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  • 4 Cups Cooked Chicken
  • 1 Cup, finely chopped Celery
  • 1 small can, sliced Water Chestnuts
  • 8 oz., canned Mushrooms
  • 1 bag, frozen (10 oz.) Peas
  • 1 jar, chopped Pimento
  • 1/2, chopped Onion
  • 9 Tablespoons (divided) Butter
  • 6 Tablespoons Flour
  • 3 Cups Chicken Stock
  • 1/2 Package (3 oz.) Herb Dressing/Stuffing

Plantation Chicken Casserole

A very vintage casserole that's total comfort food.

1 hour, 15 minutes

Serves: 8


An all-in-one meal that's easy to put together and quick to bake!

Plantation Chicken Casserole Ingredients

Plantation Chicken Casserole is a classic vintage recipe. It’s fairly easy to pull together and is a whole meal in itself. The recipe calls for 4 Cups of cooked chicken. Any type of precooked chicken is fine, but if you don’t have any on hand, buy a rotisserie chicken from the grocery store is about as quick and easy (and cheap!) as you can make it. Plus you then have chicken scraps you can use to make homemade chicken stock later.

As with many of the recipes of this era, many of the veggies that are called for are prepackaged or canned. The next time I make this, I’ll probably buy fresh mushroom and red peppers and sauté them a bit in a pan before layering them into the dish. Another thing I’d change is I probably won’t add water chestnuts again – I’m just not a fan of the flavor and texture and it was about my only complaint in the whole meal.

One thing I think I screwed up was the sauce. I’m not sure I let it thicken up properly in the saucepan before pouring it over. Be sure to really slowly add the chicken stock and stir and cook for a good bit to make sure its thick and saucy before pouring if over the casserole.

The star of the dish is the stuffing “crumble” on top! I’ve done seasoned breadcrumbs on casseroles before, but this is a whole new level. Grandma’s recipe specifically calls for Pepperidge Farms Herb Dressing, but I had Stove Top on hand and I think they can probably be swapped interchangeably. Either way, it was a delicious addition!

Plantation Chicken Casserole Recipe 1Plantation Chicken Casserole Recipe 2


  • Preheat Oven to 325º 
  • Chop the Veggies & Shred Chicken 

    Chop your onions and celery. Pull the meat from the rotisserie chicken or shred precooked chicken meat.

    Plantation Chicken Casserole Chopped Veggies
    Plantation Chicken Casserole Pulled Chicken
  • Layer the Ingredients 

    Give your 13"x9" pan a quick spray of oil (or butter the dish). Then, put the four cups of chicken in an even layer in the dish followed by a layer of a celery, water chestnuts, mushrooms, peas and then the pimentos.

    Plantation Chicken Casserole Chicken Layer
    Plantation Chicken Casserole Celery Layer
    Plantation Chicken Casserole Mushroom Layer
    Plantation Chicken Casserole Peas Layer
    Plantation Chicken Casserole Pimento Layer
  • Make the Sauce 

    Start by melting 5 Tablespoons of butter. To that add your onions and sauté until softened. Once the onions have softened in the butter, add in your flour and stir to coat. Cook for about a minute and then gradually pour in your chicken stock while whisking until the mixture is very smooth. Continue to cook until thickened.

    Plantation Chicken Casserole Melt Butter
    Plantation Chicken Casserole Saute Onions
    Plantation Chicken Casserole Add Flour
    Plantation Chicken Casserole Stir to Coat
    Plantation Chicken Casserole Add Stock
  • Pour the Sauce 

    When the sauce is ready, pour it evenly over the layers in the 13"x9" baking dish.

    Plantation Chicken Casserole Pour on Sauce
  • Create the Topping 

    In a new saucepan, melt the remaining butter and add the stuffing. Toss to coat evenly.

    Plantation Chicken Casserole Melt Butter
    Plantation Chicken Casserole Add Stuffing
  • Top and Bake 

    Spread the buttered stuffing evenly on top of the layers in the baking dish. Bake in the preheated oven for 45 minutes.

    Plantation Chicken Casserole Top and Bake



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