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Janet's Chicken Casserole

SUBMITTED BY: Janet Allison

"This is a creamy delicious chicken casserole that can be served by itself or with a salad as a complete meal. It is very simple to make and very delicious! Individual servings can be warmed in the microwave as this makes a good size casserole. Enjoy!"

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/4 cup butter, melted
  • 16 ounces herb-seasoned dry bread stuffing mix
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup mayonnaise
  • 1 1/2 cups sour cream
  • 1 (15 ounce) can peas, drained
  • 1 (16 ounce) can sliced carrots, drained
  • 1 pound fresh mushrooms, sliced
  • 1 1/2 cups chicken broth
  • 8 skinless, boneless chicken breast halves - cooked
  • 1 (2.25 ounce) package blanched slivered almonds

DIRECTIONS

  1. In a medium bowl combine the melted butter or margarine and dry stuffing mix. Mix well and set aside. In a large bowl mix together the cream of chicken soup, cream of mushroom soup, mayonnaise and sour cream. Set aside.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. To Layer Casserole: Spread peas, carrots and 1/2 of the mushrooms in the bottom of a lightly greased 9x13 inch baking dish. Sprinkle 1/2 of the stuffing over the vegetable layer and press lightly with hand to compress. Ladle the chicken broth over the stuffing evenly. Next spread 1/2 of the soup mixture evenly over the stuffing. Add the chicken and spread to cover completely. Spread remaining mushrooms over chicken. Pour remaining soup mixture over all and top with remaining stuffing and slivered almonds.
  4. Cover dish with aluminum foil and bake in the preheated oven for 1 hour. Remove foil and bake for another 15 minutes. Remove dish from oven, cover once more with foil and let stand about 20 minutes before cutting into individual pieces and serving. Keep covered in refrigerator.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2006 by Zuleika75
I love this recipe. However I have made some changes to simplifiy it. For example I place the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2004 by mandc
What is not to like about this recipe it is like a leftover Thanksgiving casserole! I scaled... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2005 by BRANDI20
i made this tonight. my family said it was best thing i have ever made. i did not use all of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2004 by DENISELAMBERT
My kids do not like peas and carrots but I liked the idea of a vegetable in the dish. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2004 by TREVIA
MY FIRST CHICKEN CASSEROLE THAT I HAVE EVER MADE ... and it was a success thanks to this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2004 by MACE44
This is an excellent dish and served beautifully to my in-laws. My father in-law is not a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2003 by MARGARET ROCHON
I made this dish for my ladies group, and everyone wanted the recipe !!! It is great, thank... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2006 by Tim Callihan
This is a great recipe. I did change it a bit though. I did not use the almonds and subtituted... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2005 by Marilyn
It was excellent. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2005 by Vicki Mixon <