Very easy and quick recipe, and nearly a whole meal by itself!
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!
Read MoreMy 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.
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 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!
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.
I had the same issue other reviewers complained of with the recipe being a little on the salty side. I used low sodium chicken broth, but that didn't seem to matter. But the dish was tasty and I will make it again.
This is the best chicken dish I have ever made !!!
OMG! My family LOVED this recipe! I didn't have any cheddar cheese so I used low fat american and it was awesome. Thank you for such a great and easy recipe.
This was very easy and tasty. Everyone loved it. The only thing I would do differently is add more stuffing. There did not seem to be enough stuffing to go around. I served it up with jellied cranberry sauce which just made it all the better. Thanks for a quick, tasty meal idea! I will make this again!!!!
Followed recipe exactly, except I used Mozzarella cheese instead of Cheddar. It was a little dry, but overall it was an easy and tasty meal that the whole family enjoyed.
This went over very well with my family. I took the advice of other & cut down the butter & will double the amount of stuffing next time. Very tasty!
I made this recipe as written, except I did substitute leeks and green onions because I had some that I needed to use. This was excellent! Even my picky husband loved it. It will definitely go into "heavy dinner rotation."
This gets a 5 because every member of my family will eat it! It's quick and easy and the leftovers are even better! Made as is.
I added some frozen mixed veggies and this became a complete meal for my family.We thought it was very tasty and I did not think it was too salty. Thank you for an easy and yummy recipe!
We thought this was yummy. Made a few minor changes based on previous reviews and this was a HUGE hit!! Thanks!!
Very good as posted. Went over well with the whole family. I think the best part is how easy it is to throw together for working Moms/whomever who want a decent dinner, even those somewhat late working evening. Thanks!
I love this recipe.It's one my grandma gave me years ago except we use Monterey Jack cheese and Peperidge Farm herbed seasoning stuffing mix.Really good!
I've made this with wild turkey and pheasant and its a big hit with the family.
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.
I used boneless/skinless chicken thighs rather than chicken breasts because we prefer the dark meat, and decreased the amount of butter to cut down on fat. Also, I added 1 tbsp. dried chives and 1/4 tsp. garlic powder to the soup mixture for more flavor, but was still a little bland for our taste. I think I will try Stove Top stuffing mix next time as others have suggested. Still, overall a very good and easy recipe!
I just loved this recipe. I came home one night after work and was not sure what to make, since I had all but he cream of chix soup (I changed to cream of mushroom) I thought that I would give it a try. It was better than I expected and super easy. My kids even liked it, and they do not like trying new things. Thanks for the great recipe to add to my collection -- I will definitly be adding to to my dinner selections.
This recipe was ok. Very salty even though I used low sodium soup. If I make it again, I think I will change it and use rice instead of stuffing.
I have been looking for this recipe for a few years now - I had lost it! I have made something similar with the chicken in the past and it was one of my favorite meals. This time however, I made it with leftover turkey pieces from Christmas dinner. I used Pepperidge Farm herb stuffing, 3 C. and 1 C. of chicken broth. I added 3 Tbsp of butter melted with celery & onion. I forgot the second layer of turkey and poured the cream of chicken/water mixture on top of the stuffing and then topped with Mexican blend shredded cheese - it was delicious!
I guess I must've done something wrong! Way too much butter for my taste. Also, very bland, lacked something.
I have to say this is probably one of the worst tasting meals I have had in a long time. I threw the entire casserole in the trash after I tried it.
This recipe is good, however the butter could be scaled down to one stick. The dish was so greasy when I took it out of the oven that my roommate and I had to swab it with papertowels before eating. I added mushrooms and bell peppers which added veggies for a meal and made it taste even better!
I was looking for a kid friendly recipe, this wasn't it, it was very salty, I cut the butter back to a 1/4 of a cup and left everything else the same. I don't think I would make it again but thanks for sharing your recipe anyways.
Delicous! I turn to this recipe every time I'm making a meal for a family from church who just had a baby, is recovering from surgery, etc. Everyone LOVES it, and I get great feedback each time. It's a favorite for my family as well! Tip: It will be easier to cut up the chicken breast pieces into cubes if it's a little on the frozen size. Do not let it completely defrost. I find it much easier this way. I love that you can make this from start to finish in less than an hour! Also, you can top with ANY cheese you like. I've used all kinds - parmesean, swiss, pizza cheese, taco cheese, etc. Hope you enjoy this recipe as much as we all do!
This is one of my favorites from the slowcooker/casserole cookbook. It's very easy, I usually have all the stuff on hand, and best of all, it's NOT TOO DRY. My husband and I are big eaters, (a nice way of saying we're a little padded around the middle!) and for us, this recipe was very FILLING. I plan on trying it with different flavors of stuffing and cream soups. I'm surprised others have had problems with this...I should note I spread this in a 9x13 pan, rather than using a round casserole dish. It was perfect textured, took the right amount of time, and definitely not too greasy or runny. Maybe that's the problem?
