Reviewed: Jun. 9, 2008

This was soooo good! I used cornbread stuffing and added some spices while boiling the chicken (season all, onion powder, garlic powder, pepper) and replaced the cream of celery soup with an additional can of cream of chicken soup. This turned out great and I will definitely be making it again! Thanks for the great recipe!

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Samantha

Cooking Level: Intermediate

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Reviewed: May 27, 2008

My 5 kids love this recipe and they now call it "Thanksgiving in a bucket"...don't ask, I have no idea! The flavors mix so well together and really compliment one another. The Craisins give it just the kick it needs. This is a keeper.

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Shae

Cooking Level: Expert

Home Town: Brockton, Massachusetts, USA

Living In: Middleboro, Massachusetts, USA

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Reviewed: May 14, 2008

i loved this dish. i was craving stuffing so bad and this was so easy and hit the spot perfectly! i did make a lot of changes though,lol. i cut the recipe in half because its just the two of us, i used one can of cream of chicken, my own homemade chicken broth, and the half cup of evaporated milk it called for. i sauted the chicken with lots of garlic and celery and added it to the bottom of my baking dish. poured a can f corn on top, added the stuffing and then the sauce. when i pulled it out of the oven it looked a little dry so i ended up pouring the rest of the evaporated milk on top. it turned out PERFECT.

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mistycolleen

Cooking Level: Expert

Living In: New London, Wisconsin, USA

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Reviewed: Apr. 21, 2008

4.5 actually! Very simple and tasty. I cut the recipe in half and used 1 can of cream of chicken and mushroom soup. I had no problem with mine being dry, it was very moist (next time I will either reduce the liquid or increase the bread crumbs). The flavor was amazing, I used an herb stuffing mix with white and whole weat bread and boiled my chicken with onion and celery. After the casserole was done my roommate and I mixed in some baby green peas and it was a wonderful addition. This will be made again, with different veggies added to make it a complete "one dish" meal. Thanks for the great base!

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SUNSHINE6420

Cooking Level: Expert

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Reviewed: Mar. 13, 2008

Made this last evening for the family. Everyone enjoyed it. It was an easy and tasty dish to prepare. My only modifications were adding sauted onions, garlic, celery, fresh rosemary and sage to the stuffing mix. This would make for a very fine "potluck" entree.

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5THSISTER

Cooking Level: Intermediate

Home Town: Salina, Kansas, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Mar. 4, 2008

My family devoured this. Served with garlic mashed potatoes secret recipe and big fat chewy choc chip cookies. great dinner all recipes rocks. I doubled the stuffing mix from aldi chicken stuffing and roasted to 2 bone-in ch bst with garlic powder and s/p for 45 mins at 350 then cooled and I mixed all the ingredients together and used a whole can of evaporated milk since I doubled the stuffing 6oz pkgs. and it turned out beautiful. Hope you enjoy.

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MommaJ

Cooking Level: Expert

Living In: Orland Park, Illinois, USA

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Reviewed: Feb. 13, 2008

I used the frozen chicken breast I keep in the freezer for other dishes. I thawed several out & boiled them with a little salt & pepper. Instead of the bread stuffing I used the chicken flavor stuffing. I was out of milk- of all kinds except for instant, so I used that(thanks to the kids). Easy dinner that used items from the pantry. Will be added to our rotation of meals! Thanks!

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Mande B.

Cooking Level: Expert

Home Town: Lexington, North Carolina, USA

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Reviewed: Jan. 19, 2008

Just a little bland in my opinion. Does NOT make good leftovers. Everything dries out.

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LEMURONE

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Reviewed: Jan. 15, 2008

I used 3 pounds of chicken breasts. added seasonings salt and pepper, poultry seasoning etc...Added sauteed onion and celery too about a 1/4 cup.

