Hurricane's Chicken Casserole Recipe -
Hurricane's Chicken Casserole Recipe
  • READY IN 1 hr

Hurricane's Chicken Casserole

Recipe by  

"Fried onion rings top this creamy chicken, pea and carrot casserole; bread stuffing flavors the bottom. Are you ready for a 'Hurricane' in your kitchen?!"

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    40 mins
  • COOK

    20 mins

    1 hr


  1. Prepare stuffing according to package directions; line bottom of a 9x13 inch baking dish with prepared stuffing.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Prepare chicken tenders according to package directions, then cut into bite size pieces.
  4. In a large bowl combine cream of celery soup, cream of chicken soup, peas, carrots and chicken pieces. Mix well and spread mixture on top of stuffing, then sprinkle with fried onions.
  5. Bake at 325 degrees F (165 degrees C) for 15 to 20 minutes, or until heated through.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

Outstanding casserole, Keith! I used frozen peas and carrots because I'm not crazy about canned veggies. A little garlic powder mixed in with the soups and WOW! My family loved it!

Most Helpful Critical Review
Jan 08, 2011

This is incredibly easy! I have also tried it with sweet corn and cornbread stuffing for a change and that was yummy too! I wouldn't call this gourmet, but it's a good throw-together dinner, great for a weeknight casserole.

Jun 22, 2003

I sort of made this recipe. I had a lot of leftovers from Thanksgiving, so I used leftover stuffing (I make it dry because my husband likes to put gravy on it). I put in big chunks of turkey. I didn't have cream of celery, so I used cream of mushroom instead and added a small can of mushrooms. I had whipping cream leftover, so a put that in. It's looking really good, now! I put in some frozen peas, freshly ground pepper, and some dehydrated onion. I sprinkled a little more stuffing on before adding the french fried onions. My family ate the whole 9x13 inch casserole in one sitting. That's a first for us!

Apr 21, 2004

I used fresh carrots but everything else was canned. The fresh carrots gave it a home cooked taste. I also used herb stuffing (pre-packaged). It complimented the already great recipe! Way to go on this one. Five stars *****

Jul 23, 2003

I too used leftovers from a chicken I had made. I also used the rest of my gravy and dumped in all of the vegies we had from the night before. My family loves this kind of meal. Not only tasty, but a lot quicker then heating up all of the leftovers separately. Good job Keith!

Oct 10, 2003

It looks really "sloppy" but it was really very hearty and good. A nice way to combine family favorites (chicken, stuffing & veggies...all in one dish). I didn't change a thing and all-in-all, it was an easy recipe to prepare and cook! Thanks Keith!

Jul 24, 2007

Great casserole, and very versatile. I make this about once a month and love it because I can just toss in whatever veggies I have on hand. Yummy tasting, and it smells so good in the oven!

Nov 02, 2004

I really enjoyed this recipe,and it was so easy to make.Next time,I might try adding some corn and potatoes to the mix,but it was great as is!


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  • Calories
  • 503 kcal
  • 25%
  • Carbohydrates
  • 55.6 g
  • 18%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 30.3 g
  • 61%
  • Sodium
  • 2054 mg
  • 82%

* Percent Daily Values are based on a 2,000 calorie diet.

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