You do NOT need all of that butter-1/4 of a cup will work just fine. Cut down on the water added to the stuffing to one cup and exchange a 1/4 cup of water for the soup to a 1/4-1/2 cup of milk. Add a can of drained mushrooms, some italian seasoning to the chicken and the recipe will work great. Preparing it this way, it wasn't greasy or mushy. I also didn't use an entre cup of cheese. You'll get all of the flavor from just a half a cup. Good luck11
Some of the reviews for this recipe were very poor and I have no clue what they are talking about. We love this one! I think it's very important before making a recipe to read other reviewers suggestions and try to follow the ones that sound good. Per suggestions, I cut the butter back to 1/2 cup, used cream of chicken with herb soup, and added some extra Italian seasoning to the chicken and onion while it cooked. This turned out fabulous! My family loved it and we are now putting it into the "rotation" to make it regularly. Thanks for the great recipe!
This was good and pretty simple. My teenage kids liked it. Not exactly healthy, but good. Tastes like thanksgiving kind of.
5 stars with the changes I made, most from advice from others' reviews. I left out the onion, seasoned the chicken with Mrs. Dash, only used 1/4 cup butter, mixed the soup (low sodium soup) with milk, and added some frozen veggies. It cooked up wonderfully and is requested from my boyfriend on a regular basis. If possible, eat it all while it's fresh. It's not quite as good re-heated.
My husband loves stuffing so this is now his favorite chicken recipe. It was really simple. I added a little fresh garlic to it. Yum.
With less butter...it is great. I also used chicken broth instead of water. Otherwise...fast and delicious.
I just made this and it was really good! I changed it a little... I can't ever seem to follow directions completely. I sauteed the chicken in bite size pieces first, I used 2 cans of cream of chicken and mushroom soup, I added a can of mushrooms, I doubled the cheese and, finally I added a small bag of slivered almonds to the top. I also reduced the amount of butter. This is really really good!!! Also- there is so much of this left that I would say it serves at least 6!
Tasty and easy! You do NOT need all that butter....I only used 1/4 cup and it was plenty. I also used chicken broth instead of the 1 1/3 cups water and used milk for the 1/4 c. water. I did add some garlic powder and Italian seasoning to the chicken while it cooked for extra flavor. Also, I just mixed it everything together and sprinkled the cheese on top. With those modifications, we enjoyed it a lot.
This recipe was very tasty. I took the suggestions of other reviewers and used chicken broth instead of water in the dressing and mixed the soup with milk. Next time I will cut up the chicken in bite size pieces. I will diffently make this again.
This recipe looked so bad once it was cooked, I wondered what I had done wrong and almost ordered pizza. However, once we tasted it, the entire family loved it. My husband had thirds. I will definitely make it again.
Hubby loved this one! I cut chicken into cubes and added to cloves of garlic to saute. I also thinned out soup with drippings from chicken pan in addition to 1/4c. water. Reduced butter to 1/2c. Good with Stove Top chicken flavored stuffing mix. Yummy and easy!
Great healthy recipe. My 13 month old ate it without spitting it out!
We loved this. Very quick and easy to make. Like the others, I used 1/2 cup butter and seasoned the chicken with paprika, onion salt and s&p. Next time, I will leave off the cheese to lower the fat and just didn't think it was necessary. Overall-great and easy!
Super simple recipe that tastes good! It was super the next day warmed up! I will make it again with these changes, save 1/4 of the "stuffing" mixture to put ON TOP of the whole deal....Im a crunchy person! Also, I wouldnt use the whole 1 cup of cheese, it just seemed a bit too strong of a cheese flavor, not smooth like the cream soup. Oh yah, and I used cream of chicken and mushroom soup! ( a new kind I guess!) All and all SUPER!
My husband & I really like this. I, as others suggested, used chicken broth with the stuffing & milk with the creamed soup. I also used a little butter while cooking the chicken & onion. I have R.A. & look for easy to make & also filling for my husband dishes. This fits the bill. Thanks for the recipe;it's added to my rotation.
Pretty good. I used mushroom soup instead of chicken and I sprinkled the top with frozen peas before adding the cheese. I'll probably make this again.
It was ok, but a little bland tasting. The chicken needed some flavor and I didn't particulary care for the stuffing.
