Chicken and Stuffing

Barb Anderson 0

"This is a very tasty casserole dish. So don't get stuffed - get chicken and stuffing in your tummy and say mmm!"

Ingredients {{adjustedServings}} servings 551 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1704 mg
  • 68%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine the stuffing and melted butter/margarine. Put 1/2 of the stuffing mixture in a 9x13 inch baking dish.
  3. In a large mixing bowl, combine the milk, chicken meat, peas, onion, ground black pepper, pimentos, water chestnuts, celery, mushrooms and soup. Mix well.
  4. Pour chicken mixture over the stuffing in the baking dish, then add the other 1/2 of the stuffing mixture. Top with slivered almonds and bake in the preheated oven for 30 to 35 minutes. Let cool for 10 minutes and serve.
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Reviews 10

  1. 13 Ratings


There's only three words to describe this, Terrible, Terrible and more Terrible. My husband thought it was so bad, he threw it in the trash. In another review someone said the onion overpowered it, they were right. Everything is wrong with this recipe. Yuck.


Very good casserole. Served it to a ladies group along with salad and dessert and had a lot of positive feed back along with several requests for the recipe. I'd definitely serve it again.


Oh boy. There is something wrong with this! When I was compiling the soup, chicken, etc. mixture, I was so excited anticipating that the end result was going to be true comfort food. But, I felt like I was eating a "crunch casserole" instead. If I were EVER to attempt this again, I think the fix is to precook almost everthing instead of just the chicken. Even after baking longer than what the recipe called for, the celery and onions weren't anywhere near done. Sorry!