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READY IN 45 mins

Gravy Stuffing Chicken Bake

Read Reviews (30)

"A whole pre-cooked chicken baked with turkey gravy, chicken gravy, corn, carrots and stuffing. Down home good eatin', and only takes 1/2 hour to make!" — Lesley

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

1 (3 pound) roasted chicken
1 (15 ounce) can corn
1 (16 ounce) can sliced carrots, drained (optional)

1 (12 ounce) jar chicken gravy
1 (12 ounce) jar turkey gravy
3 cups prepared stuffing

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Directions

Preheat oven to 400 degrees F (200 degrees C).
Shred or tear the chicken into bite size pieces. Try to get most off the whole chicken as possible, or as much as you think you can handle.
Place torn chicken in a 9x13 inch baking dish. Mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. Sprinkle stuffing over top to cover..
Bake at 400 degrees F (200 degrees C) for about 30 minutes, or until golden brown.

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

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this is almost exactly how i make this dish, only no need to precook the chicken, i use bonless breast seasoned w/ poultry seasoning, salt and pepper. sometimes i use a bag of frozen mixed veggies, usually i use the kind you just steam in the microwave in place of the veggies in this recipe then top w/ 2 jars of gravy and the prepared dressing, i use stove top whole wheat. DH loves this meal and so do I using the modifications i do i can have in in the pan and into the oven in less then 10 minutes. i usually bake around 45 minutes or until it is golden brown and bubble and the chicken in cooked through. serve w/ biscuites and a salad. it's like having roast chicken, gravy and stuffing with out all the mess of the whole bird, i've been making this for years.

—leda

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Most Helpful Critical Review

Dec 18, 2009

I made this last night and the taste was wonderful. I followed the directions to the tee except I mixed the chicken, gravy, carrots, corn and used peas up in a bowl first then put in the pan. I made two boxes of herb stove top and put on top and baked for about 40 mins because we like our stuffing crunchy. The only problem is that it came out very watery. The veggies I used were drained so I don't understand what I did wrong.

—sealanding

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38 Ratings

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Jul 23, 2003

I would give this 4 1/2 stars. Really good! I used chicken breasts and cooked them in the crock pot. That made the chicken easy to shred. Great comfort food.

—NJSS2000

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Feb 02, 2004

This was an easy and tasty comfort food recipe. It smelled so good that before my husband even tried it, he announced that it was one of his new favorites. By using the pre-cooked chicken, it was a quick and easy recipe.

—AMYANN011

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Mar 24, 2009

I've made this about 5 times in the past two months, so I had to come back and leave a review! This is the first meal I make after roasting a chicken--I use the leftover chicken and make the gravy for this out of the pan drippings (instead of jarred). I also just use whatver veggies I have on hand. Great recipe for using leftover chicken and pan drippings! My 6 year old says this is his favorite meal I make.

—blue-eyes

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Aug 22, 2008

Quick, Easy and tasted great. I made it how another reviewer suggested. I Used thawed chicken breasts with pultry seasoning and cooked it for 45 mins and it was perfect. I did use half the amount of gravy and since i needed to use my beef gravy I tried that. IT was great. The stuffing was crunchy on top and the chicken was moist enough...I loved it.

—Lynne

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Sep 30, 2008

I have made this twice in just two weeks, it was delicious! On the second batch I used 2 boxes of stuffing, two cans of cream of mushroom and a big spoonful of sour cream. Everyone loved it. Paired with homemade mashed potatoes and this is a great comfort food meal, thanks for sharing.

—Butterflybabybb

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Mar 16, 2009

I don't review often, but I had to on this one. I was worried it would be bland so I was tempted to add things, but other reviews said it was great just as it was. I used a large Wal-Mart rotisserie chicken, I hate mushy carrots so I sliced up baby carrots instead of using canned, I added a can of cut green beans and I doubled the stuffing, as recommended by other reviewers. Everyone loved it, and my husband came home for lunch the next three days and finished it off, something he's NEVER done. Thank you for an EXCELLENT super easy dinner.

—KARMA333

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Nutrition

Calories
469 kcal
23%

Carbohydrates
33.5 g
11%

Cholesterol
89 mg
30%

Fat
22.8 g
35%

Fiber
4.4 g
18%

Protein
31.8 g
64%

Sodium
1180 mg
47%

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

Nutritional Information

Gravy Stuffing Chicken Bake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 469
Calories from Fat: 206

% Daily Value *
Total Fat 22.8g 35 %
Saturated Fat 5.6g 28 %
Cholesterol 89mg 30 %
Sodium 1180mg 47 %
** Potassium 511mg 14 %
Total Carbohydrates 33.5g 11 %
Dietary Fiber 4.4g 18 %
Protein 31.8g 64 %
Sugars 4.7g
Vitamin A 146 %
Vitamin C 7 %
Calcium 7 %
Iron 29 %
** Thiamin 20 %
** Niacin 124 %
** Vitamin B6 31 %
** Magnesium 17 %
** Folate 35 %

* 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.