Vintage Scalloped Chicken 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.

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 - 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!

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.

SCALLOPED CHICKEN

Steps:

• 1. Make stuffing according to pkg directions or make home made stuffing. Put in bottom of cake pan sprayed with cooking spray
• 2. Cut the chicken or turkey in bite size chunks & spread over top of stuffing
• 3. Stir the cream of chicken soup til liquified & pour over top of chicken
• 4. Melt butter or margerine & crush the crackers in it til coated. Do not make them soggy.Spread the crackers over top of the soup.
• 5. Bake on 350º for about 1 hr or til top is golden brown.

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.

SULTANA CHICKEN STUFFING

Steps:

• Mix all ingredients well in a bowl.
• Stuff into cavity of chicken.
• Roast or rotisserie as per your usual method.