READ THIS BEFORE MAKING IT…. I took advice from other reviews and mine turned out really good. I sauteed the chicken in a little butter and added diced onions and two cloves of garlic to the chicken while cooking to it.
I also added some onion powder, salt and pepper. I used the amount of soup called for, but doubled the amount of stuffing and it paid off big time. Be sure to bake it uncovered so the stuffing isn’t soggy. This was really good and I’ll definitely make it again. My kids loved it too.
Call me stupid, but I made this from memory. I did pretty good too. I did NOT boil the chicken though. I put chicken stips on the bottom of the pan. I used a little heat to blend the two soups and milk together(2%). I used “canned” chicken broth to make the stuffng. Worst thing I did. Still it all tasted great. Wished I had made more stuffing though. 4 meals. Easy to fix and tasty too. That gets 5 stars from my point of view.
Very good – Husband loved it. Sauteeing some diced celery and onions (maybe half a cup of each) and adding that to the stuffing made it seem a little more fancy, but all in all — we will have this again sometime.
Pretty bland for us but I will try this again and cook the chicken in a frying pan with a little butter and wine adding my favorite seasonings. Maybe this method of cooking the chicken will add the extra flavor we are looking for.
Ingredients:
3 pounds skinless, boneless chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
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This was quick and easy to throw together, but if I make it again I will add more spices. I did double the stuffing as per other reviewers’ suggestions, and I agree that is necessary (but add more broth to compensate!)
The only alterations I made to this recipe were to increase the stuffing from 1 box to 2 boxes and I used low-fat cream of mushroom instead of cream of celery. This was delicious! I give it only 4 stars because it was very salty. Next time I make it I’m going to try to find all lower sodium ingredients.
My family really liked this dish but as per others i to changes it a bit frist i cooked the chicken in evoo with 2 cloves of minced garlic and used 2 cans cream of chicken soup as that is all i had i also added cali style vegies mixed with the chicken as i thouht this was not a complete meal as is it turned out great as a cook we all know says yummo! will make again for sure
This is decent. I made some changes and it was pretty good. I’d add more stock if I make this again; either that, or cover it in the oven as the stuffing on top was a bit too crunchy for our tastes.
This was okay. It would have been better with chicken or turkey stuffing rather than cornbread. My husband and children really enjoyed it – but I felt that it could have been better based on the reviews it recieved.
Ingredients:
3 pounds skinless, boneless chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can milk
1 1/2 cups chicken broth
1 (6 ounce) package seasoned cornbread stuffing mix.
Directions:
Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9×13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
Bake in the preheated oven for 45 minutes.
source:allrecipes.com