Grace's Chicken Casserole

"This is a real "artery choker," BUT very TASTY! My beloved mom-in-law Grace, made this often on Sundays - kind of a Thanksgiving meal,all-in-one.After she passed, I found this written down everywhere in her recipe files. I think it originated from an Illinois newspaper from the 50's or early 60's - can't be sure.Definitely not a low-fat meal, but for the 3 of us it makes leftovers - great either warmed up,or cold - and I DO NOT make this every week - it's a "treat". And make sure you bake it long enough for the egg mixture to "set." That is key..."
photo by a user photo by a user
Ready In:
1 9x13 casserole


  • 1 (14 ounce) package cubed sage and onion seasoned stuffing mix
  • 4 -6 bone-in chicken breasts, depending on size
  • 34 cup butter, divided, for stuffing and sauce
  • 12 cup flour
  • 14 teaspoon salt
  • 1 dash ground pepper
  • 4 cups chicken broth, saved from boiling the breasts
  • 6 slightly beaten eggs
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 12 cup milk, for mushroom soup sauce


  • Boil chicken breasts for 50 minutes, or until cooked through.
  • Place on a platter to cool, and reserve broth.
  • Prepare stuffing mix according to package directions.
  • Spread in a 9x13 baking dish.
  • When chicken cools,remove skin and tear into medium strips.
  • Layer on prepared stuffing.
  • In a 2 quart.
  • saucepan,melt remaining 1 stick of butter;blend in flour and seasonings with a whisk,about 3 minutes.
  • Add reserved broth slowly,and cook and stir until mixture thickens.
  • Stir a small amount of the hot mixture into the beaten eggs,then pour the eggs into the hot mixture,and pour over the chicken and stuffing.
  • Bake in a 325 oven for 1 hour,or until knife inserted in the center comes out clean.
  • Let stand at least 5 minutes before serving.
  • Serve with mushroom sauce.

Questions & Replies

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  1. This is definitely comfort food. It has a pretty good taste, but not sure I'll fix it again. Sorry, Mep.
  2. My prep time was not this long because I only cooked the chicken for 20 minutes (did not want it to dry out). I did not have a 14 ounce package of stuffing so I used I used 2- 8 ounce ones. End results, one 8 ounce stuffing would have been plenty. Also I did not use the 1/2 cup butter, only used what the stuffing called for. Thanks for sharing.


July 8, 2009: Our resident bionic woman lost her battle to cancer yesterday. MEP was a passionate, caring and beloved member of our community and she will be deeply missed. Our thoughts go out to her family, Gordy and Cakes, at this difficult time. Her vivacious spirit will live on here at Recipezaar. If you'd like to express your condolences, there is a thread here: <br> <br> <br> <br>and a cookathon here: <br> <br> <br> <br>Liza @ Recipezaar <br>****************************************************** <br> <br>I AM The Bionic Woman. <br> <br>I am married. To El Gordo for 29 years. <br> <br>I have one daughter whom I call Cakes, but is actually Caitlin. She's 18, and absolutely amazing. <br> <br>I also have a dog named Otis Voy - a Chocolate Lab who is 14 years old ! <br> <br>I am a cancer survivor. I was diagnosed with Stage 4 Hodgkin's Lymphoma in 1994. It came back again in 1996, and I then had a bone marrow transplant.Was cancer free for 12 years. <br> <br>I also had a liver transplant in 2005 - and I'm still here... <br> <br>And now I can add that I've just been diagnosed with Secondary Myelodysplastic Syndrome (MDS) as a result of the above-mentioned cancer/bone marrow transplant. <br>The s--- never ends...and now...lung cancer! <br>A new challenge for The Bionic Woman!
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