CHICKEN AND DRESSING DISH
I've always enjoyed trying new recipes, and now that our children are grown, I have more time to do just that!
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat. , Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes. , Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 390 calories, Fat 13g fat (0 saturated fat), Cholesterol 48mg cholesterol, Sodium 572mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
GRANDMA'S CORNBREAD DRESSING
Growing up, we didn't have turkey. We had chicken, chopped and baked in my grandmother's dressing. Now we leave out the chicken and keep the cornbread dressing. -Suzanne Mohme, Bastrop, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.
Nutrition Facts : Calories 236 calories, Fat 12g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 969mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
GRANDMA'S CHICKEN CASSEROLE
When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It's sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners.
Provided by By Jessica Walker
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
- In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.
Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 1 g
GRANDMA'S SECRET INGREDIENT CHICKEN SALAD RECIPE
My Grandma's Secret Ingredient Chicken Salad Recipe is one of her most requested! This versatile, creamy chicken salad is packed with fresh flavors!
Provided by Melissa Riker
Categories main course
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, combine chicken, celery, apples and pecans.
- Stir in mayonnaise, sour cream and Cool Whip and combine well.
- Add salt & pepper to taste and stir again.
- Refrigerate until serving.
- Serve over lettuce, with crackers or on croissants.
Nutrition Facts : Calories 328 calories, Sugar 5.4 g, Sodium 192.4 mg, Fat 21.3 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 8.3 g, Fiber 1.8 g, Protein 25.7 g, Cholesterol 84.6 mg
GRANDMA'S CHICKEN 'N STUFFING
A warm and comforting dish that complements potatoes or rice. A touch of Thanksgiving without all the fuss! Serve a side of fresh green beans and cranberry sauce for that special touch that will leave your guests THANKFUL. Don't use skim milk.
Provided by Ginny Maziarka
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Arrange chicken breast pieces in the baking dish. Bring water and 1 cup butter to a boil in a large saucepan, stirring until butter is melted; lightly stir stuffing mix into water and butter and fluff with a fork. Spread the stuffing over the chicken breast pieces.
- Stir chicken bouillon granules into 1/2 cup hot water until dissolved; set aside.
- Melt 6 tablespoons butter in a saucepan over medium heat; cook and stir onion in the hot butter until translucent, about 5 minutes. Stir flour into butter and onion, mashing the flour with the butter with the back of a spoon until smooth and paste-like. Whisk chicken bouillon into the butter and flour mixture, followed by milk. Heat until the sauce is thick and smooth, 5 to 10 minutes, whisking constantly. Season sauce with salt and black pepper. Pour sauce over stuffing and chicken.
- Bake in the preheated oven until the chicken is no longer pink inside and the dish is bubbling, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 871.6 calories, Carbohydrate 65.6 g, Cholesterol 187.3 mg, Fat 50.9 g, Fiber 2.6 g, Protein 37.2 g, SaturatedFat 30.5 g, Sodium 1515.2 mg, Sugar 15.9 g
GRANDMA STOLL'S MOIST DRESSING
Provided by Nathalie Dupree
Categories Bread Onion turkey Side Bake Thanksgiving Stuffing/Dressing Celery Fall Parsley Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Grease a 9x13x2-inch ovenproof serving dish or spray with nonstick spray.
- Put the turkey giblets in a medium pot, add 1 1/2 cups broth, place over high heat, and bring to the boil. Reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, adding water if the liquid boils out. Strain and reserve the broth. Coarsely chop the giblets, removing any bones or extra fat. You should have about 1 cup giblets.
- In a large bowl, mix together the turkey giblets and the bread. In a large skillet on medium-high heat, heat the butter until it sings (is foamy). Add the onions and celery and cook until soft, about 5 minutes. Pour into the bread mixture. Stir in the poultry seasoning, parsley, salt, and pepper, and enough reserved giblet broth to moisten the mixture, adding plain broth, if necessary, so that you are using about 1 1/2 to 2 1/2 cups all together. Toss thoroughly and pour the dressing into the prepared dish. Bake 30 minutes, adding more stock as needed to keep the dressing moist.
- The dressing can be refrigerated up to 3 days or frozen for up to 3 months. Let it defrost in the refrigerator overnight, cover with foil, and reheat at 350°F. for 30 minutes.
CHICKEN & DRESSING CASSEROLE
A comfort food casserole made with stewed chicken and Southern cornbread dressing. Great with leftover turkey too!
Provided by Mandy Rivers | South Your Mouth
Time 1h15m
Yield 10 Servings
Number Of Ingredients 12
Steps:
- Slowly cook chicken breasts in broth over medium-low heat in a covered pot until cooked through. Don't boil them to death or they'll turn out hard and rubbery. Remove chicken and allow to cool then shred with two forks or dice into bite-sized pieces; cover and set aside. Measure out two cups of chicken stock and set aside.
- Meanwhile, sauté celery and onion in butter until onion is translucent.
- Combine reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper and garlic and stir well.
- In a large mixing bowl combine cornbread, chicken, sautéed veggies (with butter), chicken stock mixture and boiled eggs and mix well. Spoon mixture into a greased baking dish and cook, uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from oven and let rest 15-20 minutes before serving.
