Chook Me!

Does anyone have an easy chicken casserole recipe that uses cream of chicken soup and stuffing mix???????

Public Comments

1. Layer them in a baking dish. Chicken, stuffing mix, then soup. Add some water, butter and a little Parmesan cheese on top. Bake in the oven @ 400' for 30 minutes. That sounds good...I think I'll go try it too.
2. Try Campbells.com. They send me a recipe almost everyday, all soup related, and a lot of them with chicken. Will research, will get back to you. Decided not to go thru 286 recipes. I brown the chicken on top of the stove, turn down the heat, and add mushroom soup, [cream of chicken would work fine]and simmer until done. I make the dressing/stuffing separately, you could always spoon the dressing into a baking dish and put the chicken in on top. You could add a bit of onion, or poultry seasoning to the sauce, if you wanted. Went to allrecipes,com, and typed into their browser: chicken stuffing soup. Got 4 recipes, which looked really good, one had veggies, another was in the stuffing. Really, they looked good.
3. http://allrecipes.com/Recipe/Amazing-Almond-Chicken-Casserole/Detail.aspx ^ i heard it wasn't too bad, except put less mayo then it asks for
4. Make the stuffing according to the box. In a casserole dish, put the stuffing in, add 2 chicken breast and pour the coc soup over it. Bake 45 min at 350
5. This doesn't have the stuffing mix, but I'm sure you can incorporate it somehow... "Creamy Chicken Casserole" - 8 servings 2 tbsp. butter or margarine 1/2 cup chopped onion 1 (10 3/4 oz.) can condensed cream of chicken soup 1 (10 3/4 oz.) can condensed cream of mushroom soup 1 cup milk 1/8 tsp. pepper 3 cups cubed cooked chicken or ham 4 cups cooked noodles 1/2 cup shredded Cheddar cheese 1) In 4-quart saucepan over medium-high heat, in hot butter, cook onion until tender. Stir in soups, milk and pepper. Stir in chicken and noodles. Pour into 3-quart casserole. 2) Bake at 400* - 25 minutes or until hot; stir. Sprinkle with cheese. Bake 5 minutes more or until cheese melts. Yields 8 cups.
6. INGREDIENTS 1 cup uncooked white rice 1 (10.75 ounce) can condensed cream of mushroom soup 1 (1 ounce) package dry onion soup mix 1 1/2 (10.75 ounce) cans milk 1 (4 pound) chicken, cut into pieces DIRECTIONS Preheat oven to 250 degrees F (120 degrees C). Combine the rice, mushroom soup, dry onion soup mix and milk. Mix together. Place rice mixture in a 9x13 inch baking dish. Place chicken pieces on top of rice mixture and bake, uncovered, in the preheated oven for 3 hours or until rice is tender (turn chicken once).
7. No but i have this, you could sub the rice for the stuffing. Chicken Ritz Casserole Ingredients: 5-6 chicken breasts, cooked 1 can cream of chicken soup 1 can cheddar broccoli soup about 1/4 soup can of milk 1-1/2 c. sour cream 2 c. cooked minute rice (1 c. prior to cooking) dash salt and pepper 30 to 40 Ritz crackers, crumbled Butter Cooking Instructions: Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.
8. Crispy Chicken-and-Rice Casserole: Deliver with a tossed green salad and French bread. 1 cup uncooked long-grain rice 2 cups chopped cooked chicken 2 (10 1/2-ounce) cans cream of mushroom soup 1 (8-ounce) can sliced water chestnuts, drained 1 (3 1/2-ounce) can sliced mushrooms, drained 1 cup chopped celery 3/4 cup mayonnaise 1 small onion, chopped 1/2 cup sliced almonds 1 tablespoon lemon juice 1 teaspoon salt 1 cup crushed cornflakes cereal Garnish: chopped fresh parsley Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cereal. Bake at 350° for 30 minutes or until golden and bubbly. Garnish, if desired. Note: Freeze casserole up to 1 month, if desired. Thaw casserole in refrigerator overnight. Bake, covered with aluminum foil, at 350° for 45 minutes. Remove foil, and bake 15 minutes more or until thoroughly heated. Yield: Makes 8 to 10 servings