Recipe 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!"
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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 1/2 cups
1 (15 ounce) can
1 (16 ounce) can
sliced carrots, drained
fresh mushrooms, sliced
1 1/2 cups
skinless, boneless chicken breast halves - cooked
1 (2.25 ounce) package
blanched slivered almonds
I love this recipe. However I have made some changes to simplifiy it. For example I place the chicken and sauce mixure on the bottom. I omitted the alomond and mixed the stuffing and broth in a bowl ahead of time and then placed it over the chicken mixture. I is absolutely Delicious!
The stuffing was nothing like stuffing, it in no way fit in the 9X13 it calls for. We did not like this dish.
What is not to like about this recipe it is like a leftover Thanksgiving casserole! I scaled this by 1/2 because I didn't want alot of leftovers. I used leftover roasted turkey in place of chicken, in lieu of seperate cans of veggies I used veg-all also I didn't have plain stuffing crumbs so I used a box of stove-top if you were making the whole recipe you would need 2 boxes. I wonder if you would really need to cook the chicken first since you bake it for over an hour? I served it with green beans and cranberry sauce, my family enjoyed this recipe thanks for submitting it.
i made this tonight. my family said it was best thing i have ever made. i did not use all of my soup mixture and i used alot more stuffing than the recipe called for. i made the chicken breasts very thin and sauteed them with garlic and olive oil to cook them. this recipe had alot of flavor. next time i make this i might substitute the mayo for some ranch dressing for a little more kick. very goood overall!
MY FIRST CHICKEN CASSEROLE THAT I HAVE EVER MADE ... and it was a success thanks to this recipe. Very easy to make. I boiled the chicken and then pulled it apart using a big fork. Please continue to post easy, family recipes for us that do not have a lot of time to cook. God Bless.
USED YOUR INGREDIENTS, AND DID MY OWN STYLE, MADE IT A BIT EASIER, BY USING A MIX VEGGIE BAG. THANKS FOR SHARING, AND GIVING OTHER IDEAS.
I made this dish for my ladies group, and everyone wanted the recipe !!! It is great, thank you.
My kids do not like peas and carrots but I liked the idea of a vegetable in the dish. I substuted chopped brocolli and shredded a couple of carrots instead of the peas and carrots. They loved it. I will use this again for potlucks and gathering.
* Percent Daily Values are based on a 2,000 calorie diet.
Janet's Chicken Casserole
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 804
** Calories from Fat: 420
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