Reviewed: Oct. 16, 2011

quick and easy

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Reviewed: Jan. 2, 2011

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!

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vicxstar

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: Macon, Georgia, USA

Reviewed: Aug. 5, 2010

I would give it ten if I could! My 15 year old is so picky. I cooked this recipe one evening because my husband loves stuffing. My son tried it and thought he had died and gone to heaven! I have to cook it now at least two times a week and there's never left overs! Thanks so much for sharing this recipe! As my son would say, you are the bomb! LOL!

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lapoolplayer

Reviewed: Jul. 29, 2010

This recipe didn't taste bad at all, a few members of my family really liked it. Thank you for the recipe.

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2 users found this review helpful

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Linda Grein

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Cooking Level: Intermediate

Living In: Norwalk, California, USA

Reviewed: Feb. 5, 2010

not great the stuffing never really cooked thru and it was really soupy.

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lesli

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Sep. 8, 2008

Let me say first, that I don't know how 1 pkg. of stuffing mix would be enough for this. I used 2 and it still barely covered the bottom of my 9x13 pan. I used cream of mushroom and cream of celery soup, chicken broth instead of water, and mixed the broth into the stuffing instead of the soup. This was good, but it was definitely missing something. I will play around with it, because I liked the idea and the family thought it was kind of like turkey and dressing. Thanks!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

Reviewed: Aug. 26, 2008

It was ok, but really runny. I don't know if I messed the recipe up, but I made it as directed.

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SUZ219

Reviewed: Jul. 30, 2008

This was so good. I added some onion, and also used chicken broth instead of the water. Turned out great. I will make this again and again.

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Jul. 24, 2008

I really enjoyed this meal, as did my family. It was incredibly easy to make, really gooey and tasty. I used chicken broth, just because I use that in almost everything as a substitute for water, and added some salt and pepper to the soup mixture, other than that I followed the recipe to a tee. Thanks for this, it is a definite keeper.

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VITOMOJO

Cooking Level: Intermediate

Home Town: Coppingford, Huntingdonshire, England, U.K.

Living In: Clovis, New Mexico, USA

Reviewed: Jun. 5, 2008

I loved this but I made a good amount of alterations. Instead of herb dressing I use cornbread. Also I mix the cornbread dressing with chicken stock and sauteed onions in butter until moist. Then I layer with a bag of mixed frozen veggies. I top that with cooked shredded chicken and then cover with a mix of 1 can cream of mushroom, 1 can cream of celery, and one can cream of chicken. Top it off with bread crumbs and bake. It barely fits in the 9x13 pan but it is soo good! We love it.

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