Chicken and Dressing Casserole

Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

This is comfort food heaven. I've always received rave reviews and requests for the recipe.

Ingredients Nutrition

  • 6 -8 boneless skinless chicken breasts (cut in halves or thirds)
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 cup milk
  • 12 cup margarine, melted
  • 1 cup water
  • 1 (8 ounce) packagesage and onion seasoned stuffing mix


  1. Preheat oven to 350*.
  2. Cut chicken breasts into halves or thirds.
  3. Place chicken breast pieces in a 13 x 9 glass pan.
  4. Season with salt, pepper and garlic powder.
  5. Combine cans of soup with milk; mix well.
  6. Pour soup mixture over chicken in pan.
  7. Melt margarine and combine with water.
  8. Pour margarine/water mixture over stuffing and stir to coat.
  9. Pour stuffing mixture over soup layer.
  10. Bake for 1 hour uncovered at 350*, then cover with foil and bake for 15 minutes longer.
Most Helpful

My Dad and I really enjoyed this recipe, I only made half since there is just the two of us and there is enough for us to have two more meals out of it. I did add a little onion and a little sage. This will be used over and over.

Jacqueline in KY November 10, 2008

Thank you so much for posting this recipe! This is exactly how my beloved grandmother made chicken casserole, and it was one of my favorite foods ever! She'd always serve it with a dollop of sour cream on top, and could never tell my Mama or Daddy (who loved this casserole) that she used Cream of Mushroom soup, as they hated mushrooms. We would always laugh and share secret smiles when they would try to guess what her 'secret ingredient' was. With your recipe, I'll be able to carry on those memories with her to my husband and child.

KrissyStar September 13, 2007

I had some frozen Perdue chicken breast tenders and used seven to fill the bottom of the 13 x 9 pan. I sprinkled the breast with the salt pepper and garlic. I had an 8 oz. pkg. of mushrooms that I placed over the chicken and had 5 slices of Lorraine Swiss lowfat cheese that I laid over the mushrooms. I didn't have cream of chicken soup, so I used a can of cream of asparagus and cream of mushroom (both low fat) and thinned with 1/2 cup white wine and 1/2 cup milk. Had no sage and onion seasoned stuffing mix either so I substituted with cornbread stuffing. This was a delicious recipe and very quick and easy to put together. My husband loved it and I will be making often...thanks Margo59!!!

Denise in NH March 24, 2004