The Covered Dish - Chicken Stuffing Casserole

I must be ready for Thanksgiving because I created a quick meal tonight for the two of us. It tasted like Thanksgiving in a one dish meal. A bit like the ‘Thanksgiving In a Cup’ which ran 2-3 columns back. It features two over the counter ‘pre’ purchases, stove top stuffing and a can of mushroom soup. Not my norm, that’s for sure, but it was a yummy one dish meal.
I have a recipe a ‘bit’ like this one that is made with shredded zucchini, chicken and the stove top stuffing. There are going to be many flip outs for this little casserole dish. Sometimes what we have on hand truly rules the outcome of many dishes.
I’m also going to shock you when I share how I used a Southeastern Mills Chicken gravy packet for the top of the casserole. A little salad on the side, poof, a nice family dinner.
This recipe was for an 8 x 8 dish, it will easily double for a 9 x 13 baking pan. Another fun thing is how it only took one large, pre cooked chicken breast, for the 8 x 8 pan.
If the cheese is too much and you need to cut back, it can certainly be omitted. I really don’t think you are going to miss it all that much.
One thing I’ve been cooking with a great deal the last couple of weeks is fresh parsley. I almost put some in this dish, but didn’t. I would definitely think of adding it to the recipe.
Need another direction for this quick fix casserole? Go with the herb stuffing and use pre cooked sausage and chopped apple with the onion and celery, Like things spicy, use a little pepper jack cheese instead of cheddar.
This simple dish could come in real handy as you prepare for the holiday season. The meal comes together quite quickly while you prepare holiday goodies or wrap a few gifts. This is my favorite week of the fall season. Here in the Ozark Hills the first week of November is always a pretty one, and the temperatures are grand.
Oh yes, pumpkin fans, be sure and stop by Culvers for my favorite shake, the pumpkins salted caramel. 
Simply yours The Covered Dish.


Chicken Stuffing Casserole
1 box low sodium chicken or turkey Stove Top Stuffing
1⁄2 of a large sweet onion, chopped fine
3 stalks of celery, chopped fine
1⁄2 cup dried craisins
1 can cream of mushroom soup
1 can of milk
1 cup shredded cheddar cheese
1 large pre-cooked chicken breast, cut into chunks
2 whole eggs, lightly whisked
Additional cheese for the top, adding towards the end.
Mix all ingredients except the additional shredded cheese into a bowl. When well blended spread into a greased 8 x 8 baking dish. Bake at 350 to 375 for approximately an hour. Towards the end of baking sprinkle on additional cheese. While the casserole is baking start preparing the gravy to serve over the top of the dish. Great leftovers to take for lunch. Enjoy-