Janet's Chicken Casserole Recipe - Allrecipes.com

Janet's Chicken Casserole

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"This is a creamy delicious chicken casserole that can be served by itself or with a salad as a complete meal. It is very simple to make and very delicious! Individual servings can be warmed in the microwave as this makes a good size casserole. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
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Directions

  1. In a medium bowl combine the melted butter or margarine and dry stuffing mix. Mix well and set aside. In a large bowl mix together the cream of chicken soup, cream of mushroom soup, mayonnaise and sour cream. Set aside.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. To Layer Casserole: Spread peas, carrots and 1/2 of the mushrooms in the bottom of a lightly greased 9x13 inch baking dish. Sprinkle 1/2 of the stuffing over the vegetable layer and press lightly with hand to compress. Ladle the chicken broth over the stuffing evenly. Next spread 1/2 of the soup mixture evenly over the stuffing. Add the chicken and spread to cover completely. Spread remaining mushrooms over chicken. Pour remaining soup mixture over all and top with remaining stuffing and slivered almonds.
  4. Cover dish with aluminum foil and bake in the preheated oven for 1 hour. Remove foil and bake for another 15 minutes. Remove dish from oven, cover once more with foil and let stand about 20 minutes before cutting into individual pieces and serving. Keep covered in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Feb 21, 2006

I love this recipe. However I have made some changes to simplifiy it. For example I place the chicken and sauce mixure on the bottom. I omitted the alomond and mixed the stuffing and broth in a bowl ahead of time and then placed it over the chicken mixture. I is absolutely Delicious!

 
Most Helpful Critical Review
Oct 17, 2005

The stuffing was nothing like stuffing, it in no way fit in the 9X13 it calls for. We did not like this dish.

 
Oct 14, 2004

What is not to like about this recipe it is like a leftover Thanksgiving casserole! I scaled this by 1/2 because I didn't want alot of leftovers. I used leftover roasted turkey in place of chicken, in lieu of seperate cans of veggies I used veg-all also I didn't have plain stuffing crumbs so I used a box of stove-top if you were making the whole recipe you would need 2 boxes. I wonder if you would really need to cook the chicken first since you bake it for over an hour? I served it with green beans and cranberry sauce, my family enjoyed this recipe thanks for submitting it.

 
Feb 03, 2005

i made this tonight. my family said it was best thing i have ever made. i did not use all of my soup mixture and i used alot more stuffing than the recipe called for. i made the chicken breasts very thin and sauteed them with garlic and olive oil to cook them. this recipe had alot of flavor. next time i make this i might substitute the mayo for some ranch dressing for a little more kick. very goood overall!

 
Jan 04, 2004

MY FIRST CHICKEN CASSEROLE THAT I HAVE EVER MADE ... and it was a success thanks to this recipe. Very easy to make. I boiled the chicken and then pulled it apart using a big fork. Please continue to post easy, family recipes for us that do not have a lot of time to cook. God Bless.

 
Jan 20, 2008

USED YOUR INGREDIENTS, AND DID MY OWN STYLE, MADE IT A BIT EASIER, BY USING A MIX VEGGIE BAG. THANKS FOR SHARING, AND GIVING OTHER IDEAS.

 
Jan 22, 2003

I made this dish for my ladies group, and everyone wanted the recipe !!! It is great, thank you. Margaret

 
Jan 01, 2004

My kids do not like peas and carrots but I liked the idea of a vegetable in the dish. I substuted chopped brocolli and shredded a couple of carrots instead of the peas and carrots. They loved it. I will use this again for potlucks and gathering.

 

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Nutrition

  • Calories
  • 804 kcal
  • 40%
  • Carbohydrates
  • 58 g
  • 19%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 46.7 g
  • 72%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 38.5 g
  • 77%
  • Sodium
  • 1923 mg
  • 77%

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

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