Aunt Jewel's Chicken Dressing Casserole Recipe -
Aunt Jewel's Chicken Dressing Casserole Recipe
  • READY IN 1 hr

Aunt Jewel's Chicken Dressing Casserole

Recipe by  

"True Southern chicken and dressing recipe. Handed down from my great-great-aunt. Easy and delicious."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
  4. Bake in the preheated oven for 45 minutes.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 06, 2007

READ THIS BEFORE MAKING IT.... I took advice from other reviews and mine turned out really good. I sauteed the chicken in a little butter and added diced onions and two cloves of garlic to the chicken while cooking to it. I also added some onion powder, salt and pepper. I used the amount of soup called for, but doubled the amount of stuffing and it paid off big time. Be sure to bake it uncovered so the stuffing isn't soggy. This was really good and I'll definitely make it again. My kids loved it too.

Most Helpful Critical Review
Jul 03, 2006

I did exactly what the recipe said and it didn't come out right... Came out real soupy so maybe my oven temp is off? Anyhow, I added rice to soak up the mixture and it's ok.

Mar 06, 2003

The "can" of milk they are asking for in the recipe is just whatever milk you want to use, measured by the soup can! Not "canned milk", like some of these other reviewers were confused about. I hope I helped someone out!

Feb 17, 2007

I made a couple of slight changes some might find helpful- I added some onion and garlic powder to the chicken while it was boiling to help add some flavor. I bought a can of low sodium chicken broth instead of using my own reserves as well. I used 1 can of cream of chicken soup and one can of cream of mushroom. I mixed ALL of the ingredients together (chicken, soups, stuffing, and some extra onion and garlic powder) and apread into baking dish. I put a layer of stuffing I set aside on the top of the mixture so it would have a crispier topping. I also used Pepperidge Farms Seasoned Stuffing Mix, it came out great. I realize I made quite a few alterations, but it came out tasting absolutely wonderful. Thanks for the start!

Dec 15, 2007

The best chicken-and-dressing recipe I've ever eaten! Usually they're too salty or too gloppy, but this was perfect. I too made a few changes: 1) I used one 12-oz. box Mrs. Cubbison's cornbread stuffing (both bags) with 1-1/2 c broth. 2) While the chicken boiled (20 min. was plenty), I sauteed 1 c. chopped onion, 1 c. chopped celery, and 1 c. peeled, chopped apple in 4 T. butter, then mixed it into the stuffing mixture. I baked the casserole in a 9x13 pan (20 min. covered, 15 minutes uncovered). We could NOT stop eating this!

Nov 20, 2007

This was really good and pretty easy. I made a couple of changes, per others' suggestions: 1) used TWO 6 oz pkgs of stuffing with 1.5 cups of chicken broth (I thought the cornbread stuffing was really good); 2) sauted garlic, 1/2 chopped onion, and celery in butter first, then mixed it in with the stuffing mixture; 3) added onion powder, sage, and rosemary to the stuffing mixture. My only problem was that I bought a rotisserie chicken, already cooked, from our store and that wasn't quite enough chicken for this dish. However it saved a bunch of time! Next time I will add more chicken. These amounts were perfect for a 9x13 dish. I cooked mine for 35 minutes total uncovered and it turned out wonderful! With these changes this is an excellent recipe!!!

Oct 31, 2002

Easy and tasty. We enjoyed this dish. The baking time needed was 35 minutes (the recipe asked for 45 min.).

Jun 25, 2007

Delish! I sauteed about 1/3 c chopped onion and 2 stalks of chopped celery in 4 T butter til translucent and tender and then added that plus about 1 1/2 tsp poultry seasoning to the chicken broth. I only made a 8x8 pan of this, but if I had made a larger pan, I would recomend doubling the stuffing mix. I used only 2 large breasts since I was making a smaller dish and the ratio of chicken to dressing was perfect. I covered this with aluminum foil and cooked for 30 minutes and then removed the foil for the last 15 minutes of baking since some reviewers said it dried out. This is a great comfort food meal. Really simple and quite tasty.


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  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 29.5 g
  • 59%
  • Sodium
  • 745 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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