Creamy Chicken Stuffing Bake Food

STOVE TOP® SUPER-CREAMY CHICKEN & STUFFING BAKE

Steps:

• Heat oven to 400°F.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 13x9-inch baking dish. Mix soup, sour cream and cheese; spoon over chicken. Top with stuffing.
• Bake 30 min. or until chicken is done.

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.

STOVE TOP ONE-DISH CHICKEN BAKE

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.

ONE-DISH CHICKEN AND STUFFING BAKE

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.

CHICKEN STUFFING BAKE

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish; top with cheese. In a small bowl, combine soup and wine; spoon over cheese. , In a small bowl, combine stuffing cubes and butter; sprinkle over soup. Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 170°.

CREAMY CHICKEN & STUFFING BAKE

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package.
• Combine remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; cover with stuffing.
• Bake 30 min. or until chicken is done and casserole is heated through.

CREAMY CHICKEN STUFFING BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a pot of water to a boil and reduce heat to medium-low. Cook chicken breasts in the simmering water until no longer pink inside, 5 to 8 minutes. Remove chicken and cut into bite-sized pieces.
• Stir chicken broth and water together in a large measuring cup; mixture should total 2 cups. Mix cream of mushroom soup, cream of chicken soup, and 1 cup of chicken broth mixture in a large bowl; stir in chicken. Spread chicken mixture into bottom of prepared baking pan.
• Mix remaining 1 cup of chicken broth mixture, melted margarine, and stuffing mix in a bowl; stir to moisten. Spread stuffing mix over chicken mixture.
• Bake in the preheated oven until stuffing is lightly browned and casserole is bubbling, 40 to 45 minutes.

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 STUFFING CASSEROLE (OVEN RECIPE)

Steps:

• Preheat your oven to 350
• In a bowl mix stuffing and broth together and set aside.
• Place tenderloin pieces in the bottom of your lightly greased 9x13 baking dish
• Sprinkle poultry seasoning over tenderloins.
• Pour soup over chicken and spread evenly.
• Once stuffing has absorbed all of the chicken broth pour evenly on top.
• Place it in the oven for 40-45 minutes, turning halfway through if your oven does not cook evenly

CREAM OF CHICKEN & STUFFING CASSEROLE

Steps:

• Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
• Bake in the preheated oven for 45 minutes.

EASY CHICKEN AND STUFFING CASSEROLE

Steps:

• Start by preheating your oven to 400°F and lightly spraying a 9×13 casserole dish with non-stick spray.
• Next, prepare the stove top stuffing mix as directed on the box by combining hot water and stuffing in a bowl and microwaving on high for 5-6 minutes. If desired, you can also add in 2-4 tbsp of butter, but I typically do not add butter and it is still super delicious and flavorful. Set the mixture in the microwave to steam while preparing your other ingredients.
• Place 2 cups of cooked, shredded chicken in an even layer in the casserole dish. Sprinkle with salt, pepper, and Mrs Dash Onion & Herb Seasoning.
• Next, combine the two cans of cream of chicken soup and milk in a bowl and pour evenly over the shredded chicken.
• Top with the prepared stuffing mix, cover with aluminum foil, and bake in the oven for 20 minutes covered, and 10 minutes uncovered.
• Once fully baked, remove from oven and let cool for 5-10 minutes on a wire cooling rack before serving.

DUMP-AND-BAKE CHICKEN STUFFING CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• Place chicken in the bottom of the prepared baking dish. Season both sides of the chicken with salt and pepper, to taste. Spread condensed soup over the chicken. Sprinkle cheese over top.
• In a large bowl, stir together melted butter and dry stuffing mix. Spread buttered stuffing mix on the top of the casserole.
• Cover with foil and bake for 30 minutes. Remove foil, return dish to the oven, and continue baking for 10 more minutes (or until chicken reaches an internal temperature of 165 degrees F and the topping is golden brown). If you are using thicker chicken breasts, you may need to increase the baking time by at least 10-20 more minutes. If the topping starts to get too dark while you wait for the chicken to cook through, cover the dish loosely with foil.

EASY CHICKEN & STUFFING MIX BAKE

Steps:

• Preheat oven to 400 degrees.
• Prepare stuffing according to package directions, but do not let stand.
• Spoon stuffing across the center of a 2 quart shallow baking dish.
• Arrange 3 chicken breast halves on each side of the stuffing, overlapping if necessary.
• Combine soup, milk and parsley.
• Pour over chicken.
• Cover with foil and bake for 15 minutes.
• Uncover and bake 10 minutes longer or until the chicken is no longer pink.
• You may need to lift some pieces of chicken so that you can check all of it.
• Stir sauce before serving.

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 AND STUFFING CASSEROLE WITH VEGETABLES

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.

CHICKEN STUFFING BAKE

Steps:

• Preheat the oven to 375 degrees F and spray a 9X13 baking pan with a non stick cooking spray.
• Cut the chicken into bite size pieces (approximately 1 inch pieces). Then spread the chicken pieces out evenly on the bottom of the 9X13 pan.
• Then sprinkle the salt and pepper on top of the chicken.
• In a mixing bowl, whisk together the cream of chicken soups and the milk. Spread this mixture over the chicken and then top with the stuffing mix evenly on top. Then pour the chicken broth over the stuffing mix and try to cover as much of it as possible.
• Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and bake uncovered for 15 more minutes.
• Then remove from the oven and let sit for at least 10 minutes before serving.
• Serve warm and then enjoy!

PAULA DEEN CHICKEN CASSEROLE WITH STUFFING

Steps:

• Start by preheating your oven to 375 degrees F.
• Next, you want to mix together the chicken soup, sour cream, and 1/2 cup chicken broth. Then add the shredded chicken and vegetables. Spread the mixture in the bottom of a 2.5-quart casserole dish.
• Combine the melted butter and 1/4 cup broth with the stuffing and then spread it over the top of the casserole.
• Bake your Paula Deen Chicken Casserole With Stuffing for about 30 to 40 minutes until the edges are bubbly and the casserole is hot throughout.
• Optional: Turn the oven to broil for the last 3-5 minutes of baking to get a crispy stuffing topping. Keep an eye on it so that it doesn't burn.

CREAMY CHICKEN STUFFING CASSEROLE

Steps:

• Preheat the oven to 350º Fahrenheit. Grease a 9x9" baking pan with cooking spray. (You can use a 9x13" baking pan if you'd like.)
• Sprinkle the cooked chicken on the bottom of the prepared baking dish.
• In a small bowl, stir together the cream of mushroom soup and the sour cream. Pour and spread this mixture over the chicken.
• Prepare the box stuffing mix as per the instructions on the back of the box using the 1 1/2 cups chicken stock and 1/4 cup butter. We switch out the hot water for chicken stock for added flavor.
• Spoon the prepared stuffing over the sour cream mixture.
• Cover the casserole with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes. (If you used a 9x13" baking pan, it may heat through more quickly since it won't be as thick in the pan.)
• Serve immediately.