Growing up, we had a tradition that if it was your birthday, you got to pick whatever you wanted to eat for dinner. My sister always chose Pizza Pasta. Brother #1 always chose cheeseburgers. Brother #2 always chose…um, pancakes maybe? Poor guy was #4 of 4 kids, but I’m sure he got his turn to pick.
I always chose Chicken and Stuffing Casserole. I am quite sure I was the only one of us kids who got so jazzed about having it, but hey, my birthday means my pick.
When I left home, this was one recipe I made sure I took with me. But even with the step-by-step, nothing beats when my mom makes it! Part of the problem may have been that it took me years to remember to actually cook the stuffing before adding it to the top *shrug*. It is SO easy and makes for a great weeknight dinner or potluck casserole.
Chicken and Stuffing Casserole
An easy to assemble casserole that tastes like home and freezes like a champ.
Ingredients
- 1-2 Cooked and Chopped Chicken Breasts
- 1 Can Cream of Chicken Soup
- 1 Can Cream of Celery Soup
- 1 Pkg Frozen Peas
- 1 Cup Shredded Colby Jack Cheese or Cheddar
- 1 Pkg Stuffing Mix
Instructions
-
Preheat oven to 350 degrees.
-
Cook stuffing mix according to the instructions. Set aside.
-
Combine cooked chicken, cans of soup, and peas together in a mixing bowl.
-
Spread mixture into a greased 9×13 baking pan.
-
Cover (more or less) with shredded cheese.
-
Spread stuffing over the entire dish.
-
Bake at 350 for 30 minutes.
See? Crazy easy! And I bet you had most of those ingredients already in your pantry.
When I make it for our family, I leave out the peas per the hubby’s request. But when I make it for someone else, the peas go in because we have to at least look like we eat more vegetables than we actually do, right? I’ve also added a few spoonfuls of sour cream to get a fluffier texture. You could also try mixed veggies for more of a pot pie vibe.
I recently made this for a Sunday fellowship meal, and when I told our daughter what we were bringing, she said “mmm! That sounds good!” That’s right baby girl, it does.
This so AMAZING! This is a dish that I would totally make for myself and probably keep for myself. My grandmother used to make something similar when I was a little girl.
Thanks! I hope you enjoy it as much as I do – definitely tastes like home!
made this tonight, hubby already asking for it again, fabulous and so simple, thank you for the recipe!!!! I am still full!!
Thank you! I’m so glad you enjoyed it! 🙂
What an awesome idea. I buy ground beef and chicken in 5lb bulk bags and have always divided it up ready to cook and stored in the freezer, but pre-cooking would save so much more time. Have you found that the cooked/reheated meat does or doesn’t absorb your spices as well? That would be my only concern, although I think you could avoid the bland meat scenario by putting some garlic, salt, pepper and some other “general” seasonings (parsley, minced onion) in there when you cook in the crock pot. I would think these are common enough to most things you do with the finished meat that you wouldn’t endanger the final dinner product.
I love slow cookers, but even more I LOVE Pressure Cookers! Probably because I have no patience what so ever lolll. Great recipe.
I made this last night and it is delicious! Just wondering what is considered one serving for the nutritional information? Is that 2 prepared chicken breasts?
Thanks Paul! Hmmm…I’m really not sure about that. When I make it, I usually prepare 2-3 breasts to be chopped and added to the casserole. I would estimate that this recipe yields 6-8 servings once assembled.