Chicken Dressing Casserole 13x9 Food

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.

CHICKEN AND DRESSING CASSEROLE

Steps:

• Mix soup and french onion dip together.
• Prepare stuffing mix as per directions on box.
• Combine the soup mixture with the prepared stuffing.
• Put the chicken on bottom of a 9" x 13" baking dish you have spritzed with cooking spray. Put the stuffing mixture on top.
• Bake, covered, in a preheated 350* oven for 25-30 minutes. Uncover, and bake 10 minutes more.

CHICKEN AND DRESSING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the butter or margarine, sage and stuffing mix. Mix together and spread this mixture in the bottom of a 9x13 inch baking dish. Spread cooked chicken over mixture. In the same bowl combine the cream of chicken soup, cream of celery soup and water. Mix well and pour this mixture over the chicken.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until bubbly.

CHICKEN DRESSING CASSEROLE

Steps:

• In a bowl, combine the broth and soups; set aside. In a 2-qt. baking dish coated with cooking spray, layer half of the stuffing mix, 1 cup chicken, 3/4 cup mixed vegetables and half of the soup mixture. Repeat layers.(Dish will be full.) , Cover and bake at 350° for 30 minutes. Uncover; bake for 15 minutes. In a small bowl, combine the bread crumbs and butter. Sprinkle over casserole. Bake 5-10 minutes longer or until heated through and topping is golden brown. Let stand for 5 minutes before serving.

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 STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F.
• Heat olive oil in skillet, on medium heat.
• Rub uncooked chicken with spices that you enjoy (I usually use a poultry seasoning which has: thyme, oregano, salt, black pepper, mustard powder and sage).
• Cook in skillet with olive oil on medium heat until juices of chicken run clear.
• When fully cooked, dice chicken.
• Dice celery and onion.
• Mix mayonnaise and milk together.
• Mix cooked chicken, stuffing mix, diced vegetables, milk/mayonnaise mixture and 3/4 package of swiss cheese in greased 13x9 baking dish.
• If using almonds, sprinkle on top of casserole.
• Bake in a 350°F oven for 30-35 minutes.
• In the last 5 minutes of baking, sprinkle rest of swiss cheese over casserole.
• If using french fried onions, sprinkle on casserole (along with the rest of the swiss cheese) during last five minutes of baking.