Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Thanksgiving / Chicken Stuffing Casserole Recipe
    Lost? Site Map

    Chicken Stuffing Casserole

    Chicken Stuffing Casserole. Photo by Annacia

    1/3 Photos of Chicken Stuffing Casserole

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    45 mins

    35 mins

    Heather3271's Note:

    Extra veggies make this dish a hit with kids and parents alike! It helped my picky eaters learn to like more veggies. This is a low-maintenance dish, quick & easy, especially if you prep the chicken or even the whole casserole the night before. I also like to make this with Thanksgiving leftovers, but it's good any time of year you have leftover poultry. I also improve the nutritional value by using low-fat, low-sodium, and whole-grain products whenever possible or by substituting homemade ingredients.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 4 cups cooked boneless skinless chicken breasts, cubed (about 4 large breasts)
    • 2 (6 ounce) packages Stove Top stuffing mix (low-sodium preferable)
    • 1/2 cup unsalted butter (low-fat if possible)
    • 1 cup skim milk
    • 1 cup water or 1 cup low sodium chicken broth
    • 3 cups frozen vegetables (broccoli, cauliflower, green beans, peas, carrots, corn, or your favorite frozen veg. blend)
    • 2 (10 1/2 ounce) cans cream soup (mix or match celery, chicken, or mushroom)

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Evenly cover bottom of ungreased 13x9-inch pan with cubed chicken.
    3. 3
      Layer frozen vegetables evenly over chicken.
    4. 4
      In a mixing bowl, combine cans of soup with milk, mixing well, and pour evenly over vegetables.
    5. 5
      Combine stuffing, butter, and water or chicken broth until stuffing is coated. Spread evenly over top layer.
    6. 6
      Bake uncovered 35-40 minutes or to desired crispness of stuffing.
    7. 7
      NOTES: I significantly reduce the sodium content by using low-sodium foods whenever possible and by replacing the Stove Top with my homemade stuffing.

    Ratings & Reviews:

    • on August 31, 2008

      25

    • on June 12, 2008

      25

      this really didn't turn out very good for me. didn't have much flavor and i couldn't get my husband and toddler to even finish a serving. sorry to leave a bad review but i had higher expectations for this.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 10, 2008

      55

      I love this one!I used the can chicken instead of the chicken breast!I used three big cans!For me it was easier and I always keep it on hand for casseroles.I also used the Stove Top that was the whole wheat forr chicken and the cornbread ones for the top.I think that it turned out great.I also used the healty cream soup.I will make this one again soon!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Chicken Stuffing Casserole

    Serving Size: 1 (74 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 157.5
     
    Calories from Fat 55
    35%
    Total Fat 6.2 g
    9%
    Saturated Fat 3.3 g
    16%
    Cholesterol 36.4 mg
    12%
    Sodium 299.3 mg
    12%
    Total Carbohydrate 13.6 g
    4%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.4 g
    5%
    Protein 11.0 g
    22%

    The following items or measurements are not included:

    frozen vegetables

    cream soup

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites