Chicken Stuffing Casserole Annettes Food

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 STUFFING CASSEROLE

Steps:

• Preheat your oven to 400°F (205°C) and lightly grease your 9x13 baking pan or casserole dish.
• Heat your water until boiling (on the stove top or in the microwave on high power, about 2 minutes) then combine the stuffing mix, hot water, and optional melted butter. Set aside.
• Add the remaining ingredients (chicken, sour cream, cream of chicken condensed soup, mixed vegetables, and seasoning) to your prepared baking dish and mix to combine. Top with stuffing mixture and spread to edges.
• Bake in your preheated oven at 400°F (205°C) for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Serve immediately.

CHICKEN STUFFING BAKE

Steps:

• Mix contents of stuffing mix pouch and the 1-2/3 cups water. Set aside.
• Place washed and dried chicken in a 2-quart casserole (or 13 x 9 inch baking dish). Sprinkle chicken with poultry seasoning, paprika, garlic powder, salt & pepper (for seasoning).
• Mix soup, sour cream and milk. Pour mixture evenly over chicken.
• Spoon stuffing mixture over the top, evenly.
• Dot the top with little pieces of butter.
• Bake at 375 degrees for 45 minutes, or until the chicken is cooked through and the juices run clear.
• YUM! :).

CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Spray 9x12 casserole dish with non-stick cooking spray.
• Prepare stuffing as directed. Let sit.
• Cut chicken into bite-sized pieces.
• Combine soup, veggies and chicken into 9x13 casserole dish.
• Stir until everything is mixed thoroughly.
• Add stuffing on top of casserole.
• Bake for 30 minutes, or until chicken is thoroughly cooked.

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.

BAKED CHICKEN AND STUFFING CASSEROLE

Steps:

• In a baking pan: place chicken & add slice of cheese to each breast.
• In seperate bowl combine chicken soup and 1/4 water. Place soup mixture on top of chicken and cheese.
• Then crunch up stuffing into small bits, add to chicken. The last step is to add the butter over the top (drizzle). This way the stuffing gets moist and crunchy.
• Bake at 350 for 1 hour.
• Note, check after 45-50 minutes If top gets to brown cover with foil.

CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a 13x9 pan.
• Sprinkle with 3/4 of the package of dry stuffing mix.
• Evenly sprinkle chicken over stuffing.
• Mix sour cream, chicken broth, cream of chicken soup and the seasonings from stuffing mix.
• Pour evenly over chicken.
• Sprinkle with remaining dry stuffing mix.
• Bake for 1 hour, uncovered.