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BIGLERMOM

Cooking Level: Expert

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Reviewed: Jan. 3, 2008

I followed the suggestion to make this like "Thanksgiving." I used rotisserie chicken & pulled it apart for the base. For stuffing I used cornbread stuffing (Stove Top). I added chopped up pieces of celery & craisin (dried cranberries). I used 1 1/2 cups of milk instead of evaporated milk. Added the soups & chicken stock. I wanted the stuffing to be soft & mushy & tone down the spices from the stuffing. Served with a nice green salad, sliced whole cranberry sauce, brown gravy & green bean casserole--it was exactly like Thanksgiving. It was even better the next day when the stuff got stiffer from being in the fridge. My family voted it--make it again, please.

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Leemm

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 26, 2007

I think this recipe was average. I even added craisins to liven up the flavor. I might make this once in a blue moon but not on a regular basis. My husband said it was decent and my 3 year old ate most of it with some coaxing. Lacked flavor.

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April Spicer

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Reviewed: Dec. 25, 2007

This recipe is a favorite in our house. I use boneless/skinless chicken breasts. I just chop them up and then cook them in the skillet. Then I layer the bottom with it. I also mix all of my wet ingredients and stuffing in a bowl before topping the chicken with it (and I also use canned chicken broth). I also add breadcrumbs to the top for a little crust.

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fenixtx0393

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Reviewed: Nov. 14, 2007

add sauteed onions and celery

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Nov. 9, 2007

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."

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KRISTY916

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Reviewed: Oct. 15, 2007

thank u for the great idea! It was delicious and a keeper I thought everything was fine on your original recipe. Boiling a whole chicken kept it moist, I used the water from the boiled chiken as broth instead of can which also would balance out saltiness and also added a can of french style green beans for veggie and celery to stuffing. Made a side of mashed potato and gravy and it was good to go. thanks.

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angelapartyof5

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Reviewed: Oct. 10, 2007

This recipe is fantastic when you know you are going to have a few busy nights! Makes lots of leftovers. I boiled the chicken breast with some celery, onion and poultry seasoning for flavor. I doubled the amount of dry stuffing - this makes a nice layer - and it helps it to still be crunchy the next night! Came out fantastic!

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Meggie

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2007

After reading a number of the other comments, I decided to add more stuffing so that the casserole wouldn't be too soupy. It was pretty dry, so next time I make it, I'll try it using the amounts in the recipe. My family thought it was awfully salty (My husband and I couldn't finish our portions, though our teen-aged daughter finished hers.), but that may be because I used boxed stuffing mix. I thought that was what the recipe specified, but it may have meant the bagged dry bread cubes, which are probably lower in sodium. I will take the advice of the person who recommended using low sodium soup. I can understand why small children would like this dish: it's creamy comfort food with no "weird" (to a kid) ingredients. It's nothing too exciting, but it's easy and fast, which is what I was looking for. I used leftover cooked skinless, boneless chicken breasts, as I don't have time to de-bone awhole chicken. I'll make this again, but next time I'll use the quantities called for and low sodium soup.

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jewelia

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Reviewed: Sep. 17, 2007

this recipe was great!!! the only thing I changed..was I added mozzerella cheese on top

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Kiesha

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Reviewed: Jul. 18, 2007

Like a previous reviewer, I used the breast tenderloins rather than the whole chicken. Otherwise, I changed nothing about the recipe. The 4 children (ages 5-12) were raving about it and had 2nd helpings - a rarity for the youngest. Without a doubt, this is a KEEPER!

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Linda

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Reviewed: Jun. 22, 2007

I made a few changes to this recipe to zip it up a bit and kick up the nutritional value and it still turned out just OK. It wasn't bad but my family didn't think it was great either. I used chicken breasts that I browned in a little oil first. Layered them in a dish topped with a can of Cream of Mushroom soup, 1/2 cup of sour cream, 1 cup frozen corn, 1 cup frozen peas, 1/2 a diced green bell pepper. Mixed it all up and spread it over the chicken. Made up a box of stuffing and spread that over the top. Baked it covered with foil about 40 minutes and then removed the foil and baked another 10 minutes. Turned out OK but I don't think this one will end up in my "Family Favorites" binder.

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