CHICKEN AND STUFFING CASSEROLE
A former coworker named Maggie brought this delicious casserole to work one day. One bite and I was hooked! Definitely not low cal, but true comfort food!
Provided by Michelle S.
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Melt butter in a 13x9 pan.
- Sprinkle with 3/4 of the package of dry stuffing mix.
- Evenly sprinkle chicken over stuffing.
- Mix sour cream, chicken broth, cream of chicken soup and the seasonings from stuffing mix.
- Pour evenly over chicken.
- Sprinkle with remaining dry stuffing mix.
- Bake for 1 hour, uncovered.
CHICKEN AND STUFFING CASSEROLE
This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired.
Provided by Crystal Williams
Categories Main Dish Recipes Casserole Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
- In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 30.2 g, Cholesterol 144.4 mg, Fat 32.9 g, Fiber 1.1 g, Protein 38.3 g, SaturatedFat 10.1 g, Sodium 1141.9 mg, Sugar 6.2 g
CHICKEN CHEDDAR STUFFING CASSEROLE
This tasty chicken and stuffing casserole is chock-full of homey, comforting flavor! It's a great way to use up leftover cooked chicken, plus it's so quick to assemble using handy pantry items. -Cathy Smith, Wyoming, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 373 calories, Fat 21g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 822mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
SAVORY MUSTARD CHICKEN AND STUFFING WAFFLES
Steps:
- Prepare stuffing mix according to package directions; cool., Meanwhile, in a shallow bowl, mix eggs and mustard. Place flour, salt and pepper in another shallow bowls. Dip chicken thighs in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture, patting to help coating adhere., In an electric skillet, heat 1/2 in. oil to 375°. Fry chicken thighs, a few at a time, until golden brown and a thermometer reads at least 170°, 2-3 minutes on each side. Drain on paper towels and keep warm., Preheat waffle iron. In a large bowl, whisk flour, sugar and baking powder. In another bowl, whisk milk, eggs, butter and vanilla until blended. Add to dry ingredients; stir just until moistened. Stir in prepared stuffing., Bake waffles according to manufacturer's directions until golden brown. Serve with chicken and syrup.
Nutrition Facts : Calories 691 calories, Fat 43g fat (16g saturated fat), Cholesterol 219mg cholesterol, Sodium 1074mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
STUFFING-TOPPED CREAMY CHICKEN CASSEROLE
Here's a quick chicken casserole you just know they're going to like-full of veggies and topped with a savory stuffing mix.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Add hot water to stuffing mix; stir just until moistened.
- Place chicken in 13x9-inch baking dish sprayed with cooking spray; sprinkle with dry seasonings.
- Combine corn and dressing; spoon over chicken. Top with stuffing; cover.
- Bake 40 to 45 min. or until chicken is done (165°F), uncovering after 30 min.
Nutrition Facts : Calories 240, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
SUPER EASY CHICKEN AND STUFFING CASSEROLE
This is a recipe I found on the back of a Campbells soup can years ago and have made this recipe many, many times and it is without a doubt a family favorite. Simple, quick and very tasty. Definately a meal to make if your pressed for time( I can usually get it on the table in under an hour from start to finish). In order to make this in a timely fashion, only use boneless, skinless chicken breasts or chicken tenderloins. I think these cook up more tender and quicker than breasts with the bone still in. Hope you enjoy!
Provided by mamawheezy
Categories Savory
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- On your stove top, melt butter in frying pan and cook chicken breasts until done.Remove chicken from pan and set aside.
- While chicken is cooking combine soup and milk in a bowl and mix together. Set aside.
- In the same frying pan (just clean it out a bit) prepare the chicken stuffing according to package directions.
- Once the stuffing is done, place chicken breasts on top of the stuffing that is still in the frying pan. Pour soup mixture over the chicken and sprinkle the cheese over the soup. Cover the pan with a lid and cook on medium low heat. Not to high or the stuffing will burn. Meal is ready when all the cheese is melted and the soup is hot and bubbly.
Nutrition Facts : Calories 394.4, Fat 24, SaturatedFat 13.4, Cholesterol 133.7, Sodium 905.5, Carbohydrate 7.2, Fiber 0.5, Sugar 1.2, Protein 36.4
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