Reviewed: Sep. 4, 2009

i made this for my family yesterday and i did everything the directions called for, i even added celery fresh parsely and some onion for more flavour, i also added the bread crumbs just before i baked, (suggested by another user) this came out perfect! my family loved this and i know i will definately be making this again soon. :)

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Reviewed: Jan. 21, 2009

I made this without the broth, and browned the croutons in a skillet with the butter before combining all ingredients. This solved the soggy problem.

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Granny

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 10, 2008

I probably would not make this again.. It had a good flavor but too much stuffing!! If you love stuffing, then you would like this!

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Carrie

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Reviewed: Mar. 11, 2008

Made this last night, exactly as stated, and both my husband and I liked it, will make it again. I mixed the liquids together very well, until almost paste/almost doughy consistancy, mixed in the chicken until well coated, then finally the crutons at the last minute. Pressed all into dish, and it came out perfectly, top lighly toasted, no mushiness. Next time I am going to add red and/or green pepper, seasoning, celery, and perhaps some grated cheddar.

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LIZNDALE

Cooking Level: Expert

Living In: River Falls, Wisconsin, USA

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Reviewed: Jan. 3, 2008

Using this recipe turned out very good for my family. I will keep it in my cookbook and make it again. Thank you for sharing your recipe with the people of this site.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Sep. 11, 2007

I did not use stove top, I used the real stuffing cubes. It still came out mushy and soggy. Flavor could be spiced up also. I would not make again.

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MCPARKER

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Reviewed: Jan. 12, 2007

This recipe has become a staple in my family! It is so easy and yummy! It is very important that you use stuffing croutons not stove top. Peperridge Farms has some great flavors in bags. I also buy a rotisserie chicken from the store and debone it. It makes it so simple!

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SUKIE7

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Reviewed: Dec. 3, 2006

I was skeptical...and desperate...and this recipe provides the bones for a really pretty decent brunch dish. I had started making the Rosemary Savory Bread Pudding on this site when I realized I had no eggs. I chopped up some leftover baguette and tossed it with some olive oil and poultry seasoning and toasted it in the oven. Meantime sauteed bacon, onion, mushrooms and cubed turkey breast in olive oil and butter and poultry seasoning and black pepper. I added only about 1/4 water to the sour cream and soup mix and folded it all together and put in the oven...topped with cheese for last 2 minutes. Don't add salt to this dish! But it was really not bad at all and fed my crew.

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ORVILLE76

Cooking Level: Expert

Living In: Winona, Minnesota, USA

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Reviewed: Nov. 29, 2006

I made this last night and followed the recipe exactly. The flavor was very good but it turned out very soggy and mushy. I think I will try it again but cook the stuffing first or add less liquid.

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7 users found this review helpful