BAKED RANCH CHICKEN
Crispy Baked Ranch Chicken made easy! Using only 5 ingredients, you can create a yummy chicken dinner in just over 30 minutes. Simple, delicious and perfect for your weekly rotation.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 45m
Number Of Ingredients 5
Steps:
- Preheat the oven: Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
- Prep Dredge: In a shallow plate, combine the ranch dressing mix with the breadcrumbs and parmesan cheese. Place the mayo in another shallow plate.
- Coat Chicken: Dredge the chicken breasts first through mayo on both sides, then through the breadcrumb mixture. Place into the prepared baking dish.
- Bake: Transfer the baking dish to the preheated oven and bake for 40 minutes or until a thermometer reads 165°F when inserted into the thickest part of the chicken breast.
Nutrition Facts : ServingSize 1 breast, Calories 441 kcal, Carbohydrate 14 g, Protein 31 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 93 mg, Sodium 1140 mg, Fiber 1 g, Sugar 1 g
CLASSIC BREAD DRESSING RECIPE
Step away from the boxed bread stuffing! This easy bread stuffing recipe has all of the classic flavors of the bread stuffing you love, but it's even better because it's made from scratch with good-quality sourdough bread, fresh parsley and thyme, and celery, leeks, and garlic for that unmistakable Thanksgiving Day aroma. Sourdough bread has a slightly tangy flavor and soft texture that works well in this dressing. Look for a fresh loaf of sourdough bread in your supermarket's bakery section and cut it into cubes. Let the cubes air-dry on your counter overnight before toasting them on a baking sheet in the oven. For the most flavor and moisture, combine the wet and dry ingredients thoroughly and let them sit in the baking dish for 15 minutes before you bake the stuffing so that the bread fully soaks up all of the delicious flavors. If you're crunched for time (and who isn't on Thanksgiving?) this stuffing recipe can easily be prepped several hours in advance too. Assemble the recipe and pour the mixture into the baking dish, then let it sit in the refrigerator until you're ready to bake. Although cornbread dressing reigns supreme in the South, this savory, homemade bread stuffing deserves a seat at your Thanksgiving table too.
Provided by Lisa Cericola
Categories Stuffing and Dressing
Time 1h22m
Yield Serves 8 (serving size: 1 1/4 cups)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Heat oil and 2 tablespoons butter in a large nonstick skillet over high until butter melts. Stir in celery and leeks; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook, stirring, 1 minute. Add thyme, salt, pepper, and 1/2 cup of the broth; cook, stirring, 1 minute.
- Combine celery mixture and bread cubes in a large bowl. Add melted butter, eggs, and remaining 1 1/2 cups broth; stir to combine.
- Spoon mixture into a lightly greased 11- x 7-inch baking dish; let stand 15 minutes. Bake in preheated oven until golden brown, 40 to 45 minutes. Sprinkle with parsley.
BREAD DRESSING FOR CHICKEN RECIPE - (4/5)
Provided by Talk2usoon
Number Of Ingredients 12
Steps:
- With fingers break bread (including crust) into about 1 inch pieces. Spread on a large baking sheet and toast in a 325°F oven for about 20 to 30 minutes, or until golden brown and crisp, turning it over several times with a long spoon after the first 10 minutes, to keep bread uniform in color. Melt butter and add the chicken liver and heart. Cook for 5 minutes. Now add the sliced onions and celery, stir well. Add 2 tablespoons water. Cover pan and steam gently about 10 minutes or until vegetables are tender. Add the 1/2 cup hot water or stock to vegetables. More water may be added for a moister dressing. Pour vegetables over toasted bread, season with thyme, parsley, and salt. Last, add beaten egg, and with 2 forks mix ingredients until well blended. If any dressing remains after chicken is stuffed, it may be baked seperately in a well-greased baking dish on upper rack the last 40 minutes, covered with greased foil. This is enough stuffing for 3 to 4 pound fully drawn chicken.
"SIMPLE IS BEST" DRESSING
Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.
Provided by Victoria Granof
Categories Thanksgiving Bon Appétit Side Stuffing/Dressing Herb Onion Bake Celery Peanut Free Tree Nut Free Soy Free Vegetarian
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
- Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
CHICKEN CORNBREAD DRESSING
Even though Mom passed away years ago, her wonderful cornbread dressing lives on each year at Christmas dinner. It just wouldn't be the same holiday without it!
Provided by Taste of Home
Categories Side Dishes
Time 2h40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl., In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the cornbread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.) , Transfer to greased 13x9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 383 calories, Fat 22g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 663mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
CHICKEN AND CORN BREAD DRESSING
My mother never made just dressing, it was always chicken and dressing. This is her recipe with a few of my additions. I add sage and chicken soup to mine. Mother always used a hen and I use just a regular frying chicken (to me hen had to much fat) Put the two recipes together and this is the best dressing ever.
Provided by Betty Warren
Categories Other Main Dishes
Time 1h45m
Number Of Ingredients 12
Steps:
- 1. Cut up fryer and put in stock pot covered with water. Add about 1 to 1 1/2 tsp salt and 1 tsp pepper. Boil until done. zRemove all bones, skin, fat. Save broth for dressing. Set chicken aside.
- 2. Put chopped celery and onion in pot covered with cold water. Add about 1/2 tsp salt and pepper. Add the 6 eggs in this pot. (Be sure eggs are covered with water) Boil until celery and onions and eggs are done. About 15 minutes. Drain and peel eggs and chop. Set all aside.
- 3. Crumble up cornbread in a large pan.(I use dishpan)add broth from chicken and add sliced bread and mix until all cornbread is moist. Add additional canned broth to make the cornbread very moist but not "soupy".
