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
SLOW COOKER CHICKEN AND DRESSING
You will get raves on this dressing! You can opt to make only the dressing if you have another meat dish you are using this recipe with.
Provided by 2Bleu
Categories Kid Friendly
Time 6h45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in a skillet.
- Saute onion, celery, mushroom, bacon and parsley.
- Pour sauteed vegetables over bread cubes in a very large mixing bowl.
- Add poultry seasoning, salt, sage, thyme, pepper, marjoram; toss together.
- Pour in enough chicken broth to moisten, depending on how dry your bread cubes are.
- Add beaten egg; mix together well.
- Pack stuffing lightly into slow cooker (laying the seared breasts in between if using), and cover.
- Set to High for 30 minutes.
- Reduce to Low to cook for 4 to 6 hours.
ONE-DISH CHICKEN AND STUFFING BAKE
This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 6
Number Of Ingredients 8
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.
DELICIOUS CHICKEN AND DRESSING RECIPE
A delicious holiday side dish, or a perfect weeknight meal.
Provided by Jen @PinkWhen
Categories Holiday Side Dish
Time 1h30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 127 kcal, Carbohydrate 7 g, Protein 13 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 43 mg, Sodium 287 mg, Sugar 1 g, ServingSize 1 serving
STOVE TOP ONE-DISH CHICKEN BAKE
Discover the ultimate comfort food with this STOVE TOP One-Dish Chicken Bake. Combine chicken, stuffing and sour cream for a delectable dish.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
CHICKEN AND CORNBREAD DRESSING
Chicken and cornbread dressing in a casserole form and served with homemade gravy is pure comfort food anytime of the year. It's a perfect dish to carry to a potluck or church social too!
Provided by Deep South Dish
Categories Dressing, Side Dish
Time 55m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F. Butter a 9 x 13 inch oblong baking dish and set aside.
- In a large bowl, combine the cornbread and bread.
- In a separate skillet, sauté veggies in butter and add seasonings; let cool. Add to cornbread mix. Add 4 cups of the broth and let stand 5 minutes. Add the beaten eggs; gently toss.
- Spoon half of the dressing in the prepared baking dish, top with the shredded chicken and top with the remaining dressing; spread out, but do not pack down.
- Dot the top with slices of butter, and bake uncovered, for about 40-45 minutes, or until light golden brown on top. Cook longer for a crunchy consistency on top. Let rest 5 to 10 minutes before serving.
- For the gravy, heat the fat in a cast iron skillet over medium high heat. Stir in flour, cooking and stirring with a wooden spoon until fully incorporated. Continue cooking, stirring constantly until mixture turns a very light brown color.
- Turn heat to medium and slowly begin adding in at least half of the stock, stirring constantly until fully incorporated, adding more stock as needed to reach the desired consistency.
- Taste, season with salt and pepper as desired. Drizzle over individual servings of the chicken and dressing.
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 CASSEROLE
This is a very good casserole! It makes a wonderful warming and filling meal.
Provided by sgrishka
Categories Main Dish
Time 30m
Yield 8
Number Of Ingredients 15
Steps:
- Combine chicken, celery stalk and small onion with enough water to cover in a large Dutch oven or heavy pot. Add salt. Bring to a boil over medium-high heat; reduce heat, and simmer about 1 hour or until tender. Transfer chicken to a large bowl and cool briefly; Strain and reserve broth. Remove skin and bones from chicken and cut into bite-sized pieces. Saute chopped bell pepper, onion and celery in butter until translucent and tender. Crumble cornbread in a large bowl; add crackers, eggs and sauted vegetables. Add sage and season with salt and pepper to taste. To reserved broth, add canned chicken broth and diluted soup; mix well. Combine liquid, cornbread mix, and chopped chicken; mix well. Pour into a large, lightly greased, casserole or baking dish and bake in 400 degree oven until set and golden brown, about 35-45 minutes. Makes about six to eight servings.
Nutrition Facts : Calories 1078 calories, Fat 30.883405 g, Carbohydrate 14.82388 g, Cholesterol 657.90875 mg, Fiber 1.48362503391504 g, Protein 173.6966625 g, SaturatedFat 12.5459875 g, ServingSize 1 1 Serving (1000g), Sodium 1341.061 mg, Sugar 13.340254966085 g, TransFat 4.961865 g
SOUTHERN CHICKEN AND DRESSING
Homemade Chicken and Dressing Casserole is a Southern tradition to serve at Thanksgiving and Christmas. This old fashioned recipe is baked in a casserole dish with cornbread, green onions, and homemade chicken broth to make the most tenderly moist and deliciously savory holiday comfort food!
Provided by Ranch Style Kitchen
Categories Side Dish
Time 2h
Number Of Ingredients 18
Steps:
- Fill a stock pot ⅔ full with water and place over high heat. Add salt, sugar, butter, and chicken bullion. Bring to a boil.
- Add whole chicken to pot. Turn heat down to medium-low for a gentle boil. Cook for 1 hour, until internal temperature reaches 165°F.
- In the meantime, make cornbread muffins by whisking eggs and milk together in a large mixing bowl. Add both boxes of Jiffy Corn Muffin Mix and stir until just incorporated (batter will be slightly lumpy).
