“This is my Grandmother's recipe for chicken casserole. It is by far the best comfort food in the world. I usually double the recipe to allow for plenty of leftovers. FYI this recipe can get rather salty so I use the reduced sodium StoveTop when I can find it, if it's not available I use reduce sodium soups. Some in our family like to pair this with cranberry sauce.”
1hr 30mins

Ingredients Nutrition

  • 3 -4 large chicken breasts, boiled until tender
  • 1 (6 ounce) boxstove top cornbread stuffing mix
  • 1 (10 3/4 ounce) can cream of chicken soup (can sub Cream of Celery)
  • 1 (10 3/4 ounce) canchicken & rice soup
  • 1 small onion, chopped and sauteed in a little butter
  • 2 eggs, beaten
  • 2 cups chicken broth
  • 1 chicken flavored bullion cube- dissolved in broth


  1. Boil chicken in seasoned water until tender and no longer pink in center.
  2. Allow chicken to cool and then pull into small pieces or use a fork to shred.
  3. Line bottom of 9 x 13 baking dish with chicken.
  4. Chop onion and sautee.
  5. Dissolve bouillon cube in broth (I use Swanson's broth by preference).
  6. Beat eggs.
  7. Mix stuffing, soups, onion, eggs, and broth.
  8. Pour mixture over chicken.
  9. Bake at 350 for 45 minutes or until set in middle and brown on top. Cooking time will usually depend on your oven.

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