Chicken Stuffing Casserole Recipe

Chicken Stuffing Casserole Recipe photo by Taste of Home

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I was frequently asked to make this chicken casserole for the monthly potluck dinners in our retirement complex and never had any leftovers. It's so moist, comforting, simple and flavorful! —Carmelia Saxon, Chapel Hill, North Carolina

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Chicken Stuffing Casserole Recipe

Prep: 15 min. Bake: 35 min.

Yield: 8 Servings

15 35 50

Ingredients

2 eggs, lightly beaten
1 package (14 ounces) crushed corn bread stuffing
4 cups cubed cooked chicken breast
3 cups reduced-sodium chicken broth, warmed
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 small onion, chopped
1/4 cup chopped celery
1 teaspoon rubbed sage

Directions

In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.
Or cover casserole before baking and freeze for up to 3 months.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°. Yield: 8 servings.

Nutritional Facts 1 cup equals 382 calories, 7 g fat (1 g saturated fat), 110 mg cholesterol, 1,073 mg sodium, 49 g carbohydrate, 3 g fiber, 29 g protein.

Originally published as Chicken Stuffing Casserole in Light & Tasty December/January 2008, p17

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Chicken Stuffing Casserole

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(1-1) of 1 reviews

Reviewed on May. 16, 2013 by Joscy

my family prefers Stove Top's Savory Herb stuffing mix. In recipes calling for fresh celery, my preference is to use cream celery soup. Thank you for sharing!