By Cathy Pete on July 24, 2008
Photo by ~Nimz~
Photo by ~Nimz~
"So easy and great taste!"
Serving Size: 1 (351 g)
Servings Per Recipe: 6
"One of my favorite casserole recipes. I use 1/4 cup Sherry and reduce milk to 3/4 for a little "kick"."
"Very good. I used 2 cans of cream of chicken instead of the mushroom. Very quick and easy to get in the oven. Kids and hubby liked it. Thanks!"
"great recipe I have made it many times also good with american cheese"
"Very good! Followed recipe exactly. Will be making this again!"
"I really, really liked this. I used leftover ham from Christmas in place of the deli ham and chopped my chicken into bite size pieces. I will definitely be making this again and probably quite frequently!"
"We really enjoyed this. I made a few changes. I pounded skinless chicken breasts thin, moistened with egg, salt and pepper, dredged them in cracker meal and browned them before putting them in the casserole pan. I also substituted the milk for 1 cup of buttermilk. It was excellent. Thanks for sharing."
"We really liked it. I started with cooked chicken because that is what I had and cooked it for about an hour. I also used all chicken soup because I don't like mushrooms. I also didn't use the butter on top but I loved the way the stuffing was all crunchy on top. I think next time I will add some seasoning to the soup mixture."
"Excellent. I've had similar recipes but not with the ham added. I used provolone cheese because of personal preference and used Savory Herb stuffing mix. Great flavor. I cooked mine at 350 degrees for one hour and it was perfect. Thanks for sharing. Made for PAC Fall 08"