Kittencal's Chicken Stuffing Casserole

Prep Time
Cook Time
1h 5m
Ready In

Recipe: #389

October 10, 2011

Categories: Chicken Casseroles

"Adding in one cup frozen thawed peas or canned drained corn is a great addition to this casserole, I also like to add in some cayenne pepper, this also works well using leftover cooked turkey, or it can also be made omitted the chicken."

Original is 8 servings


  • Serving Size: 1 (250 g)
  • Calories 367
  • Total Fat - 23.3 g
  • Saturated Fat - 13.3 g
  • Cholesterol - 203.8 mg
  • Sodium - 957.9 mg
  • Total Carbohydrate - 26.8 g
  • Dietary Fiber - 3.2 g
  • Sugars - 5.1 g
  • Protein - 13.2 g
  • Calcium - 213.5 mg
  • Iron - 3 mg
  • Vitamin C - 22.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Butter a 13 x 9-inch baking dish or any size that will hold the stuffing ( grease the dish with butter or margarine not cooking spray).

Step 3

In a skillet melt 1/2 cup butter over medium-high heat. Add in onions, green pepper, celery sage and poultry seasoning; cook until softened (this may take about 8-10 minutes). Add in garlic and cook for 3 minutes.

Step 4

Mix in the sauteed mushrooms then remove from heat and cool the mixture. Sprinkle the baking powder over then mix in to the veggie mixture, then mix in the eggs until well combined. Season generously with salt and pepper. Mix in the dry bread cubes.

Step 5

Pour in the chicken broth starting at 1 1/2 cups, mix/toss using a wooden spoon, if the mixture seems dry add in more, the mixture should feel wet but not saturated wet, the bread cubes should be breaking up slightly but not be mushy. Mix in if using, the chopped chicken. Season again with salt and pepper.

Step 6

Transfer/spread mixture to prepared baking dish.

Step 7

Sprinkle the top with melted butter, then sprinkle with grated Parmesan cheese.

Step 8

Bake in preheated oven for 30 minutes (the top will be a little crusty).


No special items needed.

1 Reviews


We loved it! It was so tasty and comfort all the way. It is in my favorites now!


review by:
(28 Jul 2012)

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