Garden Chicken And Stuffing Food

CHICKEN WITH STUFFING

Steps:

• Place chicken in a greased 3-qt. slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken is tender.

GARDEN CHICKEN AND STUFFING

Steps:

• Cook celery, onion & carrots in hot butter/ margarine in a 3 qt saucepan over medium heat until tender.
• Add flour; cook 1 minute more, stirring constantly.
• Gradually stir in broth and milk.
• Cook till mixute boils and thickens, stirring constantly, then remove from heat.
• Add stuffing and chicken; toss to coat.
• Spoon into 12x8" baking dish.
• Bake at 350 F for 35 minutes.
• Sprinkle with cheese, bake 5 minutes more or until cheese is melted.

SAUSAGE AND HERB STUFFING

Steps:

• Preheat the oven to 300 degrees F.
• Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
• Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
• In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
• Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

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.

CROCK POT CHICKEN AND STUFFING

Steps:

• Place chicken breasts in the bottom of crock pot.
• Pour dry stuffing mix over chicken.
• Mix sour cream and soup and pour over chicken and stuffing.
• Cook on low for 4 hours.
• Fluff all ingredients and serve.

CROCK POT CHICKEN AND STUFFING

Steps:

• Cook onion and celery in butter until tender; place in crock pot with stuffing mix, craisins, and chicken broth; mix well.
• Skin chicken and trim of fat (if desired); brown chicken in skillet then place on top of stuffing in the crock pot.
• Operate crock pot on low for 5-6 hours, or until chicken is cooked through.

CROCK POT CHICKEN AND STUFFING

Steps:

• Place all ingredients in your slow cooker.
• Cover and cook on low for 8 to 9 hours.

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 'N' STUFFING

Steps:

• In a small skillet, saute celery and onion in butter until tender. In a bowl, combine the croutons, parsley, salt, pepper and celery mixture. Combine eggs and broth; pour over bread mixture and toss to combine. Add chicken; toss gently. , Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°. Top, if desired, with gravy, parsley or coarsely ground pepper.

OLIVE GARDEN STUFFED CHICKEN MARSALA

Steps:

• Preheat oven to 350°F.
• Stuffing:Combine all cheese stuffing ingredients in a bowl.
• Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
• Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.
• Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.
• Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.
• Bake until juices run clear and stuffing and center reach a temperature of at least 165°.
• Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
• Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.