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Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

"This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired."
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servings 579 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 38.3 g
  • 77%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 1142 mg
  • 46%

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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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
  3. In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.


  • 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 220
  1. 271 Ratings

Most helpful positive review

Like a lot of people, I change almost every recipe to suit my family's taste and this was no exception. My only changes were to par-cook the chicken with some spices, could only find a 12-oz ca...

Most helpful critical review

It tasted like canned soup.

Most helpful
Most positive
Least positive

Like a lot of people, I change almost every recipe to suit my family's taste and this was no exception. My only changes were to par-cook the chicken with some spices, could only find a 12-oz ca...

This is one of the easiest receipes I've found. I bake boneless, skinless chicken breasts in the morning while I'm getting ready for work (30 - 40 minutes max). When I come home I spend 10 minu...

Very tasty recipe and simple. I enjoy the texture of fresh vegetables in my stuffing so I added diced carrots, celery and onion to the mix. I also used unseasoned stuffing. To enhance the fla...

I used this recipe as a springboard for my own version. I simplified preparation by using canned chicken breast meat, cut into tiny chunks. Sometimes I make my own stuffing from left-over home...

Very good and very easy. I adapted this recipe slightly by 1) using a pre-cooked rotisserie chicken (and once, a pre-cooked rotisserie turkey breast)and using canned broth in place of the boile...

This is very good. I've made this a few times, and it always gets rave reviews. I've experimented with adding different soups, and have never had a bad outcome (cream of mushroom is a good one t...

I love this recipe! It makes great comfort food! However, I like to use Campbell's "chicken with herbs" soup instead of the cream of chicken and cream of celery.

Like a previous reviewer, I used the breast tenderloins rather than the whole chicken. Otherwise, I changed nothing about the recipe. The 4 children (ages 5-12) were raving about it and had 2n...

I added a bit of garlic to this recipe and it was wonderful, a real keeper, easy. But time consuming....

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