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Recipes · 3rd Generation Chicken and Stuffing Casserole
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3rd Generation Chicken and Stuffing Casserole

The other day our family was having a discussion about what our favorite foods were growing up. My daughter-in-law Kaitlyn shared that her favorite dish was definitely her Mom’s Chicken & Stuffing Casserole. She said it was what she requested every year for her birthday dinner!

Well, with an endorsement like that, I knew it was something I needed to try! Kaitlyn was nice enough to make it for us the other day and it quickly became one of OUR favorites as well.

This is one of those recipes that has been passed down for generations. It started with Kaitlyn’s grandmother, was passed to her mother, and now to her. Luckily she shared it with us, and now, with her permission, I want to share it with you! I just know you’re going to like it as much as we did.

Chicken & Stuffing Casserole

  • 4 large chicken breasts
  • Chicken Bouillon
  • 2 cans cream of celery soup (You can also substitute Soup or Sauce (S.O.S.) Mix)
  • 2 boxes Stove Top stuffing
  • 1/2 cup butter (1 stick)

Place chicken breasts in a large pot and cover with water. Add 2 – 3 chicken bouillon cubes and bring to a boil. After the chicken is cooked through, remove it from the pan and reserve 2 – 3 cups of the water to pour over the stuffing.

Shred the chicken. I like to use Jillee’s mixer method.

Spread the shredded chicken into the bottom of a 9 x 13 pan.

Spread soup over the chicken.

Sprinkle stuffing over the soup.

Pour chicken water and melted butter over the stuffing. Bake at 350 for 1 hour or until stuffing becomes golden brown on top.

This dish was really delicious and the chicken was so moist! A simple, family-pleasing meal for a reasonable price. That’s a combination that’s hard to beat. Thank you for sharing Kaitlyn! Give it a try and let me (and Kaitlyn) know how you like it! 🙂

A Note About Gluten:  While the Stove Top stuffing mix isn’t gluten-free, I’m thinking that toasting cubes of GF bread in a pan and then adding some poultry seasoning would be a decent substitute. What do you think?

3rd Generation Chicken and Stuffing Casserole

Jill Nystul
This is one of those recipes that has been passed down for generations. It started with Kaitlyn’s grandmother, was passed to her mother, and now to her. Luckily she shared it with us, and now, with her permission, I want to share it with you! I just know you’re going to like it as much as we did.
Prep Time 15 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine Brazilian
Servings 4
Calories 333 kcal

Ingredients
  

  • 4 large chicken breasts
  • 3 Chicken Bouillon
  • 2 cans cream of celery soup You can also substitute Soup or Sauce S.O.S. Mix
  • 2 boxes Stove Top stuffing
  • 1/2 cup butter 1 stick

Instructions
 

  • Place chicken breasts in a large pot and cover with water. Add 2 – 3 chicken bouillon cubes and bring to a boil. After the chicken is cooked through, remove it from the pan and reserve 2 – 3 cups of the water to pour over the stuffing.
  • Shred the chicken.
  • Spread the shredded chicken into the bottom of a pan.
  • Spread soup over the chicken.
  • Sprinkle stuffing over the soup.
  • Pour chicken water and melted butter over the stuffing. Bake at 350 for 1 hour or until stuffing becomes golden brown on top.

Nutrition

Sodium: 341mgCalcium: 12mgVitamin C: 1.3mgVitamin A: 745IUPotassium: 418mgCholesterol: 133mgCalories: 333kcalSaturated Fat: 15gFat: 26gProtein: 24gIron: 0.4mg

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