Reviewed: Aug. 24, 2005

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.

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32 users found this review helpful

Reviewer:

MWT

Cooking Level: Expert

Home Town: Smithfield, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

Reviewed: Aug. 10, 2001

Fabulous Meal! I will definitely make this dish again and again.

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20 users found this review helpful

Reviewer:

Gayle

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Living In: Savannah, Georgia, USA

Reviewed: Feb. 9, 2003

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!

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16 users found this review helpful

Reviewer:

yellowrose

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Jun. 28, 2000

Very easy and good!

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12 users found this review helpful

Reviewer:

VIVROBBINS

Reviewed: May 2, 2001

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.)

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11 users found this review helpful

Reviewer:

WAHNSDLR

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Versailles, Kentucky, USA

Reviewed: Feb. 25, 2003

Really easy to make. When I make it again I will use a little less butter, as it was slightly greasy right after cooking. I would recommend making it a day ahead of time as it was much better the next day.

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10 users found this review helpful

Reviewer:

GDEEZY

Cooking Level: Expert

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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9 users found this review helpful

Reviewer:

vicxstar

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: Macon, Georgia, USA

Reviewed: Aug. 22, 2003

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!

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9 users found this review helpful

Reviewer:

CLORA1

Reviewed: Oct. 2, 2005

So easy to make and very yummy. My husband loved it too. It was even better after re-heating a couple days later. I followed some of the suggestions such as using milk and also chicken broth instead of water. I also used some frozen veggies I had on hand.

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5 users found this review helpful