Reviewed: Nov. 12, 2009

ima have to give this the full five stars since i've made this recipe at least five times and never rated it. it must be great if i keep making it again and again! with chicken breast and/or legs.

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cook-a-lot

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

Great! I used low sodium everything since a lot of people said it was salty. Turned out great. I also added frozen vegetables to it also.

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James & Janneen

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Reviewed: Oct. 12, 2009

This was really good! I accidentally opened up a can of cream of mushroom instead of cream of celery and that was really good! PLUS, it's low fat! I do weight watchers and am always looking for yummy, lower calorie recipes. I was very impressed with this!!

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mamachrista

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Reviewed: Oct. 4, 2009

My husband typically likes more spicy foods, but really liked this dish - so I was happy I tried it. Used the tip of sauteed onion, celery and apple, and it turned out fantastic!

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Kristi

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Reviewed: Sep. 9, 2009

Good recipe. Was a tad bit too salty for my taste, so next time I will try using lower sodium soups and broths. I used cream of mushroom instead of cream of celery, next time I will use golden mushroom soup instead of cream of mushroom (too much "cream of", I think). Also used homemade stuffings instead of store bought as a personal preference. After reading a few other reviews, I decided to sauté the chicken in a skillet with a little butter and minced garlic, then diced it up and spread it across the bottom of the baking dish as per the recipe directions. Perhaps next time I will try making layers of the chicken, soups and stuffing. I also think next time I will add a little heavy cream to the can of milk to help it all thicken up a little better. My husband liked it, he had three helpings!

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shampooza

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

This is a definite fan favorite of my family's, although to me it was okay. I sauteed the chicken in chopped onion, garlic, and basil. I added additional stuffing, and used slightly more soup, and baked uncovered. It's an easy and quick recipe for when you want something hearty but needs to be done fast.

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Heather

Cooking Level: Expert

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Reviewed: Aug. 12, 2009

This was pretty good but not great. I added 1/2 cup of chopped onion, 2 cloves of garlic and 2T of butter and sauteed with cooked chicken. I used double the amount of stuffing mix and drizzled 2T of butter over stuffing. I baked uncovered so stuffing would not get soggy.

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staceywatts

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Springfield, Louisiana, USA

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Reviewed: Aug. 11, 2009

everyone thought it was good and full of flavor. will definetly make it again

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terri's recipe

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Reviewed: Jul. 28, 2009

So I listened to the reviews and added an extra 6 oz. packet of stuffing to my batch and I was sorely disappointed. The only dressing I was able to find was Stovetop and it was so salty that it completely took over the whole dish. My husband and I agreed that biscuits or cornbread would have been a better topping. The chicken and the soups were not the problem, the stuffing is the only qualm I had. Next time I make it, I will not be putting stuffing on top of it.

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Jwag418

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Reviewed: Jul. 16, 2009

One word DELICIOUS!!!!!!!!!!!!

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Esther Saunders

Cooking Level: Expert

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Reviewed: Jun. 18, 2009

I thought this was a great comfort food casserole, that can easily be modified to your family's tastes/needs as desired. I did an 8x8 pan using two chicken breasts, which I boiled in four cups of water with three boullion cubes and some minced dried onion (which I used for the stock in the recipe). Used the full 6 oz. of stuffing, one can of cream of chicken soup, added a can of drained cut green beans, and because I was worried about it being a bit dry, a tablespoon or so of mayonnaise (sour cream probably would have worked great too, but I didn't have any). Mixed it all up together rather than layering, baked at 350 for 35 minutes covered, 10 minutes uncovered. Yum!

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BECKYCOOKIE

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Reviewed: May 14, 2009

I never do left-overs,but I sure did on this! I was looking for a chicken casserole that included stuffing,and this is just soooo darn good. I mixed my 2 fave kinds of stuffing for an extra mix of flavors (Stove Top Sage & Pepper Ridge Farms Herb). I added extra chicken broth to make extra moist. Turned out DELICIOUS...YOU GO AUNT JEWEL!

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BRAD

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Reviewed: May 2, 2009

very good. i replaced the cream of celery with cream of mushroom. i sauteed the chicken with onions, and in the last 5 minutes or so, i added a spoon of minced garlic. i also used low sodium soups and broth.. im glad i did, because it was still a bit salty. i baked it uncovered in the oven until the top was nice and crispy. turned out great, even the kids loved it.

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lizandjay

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Reviewed: Apr. 23, 2009

Delicious! This proved to be a good staple for a quick chicken dinner with ingredients I always have on-hand. I did substitute cream of mushroom for the celery because that's what I had - and it worked great! Even my hubby, who hates cream soups, enjoyed this. Also works great with boneless pork chops!

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christalicious

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 11, 2009

I followed this recipe exactly, and it was excellent. My husband loved it. I will definately make this recipe again. However, I will probably add some vegetables to it next time i make it. Don't get confused by the can of milk this recipe calls for. You will fill up one of the empty soup cans with milk...don't use evaporated milk.

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Linda Nehr

Home Town: Dayton, Ohio, USA

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Reviewed: Feb. 27, 2009

I thought this was just OK. My husband liked it less than me. I followed the recipe exactly.

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TasteTester

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Reviewed: Feb. 16, 2009

Easy Healthy and Delish! I cooked the browned the chicken with some garlic instead of boiled and used regular (not stove top) stuffing mix which i added onions to. Next time I will use low sodium broth since it seemed a little salty with the soups.

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