Pepperidge Farm Casserole
A comforting chicken casserole with savory stuffing, peas, and creamy sauce, baked to perfection. Ideal for family dinners and gatherings craving hearty, flavorful dishes.
Ingredients
Instructions
- Melt butter and pour over stuffing.
- Place half of the stuffing mixture in a large baking dish.
- Bone and cut cooked chicken into medium-sized pieces.
- Combine chicken, peas, evaporated milk, cream of celery soup, and chopped onion in a saucepan.
- Heat the mixture to boiling.
- Pour the hot mixture over the stuffing in the baking dish.
- Top with the remaining stuffing.
- Bake at 450°F for 10 minutes.
- Optional: Pour 1/2 cup chicken broth over casserole before baking for added moisture.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of evaporated milk. You can also substitute the cream of celery soup with cream of mushroom for a different taste. If you prefer a crunchier topping, add some crushed crackers or French fried onions on top before baking. Feel free to experiment with different vegetables like corn or green beans to mix things up.
Serving Suggestions
This Pepperidge Farm Casserole is hearty and can be served as a main dish. Pair it with a fresh salad, such as Shoe String Potato Salad, to balance the richness. For a comforting meal, serve alongside crusty bread or rolls. It also pairs beautifully with Baked Marinated Chicken Breasts for a delicious family dinner.
Storage & Reheating
To store leftovers, allow the casserole to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. When reheating, cover it with foil and warm in the oven at 350°F until heated through, or microwave individual portions, stirring occasionally, until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Pepperidge Farm Casserole contains roughly 735 calories, with 10g protein, 79g carbohydrates, and 43g fat. It is an excellent source of iron (30% of the Daily Value) and calcium (25% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1092mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Using leftover rotisserie chicken is a great time-saver and adds fantastic flavor to the casserole. Just be sure to remove the skin and bones, then shred or chop the chicken into bite-sized pieces before adding it to the mixture.
What if I don't have cream of celery soup?
If you don't have cream of celery soup on hand, you can substitute it with cream of chicken or cream of mushroom soup. Alternatively, you can make a quick homemade version by combining sour cream, some chicken broth, and sautéed celery with seasonings for a similar creamy texture.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole ahead of time. Assemble the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add a few extra minutes to the baking time since it will be cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).