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READY IN ABOUT 1¼ hrs

Chicken and Dressing Casserole

Read Reviews (26)

"I got this recipe from a friend, and my whole family loves it - not to mention how easy it is to make! Note: If you wish, you can just boil 4 or 5 boneless chicken breasts instead of using a whole chicken." — WAHNSDLR

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Original recipe makes 6 servings Change Servings

1 (4 pound) whole chicken, deboned and cut into bite size pieces
1/2 cup butter
1 teaspoon dried sage
1 (6 ounce) package herb-seasoned dry bread stuffing mix

1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
2 1/2 cups water

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the butter or margarine, sage and stuffing mix. Mix together and spread this mixture in the bottom of a 9x13 inch baking dish. Spread cooked chicken over mixture. In the same bowl combine the cream of chicken soup, cream of celery soup and water. Mix well and pour this mixture over the chicken.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until bubbly.

Kitchen-Friendly View

PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

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Reviews More Reviews

Most Helpful Positive Review

Aug 24, 2005

This was a delicious recipe. Only thing I didn't like was that the dressing was not moist. So next time I will add 1 can of chicken broth to the dressing, butter and sage. I added 2 cups milk to soup mixture and no water. This makes a thicker gravy-type consistency.

—MWT

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Most Helpful Critical Review

Jun 22, 2003

It's okay. Kind of bland I think.

—MARKSCHICKEN

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32 Ratings

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Nov 10, 2003

Fabulous Meal! I will definitely make this dish again and again.

—Gayle

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Nov 10, 2003

I had a similar recipe years ago but it never "turned out." This one definitely did! Enjoyed every bite. Made it the night before, refrigerated overnight, and put it in the oven when I came home from work - PERFECT!

—yellowrose

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Nov 10, 2003

Very easy and good!

—VIVROBBINS

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Jun 06, 2005

I submitted this recipe years ago and never thought it got listed.... I was playing around today and found it. Anyway, the actual recip I submitted was supposed to have cornbread stuffing, not herb seasoned. Anyway, I think that is what makes this recipe unique (or did at the time I submitted it.)

—WAHNSDLR

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Nov 10, 2003

Really easy to make. When I make it again I will use a little less butter, as it was slightly greasy right after cooking. I would recommend making it a day ahead of time as it was much better the next day.

—GDEEZY

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Jan 03, 2011

I love this recipe idea and also tweaked it some. I only used one can of soup (cream of chicken) and one can of milk. I sauteed onions in the butter for the stuffing and used Stove Top stuffing mix. I reserved about one-third of the stuffing mixture and put it on the top before baking. The casserole was very, very good--almost custardy in texture but crispy on top, yummy! Made lots of leftovers to freeze for a single gal, too, and it reheated well in microwave and oven!

—vicxstar

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Nutrition

Calories
969 kcal
48%

Carbohydrates
30.2 g
10%

Cholesterol
274 mg
91%

Fat
65.6 g
101%

Fiber
1.4 g
5%

Protein
61.2 g
122%

Sodium
1298 mg
52%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken and Dressing Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 969
** Calories from Fat: 591

% Daily Value *
** Total Fat 65.6g 101 %
** Saturated Fat 23.8g 119 %
** Cholesterol 274mg 91 %
** Sodium 1298mg 52 %
** Potassium 834mg 23 %
** Total Carbohydrates 30.2g 10 %
** Dietary Fiber 1.4g 5 %
** Protein 61.2g 122 %
** Sugars 3.4g
** Vitamin A 22 %
** Vitamin C 8 %
** Calcium 14 %
** Iron 44 %
** Thiamin 18 %
** Niacin 260 %
** Vitamin B6 69 %
** Magnesium 27 %
** Folate 38 %

* 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.