Tomatoes With Chicken Stuffing Recipes

BRUSCHETTA CHICKEN BAKE

Steps:

• Heat oven to 400ºF.
• Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
• Place chicken in 3-qt. casserole sprayed with cooking spray; sprinkle with basil and cheese.
• Top with stuffing mixture. Bake 30 min. or until chicken is done.

CHICKEN-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. , In a small bowl, combine the chicken, carrot and onions. Combine mayonnaise and ranch dressing; stir into chicken mixture. Spoon into tomatoes. Sprinkle with walnuts.

BAKED CHICKEN-STUFFED TOMATOES

Steps:

• Cut a slice off top of each tomato and scoop out pulp, reserve for other use.
• Sprinke inside of tomatoes with salt and turn upside down to drain.
• In small saucepan melt butter and blend in flour. Cook, stirring until bubbly.
• Off heat, stir in milk. Put back over low heat and cook, stirring until smooth and thickened.
• Stir in chicken, celery, onions, nuts and 1/4 cup cheese.
• Season to taste with seasoned salt and pepper.
• Fill tomato shells with the mixture. Arrange in shallow baking dish or pie plate.
• Sprinkle with remaining 1/4 cup cheese.
• Bake at 375 degrees for 15-20 minute or until golden brown on top.

TOMATOES WITH CHICKEN STUFFING

Steps:

• Preheat oven to 375 degrees.
• Cut off the very top of the tomatoes at the stem end to create a 1/4-inch lid. Set aside. With a measuring spoon, scoop out the insides of the tomatoes and place in a bowl. Gently squeeze the tomatoes to loosen any remaining juice and seeds and add to the contents of the bowl. Coarsely chop or process the juice, seeds and pulp briefly in a food processor and set aside for use in the sauce. There should be about 2 cups.
• To make the stuffing, mix the bread and milk together in a bowl, mashing the bread with your fingers to help it absorb the milk. Stir in the egg, 1/2 teaspoon pepper and 1/2 teaspoon salt. Add the onion, chopped garlic, chives and leftover chicken; mix gently to combine. Stuff the tomatoes evenly with the stuffing mixture, mounding it on top. Set the little lids on top of each filled tomato.
• To make the tomato sauce, pour the reserved chopped tomato mixture into a gratin dish. Stir in the olive oil, sliced garlic, sugar, remaining 1/4 teaspoon pepper, cayenne, remaining 1/2 teaspoon salt and water.
• Arrange the stuffed tomatoes on top of the sauce and put in oven about 1 hour, until tender and cooked through. Serve immediately, or set aside and serve later at room temperature.

TOMATO BREAD STUFFING

Steps:

• In a large saucepan, saute onion in butter until tender; stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in toast cubes.

CAMPBELL'S TOMATO-TOPPED CHICKEN AND STUFFING

Steps:

• Coarsely crush 1 cup of the stuffing. Mix 2 TBS of the butter with the crushed stuffing in a small bowl. Set aside.
• Mix the remaining butter and water in a med bowl. Add stuffing and stir lightly to coat.
• Spoon into a 13x9x2 inch (3 qrt) shallow baking dish. Top with the chicken.
• Stir the soup and milk in a bowl. Pour over the chicken. Top with the tomato. Sprinkle with the reserved stuffing mixture.
• Bake at 400 degree F for 30 mins or until chicken is cooked through.

BRUSCHETTA CHICKEN WITH STUFFING MIX

Steps:

• Preheat oven to 400 degrees.
• Mix undrained tomatoes with stuffing mix and garlic and set aside.
• Place cubed chicken in a greased 11x7 baking dish, sprinkle with the basil and the cheese.
• Top with stuffing mixture and bake for 30 minutes.