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Shredded Chicken Casserole

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"This is an easy shredded chicken casserole to put together. Not a great deal of hassle, but it tastes really good. Great served with a salad and homemade bread."
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40 m servings 375
Original recipe yields 8 servings (1 2-quart casserole)


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  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Fill a medium saucepan with 3 cups water and bring to a boil. Add peas and boil, stirring gently, until cooked, 2 to 3 minutes. Drain and transfer peas to a large bowl.
  3. Add chicken, condensed soup, milk, and onion to the peas; mix to combine.
  4. Combine stuffing mix and melted butter in a separate bowl. Transfer 3/4 of the stuffing mixture to a 2-quart casserole. Pour chicken mixture over top, then top with remaining stuffing mixture.
  5. Cover and bake in the preheated oven until heated through, about 20 minutes.


  • Cook's Note:
  • You can also experiment with adding seasonings or substituting any cooked vegetable.

Nutrition Facts

Per Serving: 375 calories; 18.3 38.9 13.2 57 1106 Full nutrition

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