Reviewed: Feb. 8, 2012

My family really liked this, though I didn't expect to - recipes with canned soup usually wind up all tasting very similar to me. I tweaked this a little bit and it came out pretty good. I used raw chicken breasts, cubed, as I didn't have any cooked chicken on hand. I sauteed chopped onion and garlic in butter and added to step 1. I also mixed in some of the cheddar cheese with the chicken/soup mixture (and definitely used more than 1 cup total in the recipe - my older daughter loves cheese) and garlic powder. I don't use canned veggies, so I partially micro-cooked frozen green beans before adding them. I used StoveTop stuffing rather than an unseasoned stuffing mix - again, what I had on hand. I baked at 375 for about 50 - 55 minutes and then uncovered to brown the top. I will make this again, as even my picky 9 year old ate it.

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Reviewer:

Beth H

Cooking Level: Intermediate

Reviewed: Jan. 20, 2012

I give this recipe 5 stars because it is a great base recipe. Use it as a guide and throw in whatever you have in your refrigerator/pantry that you feel will go with it. I was too lazy to run to the grocery store so I found this recipe instead. I was able to use stuffing mix that had been sitting in my pantry for way too long, celery that was starting to get wilty and some leftover velveeta cheese dip and it turned out great. Thanks for the recipe idea!

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Reviewer:

Joanna

Reviewed: Oct. 19, 2011

This recipe delivers on several levels. The guys are still saying chomp-chomp and telling me to rate it 5 stars. It is a great recipe because we usually have all of the ingredients on hand. It is also easy to substitute if needed. Several reviews have mentioned the salt factor. Did not add any but probably should pay attention in this recipe, because as always you can add but you can't subtract. We will be making this many times in the future. Used some french fried onions on top of the flavored stuffing.

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Reviewer:

redly

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Cooking Level: Expert

Home Town: Lakewood, Colorado, USA

Living In: Denver, Colorado, USA

Reviewed: Oct. 18, 2011

VERY YUMMY!! This is a very easy casserole to make! I did add a little milk & shredded cheese to the soup mix, and I boild my chicken until done then I seasoned it with a little bit of Mrs. Dash lemon pepper. I seved mine with mashed potatoes, very delish!!

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Reviewer:

bbrigham

Cooking Level: Intermediate

Home Town: Chippewa Lake, Michigan, USA

Living In: Mason, Michigan, USA

Reviewed: Sep. 20, 2011

This was okay. We felt it would've been a lot better with swiss cheese.

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Reviewer:

Old Crow

Cooking Level: Intermediate

Reviewed: Sep. 13, 2011

Made this last night with some left over grilled fast-food chicken and their green beans. Was soooo quick and easy!! Served with ready-made mashed potatoes and the leftover fast-food biscuits. Delicious!!!!! Thanks for sharing!!

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Reviewer:

Deb

Reviewed: Aug. 28, 2011

This was really good. I didn't change a thing.

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Reviewer:

dgessner

Reviewed: Jul. 19, 2011

I love this recipe and make it often! If you only have uncooked chicken breasts, just cut it in strips and lay it in the bottom of a casserole dish-top with green beans and cream soup, (you can also use a white sauce if you don't have soup); then top with your stuffing mix. Cook at 350 about 45 minutes covered- then 15 minutes more uncovered. Personally, no cheese is needed for this recipe. I top with just a little of the white sauce.

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