If I could give it more stars, I would. This dish is delish! The only changes I made, which aren't major are : I added 1/2 a bag of frozen crinkle cut carrot rounds to the chkn/onion mixture, and i used Cream of Chicken & Herb soup, instead of the plain Crm of Chkn soup, I also did not use the whole cup of cheese, just sparingly sprinkled on top (even though I love cheese!) My boyfriend and I loved it, it will be one of the recipes I will definately use over and over again! Great comfort food for Fall! :)
I used a little bit of olive oil when I cooked the chicken & onion. I also used chicken broth instead of water. I followed the recipe and once I had all the stuffing ingredients mixed (to see how much liquid there was compared to stuffing) the mixture was a bit watery, which some people may enjoy. My family likes stuffing so I added a little more stuffing but not too much so it was still moist once baked. My family enjoyed this and I am sure that they will request this again.
This was really good and my wife liked it as much, if not more, than I did. I used less butter and used chicken stock instead of water. I also used a lot more dressing. Next time, I'll try a few different things.... For one, I think, with all the dressing, some celery would be nice. And maybe use ground beef instead of chicken... Sounds good to me! I would like to thank Dusti for a really good and different recipe!!!
Very good.....my mother, mother-in-law, and sister-in-law were coming to dinner. I usually don't try "new" recipes with "guests", but went ahead with this one....RAVE reviews!
I improvised a bit by cutting the chicken into bite-size pieces before cooking it and seasoning it with salt and pepper. I also added chopped onion and celery to the stuffing mix and prepared it according to the directions on the package. I also doubled the amount of water added to the soup to make it a little thinner. I doubled this recipe to feed a family of 6, and there was almost nothing left over. I guess everyone enjoyed it!
Good recipe for family meal. It tasted great! I substituted mushroom soup for chicken soup.I have also seen a recipe like this which uses swiss cheese, 3/4 dry white wine and herb stuffing. It is delicious also. -- Thanks!
A new favorite! Easy to make - I reduced the buter to 1/2 cup, and used chicken broth instead of water. It was rich and delicious.
The recipe was tasty, but too oily with the butter and cheese. I will make it again and cut the butter.
I wouldn't serve this to guests, it was very sloppy. I really liked the taste of it but my boyfriend who isn't crazy about stuffing thought it was just ok. I cut the chicken into bite sized pieces, substituted onion for garlic and spices. I used poultry seasoning, celery salt, salt, pepper, and paprika. I only had a can of low fat cream of mushroom which I used instead of cream of chicken and I only used 1/2 cup of margarine. I will make this again when I'm craving a turkey dinner but don't have the time.
This is a great meal with a nice tossed salad. Great to have on a cold evening. Not much work in making this!
I followed some advice in other comments by using 1/2 can chicken broth instead of the water and added 1/2 package of mixed vegetables with cream of chicken w/herb soup. I would strongly suggest adding vegetables because it would've been pretty heavy otherwise. Also, it's a great way to get the family to eat some vegetables for dinner.
Great one for the kids - used whole wheat stuffing and 98% fat free soup. We'll add it to the monthly menu rotation.
Sooo yummy! My husband and I loved it! Very easy and full of flavor. Will make time and time again.
Very good! Nice and gooey! This is an excellent and easy comfort food. I used 2% cheddar and 1/2 cup of butter rather than 3/4 to help cut back on the fat. Hey, anything helps! I, also, added mushrooms and celery. Canned mushrooms complimented this casserole better than fresh (I never thought those words could comefrom my mouth).
I've been in a cooking mood lately and I was trying to find something that my boyfriend would also enjoy when I came across this recipe. I convinced him that this would be something he liked, something he would eat. He finally let me make us dinner tonight...I took some suggestions from the other viewers such as substituting the 1 1/3 water for chicken broth and substituting milk for the cream of chicken mixture. I added garlic powder and salt to my chicken as I cooked it as took into consideration the butter suggestions before and only added 1/4 of it. I added the cheese to the end of the cook time. I was upset that the bottom of my mixture of everything burned. Not bad, but it was still fantastic. My boyfriend told me to keep the recipe and we will use this later, for us and for family gatherings. We love it...thanx!!
This was fabulous...I had leftovers for three days and it was still great the third time!
It was just ok. My husband liked it, but I would have to do some major tweaking to it for my tastes.
My family and I really enjoyed this recipe. It's very quick and simple to prepare. I substituted a box of Chicken Stovetop for the bread stuffing. And, as others have suggested, I substitued milk for water when mixing with the cream of chicken soup.
My family which consists of 6 kids ages 2-12 actually liked this! It was easy and great for last minute since I usually have a box of stuffing in the pantry!
My kids loved it and it was so easy.
With modifications, this recipe is excellent!! I used LOW FAT (99% fat free)/low sodium soup, reduced fat cheese, and 1/2 cup butter, and the texture turned out PERFECT (moist but not greasy). I also sprinkled about 1/2 teaspoon garlic salt into the stuffing mixture and layered about 1 cup cooked chopped broccoli. I used a 9x13 pan so chicken only made one layer, but the oven time stayed the same. Will definitely make again soon!
