Mom's Chicken Casserole

Mom's Chicken Casserole Recipe

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Gwen Landon Ross


My mother-in-law gave me this recipe many years ago and said it was great for pot lucks as even men really liked it. She was right.

★★★☆☆ 2 votes
6 to 8 depending on sides
45 Min
30 Min


whole chicken breasts, cooked and diced (or use left over cooked chicken or turkey)
1/2 c
diced onion
1 1/2 c
sliced fresh mushrooms
1 1/2 c
diced celery
8 oz
thinly sliced water chestnuts
1 1/2 c
low or non-fat mayonnaise
1 can(s)
cream of mushroom soup, undiluted (can use cream of chicken, cream or celery or a combination)
1 pkg
corn bread stuffing mix (pepperidge farm is best)
1/4 c
butter, melted


1Combine soup and mayonnaise. Stir in chicken, water chestnuts, mushrooms, celery and onions until well blended.
2Pour into three quart casserole dish.
3Top with 3/4 to 1 full package of cornbread stuffing mix and spread even.y over top. (Pepperidge Farms is really good if you can find it.) Drizzle 1/4 cup melted butter over the stuffing mix.
4Bake 30 to 35 minutes at 350 degrees.
5This reheats (or freezes and then reheats) really well.

About Mom's Chicken Casserole

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Casserole, #potlucks