Friday, March 2, 2012

Stuffing Chicken Casserole

This is a recipe that my mom has made for many years and one of my favorites.  I have never made it before now and I just realized that it wasn't as hard to make as I thought it would be.  Casseroles are the way to go if you want to make dinner early on in the day or even freeze it.  One thing I  found while making this dinner is that I love dehydrated onions! I know that seems weird, but it makes onions easy.  Just throw in some dehydrated chopped onions and you don't even have to cut an onion.  

1 pkg. (4 cups) Stove Top stuffing mix
1 cup melted butter
1 cup milk
2 cans of cream of celery soup (or any cream soup available)
3 cups cooked cubed Chicken
1 10 oz. pk. Frozen peas (or other veggies)
2 Tbs. onion (I like to use dehydrated onion because it is quick and easy)


Step 1: Mix the package of stuffing mix and the melted butter together in a separate bowl. 

Step 2:  Press half of the mixture into the bottom of a 9x13 pan, save the other half of the stuffing mix to sprinkle on top of the casserole.  In a separate bowl whisk together the milk, cream of celery soup, chicken, frozen peas, and onion. 

Step 3: Once mixed thoroughly, pour over the top of the stuffing in the 9x13 pan.  Sprinkle the rest of the stuffing mix over the top of the casserole.  Bake at 350 for 30-45 minutes.  


  1. This comment has been removed by the author.

  2. How much chicken do you put in, does it have to be diced?

    1. I fixed the recipe so now it has chicken. Sorry about that!