Reviewed: Sep. 22, 2008

This is a family favorite. I did change it up a bit to reflect my own personal tastes. Instead of the peas and carrots, I used the frozen broccoli, cauliflower, carrot mix in the freezer aisle. I also added cheese to it before the french fried onions. My husband hates casseroles in general, but he'll eat this!

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Lena Cox

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Reviewed: Jul. 9, 2008

This was AWESOME! My husband HATES chicken and asked for this again!!! I did modify it a tiny bit. I added half an onion (diced) and 2 garlic cloves (diced) and substituted cream of mushroom for the cream of celery. Thank you so much for this fantastic recipe! I think it's become a family favorite!

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Shez

Cooking Level: Intermediate

Living In: Traskwood, Arkansas, USA

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Reviewed: Apr. 13, 2008

With a few changes this was a winner. I saute'd 1/2 sweet onion and 1 stalk of celery and added to the stuffing after it was cooked. I used fresh asparagus, cut in 1" pieces instead of the canned peas (yuck!). I distributed the pieces over the stuffing in the dish. Instead of canned carrots, I used canned baby corn on the cob, but won't use them again. I used 16oz of leftover rotisserie chicken, cubed. And, I seasoned the soup mixture with pepper. The asparagus came out al dente, adding a nice texture to an otherwise "mushy" dish. We'll definitely have this again!

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MrsB

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Dec. 30, 2007

I have made this a few times with no changes and my family loves it every time. Nice and easy too. Thanks!

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danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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Reviewed: 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!

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JESSAYN

Cooking Level: Intermediate

Home Town: Paris, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 20, 2007

This was a BIG hit! Everybody loved it and went back for seconds. We followed the recipe just as stated, and it came out perfect. Very quick and easy-thank you so much for a great recipe!

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SHANDO6116

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2007

This was pretty good, not the best chicken casserole I have had, but we liked it. It was a nice variation of a chicken pot pie, and I love the French onions on top!!! Yum!

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Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

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Reviewed: Mar. 12, 2007

This recipe was FANTASTIC!!! I prepared exactly as the recipe said. To cook my chicken tenders I sauted them in a little bit of oil with Lawrys seasoned salt and fresh cracked black pepper. My husband loved it. He said it tasted like a "very good version of a pot pie". Thanks for the recipe!

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MrsHavens1984

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2007

This recipe was just okay.. I only chose it to use up leftover chicken I had made the previous night. I also only used one can of crm of chx soup, not two- and it was plenty creamy. I sprinkled curry over the chix for some flavor. My 3 kids (2,7 & 9) ate a whole plate full, so a I have to give it a decent review. Thanks for the super easy post!

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bizycooker

Cooking Level: Expert

Home Town: Boulder, Colorado, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Apr. 26, 2006

I made this almost exactly as written. Except I use chicken flavored stuffing mix and I used some leftover garlicky-spiced chicken breasts I had. I think the garlic taste helped but don’t expect gourmet miracles. This is wholesome, easy family fare using ordinary canned and boxed goods. Inexpensive too except for the French fried onion rings being the most expensive ingredient. But don’t leave them out or try to substitute. I always contend that onion rings are the King of casserole toppings. This dish needs the King!

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JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

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Reviewed: Jan. 12, 2006

This is incredibly easy and delicious! I have also tried it with sweet corn and cornbread stuffing for a change and that was yummy too! A simple and tasty dish to make!

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*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

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Reviewed: Nov. 2, 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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PIZOE

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Reviewed: Jun. 8, 2004

This was ok but nothing exceptional; kind of bland. I don't think I would make it again unless asked to.

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Caroline C

Cooking Level: Expert

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Reviewed: 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 *****

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Kelly Lunsford

Cooking Level: Expert

Home Town: Asheville, North Carolina, USA

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Reviewed: Feb. 26, 2004

Now, I know this is a casserole but I felt like I dumped in anyting left over from my fridge. I didn't like the flavor combinations...I will not be making this one again

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NSJOLIN

Cooking Level: Intermediate

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Reviewed: Oct. 9, 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!

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DREGINEK

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Reviewed: Sep. 18, 2003

Lovely dish! Very hearty and filling as well as very tasty! It's a meal in one dish! Really convenient to make ahead and refrigerate until needed. I added sliced water chesnuts for a crunch and mushroom pieces. This was a hit with my family. I also made up a second one to take to some friends who had a death in the family. They loved it too. This gives a nice twist to the regular "stuffing with chicken" dishes. The gravy and veggies add so much flavor! Thanks for this wonderful recipe!

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CANDYEL

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Reviewed: Jul. 28, 2003

We liked the contrast of the crunchy topping, the chicken-veg filling and the soft stuffing on the bottom. I used fresh carrots and frozen peas instead of canned and used 3 boneless chicken breasts, cut-up and sautéed in a little oil, instead of chicken tenders. I deglazed the pan afterwards with a little white wine and water, and used that liquid to cook the carrots and to mix with the condensed soup. This probably added about 1/3 cup liquid to the recipe (I was worried about using the condensed soups whole, without thinning them) Our only complaint -- the casserole was slightly salty. Next time I won't season the chicken pieces when I cook them, and I'll use low-sodium condensed soups. We definitely will try this again.

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CDNMUM

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Reviewed: Dec. 31, 2002

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!

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MAGGIE MCGUIRE

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Reviewed: Dec. 26, 2002

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!

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