How about a little chicken and stuffing dump casserole for dinner tonight? If you are on a diet, step away and move along, this is not a weight watchers recipe I am sharing.
This recipe is actually Grandmother Ruth’s. And Gramma Ruth is not my Gramma. Grandmother Ruth was my friend Laurian’s Grandmother. You remember my friend Laurian right? Bacon crackers, fried green tomatoes, cherry and pineapple dump cake, or maybe you remember her from the PMS pops or the Cure all chips. Yes, that’s the girl!
One day Laurian and I were out to lunch and she mentioned she has a recipe she wanted to share with me. When she told me everything that was in it, I said “Oh my I am definitely making this for dinner soon”.
So my next trip to the grocery store I picked up all I needed. It wasn’t much and I actually remembered everything in my head. Shocker!
I am calling it the Chicken and stuffing dump casserole because as you can see you literally dump everything in the bowl, mix and then top with the stuffing to bake.
Like I said, so not light on the calories. But let me tell you, it’s a party in your mouth.
Ok, Ok, I will share the recipe now.
Don’t forget to pin it:)
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Chicken and Stuffing dump casserole
- 1 rotisseriechicken
- 1 can of cream of mushroom soup
- 1 can of chopped water chestnuts you can chop them yourself
- 2 cups of celery chopped
- 1 bag of Herb stuffing
- 1 stick of butter
- 1 cup and half of mayo but not necessary. shhh..don't tell Laurian I said that. Duke's preferably
- In a large bowl, cut up your chicken ( you can use plain chicken or herb roasted), toss in your chopped celery, cream of mushroom soup, water chestnuts and and mayo. Mix well and spread in a 9 x 11 sprayed casserole dish or tin. Spread evenly. Sprinkle stuffing on top and cut up your stick of butter and spread on top of stuffing. I would also spray the top with your butter spray. You can add a dab of water on the stuffing if you are tempted, I did:) I found even with the stick of butter the stuffing was still dry in some areas, so adding some water will help. It certainly was not a big deal either way.
- Bake at 300 degrees for about 35-40 minutes. ENJOY!! and fast for the next two days.
Kris @ Junk Chic Cottage
I am always on a diet but this looks so yummo. Going to try it. Looks like a good comfort food. Have a great week end.
This looks so delicious for the upcoming fall season! Even though it’s not a low cal meal, I’m going to
have to make it at least once! Not to mention, my own grandmother was named Grandma Ruth and she
was the sweetest person I’ve ever known. Not a day goes by that I don’t think of her! Thanks for sharing!! xoxo
Enjoy Lisa! It is purely comfort food on a cool autumn day! Or summer lol:)
This sounds so good and so quick & easy. Seems that everything needs to be quick & easy these days but good (yummy) is the most important thing. Our families need some good old fashioned, yummy, sit down dinner times. I’m gonna make this! It’s only my husband and myself (we’re both retired) but I’ll pass “Gramma Ruths” recipe on to our grandchildren; I know they’ll love it.
Have a great week Debbie
Thanks Carol! Sit down meals are very important to me and always have been. We are going to miss our older son when he is off to College here shortly. But will look forward to those times when he comes home. Sit down dinners for us are always a time to catch up and talk about our days. Of course, sometimes the boys get off topic and start talking football. I don’t fit in anymore with that convo LOL!
Oh, YUM!!! This has gone immediately to the top of my list for new recipes to try on cold, wet, dark, yucky November days! Pure comfort food! Thanks, Debbie!
I have a chicken in the fridge and stuffing in the pantry. You solved my what’s for dinner tonight question. Thanks!
How much mayo?
cup and half:)
Just pinned this one for future indulgence!
Claire @ A Little Claireification
Sounds so good! I might use some leftover turkey for this recipe too! Pinned!
Sounds good, but I am scared to ask what the calorie count is.
Yes, you don’t want to know. Basically two days worth:)
Loved the recipe but since I am a mad scientist in the kitchen I added a little here and there. Used chicken breast I found on sale that I cooked in butter slow and low in my crockpot, threw some mushrooms in the chicken mix, and used white wine to add moisture to my dressing, which I also added chopped pecans to. You call it Chicken and Stuffing Dump, I call it “Sin on a Plate.” Keep those awesome recipes coming@