Herbed Chicken And Stuffing Supper Food

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.

CELERY HERB STUFFING AND SAVORY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
• Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
• Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

CLASSIC HERB STUFFING

Steps:

• Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
• Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
• Bake 35 minutes or until heated through and lightly browned.

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.

SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING

Steps:

• Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
• Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
• Leave to cool completely.
• Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
• Truss the chicken if desired.
• Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
• Put any leftover stuffing into a small ovenproof dish.
• Rub the softened butter over the chicken breast and season with salt and pepper.
• Place the chicken, breast side down, in a roasting pan.
• Cook in a 375* oven for about 1 1/2-2 hours.
• Turn the chicken over when lightly browned.
• Continue cooking, basting every 20 minutes.
• Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
• Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
• Transfer to a warmed serving platter and keep warm while you make the gravy.
• Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
• Carve the chicken and serve with the gravy.
• Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
• of the fat that rises to the surface, leaving behind the cooking juices.
• Put the roasting pan on top of the stove.
• Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
• Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
• Simmer for 2 minutes, then taste for seasoning.
• Strain into a warmed gravy boat and serve immediately.
• Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
• Stir in 1 quart water.
• Bring to a boil, skimming off any scum that forms on the surface.
• Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
• Simmer for about 1 hour.
• Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
• Strain before use.

EASY CHICKEN & HERB STUFFING

Steps:

• Mix chicken, soup, and sour cream.
• Spread into 9x13 baking dish (sprayed with Pam).
• Top with stuffing mix.
• Melt margarine and mix with chicken broth.
• Drizzle over top of casserole.
• Bake at 350 for 45-60 minutes.

HERBED CHICKEN AND STUFFING SUPPER

Steps:

• Place chicken in 5- to 6-quart slow cooker. Spoon soup over chicken. Top with sweet potatoes. Mix stuffing mix, water and margarine; spoon over sweet potatoes.
• Cover and cook on low heat setting 4 to 6 hours or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
• Sprinkle green beans over stuffing. Cover and cook on low heat setting 15 to 20 minutes or until beans are tender.