Crockpot chicken and stuffing casserole


3.8 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 445.5
  • Total Fat: 15.4 g
  • Cholesterol: 101.3 mg
  • Sodium: 1,432.8 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 5.2 g
  • Protein: 39.4 g

View full nutritional breakdown of Crockpot chicken and stuffing casserole calories by ingredient


Introduction

This is an adaptation of one of my favorite recipes from my childhood. I love the stuffing and swiss on top! This is an adaptation of one of my favorite recipes from my childhood. I love the stuffing and swiss on top!
Number of Servings: 5

Ingredients

    5 half boneless, skinless chicken breasts
    1 can low-fat cream of chicken soup
    1 can cream of celery soup
    1 can skim milk
    4 slices aged swiss cheese
    1/2 (12 oz) pkg dry stuffing (I used cornbread)

Directions

Place the chicken breasts in the crock. Mix together the chicken soup, celery soup and milk. Pour over the chicken. Place swiss cheese slices on top. Then pour stuffing on top. Cover and cook on LOW 6-8 hours. Makes 5 servings.

Number of Servings: 5

Recipe submitted by SparkPeople user EMPIERCE.

Member Ratings For This Recipe


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    1 of 1 people found this review helpful
    Do you use raw chicken breasts or ones that are already cooked? - 1/21/10

    Reply from EMPIERCE (3/20/10)
    I used raw. But you can cook them slightly if you feel more comfortable that they will cook all the way. I do make sure they are up to temperature before I serve them. But have never had to extend the cooking time.



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    Good
    1 of 1 people found this review helpful
    It was tasty, but the Pepperidge Farms stuffing was just dry on top, so I pushed it into the liquid about 90 minutes before serving. The stuffing was then mushy and all the liquid was gone. I will try again with Stovetop stuffing and maybe add some water or chicken broth. - 4/10/09


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    Incredible!
    1 of 1 people found this review helpful
    I love this recipe. I've made it many times and it's like Thanksgiving dinner in one serving. I spray the top of the stuffing with spray butter, but my version of this recipe called for melted butter. Either way, all you need is to open a can of cranberry sauce and all is well with the world. - 2/18/09


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    Good
    1 of 1 people found this review helpful
    My husband and I were not a fan of cooking the stuffing in the crockpot, so I think the next time I make it I will bake the stuffing separately and then put the chicken & sauce over it. I would never have thought to put this with stuffing, though, so thanks for the suggestion! - 10/7/08

    Reply from EMPIERCE (3/20/10)
    I like the stuffing crunchy the first time you serve it. But that is totally my preference.



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    Good
    1 of 1 people found this review helpful
    This sounds really good and I wan tot make it, What type of stuffing (stove top ?) and do you prepare the suffing before pouring over hte top or just add it dry? - 8/16/08

    Reply from EMPIERCE (8/16/08)
    I use 1/2 bag of Pepperidge Farms dry Stuffing Mix. I like the corn bread stuffing, but any flavor will do. The Stovetop stuffing trnds to burn, so I have only tried that once. You put the stuffing mix on dry...it gives a nice crunch the first time you serve and then soaks up the liquid when you



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    Incredible!
    I used canned chunk chicken breast and 3/4 of the way through cooking this, I stirred it up so the dressing was all moist, but otherwise I followed the directions exactly and this came out sooooo yummy! I really enjoyed this. - 9/16/11


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    This is an awesome recipe. I have made it many times, great taste without all the work of making dressing when I was growing up. - 4/20/11