GRANDMA'S CHICKEN AND DRESSING CASSEROLE
This is a very good casserole! It makes a wonderful warming and filling meal.
Provided by sgrishka
Categories Main Dish
Time 30m
Yield 8
Number Of Ingredients 15
Steps:
- Combine chicken, celery stalk and small onion with enough water to cover in a large Dutch oven or heavy pot. Add salt. Bring to a boil over medium-high heat; reduce heat, and simmer about 1 hour or until tender. Transfer chicken to a large bowl and cool briefly; Strain and reserve broth. Remove skin and bones from chicken and cut into bite-sized pieces. Saute chopped bell pepper, onion and celery in butter until translucent and tender. Crumble cornbread in a large bowl; add crackers, eggs and sauted vegetables. Add sage and season with salt and pepper to taste. To reserved broth, add canned chicken broth and diluted soup; mix well. Combine liquid, cornbread mix, and chopped chicken; mix well. Pour into a large, lightly greased, casserole or baking dish and bake in 400 degree oven until set and golden brown, about 35-45 minutes. Makes about six to eight servings.
Nutrition Facts : Calories 1078 calories, Fat 30.883405 g, Carbohydrate 14.82388 g, Cholesterol 657.90875 mg, Fiber 1.48362503391504 g, Protein 173.6966625 g, SaturatedFat 12.5459875 g, ServingSize 1 1 Serving (1000g), Sodium 1341.061 mg, Sugar 13.340254966085 g, TransFat 4.961865 g
GRANDMA'S SMOTHERED CHICKEN
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Brown the chicken: Heat 2 large skillets over high heat. Add half of the oil to each. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces over and season the other side. When the oil begins to smoke lightly, carefully add the chicken, skin side down, to the skillets, leaving space between each piece of chicken. Reduce the heat to medium and allow the chicken to brown on their first side, 5 to 8 minutes. Resist the temptation to move or turn the pieces. Use metal tongs to carefully turn the chicken pieces to their second side and brown 3 to 5 additional minutes. Transfer the chicken pieces to a tray and set aside.
- Prepare the garlic: Grate 6 of the cloves of garlic and set aside for the sauce. Cut the remaining 12 cloves in half lengthwise.
- Make the sauce: In one of the skillets you cooked the chicken in, add the cumin and coriander and stir rapidly over medium-low heat to give them a quick toast, 10 to 15 seconds. Immediately add the onions and grated garlic. Season with salt and cook over medium heat, stirring frequently, until the onions turn light brown, 3 to 5 minutes. Add the cinnamon stick, pepper flakes, bay leaves and tomatoes. Allow the tomatoes to cook, breaking them apart with a spoon as they cook, 8 to 10 minutes, and then add 1 cup water.
- Toast the garlic cloves: In the other skillet the you cooked the chicken in, arrange the garlic halves in a single layer in the cooking grease. Toast the garlic over low heat until golden brown and crisped, 10 to 12 minutes. Remove the garlic from the skillet, sprinkle with salt and drain on a kitchen towel.
- Finish cooking the chicken: Arrange the chicken pieces, skin side up, in the sauce. Cover the skillet, keep the heat low and continue cooking until the pieces are cooked through, 25 to 30 minutes. Remove the cover and stir in the ginger, cream and vinegar. Cover and simmer 2 to 3 additional minutes.
- Test the center of a thigh to make sure the chicken is cooked through. It should reach an internal temperature of 165 degrees F and the juices should run "clear," not pink. Remove and discard the cinnamon stick and bay leaves. Taste and adjust the seasoning. Top with the toasted garlic and serve immediately.
FLO'S CHICKEN AND DRESSING
Provided by Emeril Lagasse
Categories main-dish
Time 3h55m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F.
- For the stock: In a large stock pot, combine the chicken, onions, carrots, celery, garlic, salt, pepper, bay leaves, thyme and water. Season heavily with salt. Place the pot over medium heat and bring to a boil. Reduce heat to medium low and simmer for about 2 hours, or until the chicken is tender. Remove the pan from the heat and cool the chicken completely in the cooking liquid. Remove the chicken and strain the liquid, set aside. Remove the skin, fat and bones from the chicken. Medium dice the chicken meat and set aside.
- For the dressing: In a saute pan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 to 4 minutes, or until wilted. Add the garlic and continue to saute for 1 minute. Remove from heat and pour into a large mixing bowl. Add the bread cubes, sage, parsley, and egg. Mix well. Season with salt and pepper. Add the diced chicken meat. Stir in enough of the stock, so the mixture is very wet, about 3 to 4 cups. Allow the dressing to sit for 30 minutes. **Add more of the stock if needed. The mixture should still be very wet after it has set. Butter a deep casserole baking dish and pour in the mixture. Bake for about 1 hour, or until bubbly and golden brown. Spoon onto serving plates and garnish with parsley.
GRANDMA'S CORNBREAD DRESSING
This is just plain traditional dressing. No oysters, no nuts, no sausage. Just pure Southern dressing. Posting here so the recipe will be saved for my granddaughter.
