Sunday Chicken And Dressing Casserole Food

CHICKEN & DRESSING CASSEROLE

Steps:

• Slowly cook chicken breasts in broth over medium-low heat in a covered pot until cooked through. Don't boil them to death or they'll turn out hard and rubbery. Remove chicken and allow to cool then shred with two forks or dice into bite-sized pieces; cover and set aside. Measure out two cups of chicken stock and set aside.
• Meanwhile, sauté celery and onion in butter until onion is translucent.
• Combine reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper and garlic and stir well.
• In a large mixing bowl combine cornbread, chicken, sautéed veggies (with butter), chicken stock mixture and boiled eggs and mix well. Spoon mixture into a greased baking dish and cook, uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from oven and let rest 15-20 minutes before serving.

CHICKEN AND DRESSING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the butter or margarine, sage and stuffing mix. Mix together and spread this mixture in the bottom of a 9x13 inch baking dish. Spread cooked chicken over mixture. In the same bowl combine the cream of chicken soup, cream of celery soup and water. Mix well and pour this mixture over the chicken.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until bubbly.

SUNDAY CHICKEN

Steps:

• Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.

SUNDAY CHICKEN AND STUFFING

Steps:

• Prepare stuffing according to package directions; spoon down the center of a greased 13x9-in. baking dish. Place chicken around stuffing. Combine soup, milk and parsley; pour over chicken. , Cover and bake at 400° for 20 minutes. Uncover and bake 10-15 minutes longer or until a thermometer inserted in the chicken reads 170°.

CHICKEN AND STUFFING CASSEROLE

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.

AUNT JEWEL'S CHICKEN DRESSING CASSEROLE

Steps:

• Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
• Bake in the preheated oven for 45 minutes.

SUNDAY CHICKEN AND DRESSING CASSEROLE

Steps:

• Saute onions and celery in butter.
• Mix together the broth and soups. Heat and pour over cornbread.
• Add onions and celery and mix well.
• Season with salt and pepper to taste.
• Pour 1/2 dressing mixture in 3-quart casserole dish.
• Top with chopped chicken.
• Pour on rest of dressing.
• Bake at 350 degrees for 50-60 minutes.

SUNDAY CHICKEN & DRESSING

Steps:

• Preheat oven to 350°F.
• Combine soups and broth in a bowl; set aside.
• Place half of chicken in a lightly greased 13"x9" baking pan; top with half of stuffing and half of soup mixture. Repeat layers, ending with soup mixture.
• Bake for one hour.

SUNDAY CHICKEN CASSEROLE

Steps:

• Cook the rice according to the package instructions.
• While the rice cooks, dissolve the tablespoon of salt in the 3 cups of water in a bowl large enough to hold the chicken.
• Wash the chicken breasts, fillet them in half to make them thinner and soak them in the bowl of salt water for about 15 minutes. After soaking, pat them dry with a paper towel.
• In a large skillet, melt the butter over medium-high heat and cook the chicken turning once until both sides appear to be cooked, about 5 minutes each side. When done, remove from pan and set aside.
• Preheat oven to 350 now.
• Stir in flour and sour cream, whisking to remove any lumps. Stir in the 3/4 cup water and bouillon cube, mixing well to combine (I usually dissolve the cube in the water before I add these). Add the mushrooms and cook, stirring until sauce thickens, about 8 minutes.
• Spread the cooked rice in the bottom of a 13x9 baking dish, lay the chicken on top, pour the mushroom sauce over the top and sprinkle the mozzarella cheese evenly over top. Sprinkle lightly with paprika.
• Bake 30 minutes. Yum!

CHICKEN AND DRESSING CASSEROLE

Steps:

• Mix soup and french onion dip together.
• Prepare stuffing mix as per directions on box.
• Combine the soup mixture with the prepared stuffing.
• Put the chicken on bottom of a 9" x 13" baking dish you have spritzed with cooking spray. Put the stuffing mixture on top.
• Bake, covered, in a preheated 350* oven for 25-30 minutes. Uncover, and bake 10 minutes more.