Overnight Chicken Stuffing Casserole 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.

OVERNIGHT CHICKEN CASSEROLE

Steps:

• Mix all ingredients in large bowl.
• Cover in fridge overnight.
• Remove from fridge 1 hour before baking.
• Stir and put in greased/buttered 9x13x2 casserole dish.
• Bake 350 F, for 1 hour (til bubbling in center).

OVERNIGHT CHICKEN CASSEROLE

Steps:

• Remove the crusts from bread and set aside. Arrange bread slices in a greased 13x9-in. baking dish. Top with chicken; cover with the mushrooms and water chestnuts. , In a large bowl, whisk the eggs, milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Crumble reserved crusts; toss with melted butter. Sprinkle over top. Bake, uncovered, at 325° for 1-1/4 hours or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

ROTISSERIE CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
• Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
• Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
• Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer.
• Bake in the preheated oven until lightly browned and bubbling, about 1 hour.

CHICKEN CHEDDAR STUFFING CASSEROLE

Steps:

• Preheat oven to 350°. Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk. Spread stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese. , Cover and bake until cheese is melted, 30-35 minutes. , Freeze option: Cover and freeze unbaked casseroles for up to 3 months. Remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake, covered, 1-1/2 hours. Uncover; bake until heated through, 10-15 minutes longer.

OVERNIGHT CHICKEN CASSEROLE

Steps:

• Combine all ingredients in a bowl; cover.
• Refrigerate overnight or all day.
• Bake at 350 for 1 hour.

OVERNIGHT CHICKEN CASSEROLE FOR FIFTY

Steps:

• Combine chicken, macaroni, mushrooms, pimientos, peppers and onions.
• In seperate bowl, combine soups, cheese, milk, basil, and lemon pepper, then add to chicken mixture.
• Pour 12 cups of mixture into four greased 9 x 13 inch baking pans.
• Cover and refrigerate overnight.
• Remove from refrigerator 30 minutes before baking.
• Combine corn flakes and melted butter, and sprinkle over casseroles.
• Cover with tin foil and bake at 350 degrees for 45 minutes, then remove foil and bake for another 15 to 20 minutes or until bubbly.
• Makes 45 to 50 one-cup servings.

OVERNIGHT SCALLOPED CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the soup, milk, and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 8 hours or overnight. , Toss bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and golden brown.

OVERNIGHT CHICKEN-STUFFING CASSEROLE

Steps:

• Lightly grease or spray a 9" x 9" baking pan, or any size baking pan large enough to hold the mixture.
• Prepare the stuffing mix with hot water and butter.
• Place 1/2 of the stuffing mixture into prepared baking dish.
• In a bowl, mix together chicken, onion, celery, mayo and pepper to taste; place on top of the stuffing mix in the baking dish.
• In a bowl, mix eggs and milk; pour over the chicken mixture.
• Top with the remaining 1/2 of the stuffing mixture.
• Refrigerate overnight.
• The next day/evening,top with the mushroom soup.
• Bake at 350 degrees for 50 minutes to 1 hour.