This is a delicious dish that reminds me of my childhood. So comforting!

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Ingredients

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

Directions

  • Boil chicken breasts in a pot of lightly salted water until no longer pink in the center and are beginning to fall apart, about 30 minutes. Remove chicken breasts from water using a slotted spoon and shred.

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

  • Melt 1 tablespoon butter in a skillet over medium heat; cook and stir onion in the melted butter until translucent, about 10 minutes. Add shredded chicken; mix well. Pour cream of celery soup and evaporated milk into chicken mixture; spoon mixture into an 8x8-inch baking dish.

  • Mix chicken broth and melted butter together in a bowl. Empty cornbread stuffing mix into a large bowl; pour chicken broth mixture over stuffing. Toss to combine. Pour stuffing over chicken mixture.

  • Bake in the preheated oven until bubbling and stuffing is lightly browned, about 45 minutes.

Partner Tip

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

Nutrition Facts

372 calories; 16.3 g total fat; 77 mg cholesterol; 1210 mg sodium. 34.6 g carbohydrates; 21.7 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/06/2013
Very good and easy to make with a lot of common things you'd have on hand in your pantry! I found it by using the ingredient search feature on All Recipes. I recommend using LOW SODIUM broth like I did as it was salty enough using the low sodium variety. I might even dilute it down the next time with 1/2 cup water and 1/2 cup of low sodium chicken broth. This was really good. I suggest a dash of pepper on the chicken mixture before you top it with stuffing mixture. Thanks Stacy this will be a keeper!:) Read More
(5)

Most helpful critical review

Rating: 3 stars
12/06/2013
There is a lot of room for improvisation with this very basic casserole. With that said I found the recipe as written to be lacking in not only additional simple ingredients but the amounts as well. 5 ounces of evaporated milk is not enough to result in a creamy consistency. Use a whole 12 oz can. Feel free to add other veggies and herbs. I added chopped celery and mushrooms as well as fresh crushed garlic. Hubs liked it and came back for seconds. For a busy family that doesn't really "sit down" to eat and wants something to fill the hole this will work. For me I'll pass. Read More
(5)
19 Ratings
  • 5 star values: 5
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/06/2013
Very good and easy to make with a lot of common things you'd have on hand in your pantry! I found it by using the ingredient search feature on All Recipes. I recommend using LOW SODIUM broth like I did as it was salty enough using the low sodium variety. I might even dilute it down the next time with 1/2 cup water and 1/2 cup of low sodium chicken broth. This was really good. I suggest a dash of pepper on the chicken mixture before you top it with stuffing mixture. Thanks Stacy this will be a keeper!:) Read More
(5)
Rating: 4 stars
07/06/2013
Very good and easy to make with a lot of common things you'd have on hand in your pantry! I found it by using the ingredient search feature on All Recipes. I recommend using LOW SODIUM broth like I did as it was salty enough using the low sodium variety. I might even dilute it down the next time with 1/2 cup water and 1/2 cup of low sodium chicken broth. This was really good. I suggest a dash of pepper on the chicken mixture before you top it with stuffing mixture. Thanks Stacy this will be a keeper!:) Read More
(5)
Rating: 3 stars
12/05/2013
There is a lot of room for improvisation with this very basic casserole. With that said I found the recipe as written to be lacking in not only additional simple ingredients but the amounts as well. 5 ounces of evaporated milk is not enough to result in a creamy consistency. Use a whole 12 oz can. Feel free to add other veggies and herbs. I added chopped celery and mushrooms as well as fresh crushed garlic. Hubs liked it and came back for seconds. For a busy family that doesn't really "sit down" to eat and wants something to fill the hole this will work. For me I'll pass. Read More
(5)
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Rating: 5 stars
08/25/2014
Wonderful recipe...all four of my teenagers loved it! Read More
(3)
Rating: 5 stars
01/25/2015
I used all of my leftovers from Thanksgiving that was in my freezer!! I added some gravy and green beans. It is delicious! Read More
(1)
Rating: 4 stars
12/11/2016
This was really good! My hubby and I both said it was a keeper the kids thought it was ok but they are not stuffing fans the way hubby and I are. I found the recipe to be pretty easy. I admit I made some adjustments due to having read a few recipes like this and our own tastes. I had made my own stuffing mix and seasoning blend. I used cream of chicken because it is what I had. (I know the celery would have been great too) I did not have evaporated milk so I subbed sour cream. I also added about 1/2 cup shredded cheddar to the creamy mix. I think it added a nice touch! If you do not like this recipe as written try adding some herbs to your liking and some cheese. Read More
(1)
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Rating: 4 stars
06/20/2014
It's is very good my family enjoyed it and is also very filling. Read More
(1)
Rating: 5 stars
02/25/2017
I made it with chicken as called for and then again with pork chops and they were both great. Very tender meat! Read More
Rating: 4 stars
01/10/2016
I was concerned the standard recipe would be a bit bland for my family so I added white pepper and garlic powder. Additionally I had herb stuffing left from the holidays and used it instead of cornbread stuffing. The additional seasoning and herb stuffing made this very flavorful! My daughter told me to "make this again"...which is a testament. Read More
Rating: 5 stars
01/29/2018
I like to take a recipe sometimes & tweak it! Read More