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Chicken Celery Casserole

Chicken Celery Casserole

  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
Paul Stephen Widmark

Paul Stephen Widmark

Best made night before. The flavors blend in a very unique taste. Tastes like something Grandma made.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1401 mg
  • 56%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil in a large skillet over medium-high heat. Add onion and garlic, and saute for a few minutes until tender. Add chicken pieces, and fry until lightly browned. Transfer the mixture to a 9x13 inch baking dish, and stir in the celery soup, celery, mushrooms, and carrots. Season with poultry seasoning, salt and pepper to taste.
  2. Preheat the oven to 300 degrees F (150 degrees C). Cover the dish, and bake for 2 hours. Serve over chicken flavored rice. Can be made the night before and reheated before serving.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Shelley W
17

Shelley W

1/23/2003

This was super easy and very tasty. I didn't understand why it had to be cooked in the oven for TWO whole hours after the chicken was already cooked on the range, but after I ate it I knew that there would have been no other way to get chicken that tender. Yummy! (and there are LOTS of left overs!)

BARNKITTY
14

BARNKITTY

11/26/2003

Great recipe! Heck, it didn't last past the first night. I threw the celery, etc. in with the chicken as it finished browning. I ended up using a smaller dish to bake it in; the 9x13 just looked too big. Smelled and tasted wonderful.

DREGINEK
14

DREGINEK

7/23/2003

I really gives this 3.5 stars because although it was "good," I wasn't as wowed by it either. When served over hot rice, it IS filling and it IS tasty, and everyone like it but I don't think the 2 hour cooking time made it all that much more moist or flavorful. I'm patient enough for a two-hour wait when it results in something "fabulous" - not just "good." Perhaps I should have started it the night before as suggested by the submitter. Either way, my less-than-positive review is NOT a reflection on the taste, just the prep time and final results. I'd say try it if you love chicken and celery (and you have the time). Thanks!

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