Baked Chicken And Dressing Food

CHICKEN DRESSING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large saucepan, bring the chicken broth to a boil.
• In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
• Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
• To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
• Bake in preheated oven for 1 hour, or until set and well browned.

GRANDMA'S CHICKEN AND DRESSING

Steps:

• Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
• Bake uncovered about 45 minutes or until bubbly and golden brown.

CHEESY CHICKEN & STUFFING BAKE

Steps:

• Preheat oven to 350 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.
• Place the chicken breasts in a single layer across the bottom of the baking dish. Tear the cheese slices into pieces and use them to cover the breasts.
• In a mixing bowl, mix together the milk and cream of chicken soup until combined. Pour over the top of the chicken.
• In another mixing bowl, stir together the stuffing mix and melted butter until the stuffing is coated. Sprinkle the stuffing mix over the tops of the chicken.
• Place in the oven and bake uncovered for 35-40 minutes.

CHICKEN 'N' DRESSING CASSEROLE

Steps:

• Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken., In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, cornbread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted in the center reads 160°., For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing.,

DELICIOUS CHICKEN AND DRESSING RECIPE

Steps:

• Mix all 3 packages of cornbread mix as directed and bake in a large iron skillet. Allow to cool and then crumble into a large mixing bowl. Add white bread pieces and mix with cornbread.
• Saute onion, celery, and bell pepper with butter in a skillet. Stir in pepper, salt, and oregano. Cook until vegetables are tender.
• Add vegetable mixture in cornbread and add in cream of chicken soup. Stir in 1/4 cup College Inn Chicken Broth (and keep adding in small increments of chicken broth) until dressing is moist to your liking. Allow mixture to sit for a few minutes to see how much the dressing soaks up the broth and add more if needed. Once the dressing is moist to your liking, add in the cooked and cubed chicken.
• Heat oven to 400. Pour dressing into desired baking dish and then and bake dressing until lightly browned on top.
• If you want to serve with turkey, just substitute turkey for the chicken and substitute the College Inn Chicken Broth for College Inn Turkey Broth.

CHICKEN STUFFING BAKE

Steps:

• Preheat oven to 400 degrees
• In a bowl, mix together the dry stuffing mix, shredded cooked chicken, diced onion, shredded carrot and steamed broccoli. Place combined into a greased baking dish.
• In another bowl mix together the chicken broth and soup and pour over ingredients in the baking dish.
• Cover with foil and bake for 30 minutes. After cooking, gently mix contents and top with grated cheese. Bake another 15 minutes, uncovered this time. If you like crispy cheese on to, broil for 2 minutes as well.
• Enjoy!

STOVE TOP ONE-DISH CHICKEN BAKE

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 13x9-inch baking dish. Mix soup and sour cream until blended; pour over chicken. Top with stuffing.
• Bake 30 min. or until chicken is done.

ONE-DISH CHICKEN AND STUFFING BAKE

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.

BAKED CHICKEN WITH CIABATTA DRESSING

Steps:

• Preheat the oven to 375 degrees F.
• In a large deep saute pan over medium-high heat, add 2 tablespoons of the butter. Add the celery, onions, and garlic and cook until soft. Stir in the mushrooms, adobo sauce, poultry seasoning, wine, and chicken stock. Cook until warmed throughout, then add the bread. Turn the heat to low, and let the bread absorb the liquid. Sprinkle with the parsley and leeks, and stir to combine.
• In a large saute pan, over medium-high heat, add the remaining 2 tablespoons of butter and allow it to brown. Season the chicken breasts with salt, pepper, to taste, and sprinkle with a little poultry seasoning. Sear the chicken breasts, skin side down, about 2 minutes per side. Nestle the chicken breasts into the bread mixture. Bake until an internal temperature registers 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Remove the chicken from the oven, transfer it to a serving platter and serve.

CHICKEN AND DRESSING DISH

Steps:

• In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat. , Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes. , Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

BAKED CHICKEN & PLAIN DRESSING

Steps:

• 1. Bake cornbread- Mix according to directions with eggs and milk. Note: I use an iron skillet that has been greased and heated then sprinkle cornmeal over the bottom before adding prepared cornbread mixture and baking.
• 2. Allow baked cornbread to cool. Break pieces into large bowl. Add spices and enough broth to moisten well. Reserving some broth to pour over chicken.
• 3. Place dressing into a buttered 9x13 inch baking dish. Note: May use cooking spray in place of butter.
• 4. Place (cooked) boiled whole chicken rubbed with salt, pepper and other spices as desired in the center of dressing. Pour broth over chicken making dressing a little soupy.
• 5. Bake uncovered for about 45 minute @ 350 until chicken is browned and dressing is hot. May increase oven temperature to 400F during last 15 minutes.

CHICKEN STUFFING CASSEROLE

Steps:

• Combine broth, butter, celery, mushrooms, parsley, onions, sage, poultry seasoning, salt, basil and pepper in a large saucepan; simmer for 10 minutes. Place bread cubes in a large bowl. Combine eggs, soup and chicken; stir into broth mixture until smooth. Pour over bread and mix well. Place mixture in a greased 5-quart slow cooker. Cover and cook on LOW for 5 hours or until a thermometer inserted into center of stuffing reads 160°F. Note: Stuffing can also be placed in a greased, covered casserole dish, and baked at 275°F for 3 hours.

