Quick and Easy Chicken and Stuffing Casserole Recipe

Excellent. The lack of spices had me thinking this recipe might be a little bland. It's perfect! My wife and I could not get enough. Do not change a thing. This one goes in my recipe box. Thank you.

I HAVE NO COMPLAINTS WITH THIS RECIPE!IT IS YOUR AVERAGE CHICKEN CASSEROLE ITS JUST NOT SOMETHING ID PROBABLY MAKE AGAIN BECAUSE I FIND THESE CASSEROLES KINDA BORING AS IS. SO...I SAUTEED MY CHICKEN WITH A SMALL ONION AND GARLIC USED WHAT I AD ON HAND CREAM OF BROCCOLI SOUP AND CREAM OF CHICKEN I ALSO USED A LITTLE MILK BECAUSE IT SEEMED A LITTLE DRY I ALSO ADDED SOME BROCCOLI,CARROTS,AND FROZEN GREEN BEANS ON THE TOPPING I DID CUT BACK ON THE BUTTER A BIT AS WELL WITH MY CHANGES IT STILL WAS OK AGAIN NOT A BAD RECIPE AS WRITTEN!! I TWEAKED IT TO SUIT MY FAMILY!!

this was very easy and very yummy! I added ¾ cup of frozen broccoli, 1/3 cup of sautéed onions and a few dashes of garlic powder to the soup mixture for which I used 1 can of cream of chicken soup and 1 can of cream of broccoli soup. also, i used only 1/2 cup of melted butter for the stuffing layer. it was really good and the family agreed! I would suggest cooking the egg noodles for only about 2 minutes before adding to the mixture; as prepared, they came out a bit “mushy”. but I will definitely make this again. creamy, yummy comfort food all the way!

I loved this easy recipe. I made it with Amish wide egg noodles and not sure if that’s part of the reason, but days later, this casserole is as moist and gooey as ever! I did use the whole package (12 oz) of Pepperidge Farms sage and onion flavored stuffing mix (so I doubled the broth and butter) to put on top. My casserole dish was just big enough! It was so moist and delicious. After cooking the chicken in water, I cut it into small pieces and seasoned it with season salt and a table blend without salt, a little garlic powder and onion power. I also added a little garlic powder and sage to the soup mix. I sautéed a jar of sliced mushrooms in butter and added it to the mixture as well. Delicious! Will make again. I’m sure you can also use one can of condensed chicken soup and one can of condensed cream of mushroom or condensed cream of celery if you don’t have 2 cans of condensed cream of chicken. I used “Better than Boullion” paste mixed with water to make the chicken broth for the stuffing. I also followed the tip from another reviewer and mixed the stuffing for a bit into the butter and broth mixture before I poured it on top.

4/21/16..I really liked this recipe!! I did make a couple of changes after reading the reviews & some because of what I had on hand. I boiled the chicken with seasoning salt made of salt, garlic & celery, so in place of the chicken broth, I used the broth from the chicken & added one bouillon cube. I used cornbread stuffing, one can of cream of chicken & one can of cream of mushroom, 1/2 c of butter, & 3/4 c sour cream (because that's all I had) & maybe a couple tablespoons of milk, because the mixture seemed a little dry. Next time I will have enough sour cream because I think that would've made a difference. I also sprinkled a little black pepper too. I will definitely make this again. I am a big stuffing lover!!... 5/1/16.. I cut back on the chicken & added thinly sliced ham...delicious!

I gave this recipe 5 stars as I think it is an excellent base-layer recipe for a quick, easy dinner as-is, or to easily put your own personal touches on to elevate it. Whatever your needs/wants are when making this recipe, I think the key is to use the traditional 'sage' flavored stuffing vs. the chicken stuffing. It adds a lot of the seasonings that some people seem to be looking for. To bump this recipe up a bit for my family's tastes, I also diced/sautéed some onion and celery and added them to the mix along with a dash of garlic powder, and I added some sliced carrots. For time and convenience sake, I used a bag of frozen carrots that I partially cooked (didn't cook them all the way as I didn't want them to be mushy). I also didn't cook the noodles fully so they too wouldn't be mushy as one reviewer stated. The end result was a dish that was a HUGE hit on a cold, snowy day.

I used 6 ounces of noodles, added 3 cups thawed broccoli florets, can of sliced mushrooms, 1/2 tsp ground pepper and 2 tsp sri racha. I also seasoned the chicken when it was cooked. I tossed the stuffing with the broth and butter before adding. Everyone had good things to say about this casserole. After reading comments, I think I will try this again with cornbread stuffing and see how that goes.

I wanted to use some leftover smoked turkey in a casserole with stuffing for a "crust". I found this recipe and tweaked it by substituting turkey for the chicken and Duke's mayo for the sour cream. I added 3 cups of thawed mixed vegetables, a sprinkle of garlic powder, black pepper, thyme & rosemary and a small can of chopped water chestnuts for crunch. I stirred the stuffing into the water & only 1/2 cup butter and let it sit for a couple of minutes, then spooned the wet stuffing on top of the casserole. It was delicious!!

This is a quick and delicious meal. I work nights and I made this while getting ready for work. My family devoured it. I made a few changes to my liking. I seasoned my chicken with salt, pepper, poultry seasoning, sage, and garlic powder before cooking. I sauteed it with half a chopped onion and some minced garlic. I'm not sure if it would have been bland without the seasoning, but it tasted great. Definitely serve with some chilled cranberry sauce (jellied) and we had green beans. Yum! I will be making this again!

This recipe would have been fantastic if I'd followed it exactly, just as it was fantastic with the modifications I made: I doubled it, and before I put the casserole in the dishes I made a layer of green bean casserole with French's fried onions on top. Then I put the recipe on top of that, with the addition of some onion and garlic powders in the cream of chicken / sour cream mixture. I also added some hand-crushed saltines on top because we only had one box of stuffing mix. This is a wonderful recipe!

A couple different things I did. I used two chicken breasts cut them into bite sized cubes and cooked them in a little olive oil until all the juices were gone. After spreading the chicken mixture in the pan, I sprinkled the top with some onion powder. I used one can of cream of chicken and another of cream of celery. I added the chicken broth, and a little water in the skillet to get all the chicken goodie out, added one chicken bouillon cube and the butter. I cooked it 25 minutes with foil and 5 minutes without foil. Everything else is by the instructions printed. It’s very good!

Needed something different for dinner.I did substitute soup flavor for chicken and herb.

I made this exactly according to the recipe and my husband and I thought it turned out great! It had a lot of flavor and we didn’t think it was too salty.

Made it today — instant hit! 🤤

I used cream of mushroom instead of cream of chicken. It was so good. My kids liked it so I will make it again. Thanks for sharing.

Added celery, onions and carrots to the dressing

Super easy! Super YUMMY! Shared the recipe with others as soon as dinner was over!

I make this about once a month! Lasts several days and is budget friendly.

Hubby loved it. Wants me to make again soon!

No changes, but added green beans when we warmed up leftovers, making it a full one dish meal