-
-
My review
Baked Chicken and Stuffing
STEPANIE
"Chicken strips baked with creamy soups, broth, stuffing and cheese. This is a delicious 'casserole' that is very filling. I hope that everyone enjoys it as much as my husband and I do."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 416 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Layer chicken strips in the bottom of a 9x13 inch baking dish. In a medium bowl, mix together cream of celery soup, cream of chicken soup and 1/2 cup chicken broth; pour mixture over chicken.
- Sprinkle chicken with cheese, then combine stuffing mix and seasoning packet with remaining 1/2 cup chicken broth, mix together and place mixture on top of chicken.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 416 calories; 17.7 g fat; 22.1 g carbohydrates; 39.5 g protein; 109 mg cholesterol; 1079 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 140182 Ratings
-
-
-
-
-
Most helpful positive review
8/17/2002
Excellent! Use low-sodium broth, though. It is very salty. I boiled the chicken for 10 minutes and then cut into bite-sized pieces. The chicken finished cooking in the oven. I also used the ...
Most helpful critical review
9/4/2002
This recipe was quite good. Both my husband & my oldest son loved it (my son is a VERY picky eater). I just didn't see any need to boil the chicken prior to cooking in the oven & it came out j...
Most helpful
Most positive
Least positive
Newest
8/17/2002
Excellent! Use low-sodium broth, though. It is very salty. I boiled the chicken for 10 minutes and then cut into bite-sized pieces. The chicken finished cooking in the oven. I also used the ...
1/2/2003
Forgot to add the cheese the last time I made it until I had already put the stuffing on top of everything! I ended up putting the shredded cheese over the cubed stuffing and I put the cover on...
1/10/2003
I thought this was good. I used 2 cans cream of chicken soup and didn't boil my chicken. I used reduced sodium broth and 1/2 of a 14oz bag Pepperidge Farms herb stuffing( no seasoning bag comes ...
11/23/2002
This was really tasty. I made a couple changes: I used thin chicken and didn't boil it first. Not necessary. I cut up a head of broccoli, blanched it quickly, and put it in a layer over the ...
10/15/2002
This was very good! My husband is not into casserole dishes that much and he had seconds! One word of caution though... I am a salt lover but even this was too salty for me. Next time I will u...
2/11/2003
My mother-in-law made this dish first, and it was extremely salty. I altered the recipe by using unseasoned chicken (cooked in plain water) and by using water in place of the chicken broth, and...
11/26/2002
Great recipe! I added another box of stuffing and added about 2 cups of water to the 1/2 cup chicken broth because I didn't think there would be enough liquid to absorb into the stuffing. I went...
7/17/2002
This recipe was so easy and tasted great! I baked covered for 30 minutes then uncovered for 20 minutes and it came out perfect. I will use more stuffing next time. Definitely a keeper.