Chicken and Stuffing Casserole


Chicken And Stuffing Casserole recipe makes a great dinner for the holidays or everyday dining.

It is made quick and easy with cooked chicken, herb-seasoned stuffing mix, cooked chicken, other ingredients and topped with pimentos to enhance the taste and visual appeal.

No need for you to wait for the holidays to enjoy special dish. Serve it any day.

Chicken And Stuffing Recipe

  • 2 1/2-3 cups cooked chicken, diced or shredded
  • 1 pkg. (12 oz.) prepared herb-seasoned chicken stuffing mix
  • 1/3 cup chopped celery (optional)
  • 1/3 cup chopped onion (optional)
  • 2 hard boiled eggs, chopped
  • 2 cups chicken broth
  • 1 can (10.75 oz.) cream of mushroom soup
  • 1/2 cup evaporated milk, undiluted
  • 1/4 cup melted butter
  • 4 oz. jar pimento strips

Toss together stuffing mix, celery, onion and eggs in a mixing bowl.

Mix together chicken broth, undiluted cream of mushroom soup, milk and melted butter.

Add enough of the liquid to moisten the stuffing mixture.

Alternate layers of stuffing and chicken in a 3 quart casserole dish or 9 x 11 inch oblong glass baking dish, starting and ending with the stuffing.

Should be 3 layers of stuffing and 2 of chicken.

Pour remaining broth mixture over casserole.

Sprinkle the pimento pieces on top.

Cover with aluminum foil, seal around edges bake in preheated oven 350F. for 30 minutes.

Remove foil and bake another 10-15 minutes until lightly browned.

Remove from oven and let set for 15 minutes before serving.

I see recipes now that call for cheese topping like some of my other casseroles.

Since I do not top this dish with cheese I did not list it here.

But, if you think you might like it with cheese, sprinkle one cup of grated sharp cheddar cheese on top before baking it, instead of the pimentos.

TIP: This is a great recipe to use up your leftover chicken pieces.

Menu Suggestions

If you enjoyed this recipe, you might also enjoy my Chicken and Dressing and other Chicken Recipes.

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