Chicken And Cornbread Stuffing Casserole Food

CHICKEN CORNBREAD STUFFING BAKE

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°.

CREAMY CHICKEN AND STOVE-TOP STUFFING CASSEROLE

Steps:

• Oven@ 350.
• Cook chicken and cut into bite sized pieces.
• Place into a casserole dish.
• Prepare Stove Top according to directions.
• Heat both cans of soup with the milk in a saucepan until hot.
• Pour over chicken.
• Spoon stuffing over top of chicken and soup.
• Bake for 30-45 minutes or until bubbly.

CHICKEN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan., In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in cornbread, chicken, soups, broth and seasonings., Cook, covered, on low 3-4 hours or until heated through.

CHICKEN AND CORN BREAD STUFFING CASSEROLE

Steps:

• Heat oven to 400°F. Spray 3-quart casserole with cooking spray. In 3-quart saucepan, heat soup and milk to boiling over high heat, stirring frequently. Stir in mixed vegetables, onion and sage. Heat to boiling, stirring frequently; remove from heat.
• Stir in chicken and stuffing mix. Spoon into casserole. Sprinkle with pepper and paprika.
• Bake uncovered about 15 minutes or until hot in center.

CORNBREAD STUFFING CHICKEN CASSEROLE

Steps:

• 1. Cut the meat into bite size pieces. In a hot skillet greased with a little butter sear the chicken on all sides. It doesn't have to be cooked through just nicely browned.
• 2. Season lightly with salt and pepper and set aside. When its done remove from the heat and set aside.
• 3. Melt butter and water together in a saucepan over medium heat and once melted remove from heat and mix with the cornbread stuffing mix well until moistened. Set aside.
• 4. In another bowl combine the cream of chicken soup, sour cream and chicken broth until smooth a fork or a whisk is good for this.
• 5. Put 3/4 of the stuffing mixture into a large greased casserole dish. Add the chicken on top of this. Pour the sour cream mixture over it all and top with the remaining 1/4 of stuffing. Bake at 325 for about 45 minutes.

CHICKEN AND CORNBREAD STUFFING CASSEROLE

Steps:

• Heat oven to 400.
• Spray a 3-quart casserole with Pam. In 3-quart saucepan, heat soup and milk to boiling over high heat, stirring frequently.
• Stir in mixed vegetables, onion, and sage.
• Heat to boiling, stirring frequently; remove from heat.
• Stir in chicken and stuffing mix. Spoon into casserole.
• Sprinkle with pepper and paprika.
• Bake uncovered for about 15 minutes or until hot in the center.

CHICKEN AND CORNBREAD CASSEROLE (THANKSGIVING ANYTIME!)

Steps:

• Combine the cornbread, 1/2 cup melted butter, minced onion, parsley, celery, 3/4 tsp salt, poultry seasoning, and black pepper in a large bowl; toss gently with a fork. Spoon the cornbread mixture into a greased 13 x 9 x 2 inch baking dish. Arrange the chopped chicken over the cornbread mixture and set aside.
• Melt 1/4 cup butter in a saucepan over low heat; add the flour and salt, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the chicken broth; cook over medium heat, stirring constantly until the mixture is thoroughly heated.
• Combine the milk and the eggs, stirring well. Gradually add the milk mixture to the chicken broth mixture; cook over low heat, stirring constantly, until the mixture is thickened and bubbly.
• Spoon the sauce over the chicken. Bake at 375 degrees uncovered for 45 minutes or until the mixture is thoroughly heated.

STOVE TOP® ONE-DISH CHICKEN & STUFFING BAKE

Steps:

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

SAUSAGE AND SHRIMP CORNBREAD STUFFING CASSEROLE

Steps:

• To make the cornbread: Heat a well-greased 10-inch cast-iron skillet in a 450 degree oven for 6 minutes.
• Meanwhile in a large bowl mix together cornmeal, flour, sugar, baking powder and salt; stir in the eggs with melted butter and buttermilk; mix JUST until moistened.
• Pour the batter into the hot skillet.
• Bake at 450 degrees for 20 minutes or until golden.
• Cool the cornbread completely, then cut into 1-inch cubes.
• Arrange the cubes in a single layer on a large baking sheet.
• Bake in a 350 degree oven for 10-15 minutes until lightly browned; set aside or freeze until ready to use.
• For the stuffing casserole; butter a 13 x 9-inch baking dish and set oven to 350 degrees.
• Melt butter in a large skillet over medium heat; add in the chopped yellow onion, jalapeno pepper, garlic, celery and cumin; saute until the onions are tender.
• Add in uncooked shrimp and chopped smoked sausage, green onions and corn; cook stirring constantly until the shrimp begins to turn pink.
• Remove from heat (the shrimp will still be slightly raw!) add in cilantro, milk and eggs, then season with seasoned salt and black pepper.
• Fold in the cornbread cubes; toss lightly to combine.
• Spoon into prepared baking dish.
• Bake for about 30 minutes.
• Delicious!

