cream of chicken soup Archives - Page 4 of 4

Chicken and Dressing Casserole

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.

Nutrition

Serving: 6g

A friend brought this recipe to my family 14 years ago, when my son was born. We’ve made it often since then. And as a plus, it can cook either in the crockpot or oven! Not only that, it can be frozen too.

This is a kid-pleasing staple for our family.

The ingredients are simple and I almost always have all of them in my pantry. My favorite sides to serve with this casserole are broccoli and sliced tomatoes, when they are in season.

Print Recipe

4 from 3 votes

Chicken Tetrazini – Crockpot and Oven versions

Servings: -8 servings

Ingredients

about 3 cups of cooked chicken
8 oz. spaghetti noodles broken in half and cooked
8 oz. sour cream
1/2 cup chicken broth
2 cans cream soup chicken or mushroom
mozzarella cheese for the top

Instructions

Stir all ingredients together, except cheese.
Pour into greased 9x13 casserole dish and bake at 350 degrees for 1 hour.
Or, pour into greased slow cooker. Cook on low 7-8 hours or high 5-6 hours.
Or, pour into greased casserole dish and freeze. Thaw in fridge and bake at 350 degrees for 1 1/2 hours until hot.