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Chicken and Dressing Dish

I've always enjoyed trying new recipes, and now that our children are grown, I have more time to do just that!
  • Total Time
    Prep: 15 min. + standing Bake: 55 min.
  • Makes
    8 servings


  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup butter, cubed
  • 2 cups chicken broth
  • 1-1/2 teaspoons dried thyme
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, lightly beaten, or 1/2 cup egg substitute
  • 1 package (12 ounces) unseasoned stuffing cubes
  • 1/4 cup minced fresh parsley
  • 3 cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken or mushroom soup, undiluted
  • 1/3 cup water


  • In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat.
  • Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes.
  • Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.
Nutrition Facts
1 cup: 390 calories, 13g fat (0 saturated fat), 48mg cholesterol, 572mg sodium, 41g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1-1/2 fat, 1 vegetable.

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Average Rating:
  • K.
    Feb 13, 2021

    No comment left

  • Kathy
    Sep 2, 2019

    No comment left

  • Debglass11
    Jan 17, 2019

    Good recipe! Made as written with a couple of adjustments based on what I had on hand. I substituted cornbread stuffing mix for the unseasoned stuffing cubes and used rubbed sage in place of the thyme. Next time I think I'll incorporate the chicken into the stuffing instead of layering it on top. We loved this with cranberry sauce! Nice comfort meal!

  • katecrid47
    Oct 16, 2018

    This was great! The whole family loved it! I did not add all the water to the soup, maybe less than 1/4 cup. I was afraid it was going to be too wet as stated in other reviews. It was fine. I will definitely make again! I used a leftover rotisserie chicken. Thank you for sharing!

  • MarineMom_texas
    Dec 13, 2017

    I made this yesterday to take to a party and it was a huge hit. I followed the recipe except I did add the chicken broth a little at a time to make sure it did not get to moist. I used almost 2 cups. It was perfect. I added some sliced almonds as a topping. This recipe is delicious.Volunteer Field Editor

  • jmkasprak
    Oct 20, 2014

    This is a great make-ahead comfort food meal. I never add the chicken broth to the eggs and seasonings. Instead, I pour a little bit at a time into the stuffing mixture to make sure it doesn't get too wet. How much stock you need depends on the moisture in your stuffing cubes, since there are ultra dry varieties and simple cubed bread varieties. Personally, I just tear up a loaf of cheap bread.

  • ladyofthemanor
    Jan 5, 2012

    This dish had great flavor. It was however, very very mushy, and I left out the last one third cup water. Baked for an hour and a half to dry it out some and still was very mushy.

  • mommyjo01
    Oct 14, 2011

    Mine turned out soggy. Maybe I didn't bake it long enough?

  • faintspirite
    Jan 24, 2011

    No comment left

  • italophile
    Feb 9, 2010

    This recipe is out of sight! Comfort food at its best. I will definitely make again.... and again and again!