OAMC Creamy Chicken

Submitted by Loves2Teach

"This is from one of my favorite Once a month cooking books. I hope that you enjoy this as much as we did."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 8

ingredients

• 1 (12 ounce) package seasoned stuffing mix
• 2 tablespoons melted margarine
• 2 cups chicken broth
• 3 cups chopped cooked chicken
• 1⁄2 cup finely chopped onion
• 1⁄4 cup minced chives
• 1⁄2 cup finely chopped celery
• 1⁄2 cup light mayonnaise
• 3⁄4 teaspoon salt
• 2 eggs
• 1 1⁄2 cups milk
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1⁄2 cup grated mild cheddar cheese

directions

1. In a medium bowl, mix stuffing, melted margarine and 1 1/4 cups broth.
2. Then mix chicken 3/4 cup broth, onion, chives, celery, mayonnaise and salt in another bowl.
3. Spread half the stuffing in a 13x9x2 inch baking dish treated with nonstick spray.
4. Spread chicken mixture over stuffing.
5. Cover with remaining stuffing.
6. Whisk eggs, milk, and soup in a large bowl. Pour sauce evenly over stuffing.
7. Cover dish with foil, and freeze.
8. Put cheese in a small freezer bag, and attach it to the dish.
9. To prepare for serving, thaw grated cheese and chicken dish.
10. Bake covered in a preheated 325 oven for 30 minutes.
11. Remove foil, sprinkle with cheese, and continue to bake uncovered for 10 minutes more.

Reviews

[Chef Angie K]

This is a family favorite now! I use the broth left after I boil the chicken and haven't noticed it being too salty. I use the Stove Top stuffing mix and since it is only 6 oz, I use two and make them as instructed on the box. This is more water (broth) than the recipe calls for but my family likes a moister stuffing/dressing. I have made it with cream of mushroom, cream of celery, cream of chicken soups (depending on what is on hand)and it is great with any of them.

 

[LGRM1]

Great! I used leftover turkey, turkey broth, butter instead of margarine, and eliminated the salt. I used an herb stuffing mix with plenty of celery, and cream of celery instead of mushroom, so I eliminated the celery. I made four servings, but used the full can of soup, which helped keep this creamy. The half recipe fed us all very well, with seconds for the big guys. BONUS: this dish cost only $2.05 total to make!! Definitely a keeper! Thanks.

 

[Shawn C]

this was just ok for me- i did not freeze but cooked from fresh made. i baked it at 350 and after 30 minutes the middle was still not bubbly so i added another 10 minutes and turned it up to 400 then put on the cheese for 10 more minutes. the onions and celery were still a little crisp so it might be better if making from scratch and cooking fresh to saute these beforehand

 

[Just Nora]

Good and fairly easy to assemble. I like salty things, but I agree with Darling76 - this was a little too salty. (I also used reduced sodium broth but will try reduced sodium everything next time) It was moist, but almost too moist. I would like a little crisper edge to the dressing as well, so I'll make again and try baking a bit longer as Mulligan suggested.

 

[Darling76]

This was very tasty but VERY SALTY. I think it was the stuffing mix. The broth I used was already reduced sodium, It was so easy to put together that I would like to try it again. Next time I will use all reduced sodium ingredients.