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Cranberry Chicken Casserole


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  • 4-5 chicken breasts, cooked and cut up. Save broth
  • 1 1/2 (8 oz.) bags of Pepperidge Farm Cornbread Stuffing
  • 1 medium onion, chopped, about 3/4 cup
  • 3/4 c. diced celery
  • 1-1 1/2 c. chicken broth
  • 1 c. dried cranberries
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 (8 oz.) pkg. cream cheese, softened
  • 3/4 c. chopped pecans



Step 1

Preheat oven to 350 degrees. Mix cornbread stuffing with onions, celery and enough chicken broth to moisten. Combine soups with cream cheese and heat in microwave for a few seconds until it is easy to mix. Set aside. Spray with a non-stick cooking oil. Spread a thin layer of stuffing on bottom of dish. Layer with cranberries. Spread chicken next; then, layer cranberries over top. Spread soup mixture evenly over the chicken. Add more cranberries. Top with remaining stuffing. Sprinkle remaining cranberries and pecans over stuffing. Bake for about 35-45 minutes until dressing is browned on top and bottom. May need to put foil on top if it browns too quickly.


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