Hurricane's Chicken Casserole

Hurricane's Chicken Casserole


"Fried onion rings top this creamy chicken, pea and carrot casserole; bread stuffing flavors the bottom. Are you ready for a 'Hurricane' in your kitchen?!"


1 h servings 503 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 2054 mg
  • 82%

Based on a 2,000 calorie diet

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  • Prep

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  1. Prepare stuffing according to package directions; line bottom of a 9x13 inch baking dish with prepared stuffing.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Prepare chicken tenders according to package directions, then cut into bite size pieces.
  4. In a large bowl combine cream of celery soup, cream of chicken soup, peas, carrots and chicken pieces. Mix well and spread mixture on top of stuffing, then sprinkle with fried onions.
  5. Bake at 325 degrees F (165 degrees C) for 15 to 20 minutes, or until heated through.
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  1. 27 Ratings


Outstanding casserole, Keith! I used frozen peas and carrots because I'm not crazy about canned veggies. A little garlic powder mixed in with the soups and WOW! My family loved it!

I sort of made this recipe. I had a lot of leftovers from Thanksgiving, so I used leftover stuffing (I make it dry because my husband likes to put gravy on it). I put in big chunks of turkey. ...

This is incredibly easy! I have also tried it with sweet corn and cornbread stuffing for a change and that was yummy too! I wouldn't call this gourmet, but it's a good throw-together dinner, g...