Escalloped Turkey And Dressing Food

SCALLOPED TURKEY

Steps:

• Microwave peas and corn until done - about 3-5 minutes each.
• Combine turkey, stuffing, veggies, sour cream and cream of mushroom soup in a large saucepan over medium heat until heated through, about 5-10 minutes.

SCALLOPED CHICKEN CASSEROLE

Steps:

• In a skillet, saute onions, celery, green pepper, carrots and garlic in oil until crisp-tender. Transfer to a large bowl; add chicken, cheeses, mayonnaise and parsley. Place half of the bread cubes in a greased 13x9-in. baking dish. Top with chicken mixture and remaining bread. , In a bowl, beat eggs; add milk, soup and Worcestershire sauce. Pour over casserole. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour and 10 minutes or until a knife inserted in the center comes out clean.

SCALLOPED CHICKEN - DELISH

Steps:

• 1. The last step of this recipe can be left out. My kids just love the Durkees onions, so I add the chicken mix to a 2.5 quart casserole. Sprinkle on the onions and broil 3 - 5 minutes. Watch closely that they don't burn. I just about burnt mine...lol!
• 2. In a large skillet or dutch oven. Add broth, butter, celery and onions. Bring to a slow boil; and cook onions and celery till tender. About 5 minutes.
• 3. Turn down the heat to low; add the stuffing mixture. Stir. Cover and set aside for 5 minutes.
• 4. Now, stir in the cream of chicken soup. Then, stir in the sour cream. Next the chicken. Heat through. This can be served now, if not wanting to broil with the onion topping.
• 5. I then scooped the chicken mixture into a 2.5 quart casserole. Cover the top with crushed onions and broiled 3 - 5 minutes or until golden brown.
• 6. Salt and pepper to taste. Enjoy!

AUNT JEWEL'S CHICKEN DRESSING 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.

DAY-AFTER SCALLOPED TURKEY

Steps:

• Preheat oven to 350 degrees F.
• In a saucepan over medium heat, melt 1/2 cup butter, then stir in the flour, 1/2 tsp salt, and pepper and lower the temperature and cook over low until bubbly and golden.
• Gradually whisk in the broth and milk and simmer for 4 minutes while continuing to whisk, then taste and add more salt and pepper, if you like; set the sauce aside.
• In a large bowl, toss together the bread cubes, onion, garlic, celery, mushrooms, remaining 1/2 teaspoon salt, sage, and remaining 1/4 cup melted butter; toss well to coat.
• Add the chopped turkey meat and sauce and mix well.
• Pan spray a 2-quart casserole dish and pour dressing-chicken-sauce mixture into the dish, top with the grated Parmesan, cover, and bake at 350 degrees F for 45 minutes, then uncover and bake 10 to 15 more minutes until Parmesan is golden.

ESCALLOPED TURKEY AND DRESSING

Steps:

• Preheat oven to 375.
• Spray a 13x9-inch baking dish with vegetable spray.
• Mix the soups, sour cream and milk.
• Arrange meat on bottom of dish and pour 1/2 of the soup mixture over.
• Sprinkle with peas or vegetables, then spread the stuffing over.
• Top with remaining soup mixture, and then the buttered bread crumbs.
• Bake for 40 to 45 minutes, or until golden brown and bubbly.
• You can omit the veggies and serve on the side or with a salad.
• This can also be made with beef and cream of mushroom soup instead of the chicken soup, and sliced, sauted mushrooms in between the meet and the stuffing.

HOW TO MAKE LEFTOVER TURKEY AND STUFFING CASSEROLE

Steps:

• Preheat the oven to 350 °F (177 °C) and grease a baking dish. Get out a 2 to 3 US qt (1.9 to 2.8 l) baking dish and spread 1 tablespoon (14 g) of butter along the bottom and sides. Then sprinkle a few spoonfuls of breadcrumbs across the bottom and shake the dish. The breadcrumbs should stick to the bottom and sides of the dish. This will prevent the casserole from sticking to the pan.
• Stir the eggs into the mashed potatoes in a separate bowl. Put 4 cups (1.3 kg) of leftover mashed potatoes into a mixing bowl and add 1 of the eggs. Beat the mixture until the egg is combined. Then beat in the remaining egg until it's completely combined. The eggs will bind the casserole together.
• Spread half of the potatoes into the dish and cover them with the turkey. Use an offset spatula or the back of a spoon to level the potato mixture so it's even. Then scatter 3 cups (375 g) of turkey in bite-sized pieces over the potatoes.
• Spoon the remaining potatoes and all of the stuffing into the dish. The potatoes should cover the pieces of leftover turkey. Then arrange 2 cups (112 g) of leftover stuffing that you've broken up over the potatoes. If your stuffing is crumbly enough to scatter, there's no need to break it up. If your stuffing has solidified into a solid mass, use a fork to pull it apart into 1 inch (2.5 cm) pieces. You can press down on the casserole with the tines of a fork so the stuffing stays in place.
• Cover the dish and bake the casserole for 30 minutes. Tear off a piece of aluminum foil and cover the baking dish. Then put the dish in the preheated oven and bake the casserole until it's hot.Tip:If you're worried that the foil will stick to the stuffing, brush a little olive oil on the inside of the foil or spray it with cooking spray.
• Bake the uncovered casserole for 10 to 15 minutes. Carefully peel off the aluminum foil and continue to bake the casserole until the stuffing becomes slightly crisp. Then take the casserole out of the oven and let it cool for about 5 minutes.
• Serve the leftover turkey and stuffing casserole. If you like, warm up leftover gravy to pour over the casserole and serve it along with leftover cranberry sauce or brussels sprouts. Cover the leftovers in the dish and refrigerate them for up to 3 days.

