Scalloped Chicken And Stuffing Food

SCALLOPED CHICKEN

Steps:

• In a bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2-qt. casserole. In a saucepan, melt butter; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350° for 1 hour.

SCALLOPED CHICKEN CASSEROLE

Steps:

• In a skillet, saute onions, celery, green pepper, carrots and garlic in oil until crisp-tender. Transfer to a large bowl; add chicken, cheeses, mayonnaise and parsley. Place half of the bread cubes in a greased 13x9-in. baking dish. Top with chicken mixture and remaining bread. , In a bowl, beat eggs; add milk, soup and Worcestershire sauce. Pour over casserole. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour and 10 minutes or until a knife inserted in the center comes out clean.

SCALLOPED CHICKEN - DELISH

Steps:

• 1. The last step of this recipe can be left out. My kids just love the Durkees onions, so I add the chicken mix to a 2.5 quart casserole. Sprinkle on the onions and broil 3 - 5 minutes. Watch closely that they don't burn. I just about burnt mine...lol!
• 2. In a large skillet or dutch oven. Add broth, butter, celery and onions. Bring to a slow boil; and cook onions and celery till tender. About 5 minutes.
• 3. Turn down the heat to low; add the stuffing mixture. Stir. Cover and set aside for 5 minutes.
• 4. Now, stir in the cream of chicken soup. Then, stir in the sour cream. Next the chicken. Heat through. This can be served now, if not wanting to broil with the onion topping.
• 5. I then scooped the chicken mixture into a 2.5 quart casserole. Cover the top with crushed onions and broiled 3 - 5 minutes or until golden brown.
• 6. Salt and pepper to taste. Enjoy!

STOVE TOP EASY CHICKEN CASSEROLE

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package.
• Mix remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
• Bake 30 min. or until chicken is done.

VINTAGE SCALLOPED CHICKEN & STUFFING

Steps:

• Heat oven to 350°.
• Heat oil/fat in skillet and brown chicken seasoning with salt, pepper, and garlic powder (I do not cook all the way through) sit to side on a plate.
• Heat butter in a pan and cook onions and celery until tender.
• Take all but 1/2 cup of stuffing mix and put in a large bowl (Sit 1/2 cup to side).
• Mix in onion and celery with melted butter and chicken stock and stir with a spoon.
• Put in bottom of an oil-coated baking dish 13 x 9.
• Put browned chicken on top and spread evenly.
• Take the 1/2 cup of stuffing mix and break into crumbs and sprinkle on top.
• Bake in the oven for 30 minutes.
• Take out of the oven and add your favorite veggies to the top (optional).
• Cover with foil and bake for another 10-15 minutes.
• Take out of the oven and serve.
• Note: If you add chicken to the top in bigger pieces than the diced, you will need to increase your baking time. Make sure you measure temperature to 160° internal temperature.

CROCK-POT CHICKEN AND STUFFING (5 WW POINTS)

Steps:

• Place chicken on bottom of crockpot. Pour broth over the chicken. Mix together the stuffing, soup, and water, and place on top of the chicken. Cook on low for 7 hours.
• MC NI = Per Serving (excluding unknown items): 208 Calories; 7g Fat (30.8% calories from fat); 30g Protein; 6g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 817mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Fat.
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SPECIAL SCALLOPS AND CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken and scallops in batches; shake to coat. In a large skillet, saute chicken and scallops in oil until lightly browned. Transfer to a greased 13x9-in. baking dish., In the pan drippings, saute mushrooms and onion. Add wine or broth. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Combine cornstarch, cream and tarragon until blended; add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken and scallops. Sprinkle with cheese., Bake, uncovered, at 375° for 18-20 minutes or until a thermometer reads 170°.

EASY SCALLOPED CHICKEN

Steps:

• Cut the prepared meat from the bone, shred into bite sized pieces.
• Toast the bread and break into bite sized pieces.
• Spray non-stick cooking spray in an oblong casserole.
• Put one layer bread pieces, one layer chicken pieces.
• Build up three layers.
• Pour chicken broth over casserole,.
• Add water.
• Melt butter in microwave for 8 seconds.
• Pour over casserole.
• Add salt and pepper.
• Bake at 350°F 35-40 minutes until golden brown and liquid is absorbed.

CREAMY CHICKEN AND STOVE-TOP STUFFING CASSEROLE

Steps:

• Oven@ 350.
• Cook chicken and cut into bite sized pieces.
• Place into a casserole dish.
• Prepare Stove Top according to directions.
• Heat both cans of soup with the milk in a saucepan until hot.
• Pour over chicken.
• Spoon stuffing over top of chicken and soup.
• Bake for 30-45 minutes or until bubbly.

SLOW COOKER CHICKEN WITH STUFFING

Steps:

• Place chicken into bottom of a slow cooker. Pour broth over chicken. Mix soup, stuffing, and water in a bowl; spoon on top of chicken.
• Cook on Low for 7 hours.

SCALLOPED CHICKEN

Steps:

• Make gravy first for it needs to cool a bit.
• In saucepan over medium heat melt the 4 tbsp of butter.
• Blend in flour and hot chicken stock.
• Stirring until thickened.
• Season with salt and pepper Remove about half the gravy from saucepan and stir in with the beaten eggs.
• Return the eggs and gravy mixture to saucepan and cook 2-3 minutes more.
• Set gravy aside to cool.
• In pan melt the 2 tbsp of unsalted butter and toss in the bread crumbs.
• Cook on low for 2-3 minutes.
• Stir in onion, poultry seasoning, and salt.
• In 8"X8" greased casserole dish add a layer of crumb mixture, then chicken, then gravy.
• Repeat again but ending with last layer of crumbs.
• Bake in preheated 350 over about 30 minutes.

STOVE TOP ONE-DISH CHICKEN BAKE

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 13x9-inch baking dish. Mix soup and sour cream until blended; pour over chicken. Top with stuffing.
• Bake 30 min. or until chicken is done.

SCALLOPED CHICKEN AND POTATOES

Steps:

• Heat oven to 450°F. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, half-and-half, chicken, peas and mushrooms.
• Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.
• In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.