CHICKEN & DRESSING CASSEROLE

Steps:

• Slowly cook chicken breasts in broth over medium-low heat in a covered pot until cooked through. Don't boil them to death or they'll turn out hard and rubbery. Remove chicken and allow to cool then shred with two forks or dice into bite-sized pieces; cover and set aside. Measure out two cups of chicken stock and set aside.
• Meanwhile, sauté celery and onion in butter until onion is translucent.
• Combine reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper and garlic and stir well.
• In a large mixing bowl combine cornbread, chicken, sautéed veggies (with butter), chicken stock mixture and boiled eggs and mix well. Spoon mixture into a greased baking dish and cook, uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from oven and let rest 15-20 minutes before serving.

OVEN BAKED CHICKEN AND STUFFING

Steps:

• Preheat oven to 350 degrees F. Spray baking dish with cooking spray and place chicken in dish skin side down. Bake for 50 minutes turning chicken over about half way through.
• When chicken has about 10 minutes left, prepare stuffing per microwave directions on the box.
• When chicken is done, take it out of the oven and smother it with the cream of mushroom soup straight out of the can -- do not add any water. Then top with stuffing and place back in oven for 20 more minutes. When done take out of oven and Enjoy!!

CHICKEN AND DRESSING CASSEROLE

Steps:

• Preheat oven to 350*.
• Cut chicken breasts into halves or thirds.
• Place chicken breast pieces in a 13 x 9 glass pan.
• Season with salt, pepper and garlic powder.
• Combine cans of soup with milk; mix well.
• Pour soup mixture over chicken in pan.
• Melt margarine and combine with water.
• Pour margarine/water mixture over stuffing and stir to coat.
• Pour stuffing mixture over soup layer.
• Bake for 1 hour uncovered at 350*, then cover with foil and bake for 15 minutes longer.

DUMP-AND-BAKE CHICKEN STUFFING CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• Place chicken in the bottom of the prepared baking dish. Season both sides of the chicken with salt and pepper, to taste. Spread condensed soup over the chicken. Sprinkle cheese over top.
• In a large bowl, stir together melted butter and dry stuffing mix. Spread buttered stuffing mix on the top of the casserole.
• Cover with foil and bake for 30 minutes. Remove foil, return dish to the oven, and continue baking for 10 more minutes (or until chicken reaches an internal temperature of 165 degrees F and the topping is golden brown). If you are using thicker chicken breasts, you may need to increase the baking time by at least 10-20 more minutes. If the topping starts to get too dark while you wait for the chicken to cook through, cover the dish loosely with foil.

BAKED CHICKEN AND DRESSING

Steps:

• Place chicken in baking dish, sprayed with no-stick spray.
• Put cheese on top of each piece of chicken.
• Mix soup and water and pour over the top.
• Mix melted margarine with dressing and sprinkle on top of cheese.
• Bake 1 hour, uncovered, at 325 F degrees.

CHICKEN STUFFING CASSEROLE (OVEN RECIPE)

Steps:

• Preheat your oven to 350
• In a bowl mix stuffing and broth together and set aside.
• Place tenderloin pieces in the bottom of your lightly greased 9x13 baking dish
• Sprinkle poultry seasoning over tenderloins.
• Pour soup over chicken and spread evenly.
• Once stuffing has absorbed all of the chicken broth pour evenly on top.
• Place it in the oven for 40-45 minutes, turning halfway through if your oven does not cook evenly

CHICKEN STUFFING BAKE

Steps:

• Preheat the oven to 375 degrees F and spray a 9X13 baking pan with a non stick cooking spray.
• Cut the chicken into bite size pieces (approximately 1 inch pieces). Then spread the chicken pieces out evenly on the bottom of the 9X13 pan.
• Then sprinkle the salt and pepper on top of the chicken.
• In a mixing bowl, whisk together the cream of chicken soups and the milk. Spread this mixture over the chicken and then top with the stuffing mix evenly on top. Then pour the chicken broth over the stuffing mix and try to cover as much of it as possible.
• Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and bake uncovered for 15 more minutes.
• Then remove from the oven and let sit for at least 10 minutes before serving.
• Serve warm and then enjoy!

CHICKEN AND DRESSING CASSEROLE

Steps:

• Gather ingredients.
• Heat the oven to 350 F. Butter a 2- to 2 1/2-quart baking dish or spray it with nonstick cooking spray.
• Combine cream of mushroom soup, cream of celery soup, and chicken broth. Add the diced chicken.
• In another bowl, combine the melted butter with the stuffing mix to make the dressing.
• Add the dressing to the chicken mixture and stir to blend.
• Spoon everything into the prepared casserole dish and bake it for 30 to 40 minutes or until the top turns golden brown.
• Top with 1 cup of shredded cheese during the last 5 minutes, if desired.
• Serve and enjoy.

MY FAVORITE BAKED CHICKEN WITH CORNBREAD DRESSING

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