Cream of Chicken & Stuffing Casserole
photo by coconutcream
- Ready In:
- 1hr 10mins
- Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
- Bake in the preheated oven for 45 minutes.
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I made this recipe tonight and it came out fabulous but I must admit I made some changes. I already had cooked chicken meat from a left over bird so I cubed and used that. I mixed the soups and added onion powder, black pepper and parsley to it along with a cup or so of frozen mixed veggies. I'm trying to get more veggies into my 8 yr old. I continued with the recipe as printed except I used regular chicken flavored stuffing since I'm not a big fan of cornbread stuffing. This recipe is quick, easy and very tasty. Thanks for sharing.
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<p>I live in Bergen, Norway, with my American husband.We have 2 daughters, Emma (born in 2001) and Sara (born in 2003) <br /> <br />I worked full time as a consultant at a publishing house, but decided to change careers and am now working as a consultant at<span style=color: #000000;> the Norwegain Public Roads Administration. The main reason for me to join this site is that my husband and I both need help figuring out how to ake good, quality, healthy meals for our family that does not involving using a lot of time we don't have!</span></p> <p>Other then that, I love photographing (have a Nikond D90), writing, films, reading books, hiking, being outside with my kids, do arts and crafts with the kids, traveling (which we do a lot).</p>