Tasty Chicken N Stuffing Casserole Recipes

CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
• In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

CHICKEN - N - STUFFING CASSEROLE

Steps:

• 1. Cook chicken breasts; cool and dice into bite size pieces.
• 2. Place diced chicken in 3 quart baking dish. I doubled the batch of soups, so I ladled some on the bottom of dish...you don't have to.
• 3. Mix soups, boullion and 1 cup chicken broth. Pour over chicken.
• 4. Melt butter and mix with remaining 1 cup broth and stuffing; spoon over chicken.
• 5. Bake in 375° oven for 30 minutes or until hot and bubbly. I let this set for about 10 minutes. It gives the stuffing a bit more time to suck up the gravy, and sets up nicely to plate.

CHICKEN N' STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Prepare stuffing mix according to package directions.
• Transfer to a greased 13 by 9-inch baking pan or casserole dish.
• In a large skillet, brown chicken in oil.
• Sprinkle with salt and pepper; place over stuffing.
• Top with cheese.
• Drizzle with butter.
• Combine soup and water; spoon over stuffing.
• Cover and bake for 40 minutes.
• Uncover; bake 10-15 minutes longer or until chicken juices run clear.

TASTY CHICKEN 'N' STUFFING CASSEROLE

Steps:

• Prepare stuffing mix per package instructions, substituting 2 tablespoons olive oil and 1 rounded teaspoon garlic powder for the margarine specified on the stuffing package.
• Melt 3 to 4 tablespoons margarine in a skillet. Dust chicken with pepper and garlic salt. Brown chicken in margarine.
• Spread the prepared stuffing in a large (9" x 13") glass baking dish. Arrange chicken on stuffing, pressing chicken pieces slightly into the stuffing.
• Use the pot in which you prepared the stuffing to mix the sauce. Don't worry if there are slight bits of stuffing or herbs left in the pot.
• Scrape any remaining margarine and chicken bits from the skillet into the pot. Add the soup, mayonnaise, evaporated milk, water and garlic salt. Whisk together. Heat on medium, stirring frequently. When hot, add peppers, pimientos and Velveeta. Continue to stir until cheese melts and sauce is thoroughly mixed.
• Pour sauce over chicken and stuffing. Bake uncovered at 350°F for 1 hour.

CHICKEN 'N' STUFFING

Steps:

• In a small skillet, saute celery and onion in butter until tender. In a bowl, combine the croutons, parsley, salt, pepper and celery mixture. Combine eggs and broth; pour over bread mixture and toss to combine. Add chicken; toss gently. , Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°. Top, if desired, with gravy, parsley or coarsely ground pepper.

CHICKEN CHEDDAR STUFFING CASSEROLE

Steps:

• Preheat oven to 350°. Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk. Spread stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese. , Cover and bake until cheese is melted, 30-35 minutes. , Freeze option: Cover and freeze unbaked casseroles for up to 3 months. Remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake, covered, 1-1/2 hours. Uncover; bake until heated through, 10-15 minutes longer.