Chicken and Dressing Casserole

While we practice social distancing, many of us are stuck at home, cooking and eating while perusing social media. There’s time to do more in the kitchen than usual, so we asked our staff to share some of their favorite Quarantine Recipes. We will be posting them here in the coming weeks and hope they help fill both time and stomachs.

By David Hutts, Business Development Specialist

This recipe is a Hutts family staple. My mom would make this for me when I had been “good” for a period of time. (I didn’t eat a lot of this dish until I was about 15.)


  • 4 chicken breasts boiled
  • 1 package of stuffing
  • 1/2 tsp. sage
  • 8 oz. sour cream
  • 1-1/2 sticks of butter
  • 1 can of cream of chicken soup
  • 2 cups chicken broth or the beverage in which you boiled the chicken


Melt sage and butter in a saucepan and mix it with the stuffing mix.

Spread half of the stuffing mix in a large casserole dish.

Spread torn or small pieces of the chicken over the dressing mix. I’ve found using a hand mixer to shred the chick works perfectly.

Mix the can of soup and sour cream, then pour over the chicken layer.

Spread the second half of the stuffing mixture over the soup and sour cream layer.

Slowly pour chicken broth over the top of the casserole.

Bake at 350 degrees for 35-45 minutes.

If you boil your chicken, feel free to add salt/pepper, basil, parsley, or any other seasons that fit your taste.