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

Chicken 'n' Stuffing Recipe

Read Reviews (6)
4.43 6
Publisher Photo
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

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

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.

Directions

  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

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.

Reviews for Chicken 'n' Stuffing(6)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 28, 2013

The flavor was great, but too much salt. I wouldn't add the additional salt. Other than that, my husband and I "licked the platter clean!"

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
Reviewed Sep. 24, 2011

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

MY REVIEW
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!

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