Chesty Chicken Casserole

Jennifer Fowler Hunsucker


Unfortunately, it took going home to Arkansas for the unexpected death of my father to remind me of this dish from my childhood. It was always a favorite of mine. It is wonderful served over rice, or it stands on its own as a casserole. It’s not exactly low fat, but what comfort food is?


☆☆☆☆☆ 0 votes

30 Min
45 Min


  • 3-4
    chicken breast filets
  • 1 c
    celery diced
  • 1 c
  • 2 can(s)
    cream of mushroom soup
  • 1 can(s)
    water chestnuts sliced and drained
  • 1 box
    stove top stuffing
  • 1/2 c
    butter, melted
  • ·
    salt and pepper to taste

How to Make Chesty Chicken Casserole


  1. Preheat oven to 350
  2. Boil chicken in lightly salted water. Add celery the last 4-5 minutes
  3. Drain chicken and cut in 1/4 inch pieces
  4. In a bowl mix chicken, celery, mayonnaise, soup and salt and pepper.
  5. Pour into 9x13 casserole that has been sprayed with Pam.
  6. In a separate bowl mix stuffing and melted butter. And pour over chicken mixture.
  7. Bake for 30 minutes

Printable Recipe Card

About Chesty Chicken Casserole

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Heirloom

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