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This tasty chicken casserole from Cathy Smith of Wyoming, Michigan is chock-full of homey, comforting flavor! It’s a great way to use up leftover cooked chicken, plus it’s so quick to assemble using handy pantry items.
Originally published as Chicken Stuffing Casserole in Simple & Delicious May/June 2007, p65
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Reviewed on May. 03, 2013 by HBcook
I made half this recipe for two of us cuz we were in the mood for comfort food. Although good and satisfying it needs more flavor - definitely salt and lots of pepper. I added about 1/2 cup chopped onion and about half of a diced red pepper. I also subbed peas for the corn (personal preference) and fresh mushroom. I sauteed the veggies before adding them to the chicken. I also layered the cheese on the stuffing then the veggie/chicken mixture then on top of the soup. The stuffing turn into a very soft, velvety texture and would be better if it were a little crispy.
Reviewed on Feb. 07, 2013 by tbrown505
Hubby liked it ok but not really my type of meal. I think it would taste better as a pot pie. Just my taste
Reviewed on Nov. 12, 2012 by Maryrose90
I cooked this recipe from frozen and it was very good. However, it did not cook in the time stated. Most freezer recipes instruct to thaw the dish overnight in the refrigerator and then bake. Next time, I think I will thaw and then bake. Or at least defrost in the microwave for 15 minutes first which is what I did tonight when I removed it from the oven and it was still frozen after 1-1/2 hours. Placed it in the microwave on defrost for 15 minutes and then put it back in the oven uncovered for 15 minutes as stated in the recipe.
Reviewed on Oct. 09, 2012 by horsey_mom
Everyone LOVED it! Plus, it reheats really well.
Reviewed on Mar. 19, 2012 by vmcconne
I have not made this particular recipe but have one that is similar-no cheese. I use chicken, turkey, or pork tenderloin, onions, mushrooms and celery and they are all mixed with the prepared stuffing, To answer the dorm food question: it freezes well and reheats in the microwave. That's how we heat up the leftovers. I am definitely going to make this recipe. It sounds delicious.
Reviewed on Feb. 06, 2012 by CherylinElPaso
My family doesn't like mushrooms so I left them out and used cream of chicken soup and it was wonderful! To try and balance the meal better I used mixed frozen corn/peas/carrots/lima beans... the kids loved it and they are such picky eaters!
Reviewed on Nov. 11, 2011 by pinksuitcases
This was so easy and she actually said this was the best thing I ever made! I don't like mushrooms, so I added broccoli instead and it turned out just fine. I also added just a couple tablespoons of french onion dip to the stuffing, but that is just my personal family's taste. A definite keeper!!
Reviewed on Oct. 14, 2011 by vewebber58
A delicious casserole, and fast and easy to put together.
Reviewed on Aug. 28, 2011 by sstetzel
mwhritenour Does anyone know if this can be frozen and then microwaved instead of cooked in an oven? It would be great to send to a college dorm.
Does anyone know if this can be frozen and then microwaved instead of cooked in an oven? It would be great to send to a college dorm.
I would bake it then freeze it. The quality will be much better when your student microwaves it. The college my son went to even had a shared kitchenette in the dorm where the kids could cook something if they wanted, however he always told me it was pretty disgusting because they'd cook but the fairy that does the cleaning never made it to college
Reviewed on Aug. 28, 2011 by mwhritenour
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