Reviewed: Aug. 20, 2009

My husband loved this casserole. I did cut the chicken breasts up into 1" pieces and seasoned them with Mrs. Dash in the bottom of the pan, and I used chicken broth flavored with Garlic. I also added a layer of frozen green beans and corn on top of the soup mixture before adding the cheese and mixed my stuffing with a 1/2 cup chicken broth and 1/2 cup of water. I will be making this again definitely, but I will use 2 boxes of stuffing next time.

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Lisa White

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Reviewed: Jan. 30, 2009

This was too bland and dry.

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3isEnough

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Reviewed: Jan. 25, 2009

It was a good meal for a cold winter day but it just didn't score big with anyone in my family.

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jkfreedman

Cooking Level: Intermediate

Home Town: Grant, Michigan, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 6, 2009

Ok...this was delicious. Loved that there was no butter. I used low fat shredded cheddar cheese (could use low fat/sodium soups). Makes for a really good mid-week, winter dinner.

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jillian

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Reviewed: Dec. 28, 2008

fix it,and my husband lovedthe recipe' so did I thanks''

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i lov to cook

Living In: Decatur, Illinois, USA

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Reviewed: Nov. 14, 2008

This is pretty good. Wish I would have added more spices or something to give it more flavor. Used low sodium soup. Used 2 boxes of stuffing and cheddar cheese. Boiled chicken about 20 minutes, baked for 45.

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Courtney

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 28, 2008

This recipe wasn't my favorite. I'm always a fan of chicken casseroles I can mix together and throw in the oven, but this one was a little bland and I didn't like the cheese. It was definitely edible, just not something I'll make again.

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iheartmaddiegrace

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2008

Whole family loved this! I didn't cook the chicken first just to make it easier - I cut it into bite size pieces and put it in the baking dish. I also put frozen broccoli on top of the chicken and then the soups and cheese. I baked it for a while to make sure the chicken cooked then added the stuffing and baked it longer. Really good and made great leftovers for lunch the next day! Oh, I only used a pound of chicken but used two boxes of stuffing. Don't think one would have been enough for us.

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casey

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Reviewed: Aug. 16, 2008

This was delicious! I only used 1 pound of chicken but I kept the rest of the ingredients to their original measurements. I sprinkled the chicken with poultry seasoning and garlic pepper, then I diced it up, and added a can of mushrooms, and some sliced onion. I used cream of mushroom instead of cream of celery. I also added an extra half cup of cheese. I baked, covered at 375, then uncovered for the last 15 minutes or so. My son gobbled it up, and I had two helpings, but hubby wasn't impressed. This dish rated 5 stars for me and my son, but it was about a 3 for him. Thus, four stars as a compromise.

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 3, 2008

All righty folks, this is one good meal! I, of course, changed it a tad. The main change; I made up some instant mashed potatoes (you could use leftovers if you had them), and put them as the bottom layer. I made two boxes of stove top stuffing according to the package directions (using water, not broth) so I think this helped it not be salty. I also had to use a can of campbells chicken gumbo because I only had 1 can of cream of anything in the house. I used a mixture of cheeses I had in the fridge, and I used about 3-4 cups. Great quick, filling meal. You should really try it with the mashed potatoes!

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melissaroth

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2007

This meal was excellent. My family loved it and it was gone no leftovers.

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Bean

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Reviewed: Nov. 7, 2007

This is really good! The family loved it!

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Kellie M

Cooking Level: Expert

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Reviewed: Oct. 15, 2007

Very tasty. Good comfort food. I added some chopped broccoli for some nutrition - and could barely taste it (a plus for us). I agree that it's a bit salty, so next time I think I'll use healthy choice chicken & celery cream soups. the stuffing mix will make up for the salt.

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JENNPATEL

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Oct. 10, 2007

Pretty good! I diced the chicken and reduced the cooking time. Also, I used half the amount of chicken but kept the same measurements of everything else. It was enough to feed my family of 3 twice!

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Jessica

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Oct. 10, 2007

I am sorry, we just didn't like this recipe. Very salty and the cheese in the middle just melted into the soup and made a gloppy sauce.

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TRISHTORO

Cooking Level: Expert

Living In: Nutley, New Jersey, USA

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Reviewed: Oct. 3, 2007

I made this recipe almost exactly as written. I did add some frozen vegetables to the cream soup mixture. The end product was a little watery - I think it was from the frozen vegs. I will definitely use this as a base recipe next time with a few other changes.

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AMIENICOLE

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Plano, Texas, USA

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Reviewed: Oct. 2, 2007

This is a very good recipe and very easy!! This is what I did differently. I shredded the boiled chicken. I added two ingredients to the chicken at the bottom of the cooking pan. I added one small box of frozen peas and half of a small yellow onion, chopped. Also, I used two boxes of stuffing instead of one. It came out wonderful. The peas are a very good addition. It tastes just like a chicken pot pie. Yummy!!

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Lisa G

Cooking Level: Intermediate

Home Town: Maple Shade, New Jersey, USA

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Sep. 11, 2007

I just really enjoy this dish and so does my family. i've been making this for years. I make the stuffing before hand using chicken stock instead of the water. I also add 2 boxes of the stuffing instead of one. I also use thin chicken breasts so this cuts down on the cooking time (usually 35 or so minutes) and therefore the stuffing doesn't dry out. I also use Monterey jack or Colby jack cheese

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JOAN2005

Cooking Level: Expert

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Reviewed: Jul. 19, 2007

This recipe is a great go-to recipe since the ingredients are ones that are usually on-hand. My family prefers this with diced or shredded chicken rather than larger strips. I'm not typically a fan of stuffing, but I like the flavor that the stuffing seasonings give the casserole. It is one recipe that I never have to coax my 1 & 3 yr-olds to eat.

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Nellie

Cooking Level: Expert

Home Town: Huntington, Indiana, USA

Living In: Adrian, Michigan, USA

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Reviewed: Mar. 6, 2007

I thought this was really good, but it wasn't a big hit with the kids (I think how it looked played a big part in that). I did not cook the chicken first like some other reviewers suggested and it came out great. I would double the stuffing amount next time- it just barely covered the top using the amount in the recipe.

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