Chicken 'n' Stuffing Recipe

4.5 8 10
Chicken 'n' Stuffing Recipe
Chicken 'n' Stuffing Recipe photo by Taste of Home
Publisher Photo

Chicken 'n' Stuffing Recipe

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

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 shredded cooked chicken

Directions

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.
Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°. Yield: 6-8 servings.
Originally published as Chicken 'n' Stuffing in Casserole Cookbook 2001, p18

Nutritional Facts

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

  • 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 shredded cooked chicken
  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 13x9-in. baking dish. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°. Yield: 6-8 servings.
Originally published as Chicken 'n' Stuffing in Casserole Cookbook 2001, p18

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Reviews forChicken 'n' Stuffing

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MaggieWB User ID: 4951050 244214
Reviewed Feb. 21, 2016

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

MY REVIEW
bzdz1128 User ID: 2029232 92234
Reviewed Oct. 20, 2014

"my family loves this one!!"

MY REVIEW
marylv User ID: 7314599 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."

MY REVIEW
tellerlady User ID: 6246110 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."

MY REVIEW
jmkasprak User ID: 2880256 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."

MY REVIEW
Bobosbo User ID: 6145477 34855
Reviewed Sep. 24, 2011

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

MY REVIEW
BrendainPa User ID: 861741 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!"

MY REVIEW
gritts User ID: 3032218 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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