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Nutrition Facts
Serving Size 1 (223g) Recipe makes 6 servings
Calories 421
Calories from Fat 127		(30%)
Amount Per Serving		%DV
	Total Fat 14.2g	21%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 137mg		45%
Sodium 1169mg		48%
Potassium 389mg		11%
Total Carbohydrate 42.2g		14%
	Dietary Fiber 1.5g	6%
	Sugars 4.5g
Protein 29.4g		58%
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Chicken or Turkey Casserole

Recipe #250519 | 1¼ hours | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: CoffeeB
Sep 3, 2007

This is a great casserole that can be made days ahead. Very rich and satisfying. A favorite with the guys of my house.

SERVES 6 -8 (change servings and units)

Ingredients

1 (10 ounce) package Stove Top stuffing mix (any kind)
4 cooked chicken breasts (or 1 pint of canned turkey or chicken)
1 (10 ounce) can cream of chicken soup
1 tablespoon mayonnaise
2 tablespoons sour cream
2 eggs
1 cup milk

Directions

1
Preheat oven to 350 degrees.
2
Make stuffing according to directions.
3
Put 1/2 of the stuffing in the bottom of an 8x11 baking pan.
4
Shred or chop the chicken/turkey into 1 inch pieces and place over the stuffing layer.
5
Mix soup, mayo, sour cream together and spread over the chicken/turkey.
6
Spread the remaining stuffing over the soup layer.
7
Beat the two eggs with the 1 cup of milk and pour over all.
8
Bake 1 hours.

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Featured Reviews for This Recipe

From: Chef #791177 LISA SWEETIEPIE .707

On Oct 8, 2009

Recipe is found on the box of STOVE TOP STUFFING MIX IS GREAT TASTING!

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From: Aimchick

On Oct 6, 2009

This was great... but I think I would double the amount of stuffing. I also added sauteed onions and celery to the stuffing. I added low fat cheddar cheese to the chicken mixture along with some frozen corn. When I got up from the table, I turned around and my husband and son were FIGHTING over who was going to scrape and eat the bits from the bottom of the pan.

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From: vivmom

On Oct 4, 2009

Made this tonight for a dinner party of 7 that included my in-laws, and everyone gave it a solid 5 stars!! Just delicious! I used 3 c. shredded chicken, and I added about 2 T. cream to the soup/mayo/sour cream mixture (just to make it a little creamier. Pardon the pun.) After I assembled it, I covered with plastic wrap and refrigerated. I forgot to get it out (yikes!) in time to bring to room temperature, so I did this: covered with foil, placed it (cold) in a cold oven and set the temp at 300 - for 20 minutes. Then I turned the temp up to 375 for another 20 minutes, then removed foil and finished for another 20 minutes. It was hot all through, appealingly browned and totally yummy. My mother-in-law said she would have one more serving and let the rest of the table "fight over the scrapings!" I baked it in a 9x13 glass dish. Winner!!!

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From: Chef #309422

On Dec 7, 2008

I made this for dinner last night and my whole family really loved it! The only change I made was to add a can of drained french style green beans on top of the chicken soup, sour cream and mayo mixture. Wonderful way to get rid of all that left-over turkey. Thanks for posting.

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