CHICKEN AND CORNBREAD STUFFING CASSEROLE

Steps:

• Heat oven to 400 degrees.
• Spray 3-quart casserole with Pam.
• Heat soup and milk to boiling, stirring frequently.
• Stir in mixed vegetables, onion, and poultry seasoning.
• Heat to boiling, stirring frequently.
• Remove from heat.
• Stir in chicken and stuffing mix.
• Spoon into casserole.
• Sprinkle with pepper and paprika.
• Bake uncovered for 15 minutes.

CORNBREAD STUFFING CHICKEN CASSEROLE

Steps:

• Cut the meat into bite size pieces. In a hot skillet greased with a little butter sear the chicken on all sides. It doesn't have to be cooked through just nicely browned.
• Season lightly with salt and pepper and set aside. When its done remove from the heat and set aside.
• Melt butter and water together in a saucepan over medium heat and once melted remove from heat and mix with the cornbread stuffing mix well until moistened. Set aside.
• In another bowl combine the cream of chicken soup, sour cream and chicken broth until smooth a fork or a whisk is good for this.
• Put 3/4 of the stuffing mixture into a large greased casserole dish. Add the chicken on top of this. Pour the sour cream mixture over it all and top with the remaining 1/4 of stuffing. Bake at 325 for about 45 minutes.

CHICKEN & STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 x 13 baking dish with cooking spray.
• In a medium mixing bowl, combine carrot, onion, sour cream, cream of chicken soup, butter, milk, broth, salt, pepper, and garlic powder.
• Add dry stuffing and combine.
• Pour mixture into prepared baking dish.
• Layer cooked chicken on top of mixture.
• Cover with the shredded cheese.
• Bake uncovered for 30 -40 minutes until cheese is melted and nice and golden. Enjoy.

CHICKEN STUFFING CASSEROLE

Steps:

• Heat olive oil in a skillet and saute onions and celery for 5 minutes.
• Add dry herbs and garlic, stir and mix in chicken. Cook chicken for 10 minutes, season with salt and pepper.
• Combine chicken and veggies with bread and soup. Transfer into the baking dish and pour chicken stock on top.
• Bake for 25-30 minutes at 200C/400F.

CORNBREAD DRESSING AND CHICKEN CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. For the cornbread, place the tablespoon of oil or bacon grease in a 10-inch cast iron skillet, and place the skillet in the oven to heat.
• Place the cornmeal, egg, ¼ cup oil, and buttermilk in a large bowl and stir to just combine. When the skillet is hot, pour the batter into the skillet, and let it bake until golden, about 25 to 30 minutes. Remove the pan from the oven, and run a knife around the edges to loosen it. Turn it out onto a rack or board to cool. Set aside. Reduce the oven temperature to 350 degrees.
• Place the celery, onion, and mushrooms in a large skillet with the butter over medium heat. When the butter melts and the vegetables begin to cook, reduce the heat slightly, and let the veggies cook until soft, about 4 to 5 minutes. Turn off the heat. Stir in the Cornbread Dressing Seasoning or salt and pepper to taste. Set aside.
• When the cornbread is cool enough to handle, crumble it into pieces. Layer half of the cornbread in the bottom of a lightly greased 13- by 9-inch casserole. Top with half of the chicken or turkey, and half of the sautéed vegetables. Repeat with the rest of the cornbread, chicken, and veggies. Whisk together the chicken broth, sour cream, and egg. Pour the liquid over the top of the casserole. Cover the casserole with foil. Place the pan in the 350-degree oven.
• Bake until the casserole has heated through, about 30 to 35 minutes. Remove the foil, and sprinkle the top with the Parmesan cheese. Turn the oven to broil, and place the casserole in the oven long enough for the top to brown, about 1 to 2 minutes. Garnish with chopped parsley, and serve.

CHICKEN BROCCOLI STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F (180°C).
• Grease a 9x13-inch baking dish; set aside.
• In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken and thawed baby broccoli florets.
• Transfer chicken mixture to the prepared baking dish.
• In a separate bowl, prepare stuffing according to package directions.
• Spread prepared stuffing evenly on top of the chicken mixture.
• Cover the dish with foil. Bake, covered, at 350°F for about 20 minutes. Remove the foil and bake for an additional 10 minutes, or until heated through and lightly browned on top. If you like your stuffing really moist, leave the dish covered for the entire baking time.