This dish is Thanksgiving in a casserole. It’s one of our favorite casseroles. If I have cooked chicken in the freezer, I can make this really fast. Pair it up with baked sweet potatoes and cranberry sauce if you really want it to taste like Thanksgiving.
Here’s what you’ll need:
As you can see from this picture, I’m a huge fan of store brands, specifically Walmart where I do most of my shopping. I’ll confess more about this in a future post about chocolate chips.
Ingredients
- 3 cups cooked chicken, chopped
- 1 can cream of chicken soup
- 1 1/3 cups milk
- 1 box cornbread stuffing mix
- 3 Tbs. butter
- 1 can chicken broth
Instructions
- Put the chicken in the bottom of a baking dish (13×9 or nearly that size).
- In a large bowl, melt the butter in the microwave.
- Add the chicken broth and stir in the stuffing mix. Set aside.
- Mix the milk and cream soup together in a separate bowl.
- Pour the milk/soup mixture over the chicken.
- Top with the stuffing mix.
- Bake at 350 degrees for 45 minutes to one hour. I think it’s best baked uncovered, but my kids revolt if it gets too brown so I usually cover it for most of the time and then let it brown up near the end of cooking.
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http://eatathomecooks.com/2008/10/chicken-and-dressing-casserole.html
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This sounds yummy! Thanks for stopping by my blog today. You homeschool? I was homeschooled from grade-school through graduation.
Looks yum-o! Can’t wait for your biscuit recipe
Cooked it over the weekend.
The husband loves dressing.
I forgot I don’t like it at all.
But he loved this (even ate the leftovers – which never happens).
I’m sure if I liked dressing I would have loved this too.
Thanks for sharing!
Here’s our recipe for the crockpot version… http://threeonfood.blogspot.com/2009/03/no1heres-favorite.html
Honestly, I never have time and usually resort to the oven version. Your recipe looks so much easier – love the idea of the stuffing mix! I’m definitely trying yours the next time we make this!!!
We do something very similar in the crock pot that is DE-LISH!
4-6 BS chicken breasts in the bottom of the slow cooker
layer with Swiss Cheese slices
Combine 1 can CoM soup (Chicken works too) with a box of Chicken flavored stuffing & a 1/2 can of water. Spread over top.
Sprinkle with Parmesan cheese. Cover & cook on HIGH for 4 hours.
*You can throw in a layer of fresh spinach after the Swiss if you want to get in some veggies!
I’ve made this a couple of times now. I love it. It definitely doesn’t photograph well though.
You’re right – it doesn’t photograph well. Thankfully, it tastes better than it looks. I need to update this photo though, because I think I can do a bit better now.
A restaurant in my hometown used to serve a turkey casserole that was delicious. I always wondered how they made it. I’ll bet this is pretty close. I’m going to try it. Thanks!
This was ridiculously good. I tested it while it had a few minutes left in the oven and I couldn’t stop eating it. The soup milk mix made such a nice creamy sauce. I made a sweet potato casserole to go with this and it was comfort food at it’s finest! Definitely will make it again! I love your website! The recipes I have tried have turned out great. I haven’t tried anything that I haven’t like. Keep it up!
I almost didn’t click on this link because my husband doesn’t like most kinds of dressings, but I do get away with marinating chicken in Italian and he doesn’t seem to mind (it’s not so vinegar-y) after baking. I can’t resist a casserole though, so I took a peek, it looks good and I plan to make it, but – where’s the dressing come in? Just curious. I think I’ll just call it chicken casserole when I serve it to my husband so as to not scare him off.
Becky, it’s not salad dressing in this casserole, but stuffing. We call it dressing in Kentucky