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Aunt Jewel's Chicken Dressing Casserole


"True Southern chicken and dressing recipe. Handed down from my great-great-aunt. Easy and delicious."
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1 h servings 236 cals
Original recipe yields 12 servings


  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 745 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
  4. Bake in the preheated oven for 45 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 230
  1. 318 Ratings

Most helpful positive review

READ THIS BEFORE MAKING IT.... I took advice from other reviews and mine turned out really good. I sauteed the chicken in a little butter and added diced onions and two cloves of garlic to the...

Most helpful critical review

I did exactly what the recipe said and it didn't come out right... Came out real soupy so maybe my oven temp is off? Anyhow, I added rice to soak up the mixture and it's ok.

Most helpful
Most positive
Least positive

READ THIS BEFORE MAKING IT.... I took advice from other reviews and mine turned out really good. I sauteed the chicken in a little butter and added diced onions and two cloves of garlic to the...

The "can" of milk they are asking for in the recipe is just whatever milk you want to use, measured by the soup can! Not "canned milk", like some of these other reviewers were confused about. I ...

I made a couple of slight changes some might find helpful- I added some onion and garlic powder to the chicken while it was boiling to help add some flavor. I bought a can of low sodium chicken ...

The best chicken-and-dressing recipe I've ever eaten! Usually they're too salty or too gloppy, but this was perfect. I too made a few changes: 1) I used one 12-oz. box Mrs. Cubbison's cornbread ...

This was really good and pretty easy. I made a couple of changes, per others' suggestions: 1) used TWO 6 oz pkgs of stuffing with 1.5 cups of chicken broth (I thought the cornbread stuffing was...

Easy and tasty. We enjoyed this dish. The baking time needed was 35 minutes (the recipe asked for 45 min.).

Delish! I sauteed about 1/3 c chopped onion and 2 stalks of chopped celery in 4 T butter til translucent and tender and then added that plus about 1 1/2 tsp poultry seasoning to the chicken brot...

This is like a pot pie with a stuffing crust. When boiling the chicken, I added a stalk of celery, a couple baby carrots, a few peppercorns, some minced garlic, and a chicken boullion cube beca...

My husband is a very picky eater and hates casseroles, but he absolutely loves this one! He even requests that I make it again and again!!!