Farmhouse Chicken

Farmhouse Chicken

"This dish gets its great flavor from dressed-up canned soup and its ease of preparation from stuffing mix. In less than an hour, I can assemble this casserole, bake it and put it on the table.-- Alice Faye Ellis, Elkton, Oregon"
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Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  1. Prepare stuffing mix according to package directions; set aside. Place the chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the soup, milk, celery, onion, salt and pepper until blended; pour over chicken. Top with stuffing. Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly.

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Reviews

Read all reviews 60
  1. 77 Ratings

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Most helpful positive review

This recipe was awesome! I changed just a couple things: I didn't have two cans of cream of celery so I used one can of cream of celery and one can of cream of chicken. I then added a layer of f...

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This recipe was awesome! I changed just a couple things: I didn't have two cans of cream of celery so I used one can of cream of celery and one can of cream of chicken. I then added a layer of f...

Great recipe. My wife who dislikes casseroles really enjoyed it. Next time I am going to use Turkey instead of chicken and I found the left-overs to be excessively salty. I'm going to cut all th...

this recipe is really easy to put together and the soup really adds a lot of flavor. i would recommend eliminating the celery or boiling it first, otherwise it's too crunchy. also try adding mo...

My 12yo daughter actually made this because she wanted a turn making dinner. She used frozen chicken breasts, cooked them up with some sauteed onion, adobo seasoning, salt and pepper; then cut ...

I just finished eating this dinner. This is a definite keeper! I didn't have the exact ingredients, so I substituted 1 can of cream of chicken soup and 1 can of cream of broccoli soup for the ...

Yum-O! Will definitely make again. If you use Stove Top Stuffing do not add any extra salt. It is plenty salty as is. Very good and easy recipe. I did leave the chicken breast whole so ever...

did a lot of improvising as I made this at the last minute--but it turned out great! Had 5 small breasts, which when cooked (from partially frozen) measured 3 cups - used 8x8 pan, 1 box of stuf...

This is the best recipe I've tried thus far and it is GREAT! My fiancee and I both love it. I couldn't find cream of celery, but it was still delicious using cream of chicken as a substitute. ...

I have made this or very similar for years...very good and I would recommend. I do pound out my chicken and saute them a bit before chunking it up.

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