Chicken Casserole

I've been making this recipe for at least 25 years. It's one of our favorites.


Start by cooking enough chicken to equal about 2 cups of meat. I usually boil 3 or 4 chicken breasts but I've also used a whole chicken and even leftover Thanksgiving turkey.

Then you'll need a can of mushroom soup (you could sub cream of chicken soup), a can of peas, some minced dried onion, a box of stuffing, milk and margarine.

Preheat oven to 400 degrees F.

Dice up the chicken and put it in the bottom of a casserole dish that has been sprayed with non-stick spray.

Spread the can of mushroom soup (undiluted) over the chicken.

Drain the peas and spread them over the soup layer.


Sprinkle on some dried onion.

Then spread the dried stuffing mix over that. If there is a packet of seasoning mix in the box of stuffing, be sure to mix it in with the stuffing before spreading it over the casserole. I hope that part makes sense.

Then heat the milk and margarine together just until the margarine melts.

Pour the milk/margarine as evenly as possible over the casserole.

Bake in the preheated oven for 20-25 minutes.

Add a salad and dinner is served.

Chicken Casserole

2 cups (or so) cooked chicken, diced
1 can cream of mushroom soup
1 (15 oz) can peas
1/2 tablespoon minced diced onion
1 box stuffing mix (like Stove Top)
1 and 1/2 cups milk
2 tablespoons margarine

Place diced chicken in the bottom of a casserole dish that has been sprayed with non-stick cooking spray.

Spread the soup over the chicken.

Next add the layer of peas.

Sprinkle minced dried onion over all.

Top with dry stuffing mix.

Heat the milk and margarine together just until margarine melts. Pour that mixture over the casserole as evenly as possible.

Bake in a preheated 400 degree oven for 20-25 minutes.

For another tasty chicken recipe, stop over to Melinda's place at Mickey and Me, say "hi" and get this one for "Peebly Road Chicken Roll."