- Grease muffin tin with melted butter and fill all muffin cups ⅔ full with batter. Bake at 400°F for 15 to 20 minutes, until golden brown. (Muffins are done when an inserted toothpick comes out clean.)
- Place on the counter to cool.
- Remove cooked chicken from stock pot using 2 large slotted spoons (the chicken will fall apart). Reserve the broth.
- Place chicken on a large plate, remove all bones, and shred. (I only use the breast and wings and save the thighs for other dishes.)
- Pour reserved chicken broth through a mesh strainer and into a bowl.
- Finely chop up celery sticks and green onions.
- Melt 1 Tablespoon of butter in a skillet over medium heat. Add chopped celery, green onions, and 1 cup of reserved chicken broth.
- Allow to cook down for about 10-15 minutes, until vegetables are soft.
- Preheat oven to 350°F.
- Place baked cornbread muffins into a large bowl and break into large pieces with your fingers.
- Add poultry seasoning, salt, pepper, 4 eggs (slightly beaten), and cooked vegetables. Toss together using 2 large spoons.
- Add shredded chicken (about 4 cups) and 5 cups of reserved chicken broth. Toss everything together.
- Pour mixture into a greased 9 x 13-inch casserole dish. Sprinkle melted butter on top.
- Bake at 350°F for 45-60 minutes. Dressing is done when only the center jiggles when the casserole dish is lightly shaken.
- Allow to cool for at least 10 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 278 kcal, Carbohydrate 22.4 g, Protein 15.4 g, Fat 13.8 g, SaturatedFat 6.6 g, Fiber 1.1 g, Sugar 6.8 g
BAKED CHICKEN AND DRESSING
This dish is good enough for company. It is an easy dish to make and looks good. The chicken stays very moist.
Provided by Miss Annie
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
SOUTHERN CHICKEN AND DRESSING
This Southern Chicken and Dressing is super easy to make, delicious and perfect for a small Thanksgiving dinner!
Provided by Tempie
Categories Side Dish
Time 1h5m
Yield 5 people
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Grease an 8x8 baking pan.
- Crumble cornbread into a large bowl and set aside.
- In a 10-inch skillet, melt the butter over medium heat. Add the onion and celery and cook until tender. Add the garlic and cook until fragrant, about a minute.
- Add the veggies to the bowl with the cornbread. Add the seasonings and mix together, then add the chicken stock (a little at a time) and mix again to combine. At this point, you can taste and adjust if necessary.
- Pour the egg into the cornbread mixture and stir to combine. It should look soupy at this point. Pour into the prepared baking pan and bake until dressing is cooked through, about 45-50 minutes. Serve hot.
Nutrition Facts : Calories 273 kcal, Carbohydrate 28 g, Protein 14 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 105 mg, Sodium 752 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
CHICKEN AND STUFFING CASSEROLE WITH VEGETABLES
This is the ULTIMATE Comfort Food! This Creamy Chicken and Stuffing Casserole packs used leftover rotisserie chicken, a creamy base, lots of vegetables, and a rich and savory stuffing topping for an amazingly delicious and incredibly easy dinner casserole.
Provided by Kimber
Categories Dinner
Number Of Ingredients 7
Steps:
- Preheat oven to 375˚F.
- Combine the cream of chicken soup, sour cream, and 1/2 cup chicken broth. Then stir in the shredded chicken and mixed vegetables. Spread in the bottom of a 2.5 qt casserole dish.
- In a small bowl, combine the melted butter, remaining 1/4 cup broth, and stuffing and then spread over the top of the casserole.
- Bake for 30-40 minutes until the edges are bubbly and the casserole is hot throughout.Optional: For an extra crispy stuffing topping, turn oven to broil for the last 3-5 minutes of baking time. Keep a close eye on it so that it does not burn.
Nutrition Facts : Calories 420 kcal, Carbohydrate 26 g, Protein 23 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 87 mg, Sodium 921 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving
CHICKEN & STUFFING CASSEROLE
This easy Chicken & Stuffing Casserole starts with a homemade stuffing mixture topped with boneless chicken and a cream of mushroom sauce sprinkled with paprika.
Provided by Zona
Categories Chicken-Poultry
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oven to 400°F.
- Dice the onion and celery.
- At the same time, heat the butter in a medium saucepan overmedium-high heat.
- Add the onion and celery and cook about 5 minutes, stirringoccasionally.
- Add the chicken broth and bring to a boil.
- Remove the saucepan from the heat. Stir in the dry stuffing just until coated.
- Spoon the stuffing into two 18.6 ounce baking dishes coated with non-stick spray. Click for 18.6 ounce casserole dishes.
- Sprinkle the chicken with salt and pepper. Leave it whole or dice into bite-sized cubes.
- Place the chicken over the stuffing.
- Stir the soup and sour cream together in a small bowl.
- Pour the soup mixture over the chicken and spread out.
- Sprinkle with the paprika.
- Cover the baking dishes with tinfoil and bake for 30 - 40 minutes or until the chicken is cooked through.
- Sprinkle with chopped fresh parsley, if desired, and serve hot dishes on cork trivets to protect tables and surfaces. Click for cork trivets.
Nutrition Facts : Calories 552 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 133 milligrams cholesterol, Fat 27 grams fat, Fiber 5 grams fiber, Protein 47 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1663 milligrams sodium, Sugar 12 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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