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  • Stuffing-Crusted Creamy Chicken Casserole

Stuffing-Crusted Creamy Chicken Casserole

Stuffing-Crusted Creamy Chicken Casserole is rated 3.1879194630872485 out of 5 by 149.
Prep Time
15
min.
Total Time
55
min.
Servings

6 servings

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!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Place chicken in 13x9-inch baking dish sprayed with cooking spray; sprinkle with garlic powder. Cover with stir-fry vegetables. Combine corn and dressing; spoon over vegetable layer in dish.
  • Add hot water to stuffing mix; stir just until moistened. Spoon over corn mixture; cover.
  • Bake 45 min. or until chicken is done (165°F), uncovering for the last 15 min.

Substitute

Substitute 1 cup canned cream-style corn for the whole kernel corn and/or your favorite frozen vegetables for the stir-fry vegetables.

Servings

  • 6 servings

Healthy Living

  • Low fat
  • Low calorie
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1 Vegetable
  • 3 Meat (L)

Nutrition Bonus

This low-calorie low-fat meal provides your family with about 3/4 cup vegetables per serving. And as a bonus, it takes only minutes to prepare.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 300
Total fat 6g
Saturated fat 1.5g
Cholesterol 70mg
Sodium 630mg
Carbohydrate 32g
Dietary fiber 2g
Sugars 6g
Protein 29g
% Daily Value
Vitamin A 8 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I read the reviews before making this and made my own adjustments. I read the reviews before making this and made my own adjustments. I used 2 1/2 cups of cooked chicken, frozen spinach well drained, frozen corn and half a cup of buttermilk ranch. By using pre cooked chicken, it eliminated the sogginess of the stuffing. I mixed the ranch with the spinach and the sweetcorn and I used less water than was called for. And also season the dish as you go along with salt and pepper or with whatever spices you have on hand, otherwise the dish will be bland. The dish was definitely crusty, but with all the changes I made, it was still dry. It definitely needs soup or gravy to give it the consistency it needs.
Date published: 2006-12-01
Rated 5 out of 5 by from Outstanding! Outstanding! Quick and easy to make and very delicious. I forgot to put in the ranch dressing though. Instead, I accidentally misread the instructions and mixed the creamed corn together with the stuffing (dressing) mix and then spread that mixture over the top of the casserole. It still turned out delicious though. I didn't even realize I had made that mistake until just now when rereading the recipe once again.
Date published: 2005-12-16
Rated 3 out of 5 by from I thought the dish was very tasty. I thought the dish was very tasty. For those who didn't think it turned out correctly I would just suggest making sure the vegetables are thawed and dry before putting the dish together. I seasoned my chicken with the garlic powder before and mine was very good. I also took the foil off at the end like the recipe calls for and the stuffing darkened and crisped up. I thought it was very easy and good.
Date published: 2005-11-03
Rated 4 out of 5 by from This recipe makes a beautiful presentation for a special dinner. This recipe makes a beautiful presentation for a special dinner. The combinations are excellent, but I thought the recipe might be bland. So, on top of the chicken, I put more garlic powder and our favority seasoning mix. I also added a single layer of sliced mushrooms before adding stuffing mix. The results were spetacular. Will definitely make again and am passing this recipe on to friends....
Date published: 2005-10-29
Rated 5 out of 5 by from I have to say this is one of the best recipes I have gotten from Kraft Foods. I have to say this is one of the best recipes I have gotten from Kraft Foods. I put just a frozen pack of vegetables (no stir-fry), just corn, peas and other beans; all the other items stayed the same. Everyone loved it at the Christmas party my husband and I had this year. I have given this recipe to two or three friends and plan on making it again soon. VERY VERY EASY!!!
Date published: 2005-12-20
Rated 5 out of 5 by from This was dinner tonight and what a hit! This was dinner tonight and what a hit!! Although I did tweak it a bit to suit my families tastes... The things I did diferently were; I cut the chickn into cubes, added a can of cream of chicken soup and mixed with a bag of frozen carrots, califlower and broccli (in place of the fry veggies.) My picky 17 month old also loved it! Will definitely be making again!
Date published: 2012-10-17
Rated 4 out of 5 by from My husband and I enjoyed this recipe. My husband and I enjoyed this recipe. I really didn't measure the seasonings and added a few more herbs than were called for, so it came out quite tasty. I also recommend cutting the chicken into 1-2" cubes so that it cooks faster and is easier to eat. I will be making this again. Thank you Kraft for the fast, tasty and healthful recipes!
Date published: 2005-11-17
Rated 3 out of 5 by from This recipe is similar to one I've made for 25 years, using chicken breasts and Stove Top stuffing. 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.
Date published: 2008-12-30
  • 2016-08-30T09:58CST
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