Campbell's Kitchen Country Chicken Casserole Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by RachelD
Reviewed: Sep. 20, 2008
This recipe was okay. It is very easy to make, with little prep time and ingredients most people have on hand. I used canned chicken to make it even easier! This would be a good recipe for a busy school night, but definetly not one for company!
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Photo by RachelD

Cooking Level: Intermediate

Home Town: Hillsboro, Ohio, USA
Living In: Illesheim, Bayern, Germany

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Reviewed: Aug. 22, 2008
I make this for my family with a few alterations making it a Veggie casserole with GREAT results. I add a bag of frozen broccoli/cauliflower/carrots, one or two chopped left-over veggie chick'n patties & using biscuits on top. Add the frozen veggies in the beginning along with the veggie patties instead of chicken flesh. After cooking for the initial 25 minutes called for in this recipe, cut the refrigerated (or homemade) biscuits into quarters & place them so they cover the top of the casserole. Bake again until the biscuits are browned. It's not the healthiest of meals, but it's EASY & a sure crowd pleaser around here! My finicky 15yr old daughter HATES broccoli, but devours it in this casserole.
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Reviewed: Feb. 3, 2008
This recipe was a hit when I made it for my super-picky roommates! I did stir in 1/2 of the stuffing into the condensed soup mixture and sprinkled the other 1/2 over the top. Also, I put the casserole under the broiler for the last couple minutes because I love crunchy stuffing (YUM!). I thought that gave it a nice texture that complemented the creaminess of the condensed soups and tender chicken. This recipe would be a wonderful way to use up Thanksgiving leftovers.
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Photo by oatman99

Cooking Level: Expert

Home Town: Ripon, Wisconsin, USA
Living In: Green Bay, Wisconsin, USA

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