CHICKEN AND CORNBREAD CASSEROLE (THANKSGIVING ANYTIME!)
This recipe combines the ingredients of my Mom's dressing, and turns it into a casserole for anytime of year. Bring Thanksgiving into your home anytime of year! Cooking time does not include cook time for the cornbread or chicken...if making it at the same time, increase the cook time by 25 - 30 minutes. If you'd like you can use 2/3 cornbread and 1/3 biscuits.
Provided by breezermom
Categories Chicken
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 422.6, Fat 29.1, SaturatedFat 15.8, Cholesterol 175, Sodium 1142, Carbohydrate 9.8, Fiber 0.4, Sugar 0.6, Protein 29.4
CHICKEN STUFFING CASSEROLE
Extra veggies make this dish a hit with kids and parents alike! It helped my picky eaters learn to like more veggies. This is a low-maintenance dish, quick & easy, especially if you prep the chicken or even the whole casserole the night before. I also like to make this with Thanksgiving leftovers, but it's good any time of year you have leftover poultry. I also improve the nutritional value by using low-fat, low-sodium, and whole-grain products whenever possible or by substituting homemade ingredients.
Provided by Heather3271
Categories One Dish Meal
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Evenly cover bottom of ungreased 13x9-inch pan with cubed chicken.
- Layer frozen vegetables evenly over chicken.
- In a mixing bowl, combine cans of soup with milk, mixing well, and pour evenly over vegetables.
- Combine stuffing, butter, and water or chicken broth until stuffing is coated. Spread evenly over top layer.
- Bake uncovered 35-40 minutes or to desired crispness of stuffing.
- NOTES: I significantly reduce the sodium content by using low-sodium foods whenever possible and by replacing the Stove Top with my homemade stuffing.
Nutrition Facts : Calories 157.6, Fat 6.2, SaturatedFat 3.4, Cholesterol 36.4, Sodium 299.3, Carbohydrate 13.7, Fiber 0.5, Sugar 1.4, Protein 11.1
HEAVENLY "CHICKEN" (FRICHIK) CASSEROLE
A great vegetarian comfort food that also makes a great holiday dish. This recipe is a favorite among many that have discovered the deliciously tasting Worthington FriChik. You can also use real chicken, mayonnaise, milk and even add some cheese if you're not vegetarian. Before becoming vegetarian I made a casserole very similar to this one regularly. I got this recipe from a good friend that got it from another friend's cookbook. Worthington FriChik has egg white in the ingredients and there is cream in the mushroom soup, so its not vegan. I've been trying to use as little dairy as possible so I use soy milk and vegenaise (the yummiest soy mayonnaise).
Provided by Enjolinfam
Categories Brown Rice
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Saute celery and onion in a very small amount of oil or water.
- Put into mixing bowl and add remaining ingredients, mixing well.
- Sprinkle top with paprika and sliced almonds.
- Put in oiled casserole dish and bake at 350 degrees F about 45 minutes. (The 1 1/2 passive work time listed includes the time to cook the two cups of brown rice ahead).
Nutrition Facts : Calories 189.6, Fat 12.3, SaturatedFat 1.9, Cholesterol 5.2, Sodium 393.5, Carbohydrate 17.2, Fiber 2, Sugar 1.7, Protein 3.8
THANKSGIVING CASSEROLE
Celebrate all the usual flavors with our Thanksgiving Casserole. As you might have suspected, our Thanksgiving Casserole is made with shredded turkey, stuffing and potatoes. And it's just as delicious.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Microwave potatoes as directed on package. (Do not mash.)
- Meanwhile, cook celery and onions in butter in large skillet on medium heat 4 to 5 min. or until celery is softened. Add water and stuffing mix; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Mix turkey, soup, 1/4 cup sour cream and garlic powder; spoon over stuffing mixture.
- Place potatoes in large bowl. Add cream cheese and remaining sour cream; mash until ingredients are well blended and potatoes are mashed to desired consistency. Spread on top of turkey mixture.
- Bake 25 min. Sprinkle with cheddar; bake 10 min. or until heated through and cheddar is melted.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 105 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
CHICKEN THANKSGIVING CASSEROLE
I love thanksgiving, especially the food that comes after the meal. talking about leftovers- they are great! This casserole has all of that in it! Well except the Turkey. You could use turkey but chicken plays a great substitute! Just add the cranberry sauce and you are all set! Don't forget the pumpkin pie for later!
Provided by April Tellini @AprilRain78
Categories Chicken
Number Of Ingredients 9
Steps:
- On 350 degrees, cook chicken breast for 20-25 minutes until cook through. Cool and cut into cubes then mix chicken cubes and chicken soup in same bowl. Cook the stuffing and vegetables. Mix together the green beans, mushrooms, mushroom soup, and half of the onions. Put each component (chicken mixture, stuffing, and green beans mixture) in separate bowls.
- Preheat the oven for 425. Butter a 9x13 dish then press the stuffing down into the dish. Layer the chicken mixture on top of the stuffing. Put the green bean mixture on top of the chicken. Add foil and bake in oven for 45 minutes.
- Take off the foil and add the rest of the french fried onions on top. Cook in oven for 5-7 minutes. After, let the casserole stand for 10 minutes to set and enjoy!
TASTES LIKE THANKSGIVING CASSEROLE
This hearty, rich-tasting main dish is sure to be a hit with your family. It's a delicious way to use up Thanksgiving turkey, and you can substitute 5-1/2 cups of leftover mashed potatoes for the six potatoes. -Mary Lou Timpson, Centennial Park, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from the heat. , In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13-in. x 9-in. baking dish., In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 710 calories, Fat 36g fat (20g saturated fat), Cholesterol 143mg cholesterol, Sodium 1375mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.
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