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

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4.5 8 10
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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
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 cup: 452 calories, 20g fat (9g saturated fat), 146mg cholesterol, 1189mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 28g protein .


  1. 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.
  2. 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.
Originally published as Chicken 'n' Stuffing in Casserole Cookbook 2001, p18

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MaggieWB 244214
Reviewed Feb. 21, 2016

"Delicious way to use leftover turkey. Thanks for sharing."

bzdz1128 92234
Reviewed Oct. 20, 2014

"my family loves this one!!"

marylv 77279
Reviewed Aug. 27, 2014

"Made this but omitted the eggs. Made my own chicken gravy and mashed potatoes. Layered stuffing, chicken and potatoes. Added a little gravy between the stuffing and chicken. In the oven till hot. Served with homemade gravy and cranberry sauce. Whole family loved it."

tellerlady 204843
Reviewed May. 26, 2013

"Made this for company and everyone thought the recipe was great! Easy to make. Next time, I am going to make a gravy to serve with it."

jmkasprak 204842
Reviewed Nov. 13, 2012

"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."

Bobosbo 34855
Reviewed Sep. 24, 2011

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

BrendainPa 36688
Reviewed Nov. 11, 2008

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

gritts 36686
Reviewed May. 1, 2008

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

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