Chicken Casserole - Freezer Cooking

Course Main
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Christa Chesnutt


  • 2 cups cooked chicken cut up (boil, bake or use a rotisserie chicken)
  • 1 pkg of Pepperidge farm cornbread stuffing mix do not mix use as is

Soup Mix:

  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup or 1 cup sour cream
  • 1 cup of chicken broth
  • 1/2 stick of butter
  • 1 rib stick of celery, chopped
  • 1 onion chopped
  • 1 egg
  • 1 tsp sage
  • Salt and pepper to taste


  1. Cook chicken (or use a rotisserie chicken)
  2. Melt butter in casserole dish (this also greases the pan).
  3. Pour melted butter into a bowl.
  4. Add to your butter the cream of mushroom soup, cream of chicken soup (or you can substitute 1 cup sour cream) chicken broth, celery, onion, 1 egg, sage and salt and pepper to taste.
  5. In buttered casserole dish, place a layer of Pepperidge Farm stuffing mix, a layer of chicken, a layer of soup mix, a layer of Pepperidge Farm stuffing mix (be sure your top layer is stuffing mix).
  6. Bake 350 for 45 minutes.
  7. If you are preparing for the freezer BAKE and then thaw and reheat.

Recipe Notes

This recipe comes from my college roommate Christa. Thanks for sharing it with our readers!