ONION-CHICKEN STUFFING BAKE
"A friend shared this savory meal-in-one with me, and it's since become my favorite dinner to serve guests," notes Audrey Aldrich, Berlin Heights, Ohio. It's sure to be a hit at your home, too.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Prepare stuffing mix according to package directions; set aside. Place chicken in a greased 2-qt. baking dish. Combine the soup, sour cream and soup mix; spread over the chicken., Sprinkle with mushrooms and water chestnuts. Spread stuffing over top. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts :
CHICKEN STUFFING CASSEROLE
A wonderful mix of stuffing and chicken with a host of yummy ingredients. I got this recipe from one of my best friend's Jen. I loved it the first time I had it and just had to have the recipe! Thankfully for all of us, she indulged!
Provided by Carrie in Indiana
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Heat olive oil in skillet, on medium heat.
- Rub uncooked chicken with spices that you enjoy (I usually use a poultry seasoning which has: thyme, oregano, salt, black pepper, mustard powder and sage).
- Cook in skillet with olive oil on medium heat until juices of chicken run clear.
- When fully cooked, dice chicken.
- Dice celery and onion.
- Mix mayonnaise and milk together.
- Mix cooked chicken, stuffing mix, diced vegetables, milk/mayonnaise mixture and 3/4 package of swiss cheese in greased 13x9 baking dish.
- If using almonds, sprinkle on top of casserole.
- Bake in a 350°F oven for 30-35 minutes.
- In the last 5 minutes of baking, sprinkle rest of swiss cheese over casserole.
- If using french fried onions, sprinkle on casserole (along with the rest of the swiss cheese) during last five minutes of baking.
Nutrition Facts : Calories 984.2, Fat 65.4, SaturatedFat 20, Cholesterol 164.5, Sodium 1217.6, Carbohydrate 47.1, Fiber 5.1, Sugar 9.6, Protein 52.4
APPLE AND ONION STUFFIN'
Provided by Rachael Ray : Food Network
Time 50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
- Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
- For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
- For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature.
CHICKEN STUFFING BAKE
This Chicken Stuffing Bake recipe is a hassle-free 45 minute meal. With chicken, stuffing, broccoli and a few other simple ingredients - it's so comforting.
Provided by My Organized Chaos
Categories Side Dishes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees
- In a bowl, mix together the dry stuffing mix, shredded cooked chicken, diced onion, shredded carrot and steamed broccoli. Place combined into a greased baking dish.
- In another bowl mix together the chicken broth and soup and pour over ingredients in the baking dish.
- Cover with foil and bake for 30 minutes. After cooking, gently mix contents and top with grated cheese. Bake another 15 minutes, uncovered this time. If you like crispy cheese on to, broil for 2 minutes as well.
- Enjoy!
Nutrition Facts : Calories 160 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 8 Servings, Sodium 617 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
EASY CHICKEN AND STUFFING CASSEROLE
This Easy Chicken and Stuffing Casserole with Stove Top is made with just 4 ingredients including seasoned shredded chicken, cream of chicken soup, milk, and Stove Top stuffing. This delicious and flavorful shredded chicken and stuffing casserole only takes 30 minutes to bake and your family will love it!
Provided by Kindly Unspoken
Categories Dinner
Time 40m
Number Of Ingredients 6
Steps:
- Start by preheating your oven to 400°F and lightly spraying a 9×13 casserole dish with non-stick spray.
- Next, prepare the stove top stuffing mix as directed on the box by combining hot water and stuffing in a bowl and microwaving on high for 5-6 minutes. If desired, you can also add in 2-4 tbsp of butter, but I typically do not add butter and it is still super delicious and flavorful. Set the mixture in the microwave to steam while preparing your other ingredients.
- Place 2 cups of cooked, shredded chicken in an even layer in the casserole dish. Sprinkle with salt, pepper, and Mrs Dash Onion & Herb Seasoning.
- Next, combine the two cans of cream of chicken soup and milk in a bowl and pour evenly over the shredded chicken.
- Top with the prepared stuffing mix, cover with aluminum foil, and bake in the oven for 20 minutes covered, and 10 minutes uncovered.
- Once fully baked, remove from oven and let cool for 5-10 minutes on a wire cooling rack before serving.
CHICKEN & STUFFING CASSEROLE
Provided by Catherine's Plates
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Spray a 9 x 13 baking dish with cooking spray.
- In a medium mixing bowl, combine carrot, onion, sour cream, cream of chicken soup, butter, milk, broth, salt, pepper, and garlic powder.
- Add dry stuffing and combine.
- Pour mixture into prepared baking dish.
- Layer cooked chicken on top of mixture.
- Cover with the shredded cheese.
- Bake uncovered for 30 -40 minutes until cheese is melted and nice and golden. Enjoy.
ZUCCHINI CHICKEN AND STUFFING CASSEROLE
I have made this casserole many times in the past, it is one of my family's favorite zucchini recipes, it is so good!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- In a medium saucepan, combine zucchini and onion, add in water just to cover, and bring to a boil.
- Boil for 5 minutes; drain and cool.
- In a large bowl, combine shredded carrots, undiluted soup, sour cream and garlic powder, salt and pepper (to taste if using) mix well to combine.
- Add in cooled zucchini/onion mixture and cooked, cubed chicken; mix to combine.
- Spread into prepared baking dish.
- For the topping: In a medium microwave-safe bowl, melt the butter in the microwave.
- Add in the stuffing mix (with seasoning pack) toss well.
