Chicken Dressing Casserole Recipe

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This hearty bake is perfect after picking pumpkins or watching a football game in the crisp autumn air. Topped with buttery bread crumbs, the piping-hot combination of chicken, mixed vegetables and stuffing makes it a great one-dish wonder. -Angela Oelschlaeger, Tonganoxie, Kansas
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:6 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 6 servings


  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 package (6 ounces) reduced-sodium stuffing mix
  • 2 cups cubed cooked chicken breast
  • 1-1/2 cups frozen mixed vegetables, thawed
  • 1/2 cup soft whole wheat bread crumbs
  • 1 tablespoon butter, melted

Nutritional Facts

1-1/2 cups equals 303 calories, 6 g fat (2 g saturated fat), 49 mg cholesterol, 930 mg sodium, 39 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat 1/2 fat.


  1. In a bowl, combine the broth and soups; set aside. In a 2-qt. baking dish coated with cooking spray, layer half of the stuffing mix, 1 cup chicken, 3/4 cup mixed vegetables and half of the soup mixture. Repeat layers.(Dish will be full.)
  2. Cover and bake at 350° for 30 minutes. Uncover; bake for 15 minutes. In a small bowl, combine the bread crumbs and butter. Sprinkle over casserole. Bake 5-10 minutes longer or until heated through and topping is golden brown. Let stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Chicken Dressing Casserole in Light & Tasty October 2005, p42

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