Aunt Jewel's Chicken Dressing Casserole

Aunt Jewel's Chicken Dressing Casserole

218 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
CRETER
Recipe by  CRETER

“True Southern chicken and dressing recipe. Handed down from my great-great-aunt. Easy and delicious.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. Bake in the preheated oven for 45 minutes.

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Reviews (218)

Rate This Recipe
Lisa Michelle
485

Lisa Michelle

READ THIS BEFORE MAKING IT.... I took advice from other reviews and mine turned out really good. I sauteed the chicken in a little butter and added diced onions and two cloves of garlic to the chicken while cooking to it. I also added some onion powder, salt and pepper. I used the amount of soup called for, but doubled the amount of stuffing and it paid off big time. Be sure to bake it uncovered so the stuffing isn't soggy. This was really good and I'll definitely make it again. My kids loved it too.

JDsMom331
160

JDsMom331

The "can" of milk they are asking for in the recipe is just whatever milk you want to use, measured by the soup can! Not "canned milk", like some of these other reviewers were confused about. I hope I helped someone out!

JennieChicago
152

JennieChicago

I made a couple of slight changes some might find helpful- I added some onion and garlic powder to the chicken while it was boiling to help add some flavor. I bought a can of low sodium chicken broth instead of using my own reserves as well. I used 1 can of cream of chicken soup and one can of cream of mushroom. I mixed ALL of the ingredients together (chicken, soups, stuffing, and some extra onion and garlic powder) and apread into baking dish. I put a layer of stuffing I set aside on the top of the mixture so it would have a crispier topping. I also used Pepperidge Farms Seasoned Stuffing Mix, it came out great. I realize I made quite a few alterations, but it came out tasting absolutely wonderful. Thanks for the start!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 236 cal
  • 12%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 15.8 g
  • 5%
  • Protein
  • 29.5 g
  • 59%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 745 mg
  • 30%

Based on a 2,000 calorie diet

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