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Thanksgiving In A Pan


  • Makes one 9x13-inch casserole


  • 2 boxes Stove Top Stuffing
  • 4 large chicken breasts or a whole chicken
  • 2 cans sliced mushrooms (optional)
  • 1 can cream of chicken soup
  • 2 cans sliced water chestnuts
  • 8 slices cheese or Velveeta
  • 4 cups mashed potatoes, instant or make your own
  • 1 egg, lightly beaten
  • 2 Tbsp parsley flakes
  • 1 stick butter or margarine, melted


Boil the chicken until done and debone and set aside (can be done day before and refrigerated). Make the dressing as directed on box and spread in bottom of 9×13-inch pan that has been sprayed lightly with oil. Layer the chicken on top of the stuffing. Add mushrooms. Spoon cream of chicken soup over the mixture and add a layer of water chestnuts. Place four slices of cheese over mixture. Mix cooled mashed potatoes with parsley and lightly beaten egg. Pour the melted butter or margarine over the potatoes and bake for 20 minutes. Add another layer of cheese on top and bake for an additional 5 minutes.

Makes one 9×13-inch casserole

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