- 4. Add celery, onions, chopped boiled eggs and chicken. Mix all together. May need more broth at this point. Add sage, poultry seasoning, salt and pepper. Add cream of chicken soup, mix well and taste to see if needs additonal seasoning. Need good rich flavor. (May need more boullion or additional can of cream of chicken soup, sage, poutry seasoning, salt or pepper). Suite your own taste at this point. Divide into 2 casserole dishes. Even though all ingredients are already cooked, you still need to bake it about 45 minutes at 400 degress or until nicely browned.
- 5. This can easily be doubled. Just add more bread, broth and seasonings. Cant have dressing without giblet gravy and cranberry sauce. (I have posted my giblet gravy recipe also)
CHICKEN AND DRESSING DISH
I've always enjoyed trying new recipes, and now that our children are grown, I have more time to do just that!
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
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°.
Nutrition Facts : Calories 390 calories, Fat 13g fat (0 saturated fat), Cholesterol 48mg cholesterol, Sodium 572mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
GRANDMA'S CHICKEN AND DRESSING
Progresso™ chicken broth provides a simple addition to this hearty dish that's baked using chicken, cornbread and white bread. A classic casserole recipe that's perfect for your family dinner menu.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 500, Carbohydrate 34 g, Fat 4, Fiber 4 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1720 mg
CHICKEN DRESSING
This recipe came from my Grandmother and is a family tradition--a great dish which is eaten instead of stuffing here in the South.
Provided by Amanda Rader
Categories Side Dish Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 485.1 calories, Carbohydrate 44.3 g, Cholesterol 118.6 mg, Fat 29.5 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 5.9 g, Sodium 1949.6 mg, Sugar 6.7 g
CLASSIC BREAD DRESSING
This is the classic bread dressing I make every year for Thanksgiving. I think it's from a Betty Crocker cookbook. Just posting it here to keep track of it.
Provided by DragonIady
Categories Thanksgiving
Time 1h
Yield 1 9x13 pan, 8 serving(s)
Number Of Ingredients 8
Steps:
- Make bread cubes ahead of time and set out on counter so they can get a little "stale.".
- Melt margarine in dutch oven over medium-high heat.
- Cook celery and onion in margarine, stirring occasionally, until tender; remove from heat.
- Toss celery mixture and remaining ingredients.
- Pour dressing into a greased casserole. Cover with lid or aluminum foil and refrigerate until about 30 minutes before poultry is done.
- Bake uncovered in the same oven with the poultry about 45 minutes or until hot. Spoon poultry drippings over stuffing as it cooks.
- Continue to bake the dressing while you let the poultry stand 15 minutes before carving.
GRANDMA STANDARD'S CORNBREAD DRESSING
This is a family heirloom recipe passed down from my great grandmother, Ollie Joe Standard, who got it from her mother, and so on and so on. Most people only fix dressing for Thanksgiving or other holidays, but we love this so much we eat it all year round. Hope you all like it, too!
Provided by Chrisie
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Place the cornbread cubes into a large bowl. Set aside until needed.
- Place the chicken breasts in a pot and cover with water. Add salt to taste. Bring to a boil, and cook until the chicken is no longer pink and juices run clear. Remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. When cool enough to handle, remove the skin and debone, discarding the skin and bones.
- Mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. Season to taste with sage, salt, and black pepper, adding a little at a time. Stir in the chicken. Spoon the mixture into the prepared baking dish.
- Bake in preheated oven until top is golden brown, about 45 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 50.8 g, Cholesterol 77.4 mg, Fat 15 g, Fiber 4.4 g, Protein 18.4 g, SaturatedFat 4.7 g, Sodium 811.5 mg, Sugar 7.9 g
GRANNY'S OLD-FASHIONED BREAD AND SAGE DRESSING
Steps:
- Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.
- Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)
- In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
OLD-FASHIONED BREAD AND CELERY DRESSING
Traditional moist dressing, baked outside of the bird. I make this when I am cooking a turkey breast without the cavity.
Provided by PalatablePastime
Categories Christmas
Time 1h15m
Yield 9-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine ingredients by tossing lightly and place in an oblong baking pan.
- Cover with foil and bake 45 minutes.
- Uncover and bake 15 minutes more.
Nutrition Facts : Calories 234.3, Fat 11.9, SaturatedFat 6.9, Cholesterol 27.1, Sodium 607, Carbohydrate 28, Fiber 2.3, Sugar 4, Protein 4.3
OLD-FASHIONED EGG AND BREAD DRESSING
Provided by Pierre Franey
Categories dinner, casseroles, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Melt 4 tablespoons of the butter in a skillet. Add the onion, pepper, celery, salt, pepper, sage, thyme, marjoram, garlic and Tabasco. Cook, stirring, over medium heat until wilted, about 5 minutes.
- Transfer the mixture to a mixing bowl. Add the bread, chopped eggs, broth, beaten egg and parsley. Blend well and check for seasoning.
- Grease a baking dish with the remaining 1 tablespoon butter and put the dressing in it. Bake, uncovered, 30 minutes in the oven with the turkey. Serve with the turkey.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 311 milligrams, Sugar 4 grams, TransFat 0 grams
SOUTHERN CORNBREAD DRESSING
This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used.
Provided by Holly
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h45m
Yield 18
Number Of Ingredients 11
Steps:
- Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
- Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
- Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
- Bake in the preheated oven 30 minutes, or until golden brown.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 31.4 g, Cholesterol 94.4 mg, Fat 8.9 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 771.7 mg, Sugar 4.3 g
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