Recipe by Crystal Williams
"This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired."
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1 (3 pound)
dry bread stuffing mix
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of celery soup
1 1/4 cups
chicken broth (from boiling the chicken)
Like a lot of people, I change almost every recipe to suit my family's taste and this was no exception. My only changes were to par-cook the chicken with some spices, could only find a 12-oz can of milk so I put the whole thing in, and stirred the stuffing into the wet mix before spooning it over the chicken. My husband loved it (said, "Three thumbs up") but he'll eat anything that doesn't get up and walk away. My super-finicky 6-yr-old: TWO servings! That NEVER happens. Yep, this is a keeper! The only thing I'd do differently next time is to make one of the cans of soup a low-sodium type. We like salty stuff, but this was a bit much, even for us. Otherwise, a perfect dish!! (Did you read that part about my youngest eating TWO servings? TWO!!)
It tasted like canned soup.
This is one of the easiest receipes I've found. I bake boneless, skinless chicken breasts in the morning while I'm getting ready for work (30 - 40 minutes max). When I come home I spend 10 minutes putting the entire casserole together and just pop it in the oven. This has been one of the more requested dinner menu's now! My son asks me to make a double receipe as he likes it so much he wants it for lunch the next day! A true favorite!
Very tasty recipe and simple. I enjoy the texture of fresh vegetables in my stuffing so I added diced carrots, celery and onion to the mix. I also used unseasoned stuffing. To enhance the flavor I salted the chicken, added salt and pepper to the liquid ingredients, as well as a good tsp each of rubbed sage, thyme and basil. Turned out great!
I used this recipe as a springboard for my own version. I simplified preparation by using canned chicken breast meat, cut into tiny chunks. Sometimes I make my own stuffing from left-over home-made whole wheat bread cubes, tossed with melted butter and poultry seasoning, (which I make myself from a recipe on this site), and sometimes I just use the "off the shelf" stuffing mix. I usually add some fresh vegetable or other, (last night it was broccoli), and add it to the water and butter that's melting in the pan to be added to the stuffing mix, just to give the recipe a nutritional, color, and texture boost. If I think it needs more moisture, I make my own home-made "cream soup" and pour it over the top and shake it through. If I have any grated cheese handy, (just about any kind works!), I sprinkle that on the top, too, before baking. This has become one of my kids' and husband's favorite recipes. Left-overs are great!
Very good and very easy. I adapted this recipe slightly by 1) using a pre-cooked rotisserie chicken (and once, a pre-cooked rotisserie turkey breast)and using canned broth in place of the boiled chicken water. I simply pulled apart the chicken and kept some aside for sandwiches and such, and chopped the rest of up for layering into the casserole; 2) in addition to the crunch of celery and veggies, I scattered craisens (dried cranberries) onto the stuffing mixture. They absorbed the liquid of the casserole and became soft and tender, but held their intregrity, for a bit of sharp cranberry contrast which for me, completes the "Thanksgiving in a hot dish" flavor combo. 3) Evap Milk was not required. I've used milk and also FF half and half. The finished texture of this casserole is not "stiff." It's rather soupy, like a very thick Chicken Pot pie mixture, so don't expect anything you can "slice."
This is very good. I've made this a few times, and it always gets rave reviews. I've experimented with adding different soups, and have never had a bad outcome (cream of mushroom is a good one to sub for the cream of celery). I usually also just use chicken breast meat instead of a whole chicken. Great recipe! Thanks :)
I love this recipe! It makes great comfort food! However, I like to use Campbell's "chicken with herbs" soup instead of the cream of chicken and cream of celery.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Stuffing Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 579
** Calories from Fat: 296
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