Chicken Vegetable And Stuffing Casserole Food
CHICKEN AND VEGETABLE CASSEROLE
Make and share this Chicken and Vegetable Casserole recipe from Food.com.
Provided by Jellyqueen
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Rinse chicken and pat dry.
- Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
- Add chicken and cook quickly until browned on both sides.
- Remove chicken to a medium size shallow casserole.
- Add vegetables to casserole.
- In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
- Bake, covered 1 hour or until vegetables and chicken are tender.
STOVE TOP ONE-DISH CHICKEN BAKE WITH VEGETABLES.
This is a very versatile recipe. It calls for cream of mushroon soup but I make it with cream of chicken or cream of celery. It calls for mixed vegetables but I have made it with frozen corn, or green beans or peas. I use 2 boxes of stuffing mix because we like lots of stuffing.
Provided by Dorel
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven at 375F.
- Mix stuffing according to instructions and set aside (do not cook)
- Place chicken in 13X9 inch baking dish, or casserole dish.
- Top with vegetables.
- Mix soup and sour cream, pour over chicken.
- Top with stuffing Bake for 45 minutes or until chicken is cooked through.
- Make-Ahead: Assemble recipe as directed: cover.
- Refrigerate overnight.
- When ready to to serve, bake at 375F for 55 minutes or until chicken is done.
CHICKEN-VEGETABLE AND STUFFING CASSEROLE
I made this up the other day when I couldn't find a recipe like what I wanted. The kids all but inhaled it so it must have been darn good! I make it with my own stuffing; however, I have posted it using the "easy" way! Please note that if you make your own stuffing it will take longer to bake!
Provided by Thea
Categories One Dish Meal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- If using box stuffing mix according to directions ( I always add a little celery and onion to it) --
- Spray a 9x13 pan with Pam cooking spray. Place cooked chicken on the bottom of the pan -- add the thawed mixed vegetables, then the cheese. In a small bowl, combine the soups, sour cream, Pickapeppa if using and garlic. Pour over the top of chicken/vegetable mixture. Top with stuffing. Baked covered 30 minutes -- then uncovered for 30 minutes.
Nutrition Facts : Calories 1902.1, Fat 34.5, SaturatedFat 12.8, Cholesterol 78.3, Sodium 7460.1, Carbohydrate 322.2, Fiber 15.1, Sugar 36, Protein 68.8
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 AND CORNBREAD STUFFING CASSEROLE
Make and share this Chicken and Cornbread Stuffing Casserole recipe from Food.com.
Provided by Audrey M
Categories Poultry
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 298.7, Fat 11.3, SaturatedFat 3.7, Cholesterol 65, Sodium 628.3, Carbohydrate 25.8, Fiber 5, Sugar 1.6, Protein 24.9
CHICKEN N' STUFFING CASSEROLE
This is truly comfort food!! Can be prepared with low-fat cheese and low-fat, low-sodium soup to reduce the fat content in this recipe.
Provided by Boyz 5
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Prepare stuffing mix according to package directions.
- Transfer to a greased 13 by 9-inch baking pan or casserole dish.
- In a large skillet, brown chicken in oil.
- Sprinkle with salt and pepper; place over stuffing.
- Top with cheese.
- Drizzle with butter.
- Combine soup and water; spoon over stuffing.
- Cover and bake for 40 minutes.
- Uncover; bake 10-15 minutes longer or until chicken juices run clear.
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