Chicken and Stuffing Casserole

Chicken and Stuffing Casserole


"This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired."


servings 579 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 38.3 g
  • 77%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 1142 mg
  • 46%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
  3. In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating



  1. 262 Ratings


Like a lot of people, I change almost every recipe to suit my family's taste and this was no exception. My only changes were to par-cook the chicken with some spices, could only find a 12-oz ca...

This is one of the easiest receipes I've found. I bake boneless, skinless chicken breasts in the morning while I'm getting ready for work (30 - 40 minutes max). When I come home I spend 10 minu...

Very tasty recipe and simple. I enjoy the texture of fresh vegetables in my stuffing so I added diced carrots, celery and onion to the mix. I also used unseasoned stuffing. To enhance the fla...

I used this recipe as a springboard for my own version. I simplified preparation by using canned chicken breast meat, cut into tiny chunks. Sometimes I make my own stuffing from left-over home...

Very good and very easy. I adapted this recipe slightly by 1) using a pre-cooked rotisserie chicken (and once, a pre-cooked rotisserie turkey breast)and using canned broth in place of the boile...

This is very good. I've made this a few times, and it always gets rave reviews. I've experimented with adding different soups, and have never had a bad outcome (cream of mushroom is a good one t...

I love this recipe! It makes great comfort food! However, I like to use Campbell's "chicken with herbs" soup instead of the cream of chicken and cream of celery.

Like a previous reviewer, I used the breast tenderloins rather than the whole chicken. Otherwise, I changed nothing about the recipe. The 4 children (ages 5-12) were raving about it and had 2n...

I added a bit of garlic to this recipe and it was wonderful, a real keeper, easy. But time consuming....