Excellent Flavor - a definate keeper! I did make adjustments also based on other reviews and only used 1/4 C butter, 1 C chicken broth, and milk to mix with the soup. I also added garlic when satueeing the chicken and seasoned with Italian seasing. Yummy!
My husband LOVES this stuff and says he could eat this every day!!! I made a few changes though, I like to use boneless skinless thighs (they're cheaper). I also mix the soup with milk to make it a little richer. I have also used chicken broth instead of water to mix with the stuffing mix, although it really doesn't change the flavor much! Serve with a salad and makes a great meal and leftovers (although I never have much leftover) re-heat beautifully. This is a real comfort-food meal that has the flavors of Thanksgiving without all the work.
Well, this is comfort food, hearty and filling. However, I don't think it had great flavor, just something easy to throw together. And it was definely way greasy, I could feel my heart clogging. I would recommend using less than half the butter stated, and also just a sprinkling of cheese should be enough if you want to make it healthier.
Very easy recipe. I made this ahead and warmed it before serving and it was great. My husband is picky about casseroles and he loved it. No leftovers. The only changes I made was to season the chicken with some Italian seasoning and used low-sodium stuffing. Next time I make this I will replace the water with chicken broth. I will make this many times in the future.
I first made this for my family who loved it. We thought it tasted liked thanksgiving dinner all rolled into one dish. Then made it for Bunco and passed out copies of the recipe which I printed from allrecipes.com. Missy
I read that this dish didn't have much flavor so I grabbed up my spices and went to town!! I seasoned the chicken bits with various spices and sauteed it in the onions and minced garlic, for the stuffing I used Stovetop Stuffing Chicken Flavor!!!! My husband positively raved about the taste of this dish and my 2y.o. daughter who won't sit still long enough to eat, gobbled it up too!!!! As everyone has said, I will make a few adjustments next time, but overall awesome recipe!!
This was a great dish! I did add fresh mushrooms and minced garlic, sauted them with the onion, and I only used one stick of butter. It was fantastic. My 3 and 1 year olds loved it, too.
We thought the recipe was very good. I agree with everyone else to cut back on the butter to a 1/2 cup. I would make it again though.
I tried this recipe on a busy Monday night, cooking for 4 adults, a 12 year old, and a 2 year old. It was quick and easy, and best of all it was DELICIOUS! It will remain among my favorite chicken casserole recipes!
This is very, very good and easy. I had left over chicken breast and wanted to make something different so I tried this recipe. After cooking the onion I stirred in my leftover shredded chicken breast and added some steamed broccoli to make it a complete meal. I followed the advice of others and used chicken broth instead of water. I used herb seasoned stuffing mix. To save time I put all the chicken mixture in the bottom of dish, topped it with the stuffing mixture, then poured the soup mixture over the top. Baked it uncovered for 25 minutes, removed it from oven and covered it with the cheese then baked for 10 more minutes. Next time I going to add carrots and broccoli!
Another simple and easy one... A great family meal, but not fancy enough for company in my opinion.
Absolutely wonderful for the whole family. The kids loved it as much as my husband and I. Great taste, full of flavor. Would make again!
I used smoked turkey in this recipe instead of chicken. It was very good.
I make this dish quite frequently but a little different... The ingredient that many are missing in their reviews may be the vegetables. I half fill the casserole dish with a mix blend of frozen vegetables, then pour over top a can of cream mushroom soup, or cream of celery (mixed with half a can of water), then on the top, cover over with prepared box of stove-top dressing/stuffing. I don't add cheese. Can't remember the time in oven...check the vegetables after 30 minutes. The stuffing on top should be lightly browned. It's a great quick dish.
I found this recipe very simple and easy. However, I felt like it was most defintely missing flavor.
They should change the name of this to Chicken Slop. I only used 1/2 cup of butter, but, wow. It was NOT a casserole. I had to tell my husband it was chicken and stuffing chowder! Would NEVER serve to guests. The texture is strange, but, it tastes good. There is way too much liquid in this. I will never make this again. Stick with chicken and stove top.
I followed some of the suggestions in prior reviews, and cut back the butter to one stick, added a little bit more water to thin the soup out, and cut up my chicken. I also added some fresh garlic with the onions. It came out wonderfully, my guests were quite impressed and immediately asked for the recipe!
Apart from using a little slosh of olive oil instead of all that butter, I followed the recipe exactly, and it was pretty good! Thanks, Dusti!
I really did not like this recipe. It may simply be a taste preference but it was very salty and bland. I would not try again. Easy to make but lacks in taste.
