I changed the cooking procedure a bit and I loved the end results. I used bone in chicken legs and thighs because that's what I had. I seasoned the chicken with salt and pepper and placed in a greased dish. I mixed the two cans of cream soup with 1/2 cup broth and poured it over the chicken. I then sauteed celery and onions in the butter added 1/2 cup broth and mixed it with the dried stuffing. I poured it over the chicken covered it and baked for 60 minutes. I uncovered it and baked it for another 15 minutes until the stuffing was nicely toasted. Thanks for a great recipe!
I changed the cooking procedure a bit and I loved the end results. I used bone in chicken legs and thighs because that's what I had. I seasoned the chicken with salt and pepper and placed in a greased dish. I mixed the two cans of cream soup with 1/2 cup broth and poured it over the chicken. I then sauteed celery and onions in the butter added 1/2 cup broth and mixed it with the dried stuffing. I poured it over the chicken covered it and baked for 60 minutes. I uncovered it and baked it for another 15 minutes until the stuffing was nicely toasted. Thanks for a great recipe!
Definitely a husband pleaser. I cooked the chicken in the slow cooker then used the resulting broth to make the stuffing. I ended up tripling the stuffing but it made a ton of meals to keep in the freezer. Thanks for a simple hearty recipe.
Super simple to put this one together and it is a man pleaser. I used cream of celery soup instead of cream of mushroom since it is what I had. I didn't serve this over mashed potatoes but it would have been better if I had. It seemed to need something else beneath it as it was more of a saucy topper. It was very good and we enjoyed this dish quite a bit. I will be fixing this again. Thanks!
Very tasty and a hit with the family! Super easy to make.
Whole family loved IT!! You can get creative too! Add carrots corn ETC
Great flavor. We thought that there was way too much liquid. In fact my husband said "wow this looks soupy." I would cut the liquid to 1 1/2 cups total. No need for chicken broth water is fine. It makes it less salty. Will make again.
The first time I tried it I made it exactly as posted and it was good but I think it lacked a little something. This time I used cream of celery soup fresh chopped celery and canned mushrooms. I served it over seasoned rice pilaf but I think regular white rice or mashed potatoes would have been great..and a small side salad...It a great weeknight favorite for us.
This is a good base to make a customized casserole using your pantry ingredients. I cooked the chicken with a tbsp of chili powder for more flavor added water chestnuts for crunch and frozen peas for color. I sautéed a small onion and fresh celery in the butter and mixed all of the casserole before putting it into the baking dish. It was delicious and will be a frequent dinner option. Some more options using seasonal vegetables like broccoli green beans carrots as varied additions will be used as well.
If you're into casseroles as I am this is the ticket!!;-) I've even made it with precooked and/or canned chicken--same results 5?;-) This is comfort food at its finest.:-) Being a Southerner & cooking for over 50 years this is one that can be made by novice & "old heads":-D alike. I guarantee you'll get the same results each time-5?. Don't forget to adjust your cooking times. Believe it or not I've never combined soups; however cream of mushroom & chicken ROCKS!! Make it tonight; you won't be disappointed.;-) It's a slamming off-the-hook chicken dinner both you & your family will love!! Promise.;-) Enjoy!!;-)
Needs a ton of salt. No flavor!
