Total Time
Prep 10 mins
Cook 40 mins

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

Ingredients Nutrition


  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.


Most Helpful

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.

Chef Angie K September 28, 2010

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.

CheapThrills January 13, 2010

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

Shawn C October 16, 2008

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