My husband and I loved this dish! I also used the suggested changes which include using 1/2 cup butter (instead of the 3/4 cup suggested) 1 cup of chicken broth (instead of 1 1/3 cup of water) in the stuffing and 1/4 cup of milk (instead of 1/4 cup water) in the soup. I also mixed the chicken and onions into the stuffing. Then packed it down into the casserole dish and poured the soup on top. This is perfect for cool fall evenings!
My husband and I loved this dish! I also used the suggested changes which include using 1/2 cup butter (instead of the 3/4 cup suggested) 1 cup of chicken broth (instead of 1 1/3 cup of water) in the stuffing and 1/4 cup of milk (instead of 1/4 cup water) in the soup. I also mixed the chicken and onions into the stuffing. Then packed it down into the casserole dish and poured the soup on top. This is perfect for cool fall evenings!
My family and I absolutely LOVED it. I'm giving it four stars only because I did a lot of changes based mostly on other reviews. I did all the prep in one pot. Used only 1/2 c butter and put that in my stock pot. Sauteed the onions and chicken in that. (By the way cooking onions in butter gives them a wonderful sweet flavor and infuses the butter with said flavor dispersing it throughout the casserole. Mmmm!) Stirred in chicken broth in place of water stirred in soup stirred in milk in place of water stirred in my selection of herbs spices and seasonings. I used half seasoned stuffing and half unseasoned. Tasted it and decided to lose the cheese. Poured it into a 9X13 and baked it. My changes for future attempts will be to add another cup of stuffing then let the whole thing sit in the stock pot for about 10 minutes so the liquid is better absorbed. (The center was a bit runny. Still delicious!) I'm thinking this will be a good "base" recipe. I'm considering trying smokey spicey sausage with cornbread stuffing and diced tomotoes for some southwestern flavor and maybe some beef roast with mushrooms and wild rice stuffing.
This was very tasty. Used low sodium chicken soup; low fat marg. and low fat cheddar. Stuffing was a bit salty for me but we still enjoyed it. Will make again.
Great - definitely make this! Changes I made: 1-cut chicken breasts in pieces & sauted with onion sage and garlic 2- used only 1/2 c. butter - AND I would decrease more the next time 3-used cream of mushroom soup. Would be something I'd serve for a casual meal with company. A bit salty - perhaps use low salt soup? Yum!
My family really enjoyed this dish. I was nervous about adding the cheese because I did not think it sounded to great but boy was I wrong! This is a recipe I will be making a lot. Best thing...it was quick and so simple. I had all the ingredients already. Thank you Dusti
This recipe is good but I already have a recipe that tastes similar so it wasn't such a sweet surprise afterall. I used a little more stuffing than required and a little less butter. I also sauted the chicken with paprika onion salt and S&P. Good but I think I'll stick with my mom's version of this recipe.
This dish ended up tasting surprisingly GREAT. Used only 1/2 cup butter... it's plenty. No water. Used cream of broccoli soup and mixed with 1/2 cup of milk. Added a layer of broccoli in between the chicken and stuffing to round out the meal. Used chicken broth in place of water and half the amount of cheese. Tasted great leftover as well. Thanks Dusti!
Was a little skeptical with the condensed soup but it was really good. Followed the recipe exactly (which is unusual for me). Will make again but might tinker with some spices to flavor up a bit. Thanks for the post.
This is an amazing easy recipe. I added broccoli and mushrooms before I poured the chicken soup and I can't imagine this dish without it. The cheese didn't need to be there but it was otherwise a fantastic dish that I can stir up in no time. I will make again.
needed more dry bread crumbs and less butter
