CHICKEN CORNBREAD STUFFING BAKE
I was frequently asked to make this chicken casserole for the monthly potluck dinners in our retirement complex and never had any leftovers. It's so moist, comforting, simple and flavorful! -Carmelia Saxon, Chapel Hill, North Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray., Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°., Or cover casserole before baking and freeze for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 382 calories, Fat 7g fat (1g saturated fat), Cholesterol 110mg cholesterol, Sodium 1073mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
STUFFED CHICKEN BREASTS WITH CORNBREAD DRESSING
This is a quick and easy meal if you have leftover cornbread on hand, or use a packaged mix. The chicken livers are optional, but do give this an authentic Southern flair!
Provided by carina
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
- Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
- Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9x13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 26.4 g, Cholesterol 138.4 mg, Fat 14.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.7 g, Sodium 946.5 mg, Sugar 4.1 g
ONE-DISH CHICKEN AND STUFFING BAKE
This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Mix water and butter. Add stuffing. Mix lightly.
- Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
- Mix soup, milk and parsley. Pour over chicken. Cover.
- Bake at 400 degrees F for 30 minutes or until done.
BONELESS CHICKEN BREASTS WITH STUFFING MIX
This dish is quick, can be made the night before, and comes out great every time. The stuffing gives it a nice crunchy taste.
Provided by jean1
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream of chicken soup with water.
- Pour into 13x9x2 baking dish.
- Lay chicken breasts on top.
- Add a slice of Swiss cheese on each chicken breast.
- Pour the dry stuffing mix over the top, covering it completely.
- Bake covered at 350F for 1-1/2 hours.
Nutrition Facts : Calories 651, Fat 31, SaturatedFat 11.7, Cholesterol 130.6, Sodium 1765.7, Carbohydrate 44.4, Fiber 1.4, Sugar 4.7, Protein 45.9
CORNY CHICKEN BAKE
Glazed chicken breasts are baked with corn bread stuffing mix that's jazzed up with creamed corn, onion and celery. "My mother gave me this quick and delicious recipe after she received it from a friend," says Barbara Ramstack of Fond du Lac, Wisconsin. TIP: "The glaze recipe can be doubled for those who like a tangy taste," Barbara notes.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the stuffing, corn, onion and celery. Spoon into a greased 11x7-in. baking dish. Top with chicken. , In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered, at 400° for 25-30 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 535 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 1073mg sodium, Carbohydrate 67g carbohydrate (19g sugars, Fiber 4g fiber), Protein 29g protein.
STUFFING STUFFED CHICKEN BREASTS
I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.
Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
CHICKEN BREAST WITH STUFFING
Add a salad or a steamed veggie and you'll have a hearty meal for one with this tender baked chicken and tasty herb stuffing. "You can remove the skin from the chicken breast if you like," notes Bobby Taylor of LaPorte, Indiana.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 1 serving.
Number Of Ingredients 11
Steps:
- Place chicken skin side down on a double thickness of heavy-duty foil lightly coated with cooking spray; sprinkle with salt and pepper. , In a skillet, saute onion and celery in butter until tender. Stir in the remaining ingredients. Spoon over chicken. Fold foil around chicken and seal tightly; place in a baking pan. Bake at 400° for 40-45 minutes. Carefully open foil. Bake 5 minutes longer or until chicken juices run clear.
Nutrition Facts : Calories 411 calories, Fat 21g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 948mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.
MY FAVORITE BAKED CHICKEN WITH CORNBREAD DRESSING
I have been making this chicken and dressing recipe for years for my family and friends.
Provided by Shirley Makekau
Categories Chicken
Number Of Ingredients 19
Steps:
- 1. FOR THE CHICKEN:
- 2. Combine the salt,pepper,sage, garlic powder, and thyme and rub the seasonings inside the chicken and on the skin. Put the chicken in a large, heavy pot. Add the bay leaves, celery and onions and enough water to cover. Bring the ingredients to a boil, then reduce the heat. , cover and simmer until the chicken is tender, about 1 hour.
- 3. Remove the chicken from the broth and set on a greased baking sheet. Strain the broth through a sieve, reserving 2 1/2 cups of the broth and separately reserving the veggies to use in the dressing. Discard the bay leaves.
- 4. Preheat oven to 400 degrees F and place the chicken in a shallow roasting pan.
- 5. FOR THE DRESSING:
- 6. To prepare the dressing, combine all the dressing ingredients, except the broth, in a baking pan. Add the celery and onions that were simmered with the chicken, then add the broth and mix until the dressing is moist but not soupy, with the consistency of mush.
- 7. Bake the chicken and the dressing, uncovered for 30 to 40 minutes or until the chicken is golden brown and the dressing is firm but still moist.
- 8. serve the chicken in the center of a platter, surrounded by dressing and garnished with Parsley
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