This is a very tasty casserole dish. So don't get stuffed - get chicken and stuffing in your tummy and say mmm!

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • Combine the stuffing and melted butter/margarine. Put 1/2 of the stuffing mixture in a 9x13 inch baking dish.

  • In a large mixing bowl, combine the milk, chicken meat, peas, onion, ground black pepper, pimentos, water chestnuts, celery, mushrooms and soup. Mix well.

  • Pour chicken mixture over the stuffing in the baking dish, then add the other 1/2 of the stuffing mixture. Top with slivered almonds and bake in the preheated oven for 30 to 35 minutes. Let cool for 10 minutes and serve.

Nutrition Facts

551 calories; 24 g total fat; 70 mg cholesterol; 1704 mg sodium. 64.5 g carbohydrates; 19.8 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/02/2003
Very good casserole. Served it to a ladies group along with salad and dessert and had a lot of positive feed back along with several requests for the recipe. I'd definitely serve it again. Read More
(10)

Most helpful critical review

Rating: 1 stars
01/23/2003
There's only three words to describe this Terrible Terrible and more Terrible. My husband thought it was so bad he threw it in the trash. In another review someone said the onion overpowered it they were right. Everything is wrong with this recipe. Yuck. Read More
(14)
16 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
03/02/2003
Very good casserole. Served it to a ladies group along with salad and dessert and had a lot of positive feed back along with several requests for the recipe. I'd definitely serve it again. Read More
(10)
Rating: 1 stars
01/23/2003
There's only three words to describe this Terrible Terrible and more Terrible. My husband thought it was so bad he threw it in the trash. In another review someone said the onion overpowered it they were right. Everything is wrong with this recipe. Yuck. Read More
(14)
Rating: 5 stars
03/02/2003
Very good casserole. Served it to a ladies group along with salad and dessert and had a lot of positive feed back along with several requests for the recipe. I'd definitely serve it again. Read More
(10)
Advertisement
Rating: 1 stars
11/24/2003
Oh boy. There is something wrong with this! When I was compiling the soup chicken etc. mixture I was so excited anticipating that the end result was going to be true comfort food. But I felt like I was eating a "crunch casserole" instead. If I were EVER to attempt this again I think the fix is to precook almost everthing instead of just the chicken. Even after baking longer than what the recipe called for the celery and onions weren't anywhere near done. Sorry! Read More
(10)
Rating: 5 stars
01/23/2003
Yummy! Very good chicken cassarole & one that's a hit with kids -and- adults. Only thing I changed was to reduce one of the cans of soup by a half and instead added in the same amount of sour cream;-). Excellent mix of ingredients Barb! Read More
(9)
Rating: 5 stars
01/23/2003
Very very good cassarole!! This one is definitely a KEEPER! Ymmm! Read More
(7)
Advertisement
Rating: 4 stars
04/09/2006
I have made this many times and we love it. I usually don't add pimentos as I never have them in the house. Also my hubby does not like mushrooms so I omit those but I add extra veggies like carrots or fresh red pepper. I also only use 1/2 to 1/3 of the butter called for for the stuffing and add chicken broth to make 1 cup. Read More
(7)
Rating: 5 stars
01/23/2003
This was a very tasty dish. I found that I needed to bake mine a little longer than the recipe stated but it was still delicious. I don't have children so am unable to rate it for kid friendliness. It will be made many times in this house. Read More
(7)
Rating: 5 stars
01/23/2003
quick and easy. great for a brunch Read More
(7)
Rating: 3 stars
01/23/2003
So So. I don't think I will be making this one again. To much onion it overpowers. A half an onion would be enough. Very salty as well. Read More
(6)