Grandmas Chicken N Stuffing Food

GRANDMA'S CHICKEN AND DRESSING

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.

FIESTA CHICKEN 'N' STUFFING

Steps:

• In a large bowl, combine eggs and milk. Stir in the stuffing mix, chicken, tomato, chilies and onions. , Transfer to a greased microwave-safe 9-in. pie plate. Microwave, covered, on high for 2 minutes; stir. Microwave for another 2 minutes; stir., Cook 1-1/2 to 2 minutes longer or until set and a thermometer reads 160°. Let stand for 5 minutes before serving. Garnish with sour cream and salsa if desired.

GRANDMA'S CHICKEN STUFFING BAKE

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).

GRANDMA'S CHICKEN CASSEROLE

Steps:

• Shred chicken and place on bottom of 9x13 glass pan. Mix together cream of mushroom soups, sour cream and milk. Whisk together until smooth. Pour over chicken. Sprinkle chopped onion on top of chicken.
• Prepare stuffing mixes with chicken broth and spoon over top of soup mix. Cover with foil.
• Bake for 30 minutes at 350 degrees F. Uncover and cook for 10 more minutes. Cool and enjoy.

GRANDMA'S CHICKEN N DUMPLINGS

Steps:

• Boil chicken in enough water to cover adding the bouillon cubes when water begins boiling until chicken is fully cooked.
• After chicken is done remove it from the broth and let cool.
• Strain chicken broth, add canned broth and bring back to a boil.
• Mix oil, flour and salt until crumbly, then add eggs and enough water until the dough is stiff enough to roll out.
• Roll out thin, cut into strips, (I use a pizza cutter for this) and drop into BOILING broth immediately.
• While dumplings are cooking, debone the chicken and add to dumplings just before dumplings are finished cooking.
• Add salt and pepper to taste.

GRANDMA'S CHICKEN 'N STUFFING

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).

GRANDMA'S CHICKEN 'N' DUMPLING SOUP

Steps:

• Place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart Dutch oven or soup kettle.
• Cover and bring to boil; skim fat.
• Reduce heat; cover and simmer for 1-1/2 hours or chicken is tender.
• Strain broth and return to kettle.
• When chicken is cool to touch; debone and cut into bite sized chunks.
• Return chicken to kettle and add cans of soup, vegetables and seasonings; bring to boil.
• Reduce heat; cover and simmer for 1 hour.
• Uncover and increase heat to a gentle boil.
• Remove bay leaf.
• For dumplings, combine dry ingredients in a medium bowl.
• Stir in egg, butter and enough milk to make a moist stiff batter.
• Drop by teaspoonfuls into soup.
• Cover and cook (don't peek) for 18-20 minutes.
• Sprinkle with parsley if desired.
• NOTE: It states in the recipe 10-12 servings, I serve bigger bowls, so it probably serves 6-8.
• I also use a little less seasoned salt due to the salt content of both cans of soup.