Reviewed: Jan. 20, 2007

Yumm! An easy to make "comfort food". The chicken was moist and not dry at all.

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KS20740

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Reviewed: Jan. 5, 2007

I loved this dish and so did my family! The only things I changed was the broth and stuffing. I used can chicken broth and 2 boxes of Stove Top stuffing mix. It came out perfect!!!!

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Mamalucas03

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Mililani, Hawaii, USA

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Reviewed: Dec. 16, 2006

Very tasty. Cut the milk in half and added green beans, peas, and corn. Delicious! Also doubled the stuffing. It definetly needed it.

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Ralph Fimbres, Jr.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Ukiah, California, USA

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Reviewed: Dec. 1, 2006

Simple and good. Cutting the chicken up before boiling can save a little time too.

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Elizabeth

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Reviewed: Nov. 26, 2006

i was surprised i didn't enjoy this dish since i like all of the ingredients. i just thought it was very bland and overpowered by the canned cream soups. sorry.

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AUTUMNJOY

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Oct. 22, 2006

Tasty, and easy!

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EMPULCE

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Reviewed: Sep. 7, 2006

Family loved it!

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Laura L.

Cooking Level: Expert

Living In: Bend, Oregon, USA

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Reviewed: Jul. 3, 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.

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Care

Home Town: Lehigh Acres, Florida, USA

Living In: Delray Beach, Florida, USA

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Reviewed: Jun. 12, 2006

This dish aste very good. I made a big mistake of covering the dish with foil while baking and it came out like soup. Be sure you bake it uncovered!

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mwaqas

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Reviewed: Mar. 23, 2006

I used two pounds of boneless chicken instead of 3, and two cans of cream of chicken soup - I didn't have celery. One can of soup would have been enough for two pounds of meat. I also used a smaller, deeper baking dish so the amount of stuffing was perfect. I also added plenty of seasoning and chicken granules to the boiling water, and added diced onion to the chicken stove-top stuffing. With all the seasoning, the taste was great - delicious. This would also an excellent use of leftover turkey and homemade stuffing. Served green beans and cranberry sauce on the side.

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claudygirl

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Reviewed: Dec. 8, 2005

I really enjoyed this. It's good easy comfort food. I did reduce the soup to one can cream of chicken and added some celery and onion to the water when boiling the chicken. After the chicken was done, I strained the veggies out of the stock and added them to the stuffing along with a teaspoon of chicken boullion added to the stock used to mix with the stuffing.

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JENMC1

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: Nov. 24, 2005

My whole family LOVED this recipe and begged me to make it again. On the other hand, I wasn't too impressed. It was very simple to make and very simple in taste.

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Haley James

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Oct. 25, 2005

I tried this recipe tonight, mainly because I had chicken breast and left over Mexican cornbread. I read the reviews so I made a couple of changes to the original recipe. Also because I'm not a big soup in casserole kind of person as I always think all casseroles with soup seem to taste alike,no matter what the ingredients,I used cream of chicken and cream of asparagus. The reviews indicated the dish needed some extra flavor and I'm not a big fan of mushrooms in dressing. I also used 2 stalks of celery when cooking the chicken to improve the stock taste. I used left over Mexican cornbread, which has flavor instead of bread crumbs, but all in all this dish was still a little bland. Other than that it works well. My husband liked it. I think next time I would reduce to one can of soup and make the dressing close to the consistency a little drier than normal Thanksgiving dressing. I did not particularly think that vegetables would add to the casserole, but I served with cranberry sauce and that helped. Green Beans as a side dish was also a good choice. I wish I had made a sweet potatoe dish as well. I'll try again, with the above mentioned changes and use the exact recipe less one can of soup.

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Vicki Mixon

Cooking Level: Expert

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Reviewed: Sep. 7, 2005

My husband and son really liked this recipe. It was quick and easy and I served it with white rice and green beans. I added chopped celery and onion to the bouillon when cooking the chicken and only parboiled for 20 minutes (that is all you need!). I filled the can with 3/4 of milk and added some of the bouillon with plenty of celery and onion to it. Also when mixing the stuffing (I only had the herb seasoning stuffing on hand and used more than the recipe calls for) I added the chopped celery and onion and added poultry seasoning like I do real stuffing. It came out fanstatic, had alot of flavor and the chicken was moist. I will definately make this again.

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NST62

Cooking Level: Expert

Living In: Wakefield, Rhode Island, USA

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Reviewed: Aug. 30, 2005

Are you really restricted for time and would like a nice simple recipe at the end of the day? This was absolutely wonderful. For a full time worker who doesn't have a lot of time, you will appreciate the simplicity of this dish, while still having the comfort and taste of a home made meal. No altering needed. Those who alter have too much time on their hands!!!! Wonderful dish!!!! Thanks a ton!!!!

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Anna

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Reviewed: Jul. 29, 2005

I am from the south and yes I loved it!

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CYNDI9

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Reviewed: Mar. 10, 2005

I THOUGHT THIS WAS GOOD. I ONLY HAD ONE CAN OF SOUP SO I WAS WORRIED IT WAS GOING TO BE TOO DRY BUT IT WASNT. I ALSO DONT CARE FOR CORNBREAD STUFFING SO I USED CHICKEN STUFFING.

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Feb. 16, 2005

I did not care for this recipe at all. My daughter "kind of liked" the sause and chicken. I did not want to boil my chicken because I thought that would take away much of the flavor. I instead put it on a baking sheet at 350o for 25 minutes or so, or until the juices ran clear. But inspite of using a low sodium broth for the dressing, I thought this dish was so packed with salt from the packaged dressing and canned soup that it was almost inedible!! I marinated the chicken for more flavor, but that was even lost in the sauce. If you really like the flavor of canned soup--you might try this.

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LEVITICUS

Cooking Level: Expert

Home Town: Denver, Colorado, USA

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Reviewed: Dec. 21, 2004

I thought this casserole came out very well. Per previous reviews, I added two stalks of celery, 2 cups mushrooms, 1 jar of pimiento and 1/2 a chopped onion all of which I cooked before adding, I'd suggest doing so in a bit of the chicken broth. I also added a 1/2 cup of mayo to the 2 cans of soup, I used only cream of chicken as I don't care for cream of celery. This turned out well, I like my stuffing to be moist so I used more broth, in the future I might add more stuffing to the recipe. I only had herb stuffing on hand so that is what I used. Although I made a lot of tweaks, I'd say that this recipe was very good, and came together fairly easily.

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Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: Dec. 5, 2004

As suggested by some other reviewers, I also added some seasonings to the chicken when cooking so I could have some chicken stock for other recipes. I've tried this with the cornbread and regular stuffing and the cornbread stuffing just "kicks it up a notch".

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