Reviewed: Jan. 25, 2009

This was ok. I think it would have tasted better with cream of mushroom soup instead of cream of celery soup.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 6, 2009

Ok...this was delicious. Loved that there was no butter. I used low fat shredded cheddar cheese (could use low fat/sodium soups). Makes for a really good mid-week, winter dinner.

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jillian

Reviewed: Dec. 28, 2008

fix it,and my husband lovedthe recipe' so did I thanks''

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Reviewer:

i lov to cook

Living In: Decatur, Illinois, USA

Reviewed: Nov. 14, 2008

This is pretty good. Wish I would have added more spices or something to give it more flavor. Used low sodium soup. Used 2 boxes of stuffing and cheddar cheese. Boiled chicken about 20 minutes, baked for 45.

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Reviewer:

Courtney

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Sep. 28, 2008

This recipe wasn't my favorite. I'm always a fan of chicken casseroles I can mix together and throw in the oven, but this one was a little bland and I didn't like the cheese. It was definitely edible, just not something I'll make again.

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Reviewer:

iheartmaddiegrace

Cooking Level: Intermediate

Reviewed: Sep. 14, 2008

Whole family loved this! I didn't cook the chicken first just to make it easier - I cut it into bite size pieces and put it in the baking dish. I also put frozen broccoli on top of the chicken and then the soups and cheese. I baked it for a while to make sure the chicken cooked then added the stuffing and baked it longer. Really good and made great leftovers for lunch the next day! Oh, I only used a pound of chicken but used two boxes of stuffing. Don't think one would have been enough for us.

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Reviewer:

casey

Home Town: Naples, Florida, USA

Reviewed: Aug. 16, 2008

This was delicious! I only used 1 pound of chicken but I kept the rest of the ingredients to their original measurements. I sprinkled the chicken with poultry seasoning and garlic pepper, then I diced it up, and added a can of mushrooms, and some sliced onion. I used cream of mushroom instead of cream of celery. I also added an extra half cup of cheese. I baked, covered at 375, then uncovered for the last 15 minutes or so. My son gobbled it up, and I had two helpings, but hubby wasn't impressed. This dish rated 5 stars for me and my son, but it was about a 3 for him. Thus, four stars as a compromise.

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Reviewer:

irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Apr. 3, 2008

All righty folks, this is one good meal! I, of course, changed it a tad. The main change; I made up some instant mashed potatoes (you could use leftovers if you had them), and put them as the bottom layer. I made two boxes of stove top stuffing according to the package directions (using water, not broth) so I think this helped it not be salty. I also had to use a can of campbells chicken gumbo because I only had 1 can of cream of anything in the house. I used a mixture of cheeses I had in the fridge, and I used about 3-4 cups. Great quick, filling meal. You should really try it with the mashed potatoes!

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