Aunt Jewel's Chicken Dressing Casserole Recipe

READ THIS BEFORE MAKING IT.... I took advice from other reviews and mine turned out really good. I sauteed the chicken in a little butter and added diced onions and two cloves of garlic to the chicken while cooking to it. I also added some onion powder, salt and pepper. I used the amount of soup called for, but doubled the amount of stuffing and it paid off big time. Be sure to bake it uncovered so the stuffing isn't soggy. This was really good and I'll definitely make it again. My kids loved it too.

With the additions suggested by others, this is delicious. I sautéed the chicken in butter with diced onions, chopped celery, a couple cloves of garlic. I added salt, pepper, poultry seasoning, a little onion powder. I added sour cream to the soups and no milk. I used 2 boxes of Stove Top and added extra chicken broth as needed for the extra dressing. Perfect!

Great chicken casserole recipe, with small tweaks. Like other reviews, I added mixed vegetables and some frozen white onion. I also used as much stuffing as to cover dish (about twice as much). Finally, it was on the bland side, so added thyme and pepper to mixture and a heavy teaspoon of sage to dressing. Great basic recipe.

I’ve made this for years but with a few changes. I don’t use the milk but use a can of chicken broth instead. I melt a stick of butter and add it to 2 boxes of Stove Top Stuffing. The butter helps the dressing get a little crispy. Everyone seems to love this dish!

I added 1 small bag frozen cut beans, 8 oz mushrooms, 1 carrot, 2 stalk celery, 2 boxes chicken dressing, 4 diced small red potatoes. Sauted 1 onion, diced carrot, diced celery, in butter and stock, mixed it to the stuffing with diced mushrooms. Layered first half dressing, then potatoes, then chicken, then bean's, mixture of creams of celery, mushroom, milk. Then topped it with remaining stuffing, had some leftover, multiple spoons of stock all over the top. Baked lightly covered with aluminum foil. Almost done added a sprinkled topping of mozzarella just to get crunch and goouy topping. Turned out fabulously. My picture was too big or else you'd agree by looking at it. NJOY

I also sautéed my chicken with butter garlic pepper season salt and onion powder. Added to the baking dish then proceeded as directed. I so dislike bland boiled chicken! The extra butter made a huge difference!

Since there are only 2 of us I cut the recipe in half, 1 can of no sodium Chicken soup and about half the chicken. My better half wanted to add a can of drained Italian Green Beans so I did. I did fix the entire package of stuffing, but only used about 3/4 of it, topping it with a little shredded cheddar in a 9X9 casserole dish. Still quite salty (I blame the canned green beans and stuffing), but better the next day. Next time I'll use thawed zero sodium frozen cut green beans and less stuffing, no more than 1/2 package prepared saving the rest for a side dish. Aside from being too salty the 1st time around it was quite tasty.

I boiled 6 bone-in chicken thighs with onion. I removed the skin, used a 14 oz package of Pepperidge Farm Cornbread Stuffing Mix and added two diced boiled eggs (where that came from I don't remember). I mixed everything together and baked 45 minutes. Easy. Now I'm from Oklahoma and we consider gravy its own food group so I used part of the stock for the dressing and the rest to make gravy. Mix about a tablespoon cornstarch in a small amount of water. Add to stock til the right consistency. Sprinkled in some dried parsley cause I think I looks more rustic.

I always make a lot of changes to a recipe - usually using it as a framework. I sauteed onions, and a clove of garlic in olive oil then I added raw chicken pieces. I cooked the mixture until outside of chicken was white; then added salt, celery seeds, and dried sage. I put the top on the pan while I took the rest of the ingredients out of the pantry. I used a can of Cream of Mushroom and Chicken soup but only added about 2/3 of both. I added the cup of milk, probably 2/3 cup of chicken broth and 1/2 cup of cheddar cheese. I let the whole mess heat up to bubbly. I poured the warm mess into the 9x13". I lightly mixed about 10 oz of bread crumbs. Just until all crumbs were moist. Then I let the whole thing cook for about 45 min at 350, until it was browned on top.

As one other reviewer suggested, saute the chicken in olive oil and butter and diced onion for flavor. Remove chicken and onion when done and add 1/2 cup of water to pan. Add broccoli (in small pieces) to the pan and saute for about 3 minutes until al dente. Add broccoli to casserole with chicken. Add soups and a layer of grated cheddar cheese. Top with stuffing and bake. One way to get veggies into the kids. They will love it. Sorry, not trying to change recipe, only suggesting a different twist on it.

It was a little bland. Could have used onion,garlic, sage. I didn't have any Cream of Celery soup on hand, so I substituted Cream of Mushroom for that ingredient and added 2 tsps of celery seed to the soup mix. The celery seed flavored the dish nicely. I also doubled the amount of stuffing used because I wanted a one-meal casserole dish, not just chicken with a little bit of stuffing on top. If I make this again, I'll use chicken gravy and sour cream instead of soup and milk.

I've been making this on a smaller scale for years with a few exceptions. I use 2 or 3 chicken breasts (depending on the size), 1 can each of cream of mushroom and cream of celery soups, 1/4 cup of milk and chicken flavored stuffing prepared according to package directions (no broth) and I cook it in an approx. 3 qt. casserole dish. I double the recipe if making for a crowd. It's a family favorite and a go to when we want comfort food.

Everyone enjoyed this recipe.

Turned out perfectly on the first try.

Stock over Broth any day

Tried it for the first time — huge success.

Does this freeze well?

Can’t believe how easy and good this is.

I made it with what I had on hand. Precooked turkey and mushroom soup. I halfed the recipe and added a can of mixed vegetables. It is amazing!! Thanks for an easy to do recipe. FYI the turkey cooked up soft and you could cut it with a fork!

This is in no way, form, or fashion a southern recipe, not true south. There's many things in this recipe that no true Southerner would do or use.