-
-
My review
Janet's Chicken Casserole
Janet Allison
"This is a creamy delicious chicken casserole that can be served by itself or with a salad as a complete meal. It is very simple to make and very delicious! Individual servings can be warmed in the microwave as this makes a good size casserole. Enjoy!"
Added to shopping list.
Go to shopping list.
Ingredients
servings 804 calsOriginal recipe yields 9 servings (8 to 10 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a medium bowl combine the melted butter or margarine and dry stuffing mix. Mix well and set aside. In a large bowl mix together the cream of chicken soup, cream of mushroom soup, mayonnaise and sour cream. Set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- To Layer Casserole: Spread peas, carrots and 1/2 of the mushrooms in the bottom of a lightly greased 9x13 inch baking dish. Sprinkle 1/2 of the stuffing over the vegetable layer and press lightly with hand to compress. Ladle the chicken broth over the stuffing evenly. Next spread 1/2 of the soup mixture evenly over the stuffing. Add the chicken and spread to cover completely. Spread remaining mushrooms over chicken. Pour remaining soup mixture over all and top with remaining stuffing and slivered almonds.
- Cover dish with aluminum foil and bake in the preheated oven for 1 hour. Remove foil and bake for another 15 minutes. Remove dish from oven, cover once more with foil and let stand about 20 minutes before cutting into individual pieces and serving. Keep covered in refrigerator.
Nutrition Facts
Per Serving: 804 calories; 46.7 g fat; 58 g carbohydrates; 38.5 g protein; 111 mg cholesterol; 1923 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3237 Ratings
-
-
-
-
-
Most helpful positive review
9/25/2005
I love this recipe. However I have made some changes to simplifiy it. For example I place the chicken and sauce mixure on the bottom. I omitted the alomond and mixed the stuffing and broth in a ...
Most helpful critical review
10/17/2005
The stuffing was nothing like stuffing, it in no way fit in the 9X13 it calls for. We did not like this dish.
Most helpful
Most positive
Least positive
Newest
9/25/2005
I love this recipe. However I have made some changes to simplifiy it. For example I place the chicken and sauce mixure on the bottom. I omitted the alomond and mixed the stuffing and broth in a ...
10/14/2004
What is not to like about this recipe it is like a leftover Thanksgiving casserole! I scaled this by 1/2 because I didn't want alot of leftovers. I used leftover roasted turkey in place of chic...
2/3/2005
i made this tonight. my family said it was best thing i have ever made. i did not use all of my soup mixture and i used alot more stuffing than the recipe called for. i made the chicken breasts...
11/18/2002
MY FIRST CHICKEN CASSEROLE THAT I HAVE EVER MADE ... and it was a success thanks to this recipe. Very easy to make. I boiled the chicken and then pulled it apart using a big fork. Ple...
10/17/2005
The stuffing was nothing like stuffing, it in no way fit in the 9X13 it calls for. We did not like this dish.
1/20/2008
USED YOUR INGREDIENTS, AND DID MY OWN STYLE, MADE IT A BIT EASIER, BY USING A MIX VEGGIE BAG. THANKS FOR SHARING, AND GIVING OTHER IDEAS.
8/28/2002
I made this dish for my ladies group, and everyone wanted the recipe !!! It is great, thank you. Margaret
5/16/2000
My kids do not like peas and carrots but I liked the idea of a vegetable in the dish. I substuted chopped brocolli and shredded a couple of carrots instead of the peas and carrots. They loved ...
10/21/2006
This is a great recipe. I did change it a bit though. I did not use the almonds and subtituted broccoli for the peas and layered potato and onion perogies above the first layer of stuffing. It w...