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Chicken Stuffing Casserole Recipe

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"As a busy mom of two small children, I try to find quick satisfying meals that my family will enjoy," says Susan VanHorn of Greensboro, North Carolina. "This hearty chicken bake is simple and delicious."
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 large potatoes, peeled and cubed
  • 2 medium carrots, coarsely chopped
  • 1 package (8 ounces) crushed corn bread stuffing
  • 1/2 cup butter, melted
  • 3 cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup chicken broth

Nutritional Facts

1 serving (1 each) equals 455 calories, 20 g fat (9 g saturated fat), 82 mg cholesterol, 1,170 mg sodium, 46 g carbohydrate, 4 g fiber, 22 g protein.

Directions

  1. Place 1 in. of water in a saucepan; add potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until crisp-tender. Drain and set aside.
  2. Toss the stuffing and butter; spread half in a greased 13-in. x 9-in. baking dish. Top with chicken. In a large bowl, combine the soups, broth, potatoes and carrots; spread evenly over chicken. Sprinkle with remaining stuffing mixture. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 6-8 servings.
Originally published as Chicken Stuffing Casserole in Quick Cooking January/February 2005, p54

Nutritional Facts

1 serving (1 each) equals 455 calories, 20 g fat (9 g saturated fat), 82 mg cholesterol, 1,170 mg sodium, 46 g carbohydrate, 4 g fiber, 22 g protein.

Reviews for Chicken Stuffing Casserole(2)

AVERAGE RATING
   (3)
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MY REVIEW
Reviewed Jul. 22, 2013

This was really good served with biscuits and broccoli on the side.

MY REVIEW
Reviewed Oct. 30, 2009

My husband really really liked this recipe. He said that it reminded him of a good pot pie.

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