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Chicken Casserole

Course: Main Course
Servings: 4 Servings
Calories: 1324kcal
Author: Sue Loethen
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Ingredients 

  • 3 lb chicken
  • ¼ cup margarine
  • 1 small onion chopped fine
  • 2 cups celery sliced thin
  • 2 cans cream of chicken soup
  • 1 small can evaporated milk
  • 4 oz can (or more) mushrooms
  • 1 cup chicken broth
  • 2 drops Kitchen Bouquet

Stuffing

  • 8 ounces stuffing mix (Pepperidge Farm)
  • 4 tbsp margarine
  • 2 cups broth

Instructions

  • Cook fryer without salt. Boil. When chicken is tender, remove meat from bone and skin. Cut into bite-size pieces.
  • Melt margarine. Add chopped onion, and celery. Cook slowly until crisp tender.
  • Add soup, evaporated milk, mushrooms, chicken broth and Kitchen Bouquet.
  • Add chicken and heat thoroughly.
  • Cover with prepared stuffing.
  • Bake 30 minutes or more in 350° oven until brown and bubbly.

Nutrition

Calories: 1324kcal | Carbohydrates: 61g | Protein: 75g | Fat: 85g | Saturated Fat: 22g | Cholesterol: 267mg | Sodium: 3099mg | Potassium: 1165mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2240IU | Vitamin C: 13.8mg | Calcium: 152mg | Iron: 7.3mg