Rating: 4.24 stars
54 Ratings
  • 5 star values: 26
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 1
  • 1 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.

Advertisement

Ingredients

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

Directions

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

    Advertisement
  • 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; protein 61.2g; carbohydrates 30.2g; fat 65.6g; cholesterol 274mg; sodium 1298.4mg. Full Nutrition
Advertisement

Reviews (54)

Most helpful positive review

Rating: 4 stars
08/25/2005
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. Read More
(48)

Most helpful critical review

Rating: 3 stars
04/04/2006
I found the recipe bland and not very appetizing. I added green chilis, crushed cashews and corn to the dressing and it made it a bit more tasty. I found the cream of celery soup over dominated the taste of the dressing and chicken. If I were to make it again I would remove the celery soup. Read More
(6)
54 Ratings
  • 5 star values: 26
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 1
  • 1 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. Read More
(48)
Rating: 5 stars
11/10/2003
Fabulous Meal! I will definitely make this dish again and again. Read More
(26)
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! Read More
(22)
Advertisement
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.) Read More
(15)
Rating: 4 stars
11/10/2003
Very easy and good! Read More
(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! Read More
(14)
Advertisement
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. Read More
(11)
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! Read More
(11)
Rating: 5 stars
01/16/2007
i have been making this for years add 1 can of cream of mushroom soup and use chicken broth instead of water, also use corn bread stuffing, it's great every time Read More
(8)
Rating: 3 stars
04/04/2006
I found the recipe bland and not very appetizing. I added green chilis, crushed cashews and corn to the dressing and it made it a bit more tasty. I found the cream of celery soup over dominated the taste of the dressing and chicken. If I were to make it again I would remove the celery soup. Read More
(6)