- Sprinkle over the top of the casserole.
- Top with cheese.
- Bake for 1 hour, or until golden brown.
- Delicious!
CHICKEN STUFFING BAKE
This is a wonderful 1-dish meal that my kids just LOVE! It's so easy that I can make it as soon as I get home from work, and when it's done in the oven, the kids think they've had a wonderful home-cooked meal! Yum! (Oh, by the way, I PREFER to use the Campbell's Cream of Chicken Dijon soup, but I can't find it anymore in Indiana...)
Provided by Stacky5
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix contents of stuffing mix pouch and the 1-2/3 cups water. Set aside.
- Place washed and dried chicken in a 2-quart casserole (or 13 x 9 inch baking dish). Sprinkle chicken with poultry seasoning, paprika, garlic powder, salt & pepper (for seasoning).
- Mix soup, sour cream and milk. Pour mixture evenly over chicken.
- Spoon stuffing mixture over the top, evenly.
- Dot the top with little pieces of butter.
- Bake at 375 degrees for 45 minutes, or until the chicken is cooked through and the juices run clear.
- YUM! :).
FRENCH ONION-CHICKEN CASSEROLE
Discover your new go-to dish with this French-Onion Chicken Casserole. Made with rich mushroom gravy, stuffing mix, chicken and Swiss cheese, this French-Onion Chicken Casserole recipe is a savory treat your entire family will love.
Provided by My Food and Family
Categories Casseroles
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Heat oil in large skillet over medium heat. Add onions; cook, stirring frequently, 12 min. or until tender. Add Worcestershire sauce; cook 3 min., stirring constantly. Remove skillet from heat; stir in gravy.
- Pour into 13x9-inch baking dish sprayed with cooking spray.
- Microwave stuffing mix, butter and water in microwaveable bowl on HIGH 5 min.; stir. Spoon evenly over gravy mixture; top with chicken. Cover.
- Bake 25 min. Top with cheese; bake, uncovered, 10 to 15 min. or until chicken is done (165°F).
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 0.9567 g, Sugar 0 g, Protein 23 g
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- Preheat oven to 375°F. Melt 2 tablespoons of the butter in a large skillet over medium-high until sizzling. Add onion and celery; cook, stirring occasionally, until softened, about 8 minutes; transfer mixture to a large bowl.
- Add 2 tablespoons of the butter to skillet, and melt over medium-high. Add mushrooms and 1/4 teaspoon of the salt; cook, stirring occasionally, until browned, about 7 minutes. Add cream and fresh herbs; bring just to a boil over high. Reduce heat to medium; simmer, stirring often, until cream is reduced and thick enough to coat the back of a spoon, 6 to 8 minutes. Remove from heat; stir in chicken, vinegar, and remaining 3/4 teaspoon salt. Set aside.
- Microwave remaining 1/4 cup butter in a small microwavable bowl on HIGH until melted, about 40 seconds, stirring every 20 seconds. Add melted butter, stuffing mix, and stock to onion mixture in bowl; toss until stuffing is moistened. Gently fold in chicken-cream mixture. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray; cover with aluminum foil. Bake in preheated oven until stuffing is hot, about 20 minutes. Uncover; continue baking until top is lightly browned and crisp, about 20 minutes. Serve.
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- Heat oil in large skillet on medium-high heat. Add chicken and yellow onions; cook 12 to 14 min. or until chicken is done (165°F), turning chicken and stirring onions after 6 min. Remove chicken from skillet; set aside.
- Cook and stir onions 4 min. or until golden brown; stir in Worcestershire sauce. Return chicken to skillet. Spoon onions over chicken.
- Combine stuffing mix and water; spoon around edge of skillet. Cover; cook 5 min. or until stuffing is heated through. Remove from heat.
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- Preheat oven to 350 degrees F. Arrange bread cubes in a single layer on a large baking sheet. Bake until evenly toasted and crisped, about 15 minutes. Let cool for about 10 minutes.
- Meanwhile, whisk broth and cornstarch in a small saucepan until smooth. Bring to a boil over medium-high heat, stirring often. Cook, stirring constantly, until thickened and glossy, about 1 minute. Pour into a large heatproof bowl; let cool for about 10 minutes.
- Heat 1 tablespoon butter in a medium skillet over medium-high heat. Add onion, carrot and celery; cook, stirring often, until softened, 5 to 8 minutes. Add to the broth mixture in the bowl along with chicken, sour cream, thyme, poultry seasoning, salt and pepper; stir until thoroughly combined.
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- Add butter to a large skillet on med to high heat. Add in sliced onions and cook for 5 minutes, stirring occasionally.
- Reduce the heat on the pan to medium and add in the garlic, pepper and thyme and cook for another minute
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- Place chicken breasts in a pan and add just enough water to cover. Add about 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon thyme, plus 1/2 onion, 1 celery stalk, and carrot.
- Bring to a boil and immediately reduce to a simmer for 2 minutes. Remove pan from heat and cover. Let sit 30 minutes. Remove chicken from liquid and set aside. Save 3/4 cup of broth. Dice chicken once cooled.
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- Dump the shredded chicken, cream of chicken soup, salt, pepper, onion powder and ground sage into a large mixing bowl. Stir well.
SO EASY CHICKEN STUFFING CASSEROLE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
- Preheat oven to 350 degrees.Spread chicken in the bottom of a 2-quart greased casserole dish.
- Place chicken broth, onion, and celery in a medium saucepan. Bring to a simmer. Simmer for 2 to 3 minutes.
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