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

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Recipe Summary

prep:
20 mins
cook:
1 hr 25 mins
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

Nutrition Facts

372 calories; protein 21.7g 43% DV; carbohydrates 34.6g 11% DV; fat 16.3g 25% DV; cholesterol 77.1mg 26% DV; sodium 1210mg 48% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/07/2013
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)
22 Ratings
  • 5 star values: 7
  • 4 star values: 13
  • 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: 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)
Rating: 5 stars
08/25/2014
Wonderful recipe...all four of my teenagers loved it! Read More
(3)
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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: 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)
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)
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Rating: 4 stars
01/27/2018
I'll make a double batch next time! Read More
Rating: 4 stars
11/22/2013
Great basic recipe that's easy to add to. The first time I made it I mixed in some steamed broccoli from my freezer right before I put the stuffing over it. The second time I did broccoli and mushrooms and it didn't turn out dry at all. You could really add anything you wanted to make it more like a meal in itself. 1/4 cup of melted butter seemed excessive for the broth/butter mixture so I cut down to about 2 1/2 tbsp. Still turned out great! Husband loved it! Read More
Rating: 4 stars
11/09/2015
This turned out very well and quite delicious. I love the fact that it is a good stand alone recipe but also gives room to add other ingredients. Read More