Recipe by Deeann Johnson
"A casserole using shredded chicken and creamy soups with baked muffin mix crumbled on top! My aunt Ellen taught me this one and has always called it Chicken Stuff. A great variety is to add broccoli or spinach. Quick, easy and yummy!"
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1 (4 pound)
1 (7 ounce) package
corn muffin mix
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of celery soup
salt and pepper to taste
This was a tasty casserole. Added peas to the soup/chicken mixture and a thin layer of cheddar cheese under the stuffing to make it an all-in-one meal. My 5 year old cleaned the plate...peas and all! Will be making this again. Thanks!
We didn't care for this much. The corn bread was very dry and there wasn't much flavor. We like the Chicken Souiza Cornbread Bake submitted by Michele a lot better.
I changed the recipe and used cream of mushroom instead of celery and added broccoli and mushrooms and Cheddar cheese. Delicious! Definitly will make again. Very simple.
You know, this isn't such a bad casserole.If you're tired and want something quick to make, this one is for you. And I highly recommend it if you have kids. I used a pre-cooked BBQ chicken from Safeway, one can of Marie Calendars Corn Bread Mix,and added Broccoli and one can of water with the Campbell's soup. This was a great way to get my two year old to eat his veggies. Happy Cooking.
Everyone liked this recipe. I changed a few things: used cubed cooked chicken, added shredded cheddar and broccoli spears (once I substituted a can of green beans-worked just as well), used cream of broccoli. Biggest change: spoon cornbread batter over all ingredients in baking dish. Cook until cornbread is golden brown and cassreole is heated through (about 20-25 minutes). Cornbread does not become dry or crumbly. Yummy and a fun way to serve an entire meal in one dish.
This was a really good caseerole. Very quick and easy. I added onions, mushrooms, a little butter and chicken broth. It is a recipe that you can add to without messing it up. Family ate it all up. Thanks Deann for the recipe.
I deviated from the recipe just a bit- used cream of mushroom instead of cream of celery. I also added a mix of frozen veggies and sprinkled a touch of shredded cheddar. Even my 4 year old ate it- veggies and all! You know you have a winner when a preschooler will ask for seconds!
So simple, so cheap, and so yummy!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 365
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