Aunt Jewel's Chicken Dressing Casserole Recipe
Chicken breast topped with creamy soups, a broth and stuffing mixture, and baked.
The best chicken-and-dressing recipe I've ever eaten! Usually they're too salty or too gloppy, but this was perfect. I too made a few changes: 1) I used one 12-oz. box Mrs. Cubbison's cornbread stuffing (both bags) with 1-1/2 c broth. 2) While the chicken boiled (20 min. was plenty), I sauteed 1 c. chopped onion, 1 c. chopped celery, and 1 c. peeled, chopped apple in 4 T. butter, then mixed it into the stuffing mixture. I baked the casserole in a 9x13 pan (20 min. covered, 15 minutes uncovered). We could NOT stop eating this!
I made a couple of slight changes some might find helpful- I added some onion and garlic powder to the chicken while it was boiling to help add some flavor. I bought a can of low sodium chicken broth instead of using my own reserves as well. I used 1 can of cream of chicken soup and one can of cream of mushroom. I mixed ALL of the ingredients together (chicken, soups, stuffing, and some extra onion and garlic powder) and apread into baking dish. I put a layer of stuffing I set aside on the top of the mixture so it would have a crispier topping. I also used Pepperidge Farms Seasoned Stuffing Mix, it came out great. I realize I made quite a few alterations, but it came out tasting absolutely wonderful. Thanks for the start!
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Sooo good! I added cracked black pepper & a bay leaf to the chicken stock. I also sauteed one chopped onion & 2 stalks chopped celery in 2 Tbsp. of butter to add to the dressing mixture. Also added some white pepper & rubbed sage to dressing.
The "can" of milk they are asking for in the recipe is just whatever milk you want to use, measured by the soup can! Not "canned milk", like some of these other reviewers were confused about. I hope I helped someone out!
This was really good and pretty easy. I made a couple of changes, per others' suggestions: 1) used TWO 6 oz pkgs of stuffing with 1.5 cups of chicken broth (I thought the cornbread stuffing was really good); 2) sauted garlic, 1/2 chopped onion, and celery in butter first, then mixed it in with the stuffing mixture; 3) added onion powder, sage, and rosemary to the stuffing mixture. My only problem was that I bought a rotisserie chicken, already cooked, from our store and that wasn't quite enough chicken for this dish. However it saved a bunch of time! Next time I will add more chicken. These amounts were perfect for a 9x13 dish. I cooked mine for 35 minutes total uncovered and it turned out wonderful! With these changes this is an excellent recipe!!!
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.
Something was missing, Kinda just average tasting, kinda bland I dunno what it was something was just missing. Also for time this took, and cost of ingredients, definitely not worth it! I have gotten comments every night on recipes I've made here, this is the first one where they ate it but no great comments, said it was ok to be nice... Chicken mixed with homemade stuffing with gravy poured on top tastes alot better then this. Will not make again.