Chicken 'n' Stuffing Recipe

Chicken 'n' Stuffing Recipe Chicken 'n' Stuffing Recipe photo by Taste of Home Rating 5

This recipe provides all the fabulous flavor of a stuffed whole chicken with little fuss. It's a big hit with our son as well as other family and friends.—Pamela Key, Sandy Lake, Pennsylvania

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Chicken 'n' Stuffing Recipe
  • Prep: 15 min. Bake: 40 min.
  • Yield: 6-8 Servings
15 40 55

Ingredients

  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1/2 cup butter
  • 1 package (14 ounces) seasoned stuffing croutons
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 eggs, beaten
  • 2 cans (14-1/2 ounces each) chicken broth
  • 4 cups cubed cooked chicken

Directions

  • In a small skillet, saute celery and onion in butter until tender. In a bowl, combine the croutons, parsley, salt, pepper and celery mixture. Combine eggs and broth; pour over bread mixture and toss to combine. Add chicken; toss gently.
  • Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40-50 minutes or until a meat thermometer reads 160°. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 452 calories, 20 g fat (9 g saturated fat), 146 mg cholesterol, 1,189 mg sodium, 40 g carbohydrate, 3 g fiber, 28 g protein.

Originally published as Chicken 'n' Stuffing in Casserole Cookbook , p18

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Reviews for Chicken 'n' Stuffing

Chicken 'n' Stuffing Recipe

Chicken 'n' Stuffing

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(1-4) of 4 reviews

Reviewed on Nov. 13, 2012 by jmkasprak

Very good. I used my own chicken broth instead of canned. I baked it longer because it was pretty wet even though I reduced the broth because I had a 12 oz bag of stuffing croutons. It's probably just personal preference of how moist or dry you like your stuffing.

Reviewed on Sep. 24, 2011 by Bobosbo

My family of 5 lovers it and there's enough left over for next day's lunch!

Reviewed on Nov. 11, 2008 by BrendainPa

Not having any leftover chicken on hand, I made this with 2 cans of chunk white-meat chicken from Sam's. It was excellent!

Reviewed on May. 01, 2008 by gritts

I have shared this recipe with many friends. We all agree this is a keeper recipe.

 
 

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