Reviewed: Sep. 5, 2005

My family loved this meal! It is simple to make and very tasty. No leftovers whatsoever. My daughter is already begging me to make the "yummy stuffing dinner" again. And if my 4 yr old can scarf it down then I know that it is good. The only suggestion that I have is low sodium soups and stuffing if at all possible. It was rather salty and I do suggest that you use lower sodium products. But all in all it was great. Off to make it again!

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momtozoe

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Reviewed: Aug. 8, 2005

I made this dish for dinner abd I have had several of my dinner guests pay me to make it again! A++++

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Kay King

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Reviewed: Jun. 23, 2005

I made this for dinner one night, and it turned out perfect! It had the perfect amount of moisture and texture to it, and great flavor. Would definitely make again.

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NEWLYWEDS1004

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Reviewed: Jun. 14, 2005

SIX STARS! I made a few minor changes and it still came out great! I simmered diced carrots, celery, onions and mushrooms along with herbs & seasonings in water with the chicken pieces for about 10 minutes, transferred the meat & veggies to the baking pan and used the leftover liquid (instead of chicken broth) to slightly moisten the stuffing. Layered the stuffing onto meat/veg. Note: half the stuffing cubes were seasoned, the other half wasn't, so there were no complaints about it being too salty. I didn't have quite enough cheese, but I mixed it in with the soup mixture & poured that over the meat & bread. Baked it covered for 25 mins, then uncovered for another 20. Yummy! This is an awesome base recipe. I'll experiment with other vegetables, like broccoli, mixed or asparagus. THANKS!!

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SHARON8799

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Apr. 27, 2005

My family really enjoyed this. I used montery jack cheese and put it on top of the stuffing. I covered while baking and the stuffing turned out perfect. I do agree with the other reviews this was a bit salty and I love salt. Next time I will use low sodium ingredients.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jan. 3, 2005

My husband and I thought this was very good, but a bit salty. Next time I will use reduced-sodium broth and soups.

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SEJENT

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Reviewed: Dec. 7, 2004

I used 2 low sodium chicken soups and regular stuffing mix and it was the perfect amount of saltiness. The stuffing was more crunchy than I expected, so if you want the usual squishy stuffing, add water or something extra to the stuffing before cooking.

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STEF182MB

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Reviewed: Nov. 24, 2004

very good! hubby ate nearly the whole thing by himself in two days, and he rarely remembers leftovers.

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Amber

Cooking Level: Expert

Home Town: Chico, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Nov. 22, 2004

I made this after work one night and for a while, it became one of my meals to make once a week. It's easy and taste really good.

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BLKVRK

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Reviewed: Nov. 6, 2004

This is a fast, easy & very tasty one! 5-stars!! Glad I read prior reviews. I used what I had handy; low sodium crm of chicken & low sodium cream of chicken & mushroom soups & low sodium chicken broth. Also I used a 12 oz can of chicken Stovetop Stuffing (which is salty enough by itself). Didn't boil chickn 1st. Baked covered at 375 for first 25 minutes and uncovered for last 20 minutes to crisp up top of stuffing. GREAT FLAVOR. My husband and I finished the entire casserole within 48 hours. Great leftovers!!! Thanks Stephanie for the great recipe!! This will become one of our regulars!

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NEWCOOKCATHY

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Reviewed: Oct. 28, 2004

This has gone over very well at our company potlucks !!

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LETSTEST

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Reviewed: Sep. 26, 2004

This was very good - my husband had seconds. I followed other reviewers advice and used 2 cans of cream of chicken. I also added some water to the stuffing/broth mixture because I thought it would be too dry, and it was. Next time I'll use twice the amount of liquid it calls for. I didn't boil the chicken first, I just put it in the pan. I baked for 45 minutes at 350, and it came out beautifully.

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MrsAltmiller

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Travis Afb, California, USA

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Reviewed: Aug. 16, 2004

Good recipe, although its pretty much the same as the one on the back of the Pepperidge Farm stuffing mix. But it was still good and made great leftovers! Would make this one again.

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KBTAYLOR

Cooking Level: Intermediate

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Reviewed: May 20, 2004

I was excited to try this one out...I don't think I should of used the cream of celery soup, next time I will use 2 cans of the cream of chicken. I also probably should of seasoned the chicken with Old Bay or something. My neighbor just LOVED it as did the kids.

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MISTYSANFORD

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Reviewed: Feb. 7, 2004

This was pretty good. I didn't precook the chicken, just used half breast as they were, added some broccoli over the chicken, poured the sauce over all, continued with the recipe and baked 375F for 45 minutes.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Feb. 6, 2004

This was very good and my husband enjoyed it, but the cheese is a bit much. I will be making it again, but I will leave out the cheese because it was just too rich.

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EBREWER

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Reviewed: Jan. 14, 2004

Awesome comfort food!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 2, 2003

I liked this! As some others suggested, I used low sodium cream of celery and cream of chicken soup. Also, you definitely don't have to boil the strips of chicken first. This is an easy-to-prepare, tasty dinner.

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C. Montemayor

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Reviewed: Oct. 21, 2003

An ok recipe to start with but it seems incomplete and I added a pkg of frozen baby peas. I've made it a few times a will continue to try and improve on it as it is easy to make but just a little bland. I'm also wondering if I really needed to boil the chicken first.

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ALIMAAC

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Reviewed: Sep. 15, 2003

Very good, comfort food.

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NJSS2000

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Baked Chicken and Stuffing

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