Recipe: 9 Chicken Casseroles (using stuffing mix, green beans and condensed soup)

Here are 9 variations of the casserole recipe you requested (the first 3 use chicken broth). I hope one is "it"!

---

This recipe using dry stuffing, chicken broth and mushrooms and is topped with melted butter before baking.

CHICKEN AND DRESSING CASSEROLE

1 (8 oz.) pkg. Pepperidge Farm stuffing
1 (16 oz.) pkg. frozen green beans, thawed and partially cooked, drained
4 chicken breasts, cooked and cubed
1 (4 oz.) can mushrooms, drained
1 (10 3/4 oz.) can condensed cream of mushroom soup
3/4 cup chicken broth
1 stick (1/2 cup) butter, melted

Layer from bottom: (dry) stuffing, beans, chicken, mushrooms, (undiluted) soup that has been combined with the broth, and stuffing again. Melt butter and pour over top.

Bake at 350 degrees F for 30-45 minutes or until heated through.

---

This recipe uses prepared stuffing, chicken broth and almonds. This is a large recipe that can be cut in half or half can be frozen.

MACKINAC RACE THANKSGIVING DINNER

3 sticks (3/4 lb.) margarine
1 1/2 cups hot water
3 pkgs. (7 or 8 oz. each) herbed stuffing mix
3 to 4 (15 oz. each) cans French-style green beans
6 lbs. chicken breasts, stewed, boned and cut into 1/2-inch chunks
3 (1 3/4 oz.) pkgs. sliced almonds, sauteed in butter until browned
3 cans (10 3/4 oz. each) condensed cream of mushroom soup
3 cups canned or homemade chicken broth

In medium saucepan, melt margarine in hot water; toss with stuffing mix in very large bowl. Place half the moistened mixture in bottom of two 9x13 inch baking dishes or one 11x16 inch dish.

Drain green beans and layer over stuffing. Layer almonds over beans and chicken pieces over almonds. Cover with remaining stuffing mixture.

Combine (undiluted) mushroom soup and chicken broth and stir until smooth. Pour mixture over top of stuffing. (If desired, at this point you can cover the casserole with plastic wrap and freeze. Thaw completely before baking as directed below.)

Bake at 325 degrees F for 45 minutes to 1 hour. If tops get too brown, cover loosely with foil during last 15 minutes of baking.

Makes about 16 servings

---

This recipes using dry stuffing, almonds, chicken broth and evaporated milk.

OHIO EDISON CHICKEN CASSEROLE

3 cups Pepperidge Farm stuffing
2 plus cups cooked cubed chicken
1 (16 oz.) pkg. frozen French cut green beans, cooked, drained
1/3 cup chicken broth
1 sm. pkg. sliced almonds
1 (10 3/4 oz.) can condensed mushroom soup
1 (12 oz.) can evaporated milk

Butter bottom of 8x10-inch baking pan. Layer with 2 cups stuffing, then the chicken and green beans. Pour over this the chicken broth, sprinkle on the almonds and then pour over this the (undiluted) soup, which has been mixed with the evaporated milk. Cover with remaining cup of stuffing.

Cover with foil and bake 25-30 minutes at 325 degrees F. Remove foil and brown for 15 minutes.

---

This recipe using dry crumb-style stuffing on the top and bottom of the casserole.

EASY CHICKEN CASSEROLE

1 (8 oz.) bag Pepperidge Farm stuffing (crumb-style)
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 can milk
2 large boneless, skinless chicken breasts, cooked, diced
1 (16 oz.) can French style green beans

In large buttered casserole dish, put in half of the (dry) stuffing.

In a bowl mix the undiluted soup and milk; stir in the chicken and green beans. Pour on top of the stuffing and top with the remaining stuffing.

Bake covered at 350 degrees F for 1 hour.

---

This casserole using dry cornbread stuffing and almonds with dry stuffing on the bottom and prepared stuffing on the top.

CHICKEN CASSEROLE

1 (8 oz.) Pepperidge Farm cornbread stuffing
3 cups cooked diced chicken
1 (16 oz.) pkg. frozen French green beans, partially cooked, drained
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 cup milk
1/2 cup slivered almonds
3 tablespoons butter
1/2 cup water

Butter casserole dish. Put 1/2 of the dry stuffing in the bottom. Cover with the chicken.

Mix the (undiluted) soups, milk, and nuts. Pour over the chicken and beans.

Mix the remaining stuffing with 3 tablespoons butter and 1/2 cup water. Spread over the casserole.

Bake at 350 degrees F for 30 minutes.

---

This casserole using dry herb seasoned stuffing, 1 1/2 cans soup and almonds. Hot water and butter are poured over the top.

CHICKEN BREAST SUPREME

3 cups Pepperidge Farm Herb Bread Stuffing
1 (16 oz.) can French green beans, drained
1/2 cup sliced almonds
3 cups cooked chicken
1 1/2 cans (10 3/4 oz. each) condensed cream of mushroom soup
3/4 cup milk
1/3 cup hot water
4 tbsp. butter, melted

Butter a 9x13-inch casserole dish. Spread 2/3 stuffing on bottom. Layer beans, almonds, chicken.

Mix together (undiluted) soup and milk. Pour over the chicken. Top with rest of stuffing. Pour water mixed with butter over top.

Cover and bake 30 to 40 minutes at 375 degrees F. Uncover and cook for 10 minutes more.

---

In the next casserole, the stuffing is prepared according to package directions before baking.

CHICKEN AND DRESSING CASSEROLE

2 (10 oz. each) pkg. French style green beans, cooked, drained
4 cups diced cooked chicken
2 cans (10 3/4 oz. each) condensed cream of mushroom soup
3/4 cup milk
1 (8 oz.) bag stuffing mix (like Pepperidge Farm)

Spread cooked beans in a 9x13-inch buttered baking dish. Add chicken.

Mix (undiluted) soup with milk and pour over chicken.

Prepare stuffing according to directions on package and spread evenly on top.

Bake uncovered for 30 minutes at 375 degrees F.

---

The next recipe using cooked chicken legs, sour cream and onion soup mix. The stuffing is prepared before baking.

CHICKEN CASSEROLE

4 to 6 chicken legs or chicken breasts, cooked, diced
2 cans (16 oz. each) French style green beans, drained
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 3/4 oz.) can condensed cream of celery soup
1 (8 oz.) container sour cream
1/4 soup can milk (optional)
1/2 envelope Lipton Onion Soup Mix
1 pkg. Pepperidge Farm stuffing mix

Put chicken in bottom of a large baking dish. Drain green beans and layer on top of the chicken.

Mix together the (undiluted) soups, sour cream, milk (if using), and (dry) onion soup mix. Pour over the green beans.

Mix stuffing mix according to package directions. Crumble over top of casserole.

Bake at 350 degrees F for 20-30 minutes or until bubbly.

---

This recipe prepared stuffing and has the options of adding onions or cheese.

CHICKEN CASSEROLE

2 cans (15 oz. each) French green beans, drained
4 to 5 cups cooked chicken meat, cut up
2 cans (10 3/4 oz. each) condensed cream of mushroom soup
3/4 cup milk
8 oz. bag Pepperidge Farm stuffing

Spread beans in a 9x13-inch buttered baking dish. Arrange chicken over beans.

Mix (undiluted) soup and milk and pour over chicken.

Make stuffing as directed and spread on top.

Bake 30 minutes, uncovered, in a 375 degree F oven.

OPTIONAL ADDITIONS:
1/3 cup sauteed onions (add over beans)
1 1/2 cups shredded cheddar cheese (add on top before baking)