Reviewed: Oct. 9, 2009

This tastes great! It is a staple at our house. It also works great for a potluck casserole.

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SusieQ

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2009

This was really really yummy!!! I added 1/2 a cup of shredded cheddar & monterey cheeses to the topping. There were no leftovers. I will most definetly be making this one again!

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rockinmomma

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Reviewed: Sep. 12, 2009

I was really skeptical about this one, no one here likes the usual casseroles made with instant stuffing mix and/or canned cream soups. I saw the comments saying the stuffing mix flavor overwhelmed. But I have 2 packages of stovetop in my cabinet that someone brought for some holiday and I am bound and determined to use up lol. So I tweaked..used only 2 tbs butter and 1/2 c milk for stuffing. Used cream of celery soup. Added extra veggies to counteract the "overwhelming stuffing flavor" complaints...fresh green beans, peas, red bell pepper, corn, mushrooms...topped with cheddar cheese. Everyone ate it, even my bf who I fully expected to have to cook a second meal for. When I nuked the leftovers at work everyone came to see what was cooking and if I was gonna share! It was great and I would def make again..not too often though fat and sodium prob through the roof on this one!

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MYRTROSE

Cooking Level: Expert

Home Town: Milford, Connecticut, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Sep. 10, 2009

I'm always looking for a quick recipe that includes vegetables and this fits the bill! Tasted very good and got the kids to eat zucchini! Thanks!

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gemvia0107

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Reviewed: Sep. 2, 2009

I love this recipe! I've made it several times and it is always a hit. I use zucchini/and or yellow squash depending on what I have. I usually add more than 3 c. too, because I have so much! But it always turns out amazing. The best way to eat squash and zucchini.

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Lynn Ellen

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Reviewed: Aug. 28, 2009

Really good. I only used 1/8 cup of butter with the 1/2 cup of stuffing on top. And I left out the butter else where but then worried it would dry out so I melted another 1/4 to 1/2 cup and drizzled it over. I don't think I needed to do that. It is very dense and I think I might hold the chicken and use as a side dish. Also I added a lot of pepper after. But I did really enjoy it.

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kbaum

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Reviewed: Aug. 19, 2009

Easy to make and the family loved it! I'll add this to my list of quick and delicious.

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Kathy

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Reviewed: Aug. 11, 2009

Very good!! We have lots of Zucchini and always need a new idea of how to use it all up. I did add 1 cup of cheddar cheese and did not add the carrots. Will definately make again, will consider reducing the amount of butter next time.

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MHDAWN

Cooking Level: Expert

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Reviewed: Aug. 10, 2009

Awesome, east to make. If you make a little extra stuffing for the topping it makes a little crunchier if you like that.

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RmeanyMAN

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Reviewed: Jul. 31, 2009

I rated this a 4 instead of a 5 only because of the changes I made. I feel that 3/4 cup of butter is waaaayyyy too much. These are the changes that I made. I took out about a half cup of the stuffing mix and mixed it with a tbsp of melted butter, so the top would be buttery and crispy. I mixed the other ingredients using no butter and a cup of fat free sour cream in place of the butter and half cup of sour cream. My husband loved it !!! It was healthy and delicious !!!

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cheesemaker

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Living In: Watkins Glen, New York, USA

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Reviewed: Jul. 29, 2009

Very good! I too doubled the recipe and used plain yogurt instead of sour cream. Great way to eat veggies in a tasty way.

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therustysaw

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Reviewed: Jul. 23, 2009

This was really good. Everyone had seconds. The only thing I changed was not using cooked chicken. I used boneless skinless chicken that I cut up in cubes and mixed with the other ingred. and bake for 45 mins. as recommended

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chad

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Reviewed: Jul. 2, 2009

I used squash and zucchini and left off the carrot since I didn't have any on hand. I used cream of mushroom instead of chicken. I also added a 1/4 cup cheddar cheese. Even my kids were gobbling up extra helpings of this dish. It well fed a family of 6.

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haunhouse

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Reviewed: Jun. 18, 2009

Good recipe.

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bonniemeyer

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Reviewed: May 22, 2009

Can I give this 10 stars? I've made this for a number of different occasions and have repeatedly been asked for the recipe. Even the pickiest eaters I know like this casserole. If you like stuffing, you will be in love with this casserole. The leftovers are great too! I make it exactly as written. Bev Dutro, if I ever win a million dollars, I'm giving it to you for sharing this recipe with the rest of us.

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SwissMiss

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Reviewed: Apr. 10, 2009

Really easy basic casserole. Very good

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JLS12

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Reviewed: Mar. 15, 2009

I made this and thought it was good. But, It seemed like the stuffing overpowered it. I'm not sure if I would make it again.

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Feb. 23, 2009

This was very, very good! I doubled the recipe so that we could have leftovers and it came out perfect.

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DREYNA67

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Feb. 9, 2009

Very good and easy to prepare. I used only 1/2 cup butter and next time will use even less.

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Rickie

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Reviewed: Jan. 29, 2009

This casserole tasted like Thanksgiving!!! I used cornbread stuffing mix and omitted the carrots and added celery instead to make it taste more like turkey stuffing. I only had frozen chicken breast, so instead of cooking the chicken in the casserole, I cooked the breasts separately and served it on the side with a scoop of whole berry cranberry sauce, and it was EXCELLENT! I'll definitely make this again.

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