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Stuffing-Crusted Creamy Chicken Casserole

Stuffing-Crusted Creamy Chicken Casserole recipe
photo by:kraft
This casserole only takes 15 minutes to put together—but it yields a creamy chicken and corn mixture beneath a savory stuffing crust. Well done, Mom!
15 min
55 min
6 servings
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I will use more stuffing next time.
Good, but not our favorite.
Recipe was very dry. It wasn't what I expected at all. I don't think it warrantes any more of a rating than one.
I used part buttermilk ranch and part three cheese ranch. Everyone (ages 4 - 54) loved it.
I thought it was kind of dry-had to add more dressing-maybe because of the stuffing.
To start with this recipe lacks complete details. For instance, it mentions 1/4 c of kraft dressing. Where do I put it?? Does it go on the chicken, in the dressing or what? and, do I precook the chicken and put it on it?? It wasn't done in 30 minutes. I was surprised Kraft would allow a recipe on this site that was not complete.
Love it! A hit for the whole family! I made this with Kraft Cucumber Ranch Dressing. Added Dill for seasoning. After out of the oven I drizzled more cucumber ranch dressing and sprinkled more dill over the top and also added salt. - Delicious!! I have children ages 8, 4,and 2 and they all loved it!
This recipe is similar to one I've made for 25 years, using chicken breasts and Stove Top stuffing. That recipe, however, uses cream of celery and cream of mushroom soups, plus whatever vegetables I choose, topped with the stuffing made according to package directions. I've even taken this dish to potlucks and always got rave revues.
Heres the written this recipe is terrible. But it is Kraft Foods website and I know its supposed to be easy so I'm not going to dock like I usually would for the written recipe, because it can be doctored up into quite a lovely (and still easy) dish. Heres how I did it...I sauteed some onions and garlic, added the chicken which needs to be WELL seasoned (I just used a bunch of dried herbs and garlic/onion powder, salt, pepper, etc) and browned the chicken up, then deglazed the pan with some white wine and let it cook out almost completely. I put the chicken in the casserole dish and mixed the 1/2c of stuffing in with it to thicken the mixture a bit. Added fresh broccoli, red bell pepper, and haricots verts to the hot saute pan, seasoned, and just did a very quick high heat cook. Put those on the chicken, did the corn as directed (I used frozen corn) with the dressing, and topped with the stuffing and baked as directed. Long, I know, but it was really yummy and I want p
My husband loved this. He said I could make it every week. Instead of making it with Chicken flavored Stove Top I used Stove Top Mushroom and Onion. For vegetables I used broccoli, carrots, cauliflower and water chestnuts and added a small can of mushrooms. I would definitely give this recipe A+
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