Recipe by MILOME
"This is my family's favorite recipe. My mom gave it to me and it's terrific!"
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cooked, cubed chicken breast meat
1 (10.75 ounce) can
condensed cream of chicken soup
1 (14.5 ounce) can
green beans, drained
salt and pepper to taste
1 (12 ounce) package
unseasoned dry bread stuffing mix
shredded Cheddar cheese
This is a good family meal recipe. ---I varied the recipe a bit. I used uncooked chicken breasts and let them cook with the casserole (350 for an hour)and added some cheese whiz (because I did not have a lot of cheddar cheese on hand). Also used frozen green beans and cream of mushroom soup.-- Thanks.
kind of bland and soupy... so will have to mess around with this recipe to make it a little better next time if we decide to make it
I thought this was excellent. I used leftover chicken breasts cubed rather then can chicken. I also wanted to make a double batch so I used 1 can of cream of chicken soup and 1 cheddar cheese soup. I then cut down on the amount of cheese on the top to just a sprinkling. I added some chopped onion and a little garlic for extra flavor. I also used flavored stuffing because that's what I had on hand. I have 3 super picky eaters and they loved it. As someone else mentioned the leftovers almost tasted better then it did the first time.
The kids & I enjoyed this simple meal, hubbys flying home from a business trip as I type so he didn't get to vote (nor does he get any casserole because there was none left). I used a 6 oz. box of brownberry stuffing & that was plenty. Next time I will go for the sage, or onion & garlic flavored stuffing. Thanks so much Cathy!
I made this dish for Thanksgiving and it was absolutely delicious! Reading other reviews, I did make some changes to the recipe. I used cream of mushroom and added a small can of sliced mushrooms (cause I love mushrooms). I also added 1/2 cup 1% low fat milk and cooked the chicken with a couple chopped up cloves of garlic. I did not add any extra salt, but did pepper it a little, used "no salt added" green beans and Stovetops Chicken stuffing. Only used about 1/2 cup of cheese (chedder & jack) to sprinkle on then topped it off with about 1 1/2 cup of french fried onions. Very easy recipe and very very good! My boyfriend is now requesting I make it all the time!
Made this for a potluck and got requests for the recipe--great family fare! I'm not a fan of canned green beans, so I used a 20-oz bag of frozen green beans (microwaved 5 minutes and drained). As others suggested, I opted for mushroom soup instead of chicken soup, added 1/2 c. milk, and eliminated the salt. For the stuffing, I used a 12-oz. box of Mrs. Cubbison's Cornbread Stuffin', which I already had on hand. Yummy!
Great dish. I used the Durkee French fried onions on top of stuffing and added some corn as well. Turned out great. My boyfriend loved it!!!!!!
Mmmm I think this was very good and very easy to make. I liked eating the leftovers the next day. My daughter said she didn't like it but she did finish her whole plate. My husband said it was good and he did have 2nds. I am going to make this again soon because I want more. I used low sodium soup and rinsed the green beans and did not add extra salt, so it wasn't at all too salty. I mixed in half a can of milk (so it was more creamy and not as thick) and a little cheddar cheese in the soup mixture as well as adding the full cup of cheese on top, I thought it was good with the cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken, Stuffing and Green Bean Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 115
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