Recipe by WAHNSDLR
"I got this recipe from a friend, and my whole family loves it - not to mention how easy it is to make! Note: If you wish, you can just boil 4 or 5 boneless chicken breasts instead of using a whole chicken."
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1 (4 pound)
whole chicken, deboned and cut into bite size pieces
1 (6 ounce) package
herb-seasoned dry bread stuffing mix
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of celery soup
2 1/2 cups
This was a delicious recipe. Only thing I didn't like was that the dressing was not moist. So next time I will add 1 can of chicken broth to the dressing, butter and sage. I added 2 cups milk to soup mixture and no water. This makes a thicker gravy-type consistency.
I found the recipe bland and not very appetizing. I added green chilis, crushed cashews and corn to the dressing and it made it a bit more tasty. I found the cream of celery soup over dominated the taste of the dressing and chicken. If I were to make it again I would remove the celery soup.
Fabulous Meal! I will definitely make this dish again and again.
I had a similar recipe years ago but it never "turned out." This one definitely did! Enjoyed every bite. Made it the night before, refrigerated overnight, and put it in the oven when I came home from work - PERFECT!
Very easy and good!
Instead of all water, I use 1/2 milk, 1/2 water. Plus, I add a bag of frozen broccoli florets in the same layer as the chicken. I think it's yummy comfort food and family has enjoyed it. It's not gourmet, but it does hit the spot and has your veggies in there!
I submitted this recipe years ago and never thought it got listed.... I was playing around today and found it. Anyway, the actual recip I submitted was supposed to have cornbread stuffing, not herb seasoned. Anyway, I think that is what makes this recipe unique (or did at the time I submitted it.)
I love this recipe idea and also tweaked it some. I only used one can of soup (cream of chicken) and one can of milk. I sauteed onions in the butter for the stuffing and used Stove Top stuffing mix. I reserved about one-third of the stuffing mixture and put it on the top before baking. The casserole was very, very good--almost custardy in texture but crispy on top, yummy! Made lots of leftovers to freeze for a single gal, too, and it reheated well in microwave and oven!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Dressing Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 969
** Calories from Fat: 591
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