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READY IN 55 mins

Baked Chicken and Stuffing

Read Reviews (131)

"Chicken strips baked with creamy soups, broth, stuffing and cheese. This is a delicious 'casserole' that is very filling. I hope that everyone enjoys it as much as my husband and I do." — STEPANIE

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Original recipe makes 8 servings Change Servings

2 pounds skinless, boneless chicken breast halves - boiled and cut into strips
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup

1 cup chicken broth, divided
1 1/2 cups shredded mozzarella cheese
1 (6 ounce) package instant stuffing mix

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Layer chicken strips in the bottom of a 9x13 inch baking dish. In a medium bowl, mix together cream of celery soup, cream of chicken soup and 1/2 cup chicken broth; pour mixture over chicken.
Sprinkle chicken with cheese, then combine stuffing mix and seasoning packet with remaining 1/2 cup chicken broth, mix together and place mixture on top of chicken.
Bake at 350 degrees F (175 degrees C) for 45 minutes.

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PREP 10 mins
COOK 45 mins
READY IN 55 mins

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Excellent! Use low-sodium broth, though. It is very salty. I boiled the chicken for 10 minutes and then cut into bite-sized pieces. The chicken finished cooking in the oven. I also used the Pepperidge Farm stuffing and I used the whole bag. (14 oz or so. There is no seasoning mix with the bagged variety. I added the TINIEST bit of poultry seasoning to mine and stirred well.) Be sure to use extra broth. (I used the whole can.) As others have stated--it IS necessary to cover for most of the baking time. I uncovered for the last 15 minutes. Just as good with less cheese. I also used reduced-fat soups and couldn't tell the difference.

—CATHLEEN

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Most Helpful Critical Review

Mar 20, 2003

This recipe was quite good. Both my husband & my oldest son loved it (my son is a VERY picky eater). I just didn't see any need to boil the chicken prior to cooking in the oven & it came out just fine. I also did not cook in strips; instead, I cut up the chicken into cube sized pieces. It wasn't as salty as the other reviewers suggested since I used a low sodium chicken broth. However, next time I think that I will also use a low sodium cream of chicken & low sodium cream of mushroom (I used cream of mushroom soup instead of the cream of celery soup). I will definitely make this again!! Thanks Stephanie!!!

—NPHAM30

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173 Ratings

Feb 19, 2003

Forgot to add the cheese the last time I made it until I had already put the stuffing on top of everything! I ended up putting the shredded cheese over the cubed stuffing and I put the cover on the casserole lightly and cooked as usual. We liked the result even better than the usual way which was cheese under the bread crumbs so we'll be doing it this way from now on. My husband absolutely loves this recipe with sliced mushrooms and chopped broccoli. I also add carrots and sometimes celery for more texture and color.

—Loladear

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Feb 04, 2003

I thought this was good. I used 2 cans cream of chicken soup and didn't boil my chicken. I used reduced sodium broth and 1/2 of a 14oz bag Pepperidge Farms herb stuffing( no seasoning bag comes with this).I still thought it was way to salty. I'm not an expert,but it seems to me that the saltiness was coming from the herb seasoning. Next time I will use plain stuffing and if you use herb seasoning packet,try using only half of it.Maybe this would help in cutting back on the saltiness of this. I made with some frozen chopped spinach and put some sauce on top and it was wonderful. I bet it would be good on potatoes too.I will make again with these changes and hope it helps because it really is a tasty dish.Thanks Stephanie!

—awesome in tummy

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Jan 24, 2003

This was really tasty. I made a couple changes: I used thin chicken and didn't boil it first. Not necessary. I cut up a head of broccoli, blanched it quickly, and put it in a layer over the chicken. I used Pepperidge Farm stuffing moistened with the rest of the can of chicken broth. Also used Cheddar Cheese. Very tasty!!!!

—LISAK428

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Sep 26, 2003

My mother-in-law made this dish first, and it was extremely salty. I altered the recipe by using unseasoned chicken (cooked in plain water) and by using water in place of the chicken broth, and used cheddar cheese instead of mozzarella. This cut way down on the salty taste. Next time I will either cover the baking dish, or perhaps layer the soups over the top of the stuffing to keep it moist. We all enjoyed this very much!

—Oregonian

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Jan 24, 2003

This was very good! My husband is not into casserole dishes that much and he had seconds! One word of caution though... I am a salt lover but even this was too salty for me. Next time I will use low sodium soups. Also, I cooked the chicken with a little bit of oil instead of boiling. I used a cup of milk to mix the soups and one cup of broth to mix the stuffing. This goes great with a side of asparagus or broccoli.

—BMARIN

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Feb 04, 2003

Great recipe! I added another box of stuffing and added about 2 cups of water to the 1/2 cup chicken broth because I didn't think there would be enough liquid to absorb into the stuffing. I went about a 1/2 cup too much but it still turned out fine. Great taste and pretty quick and easy too! Much better recipe than what is on the back of the StoveTop box. Thanks!

—HARMONYG23

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Nutrition

Calories
416 kcal
21%

Carbohydrates
22.1 g
7%

Cholesterol
109 mg
36%

Fat
17.7 g
27%

Fiber
0.9 g
4%

Protein
39.5 g
79%

Sodium
1079 mg
43%

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

Nutritional Information

Baked Chicken and Stuffing

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 416
** Calories from Fat: 160

% Daily Value *
** Total Fat 17.7g 27 %
** Saturated Fat 6.3g 32 %
** Cholesterol 109mg 36 %
** Sodium 1079mg 43 %
** Potassium 326mg 9 %
** Total Carbohydrates 22.1g 7 %
** Dietary Fiber 0.9g 4 %
** Protein 39.5g 79 %
** Sugars 2.7g
** Vitamin A 8 %
** Vitamin C < 1 %
** Calcium 20 %
** Iron 25 %
** Thiamin 19 %
** Niacin 145 %
** Vitamin B6 23 %
** Magnesium 15 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.