Provided by Sandy in Oklahoma
Categories Breads
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees . Grease 13x9-inch (3-quart) baking dish or pan. Melt butter in medium skillet over medium-high heat. Add celery and onion; cook until tender, stirring occasionally.
- In large bowl, combine celery mixture, crumbled cornbread, bread pieces, sage and pepper; mix well. Add hot broth and mix well. Taste and add salt and more sage if needed.
- Pour into greased baking dish. Dot top with small pieces of butter. Bake at 450 degrees for 30 minutes or until golden brown.
- Note: Broth made from boiling a baking hen will be best but canned will work.
Nutrition Facts : Calories 98.5, Fat 6.9, SaturatedFat 4.1, Cholesterol 16.2, Sodium 348.8, Carbohydrate 6.8, Fiber 0.5, Sugar 1.3, Protein 2.5
GRANDMA'S CHICKEN STUFFING BAKE
This is a recipe my grandma made for me before she died. It is delicious if you love stuffing.
Provided by Savannah
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 5h10m
Yield 6
Number Of Ingredients 12
Steps:
- Crumble hot dog buns into a bowl and allow to dry out, at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Melt butter in a skillet over medium-high heat; saute onion until tender, about 5 minutes. Pour onion and butter over hot dog buns; add enough water to moisten the mixture and stir well. Season bread mixture with sage, poultry seasoning, salt, and pepper.
- Arrange chicken legs, chicken thighs, and chicken breasts in the prepared baking dish. Pour 1 can cream of chicken soup over chicken; top with bun mixture.
- Bake in the preheated oven for 40 minutes. Pour second can of soup over stuffing and add enough milk to moisten the mixture.
- Continue baking until soup is bubbling, chicken is no longer pink at the bone, and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 756.8 calories, Carbohydrate 60.8 g, Cholesterol 139.4 mg, Fat 38.6 g, Fiber 2.6 g, Protein 39.6 g, SaturatedFat 16.2 g, Sodium 1344.2 mg, Sugar 8.7 g
GRANDMA'S THANKSGIVING DRESSING RECIPE
We love our Grandma's Thanksgiving Dressing. You don't need to stuff it in the bird, just mix the ingredients and stick it in the oven. So many happy memories with this holiday dressing.
Provided by Camille Beckstrand
Categories Side Dish
Time 50m
Number Of Ingredients 7
Steps:
- Spray a 8 x 8 inch baking pan with non-stick cooking spray.
- Preheat oven to 350 degrees F.
- In a large bowl, mix together dry stuffing mix, diced apples, diced celery, diced onion, and mushrooms.
- Add butter to boiling water and let it melt, then pour over stuffing mixture in bowl.
- Mix well until all ingredients are moistened.
- Spread stuffing mixture in prepared pan.
- Bake for 35-40 minutes or until the stuffing is thoroughly heated.
- Keep warm until serving.
Nutrition Facts : Calories 146 kcal, Carbohydrate 19 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 366 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
GRANNY'S OLD-FASHIONED BREAD AND SAGE DRESSING
Steps:
- Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.
- Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)
- In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRANDMA'S CHICKEN AND DRESSING
Progresso™ chicken broth provides a simple addition to this hearty dish that's baked using chicken, cornbread and white bread. A classic casserole recipe that's perfect for your family dinner menu.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
- Bake uncovered about 45 minutes or until bubbly and golden brown.
Nutrition Facts : Calories 500, Carbohydrate 34 g, Fat 4, Fiber 4 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1720 mg
CHICKEN AND DRESSING CASSEROLE
Make and share this Chicken and Dressing Casserole recipe from Food.com.
Provided by Margo59
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*.
- Cut chicken breasts into halves or thirds.
- Place chicken breast pieces in a 13 x 9 glass pan.
- Season with salt, pepper and garlic powder.
- Combine cans of soup with milk; mix well.
- Pour soup mixture over chicken in pan.
- Melt margarine and combine with water.
- Pour margarine/water mixture over stuffing and stir to coat.
- Pour stuffing mixture over soup layer.
- Bake for 1 hour uncovered at 350*, then cover with foil and bake for 15 minutes longer.
Nutrition Facts : Calories 461.2, Fat 19.2, SaturatedFat 5, Cholesterol 85.6, Sodium 1475.4, Carbohydrate 37.7, Fiber 1.2, Sugar 4.1, Protein 32.6
GRANDMA'S SOUTHERN-STYLE CHICKEN N' DUMPLINGS
You will LOVE these "Southern Style" chicken n' dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it's very best!
Provided by JB @ The Grateful Girl Cooks!
Categories Soup
Time 1h30m
Number Of Ingredients 12
Steps:
- Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
- Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
- Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
- While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
- Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.
- Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
- Make a slurry by mixing 1/4 cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit). Cook an additional 10 minutes on high to fully cook dumplings. Taste test broth, and add additional salt and pepper, if desired. Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!)
Nutrition Facts : ServingSize 1 serving, Calories 341 kcal, Carbohydrate 20 g, Protein 20 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 435 mg
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SOUTHERN CHICKEN AND CORNBREAD DRESSING - ALL INFORMATION ...
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