48 Ratings
  • 5 star values: 22
  • 4 star values: 17
  • 3 star values: 7
  • 1 star values: 1
  • 2 star values: 1

I got this recipe from a friend, and my whole family loves it - not to mention how easy it is to make! Note: If you wish, you can just boil 4 or 5 boneless chicken breasts instead of using a whole chicken.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl combine the butter or margarine, sage and stuffing mix. Mix together and spread this mixture in the bottom of a 9x13 inch baking dish. Spread cooked chicken over mixture. In the same bowl combine the cream of chicken soup, cream of celery soup and water. Mix well and pour this mixture over the chicken.

  • Bake at 350 degrees F (175 degrees C) for 45 minutes or until bubbly.

Nutrition Facts

969 calories; 65.6 g total fat; 274 mg cholesterol; 1298 mg sodium. 30.2 g carbohydrates; 61.2 g protein; Full Nutrition


Reviews (38)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/10/2003
Fabulous Meal! I will definitely make this dish again and again.
(24)

Most helpful critical review

Rating: 2 stars
04/07/2015
It was too "soupy" and very mushy.
48 Ratings
  • 5 star values: 22
  • 4 star values: 17
  • 3 star values: 7
  • 1 star values: 1
  • 2 star values: 1
Rating: 4 stars
08/24/2005
This was a delicious recipe. Only thing I didn't like was that the dressing was not moist. So next time I will add 1 can of chicken broth to the dressing butter and sage. I added 2 cups milk to soup mixture and no water. This makes a thicker gravy-type consistency.
(45)
Rating: 5 stars
11/10/2003
Fabulous Meal! I will definitely make this dish again and again.
(24)
Rating: 5 stars
11/10/2003
I had a similar recipe years ago but it never "turned out." This one definitely did! Enjoyed every bite. Made it the night before refrigerated overnight and put it in the oven when I came home from work - PERFECT!
(22)
Rating: 4 stars
06/06/2005
I submitted this recipe years ago and never thought it got listed.... I was playing around today and found it. Anyway the actual recip I submitted was supposed to have cornbread stuffing not herb seasoned. Anyway I think that is what makes this recipe unique (or did at the time I submitted it.)
(14)
Rating: 4 stars
11/10/2003
Very easy and good!
(14)
Rating: 4 stars
11/10/2003
Instead of all water I use 1/2 milk 1/2 water. Plus I add a bag of frozen broccoli florets in the same layer as the chicken. I think it's yummy comfort food and family has enjoyed it. It's not gourmet but it does hit the spot and has your veggies in there!
(13)
Rating: 4 stars
01/03/2011
I love this recipe idea and also tweaked it some. I only used one can of soup (cream of chicken) and one can of milk. I sauteed onions in the butter for the stuffing and used Stove Top stuffing mix. I reserved about one-third of the stuffing mixture and put it on the top before baking. The casserole was very very good--almost custardy in texture but crispy on top yummy! Made lots of leftovers to freeze for a single gal too and it reheated well in microwave and oven!
(11)
Rating: 4 stars
11/10/2003
Really easy to make. When I make it again I will use a little less butter as it was slightly greasy right after cooking. I would recommend making it a day ahead of time as it was much better the next day.
(11)
Rating: 5 stars
08/05/2010
I would give it ten if I could! My 15 year old is so picky. I cooked this recipe one evening because my husband loves stuffing. My son tried it and thought he had died and gone to heaven! I have to cook it now at least two times a week and there's never left overs! Thanks so much for sharing this recipe! As my son would say you are the bomb! LOL!
(7)