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Chicken and Dressing Casserole

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

Ready In:
1hr 30mins
Serves:
Units:

ingredients

  • 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) package sage and onion seasoned stuffing mix

directions

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

@Margo59
Contributor
@Margo59
Contributor
"This is comfort food heaven. I've always received rave reviews and requests for the recipe."
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  1. morgan_dl_12607592
    This is similar to a recipe I have made. I made this but liked mine better. Precoom the chicken breasts and cut I to smaller sections if chicken pieces are large. Place in greased dish. Combine 1 can cream of. Mushroom soup with 8 oz of sour cream. Layer on top chicken. Make Stove Top dressing according to directions. I use chicken broth instead of water. Spoon on top. Bake for 30 minutes or until soup is bubbling and dressing is nicely browned. Much quicker and good.
    Reply
  2. morgan_dl_12607592
    This is similar to a recipe I have made. I made this but liked mine better. Precoom the chicken breasts and cut I to smaller sections if chicken pieces are large. Place in greased dish. Combine 1 can cream of. Mushroom soup with 8 oz of sour cream. Layer on top chicken. Make Stove Top dressing according to directions. I use chicken broth instead of water. Spoon on top. Bake for 30 minutes or until soup is bubbling and dressing is nicely browned. Much quicker and good.
    Reply
  3. Chaloner
    Yum! I will add cheese next time, for a twist. Will definately make this again.
    Reply
  4. Doreen_2
    I didnt care much for this recipe, but my fiancee did, so i'm rating this recipe for him. I dont care for stovetop stuffing or any boxed of bagged stuffing mix. I personally think this would have been very good if it was homemade cornbread dressing instead. Anyway, he liked it, thats all that matters. I used a can of cream of celery and a can of cream of chicken soup. I also only had italian flavored skinless breasts which i browned a little bit before putting them in the dish. I also used chicken flavored stovetop stuffing. I think if i tweaked it to my likings, it would turn out very good. Thanks, anyway.
    Reply
  5. arroz241_11561377
    This casserole is delicious and worth the 5 stars, if only for it's flexibility. The only changes I made were: I added shredded cheddar cheese to the soup mix, chopped broccoli to the precooked chicken layer, followed the rest of the recipe as written. FYI; if you don't have cream of chicken soup, take any cream soup (not tomato) and just add some poultry seasoning to it, go easy though. I used precooked chicken, because that's what I had on hand, and adjusted the cooking time. Yummy!!!
    Reply
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