CLASSIC SCALLOPED CHICKEN

Steps:

• Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• Season chicken with salt and pepper. In a large skillet over medium-high heat, melt butter; sauté chicken 6 to 8 minutes or until no longer pink.
• Remove from heat and add broth, gravy, mushrooms, peas, pimientos, and rice; mix well. Pour into baking dish, cover with aluminum foil, and bake 30 minutes.
• Remove from oven, uncover, and stir well. Bake, uncovered, 5 to 10 minutes, or until rice is tender. Serve immediately.

CHICKEN AND DRESSING CASSEROLE

Steps:

• Gather ingredients.
• Heat the oven to 350 F. Butter a 2- to 2 1/2-quart baking dish or spray it with nonstick cooking spray.
• Combine cream of mushroom soup, cream of celery soup, and chicken broth. Add the diced chicken.
• In another bowl, combine the melted butter with the stuffing mix to make the dressing.
• Add the dressing to the chicken mixture and stir to blend.
• Spoon everything into the prepared casserole dish and bake it for 30 to 40 minutes or until the top turns golden brown.
• Top with 1 cup of shredded cheese during the last 5 minutes, if desired.
• Serve and enjoy.

ESCALLOPED CHICKEN

Steps:

• Layer chicken, celery, crumbs and parsley in greased casserole.
• I use a square one.
• Add salt and eggs to chicken broth.
• Pour over mixture in casserole.
• Bake casserole in a pan of water at 350 for one hour.
• Cut into squares to serve.

SCALLOPED CHICKEN

Steps:

• Make gravy first for it needs to cool a bit.
• In saucepan over medium heat melt the 4 tbsp of butter.
• Blend in flour and hot chicken stock.
• Stirring until thickened.
• Season with salt and pepper Remove about half the gravy from saucepan and stir in with the beaten eggs.
• Return the eggs and gravy mixture to saucepan and cook 2-3 minutes more.
• Set gravy aside to cool.
• In pan melt the 2 tbsp of unsalted butter and toss in the bread crumbs.
• Cook on low for 2-3 minutes.
• Stir in onion, poultry seasoning, and salt.
• In 8"X8" greased casserole dish add a layer of crumb mixture, then chicken, then gravy.
• Repeat again but ending with last layer of crumbs.
• Bake in preheated 350 over about 30 minutes.

SCALLOPED CHICKEN

Steps:

• Pour 1 ¼ cups chicken broth into a large Dutch oven.
• Add butter and celery and bring to a boil.
• Cook over medium-high heart and allow celery to soften--about 5 minutes.
• Stir in contents of stuffing mix package.
• Remove from heat.
• Allow stuffing to sit 5 minutes.
• Add chicken, sour ream and cream of mushroom soup.
• Stir to combine.
• Heat through a few minutes so mixture gets hot again.
• Serve.

SCALLOPED CHICKEN

Steps:

• 1. Make stuffing according to pkg directions or make home made stuffing. Put in bottom of cake pan sprayed with cooking spray
• 2. Cut the chicken or turkey in bite size chunks & spread over top of stuffing
• 3. Stir the cream of chicken soup til liquified & pour over top of chicken
• 4. Melt butter or margerine & crush the crackers in it til coated. Do not make them soggy.Spread the crackers over top of the soup.
• 5. Bake on 350º for about 1 hr or til top is golden brown.

SCALLOPED TURKEY

Steps:

• Make a layer of half the cooked noodles in the bottom of a deep 2 1/2-quart baking dish. Add the stuffing and turkey. Sauté the mushrooms and onion in butter and add to the dish with the parsley and sliced hard cooked eggs. Add turkey gravy and top with remaining noodles. Dot with butter and sprinkle with buttered crumbs. Cover and bake in a 350°F. oven for 25-30 minutes. Remove cover for last 10 minutes of cooking time. Serve with a crisp salad and drink chilled rosé wine.

YUMMY EASY SCALLOPED CHICKEN CASSEROLE

Steps:

• Set the potatoes aside.
• Grease a 2 quart baking dish.
• Place the contents of the scalloped potatoes sauce mix in a large bowl and sprinkle with poultry seasoning.
• Whisk in the water and soup.
• Stir in the chicken, carrots, celery and onion and potatoes.
• Put into the baking dish and bake, uncovered, at 350 degrees Farenheit for 45-50 minutes or until the vegetables are tender).