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Chicken Stuffing Casserole


Rate this recipe 4.2/5 (9 Votes)


  • 2 pkgs. Stuffing mix
  • 2 cans cream of mushroom soup
  • Chicken or turkey, cooked
  • ½ can milk


Level of difficulty Average
Cost Average budget


Step 1

Mix stuffing as directed. Place in 9 X 13” pan. Top with chicken. Combine soup and milk and pour over mixture. Bake at 350 degrees for 30 minutes. When done, top with crushed seasoned croutons. (Could top with bread crumbs mixed with butter before baking or with reserved dry stuffing mix.)

Variation: Add a layer of steamed vegetables (squash, beans, etc.)

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Makes 6

  • 1/2 cauliflower head
  • 8 eggs for cauliflower mix
  • Pepper
  • Salt
  • 4-6 cups shredded cheese
  • 6 slices salami
  • 6 tbsp pizza Sauce



  1. Boil diced cauliflower in salted water until tender.
  2. Blend, then transfer to mixing bowl.
  3. Mix in 2 eggs, pepper and 2 cups of shredded cheese
  4. Share the cauliflower mixture out between 6 ramekins, forming little cups
  5. Add 1 cup of shredded cheese
  6. Bake for 25 min at 375°F
  7. Add a slice of salami, a tbsp of pizza sauce, and one raw egg to each ramekin
  8. Top with cheese and return to oven for 7 min at 375°F
  9. Serve, and enjoy!

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