Scalloped Chicken is a long time family favorite recipe. Well readers, it’s amazing the kind of recipes I get the most feedback on……desserts, obviously, and E-A-S-Y recipes. This delicious recipe for Scalloped Chicken has only six ingredients and it is quick, easy, economical, and incredibly tasty.

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It’s certainly not like a traditional Scalloped Chicken recipe and it is not beautiful to photograph, but it so kid-friendly and delicious that my kids used to wolf down this casserole every time I made it.

I make no claims that this casserole is particularly healthy–although you can make it more so if you make your own stuffing with homemade bread crumbs and make your own cream of mushroom soup.  Regardless, it is one of those really quick and easy main dish meals you can have on the table in no time.

If you have your cut up chicken ready to go this can be made in 15 minutes. Yes, you read that correctly! You can have dinner on the table in 15 minutes! Serve with a side veggie and salad or fruit and you’re ready to go with a delicious supper.

I used leftover rotisserie chicken for this recipe. A lot of times I would cook off a whole chicken (the broth is so much richer than just cooking off chicken breasts) and because the meat from a whole chicken provides twice what most recipes call for I would just double the rest of the ingredients and make a huge batch. Even so, Scalloped Chicken rarely lasted in our home more than two meals! We absolutely love this recipe. (And I am the casserole queen, remember!)

I first tasted this recipe at a potluck when we attended First Baptist Church in Indian Rocks, in Largo, Florida. Our very good friend Cynthia McMillen made this once and I begged her for the recipe. It was a Weston family recipe. Cynthia’s husband, Dean, died in his early 30s after several bouts of cancer leaving her with 4 small children to raise. (Which she did marvelously as a widowed single parent, I might add). She recently remarried and her name is now Cynthia Wenig.

Cynthia has always been one of my heroes of the faith (heroines, is probably more appropriate). She is the most gracious, kind, considerate, and stunningly beautiful woman you will ever meet. I’m the type that always seems to put my foot in my mouth, but not Cynthia. She always chooses her words with care.

While she is only a year older than me she was always an amazing model for me of a beautiful spiritual woman. I’ve always treasured the friendship we had. I think of Cynthia every time I make this delicious recipe–which was the other day for a family grieving the tragic loss of their son.

If you’re looking for something easy to make for dinner or a way to use up leftover rotisserie or grilled chicken look no farther than this mouthwatering recipe. If you cook your chicken overnight in your crockpot you will have it ready to go when you’re ready to make this the next day.

If you don’t like the mess of deboning a chicken you can cook off a couple of boneless, skinless chicken breasts or thighs, but be sure to save the broth because you’ll need that for the recipe. If you’re stuck without homemade chicken broth or canned chicken broth, just add a teaspoon or two of chicken bouillon to water–that will work in a pinch–as will vegetable broth.

If you like chicken and stuffing or turkey and stuffing you will love this creamy version of the two put together in casserole form. As you can tell, we love this super easy 6-ingredient recipe, and I hope you and your family will enjoy it too!

When I initially posted this recipe in February 2013 it was before I started taking pictures with my Canon camera. Everything was taken with an iPhone which was all I had at the time. My first year blog pictures were definitely less than satisfying or pleasing to the eye.

I’ve been remaking all those old recipes so  I could snap better pictures and some obviously come out better than others. I remade this particular recipe (April 2016) but because there are not a lot of contrasting colors in the food the pictures don’t come out as well as with salads or other items that have multiple reds and bright colors in them.

Even so, I think you will get a better idea of the texture of this delicious dish. It is not a particularly healthy dish, but it is one of the tastiest you’ll ever sink your teeth into. We still love it, and I still make it frequently when I have leftover rotisserie chicken.

Ah, yes! Scalloped Chicken. Lots of juicy chicken, celery and stuffing in a rich, creamy sauce. Oh, my!

While this isn’t the most beautiful casserole to photograph, it really tastes wonderful.

Scalloped Chicken is great comfort food. 

Here’s what I did.

I used these ingredients.

Pour chicken broth into sauce pan. Add butter and celery. Bring to a boil and allow celery to soften for about 5 minutes.

Add the stuffing packet from the Stove Top box.

Stir all the ingredients together.

Add cut up chicken, sour cream and cream of mushroom soup.

Stir everything together to combine and heat through–just a few minutes. That’s it! Quick and easy.

Scalloped Chicken is a recipe your whole family will love.

Scalloped Chicken is rich and creamy in texture and very delightful and satisfying to the palate.

Here’s the recipe.

SCALLOPED CHICKEN

(Recipe adapted from Cynthia McMillen Wenig, when we attended First Baptist Church Indian Rocks, Largo, FL)

This tasty casserole is wonderfully kid-friendly. They love the creamy texture and it isn’t hard for them to chew like some meats like beef.

Here’s another close up of Scalloped Chicken. You can see the chicken pieces and celery in this picture.

You may also enjoy these delicious recipes!

Creamy Scalloped Chicken and Vegetables

Chicken Parmesan Casserole

Chicken and Dumpling Casserole with Veggies