Chicken Casserole

Chicken Casserole Recipe

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Brenda Hoosier


Great for church dinners, family reunions, or just a yummy dinner. Everyone loves it and asks for the recipe. This casserole can be put together the night before, placed, covered, in the refrigertor until ready to bake. The most time consuming part is the cooking of the chicken.


★★★★★ 1 vote

at least 8
1 Hr
30 Min


  • 8-10
    cooked boneless chicken breast strips
  • 1 can(s)
    family size cream of mushroom soup
  • 1 c
    2% milk
  • 1 c
  • 3/4 c
    chopped celery
  • 3/4 c
    diced onion
  • 1 tsp
  • 1 tsp
  • 1 c
    canned peas-drained
  • 1 can(s)
    sliced water chestnuts
  • 8 oz
    bag of onion and sage dressing/stuffing
  • 1 stick
    melted butter or margarine

How to Make Chicken Casserole


  1. Cook the chicken in water in pot on stovetop until thoroughly cooked.
  2. Remove from pot,let cool and cut into small pieces.
  3. Spray 9x14 pan with cooking spray or coat pan with margarine or butter. Preheat oven to 350 degress.
  4. Place chicken on bottom of pan.
  5. In a large mixing bowl mix the soup, milk, mayonnaise, celery, onion, salt, pepper, peas and water chestnuts. Stir with spoon until well mixed.
  6. Pour the bowl mixture on top of the chicken in the pan.
  7. In another bowl mix the melted butter or margarine with the dressing/stuffing.
  8. Pour this evenly over the soup mixture in the pan.
  9. Cover with aluminum foil. Place in preheated oven and bake 30 min. or until sides are bubbly (as seen through glass baking pan)
  10. Remove aluminum foil and bake another 10 min.
  11. Remove from oven, let sit just a few min. and serve.

Printable Recipe Card

About Chicken Casserole

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy

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