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Chicken Stuffing Casserole

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  Bread cubes 5 Cup (80 tbs) (Dressing cubes)
  Chopped celery 1 Cup (16 tbs)
  Cooked chicken 3 Cup (48 tbs), cut up
  Minced dry onion 1 Tablespoon
  Eggs 6
  Cream of chicken soup 3 Can (30 oz)
  Milk 2 Cup (32 tbs)
  Poultry seasoning 1 Teaspoon
  Flour 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Butter 1⁄4 Cup (4 tbs)

Combine bread cubes and celery in a greased 9" x 13" baking dish.
Place chicken over the above.
Sprinkle with onion.
Combine eggs, soup, milk, salt, poultry seasoning and pepper in a bowl.
Beat eggs slightly with a fork.
Pour over chicken, etc., in dish.
Combine flour, cheese, and cut in butter; sprinkle over the above.
Top with slivered almonds.
Bake at 375 degrees for 35 to 40 min., or until knife inserted comes out clean.
Makes one 3quart oblong casserole.
Note:You may choose to use seasoned dressing cubes and omit the poultry seasoning.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3848 Calories from Fat 1878

% Daily Value*

Total Fat 210 g323.4%

Saturated Fat 82.5 g412.3%

Trans Fat 0 g

Cholesterol 1862.2 mg620.7%

Sodium 8574.5 mg357.3%

Total Carbohydrates 270 g89.9%

Dietary Fiber 11 g43.8%

Sugars 48.8 g

Protein 216 g432.5%

Vitamin A 126.2% Vitamin C 27.4%

Calcium 168.9% Iron 185.7%

*Based on a 2000 Calorie diet

Chicken Stuffing Casserole Recipe