Stuffed Chicken Casserole

Dinner… It is often the last thing we want to think about when coming home from a long day at work. I constantly find myself forgetting to either pull something out of the freezer or buy all of the ingredients needed to make a legit meal. With all of the hustle and bustle, I will admit or generally well organized & meal planned weeks have fallen to the waste side. With this in mind, my grandmother (shout out!) recently sent me this recipe for a chicken casserole our family makes to alleviate the stress of wondering what I am going to make.

While it may not be the healthiest thing going, it is sure packed with a ton of flavor and extremely easy to make (with limited dishes – my all time favorite type of cooking).

^ just look at that yumminess ^


  • 2 cans 10 3/4 Campbell’s cream of chicken soup
  • 1 finely chopped white onion
  • 5 stalks finely chopped celery
  • 2 cups cubed stuffing
  • 4 skinless boneless chicken (pound thin if very thick)
  • 1 tbsp. brown sugar
  • 1 tbsp. butter melted
  • 1 tsp. spicy brown mustard


1. Combine soup, celery, onion and stuffing in a bowl

2. Combine sugar, margarine and mustard

3. Place chicken in a corning ware dish and cover with ingredients from step 2

4. Place ingredients of step 1 on top of chicken mixture

3. Bake @ 400* for 45 minutes or until chicken is no longer pink (be careful as you do not want to over cook)


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