Super Easy Chicken And Stuffing Casserole Food

SUPER EASY CHICKEN CASSEROLE WITH STUFFING

Steps:

• Place each piece of chicken in casserole.
• Lay a piece of cheese on top of each piece (the cheese is better if it is sliced cheese because it melts nicer).
• Cover the chicken with soup.
• Add your favorite spices to soup.
• Prepare stuffing according to package directions.
• Place stuffing on top of casserole.
• Bake uncovered at 325°F for 1 hour.

SUPER-EASY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange chicken in the bottom of a 2-quart casserole dish.
• Combine cream of chicken soup, sour cream, and milk in a small bowl; mix well. Pour over the chicken.
• Toss stuffing mix with melted butter in a bowl, adding hot water to moisten. Sprinkle stuffing over chicken in the casserole dish.
• Bake in the preheated oven until bubbly, about 30 minutes.

SUPER EASY CHICKEN CASSEROLE

Steps:

• 1. Combine chicken broth, butter, and Stove Top in bowl and microwave 4 minutes.
• 2. In 2 qt casserole dish mix: cream of chicken soup, milk, and peas. Salt and pepper to taste.
• 3. Cut up chicken tenders into bite-size chunks. Put in layer on top of soup mixture.
• 4. Sprinkle cheese in a layer on top of chicken chunks.
• 5. Fluff stuffing with fork and spread over cheese layer.
• 6. Bake uncovered at 350 for approx 45 mins.

EASY CHICKEN AND STUFFING CASSEROLE

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.

SUPER EASY CHICKEN AND STUFFING CASSEROLE

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.

CHICKEN STUFFING CASSEROLE

Steps:

• Preheat your oven to 400°F (205°C) and lightly grease your 9x13 baking pan or casserole dish.
• Heat your water until boiling (on the stove top or in the microwave on high power, about 2 minutes) then combine the stuffing mix, hot water, and optional melted butter. Set aside.
• Add the remaining ingredients (chicken, sour cream, cream of chicken condensed soup, mixed vegetables, and seasoning) to your prepared baking dish and mix to combine. Top with stuffing mixture and spread to edges.
• Bake in your preheated oven at 400°F (205°C) for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Serve immediately.

CHICKEN & STUFFING CASSEROLE

Steps:

• Heat the oven to 400°F.
• Dice the onion and celery.
• At the same time, heat the butter in a medium saucepan overmedium-high heat.
• Add the onion and celery and cook about 5 minutes, stirringoccasionally.
• Add the chicken broth and bring to a boil.
• Remove the saucepan from the heat. Stir in the dry stuffing just until coated.
• Spoon the stuffing into two 18.6 ounce baking dishes coated with non-stick spray. Click for 18.6 ounce casserole dishes.
• Sprinkle the chicken with salt and pepper. Leave it whole or dice into bite-sized cubes.
• Place the chicken over the stuffing.
• Stir the soup and sour cream together in a small bowl.
• Pour the soup mixture over the chicken and spread out.
• Sprinkle with the paprika.
• Cover the baking dishes with tinfoil and bake for 30 - 40 minutes or until the chicken is cooked through.
• Sprinkle with chopped fresh parsley, if desired, and serve hot dishes on cork trivets to protect tables and surfaces. Click for cork trivets.