Reviewed: Oct. 20, 2012

I tried this recipe and I put it together like Zuleika75, I used less, as I was making it for 2. I used 1 can of cream of chicken soup,and I also put in 2/3 cup of the sour cream and 1/4 c of ranch dressing, as someone else suggested, rather than the mayo. I didn't think I needed the extra butter with the stuffing. I put the broth (about 2/3 c)in the stuffing mix before I added it like Zuleika75 did to the chicken, soup mixture, peas, carrots and mushrooms (canned) on the bottom. I had the broth from cooking the 1 lb.of breasts in water for about 45 or so minutes. We liked it.

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Reviewer:

suszee

Reviewed: Jun. 5, 2012

Good recipe. What I do is save my ends of bread in the freezer. I break them up and add them to the bread wrapper. It is amazing how many ends/bread chunks you get ina short time. I make my own Cream of Whatever Soup.....Cut the recipe in half. I bet it would be good with stale corn bread. Also I toast the bread chunks in the oven...........

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Reviewer:

Mary

Reviewed: Nov. 23, 2010

My sister served this recipe at a family gathering and it got rave reviews from all.She says she used canned mushrooms, and added diced celery and onion microwaved in butter. My family has requested this for Thanksgiving. Thanks for sharing this recipe.

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3 users found this review helpful

Reviewer:

Candace

Cooking Level: Expert

Home Town: Athens, Alabama, USA

Living In: Harvest, Alabama, USA

Reviewed: Jan. 10, 2010

I HAVE MADE A VERSION OF THIS BEFORE AND LOVED IT.

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Reviewer:

JOLLYJANET

Reviewed: Dec. 23, 2009

This recipe was very good tasting to my husband, my family, and myself. I'm sure I will make it again. Thank you for letting me see the recipe.

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Reviewer:

Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

Reviewed: 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.

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5 users found this review helpful

Reviewer:

V29578

Reviewed: Mar. 25, 2007

This is the best chicken casserole I've ever tasted. Definitely will do again. The only change I made was using 2 small cans of mushrooms instead of fresh ones and frozen peas and carrots rather than canned. Delicious!

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Reviewer:

Cindy

Cooking Level: Expert

Home Town: Jefferson, North Carolina, USA

Living In: Boone, North Carolina, USA

Reviewed: Oct. 21, 2006

This is a great recipe. I did change it a bit though. I did not use the almonds and subtituted broccoli for the peas and layered potato and onion perogies above the first layer of stuffing. It was awesome.

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4 users found this review helpful