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
Casserole 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.

Homemade Bread Cubes
For Stuffing Chicken

• 7 cups sliced bread cubes
  
  

• 1/4 cup melted butter
  
  
• 1 teaspoon onion powder
  
  
• 1 teaspoon rubbed sage

*Use regular size loaf bread that has 1/2 inch thick slices. 

Note: Some loaf breads have recently been reduced 3/4 size to what they were.

That size is not large enough for these cubes

Using a good, strong serrated knife, cut each bread slice on a cutting board. 

Scoop up your bread cubes with a large spatula. 

Place the cubes in a large bowl, drizzle them with the melted butter, then toss using a large spoon.

Let the bread cubes set for a few minutes until most of the butter has been seeped into the bread.

Not using your fingers to handle the bread cubes prevents you from mashing them.

After the butter has soaked in well, mix together the onion and rubbed sage and sprinkle them over the bread cubes.

You will have a small amount of onion powder and rubbed sage that does not stick to the bread cubes.

Just toss that into the casserole. 

Menu Suggestions

      Candied Yams             Cranberry Jello Salad

      Waldorf Salad

History Of Stuffing
Turkey And Chicken

Stuffing turkey dates before stuffing chicken.

It is not known if turkeys were stuffed with a stuffing for America's first Thanksgiving dinner as I thought.

Wild turkey being served was recorded. 

There are records of stuffed turkey being served in America in the 1800s.

The stuffing was not called a dressing back then either.

My oldest cook book, titled Aunt Sammy's Radio Recipes, revised published in 1931, by the United States Of America, Department Of Agriculture, contains a recipe for Roast Chicken With A Savory (which is a spice) Stuffing.

The recipe is almost identical to our present recipes for Stuffed Chicken. 

Good recipes stand the test of time.

Related Pages

Chicken Recipes

Return to Casserole Recipes


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