A whole pre-cooked chicken baked with turkey gravy, chicken gravy, corn, carrots and stuffing. Down home good eatin', and only takes 1/2 hour to make!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Shred or tear the chicken into bite size pieces. Try to get most off the whole chicken as possible, or as much as you think you can handle.

  • Place torn chicken in a 9x13 inch baking dish. Mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. Sprinkle stuffing over top to cover..

  • Bake at 400 degrees F (200 degrees C) for about 30 minutes, or until golden brown.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

469 calories; 22.8 g total fat; 89 mg cholesterol; 1180 mg sodium. 33.5 g carbohydrates; 31.8 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2008
this is almost exactly how i make this dish only no need to precook the chicken i use bonless breast seasoned w/ poultry seasoning salt and pepper. sometimes i use a bag of frozen mixed veggies usually i use the kind you just steam in the microwave in place of the veggies in this recipe then top w/ 2 jars of gravy and the prepared dressing i use stove top whole wheat. DH loves this meal and so do I using the modifications i do i can have in in the pan and into the oven in less then 10 minutes. i usually bake around 45 minutes or until it is golden brown and bubble and the chicken in cooked through. serve w/ biscuites and a salad. it's like having roast chicken gravy and stuffing with out all the mess of the whole bird i've been making this for years. Read More
(59)

Most helpful critical review

Rating: 3 stars
12/18/2009
I made this last night and the taste was wonderful. I followed the directions to the tee except I mixed the chicken gravy carrots corn and used peas up in a bowl first then put in the pan. I made two boxes of herb stove top and put on top and baked for about 40 mins because we like our stuffing crunchy. The only problem is that it came out very watery. The veggies I used were drained so I don't understand what I did wrong. Read More
(4)
49 Ratings
  • 5 star values: 23
  • 4 star values: 22
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/19/2008
this is almost exactly how i make this dish only no need to precook the chicken i use bonless breast seasoned w/ poultry seasoning salt and pepper. sometimes i use a bag of frozen mixed veggies usually i use the kind you just steam in the microwave in place of the veggies in this recipe then top w/ 2 jars of gravy and the prepared dressing i use stove top whole wheat. DH loves this meal and so do I using the modifications i do i can have in in the pan and into the oven in less then 10 minutes. i usually bake around 45 minutes or until it is golden brown and bubble and the chicken in cooked through. serve w/ biscuites and a salad. it's like having roast chicken gravy and stuffing with out all the mess of the whole bird i've been making this for years. Read More
(59)
Rating: 5 stars
08/19/2008
this is almost exactly how i make this dish only no need to precook the chicken i use bonless breast seasoned w/ poultry seasoning salt and pepper. sometimes i use a bag of frozen mixed veggies usually i use the kind you just steam in the microwave in place of the veggies in this recipe then top w/ 2 jars of gravy and the prepared dressing i use stove top whole wheat. DH loves this meal and so do I using the modifications i do i can have in in the pan and into the oven in less then 10 minutes. i usually bake around 45 minutes or until it is golden brown and bubble and the chicken in cooked through. serve w/ biscuites and a salad. it's like having roast chicken gravy and stuffing with out all the mess of the whole bird i've been making this for years. Read More
(59)
Rating: 4 stars
07/23/2003
I would give this 4 1/2 stars. Really good! I used chicken breasts and cooked them in the crock pot. That made the chicken easy to shred. Great comfort food. Read More
(33)
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Rating: 5 stars
02/02/2004
This was an easy and tasty comfort food recipe. It smelled so good that before my husband even tried it he announced that it was one of his new favorites. By using the pre-cooked chicken it was a quick and easy recipe. Read More
(21)
Rating: 5 stars
03/24/2009
I've made this about 5 times in the past two months so I had to come back and leave a review! This is the first meal I make after roasting a chicken--I use the leftover chicken and make the gravy for this out of the pan drippings (instead of jarred). I also just use whatver veggies I have on hand. Great recipe for using leftover chicken and pan drippings! My 6 year old says this is his favorite meal I make. Read More
(14)
Rating: 5 stars
08/22/2008
Quick Easy and tasted great. I made it how another reviewer suggested. I Used thawed chicken breasts with pultry seasoning and cooked it for 45 mins and it was perfect. I did use half the amount of gravy and since i needed to use my beef gravy I tried that. IT was great. The stuffing was crunchy on top and the chicken was moist enough...I loved it. Read More
(12)
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Rating: 5 stars
03/16/2009
I don't review often but I had to on this one. I was worried it would be bland so I was tempted to add things but other reviews said it was great just as it was. I used a large Wal-Mart rotisserie chicken I hate mushy carrots so I sliced up baby carrots instead of using canned I added a can of cut green beans and I doubled the stuffing as recommended by other reviewers. Everyone loved it and my husband came home for lunch the next three days and finished it off something he's NEVER done. Thank you for an EXCELLENT super easy dinner. Read More
(10)
Rating: 5 stars
09/30/2008
I have made this twice in just two weeks it was delicious! On the second batch I used 2 boxes of stuffing two cans of cream of mushroom and a big spoonful of sour cream. Everyone loved it. Paired with homemade mashed potatoes and this is a great comfort food meal thanks for sharing. Read More
(10)
Rating: 4 stars
02/01/2010
Made this once wasn't impressed with the oriiginal recipe. Here's the deal folks: 2 boxes prepared stuffing mix (chicken) cooked and shredded 5 chicken leg quarters and mixed fresh jullienned baby carrots fresh chopped broccoli and fresh chopped cauliflower. Blended all ingredients together with 1 can turkey gravy 1 can chicken gravy and 1 can cream of chicken soup. Baked at time and temp in recipe and it was delicious! I highly recommend using fresh veggies. Read More
(10)
Rating: 5 stars
12/18/2008
This was fantastic! It's such an easy dish to prepare- took me about 10 minutes! I used a pre-cooked rotisserie chicken from the store and the quick stove-top stuffing. SOOOooo simple and also very inexpensive. I've made 4 of these so far for friends to pop in freezer after having a baby sick family member etc. All of them are begging for the recipe! I'm almost embarrassed to tell them because of how simple!!;) Read More
(6)
Rating: 3 stars
12/18/2009
I made this last night and the taste was wonderful. I followed the directions to the tee except I mixed the chicken gravy carrots corn and used peas up in a bowl first then put in the pan. I made two boxes of herb stove top and put on top and baked for about 40 mins because we like our stuffing crunchy. The only problem is that it came out very watery. The veggies I used were drained so I don't understand what I did wrong. Read More
(4)