CHICKEN AND APPLE STUFFING CASSEROLE
Is it a sweet and savory bread pudding? Or, is it a casserole? Perhaps it is a chicken and stuffing skillet--you decide. At any rate, this dish only needs a 12-inch nonstick, oven-proof skillet, a spoon, a knife, a cutting board, a whisk, and some measuring cups. It comes together fairly quickly, too!
Provided by Bibi
Categories 100+ Everyday Cooking Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk together half-and-half, egg, and sage in a bowl.
- Melt butter in a 12-inch nonstick, oven-proof skillet over medium heat. Add onion, celery, salt, and pepper and cook, stirring frequently, until onion begins to soften, about 4 minutes. Pour in chicken broth and then stir in stuffing mix. Add chopped apples, dried cherries, and 1/4 cup chopped pecans, then remove from heat. Stir in half-and-half mixture and gently even out the contents of the skillet.
- Season chicken cutlets with paprika, rosemary, salt, and pepper. Place on top of the stuffing mixture and press down into the skillet contents until the tops of the chicken are even with the other ingredients. Sprinkle the remaining 1/4 cup chopped pecans over the top and lightly spray chicken with cooking spray.
- Place skillet in the preheated oven and bake until chicken juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.
Nutrition Facts : Calories 718.2 calories, Carbohydrate 89 g, Cholesterol 111.1 mg, Fat 28.8 g, Fiber 7.8 g, Protein 27.4 g, SaturatedFat 12.4 g, Sodium 2132.1 mg, Sugar 15 g
BAKED CHICKEN WITH APPLE STUFFING
Breaded chicken breasts are baked with a simple apple and bread stuffing for an easy one dish meal. Get cozy with this holiday-inspired meal anytime of year!
Provided by SCOTTBMA72
Categories Side Dish Stuffing and Dressing Recipes Apple Stuffing and Dressing Recipes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour the milk into a shallow bowl. In a separate bowl, whisk together the eggs and water. Place the bread crumbs in a shallow dish or on a plate. Dip the chicken breast halves into the milk, then into the egg, then press into the bread crumbs to coat. Place on a plate, and set aside.
- Prepare the stuffing mix according to the package directions, but substituting apple juice for the water. When bringing the juice and butter to a boil, add the diced apple with peel to the pan. Stir in the stuffing mix until the liquid is absorbed. Transfer the stuffing to a baking dish, and top with the pieces of the remaining apple. Place the chicken breasts on top of the stuffing, and cover with aluminum foil.
- Bake for 45 to 50 minutes, or until the chicken juices run clear.
Nutrition Facts : Calories 716.9 calories, Carbohydrate 93 g, Cholesterol 232.3 mg, Fat 18.4 g, Fiber 5 g, Protein 43.3 g, SaturatedFat 8 g, Sodium 1294.1 mg, Sugar 34 g
CHICKEN WITH APPLES AND STUFFING
Originally a recipe from Taste of Home's "Five Ingredient Cookbook," but I have done much tweaking to get it just right. This one is so yummy and filling, and the flavors blend surprisingly nicely. If you can find apple pie filling with cinnamon already added, you can just use that. Usually I can't find it at my store. Also I frequently cannot find 6 oz. packages of stuffing mix, so I just make about 2 cups of stuffing, or a whole box, and put the extra on the side. This recipe was originally for pork, so you can also substitute 6 boneless pork loin chops for the chicken. We are more chicken fans at my house! You can also leave the chicken breasts whole if you prefer. I just find it blends nicely with them chopped.
Provided by PianoCook
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Chop chicken, season with salt, pepper and 1/2 teaspoons cinnamon, rubbing dry spices in thoroughly.
- In a skillet, brown chicken in oil over medium-high heat, adding honey as soon as the chicken hits the pan and starts sizzling! Toss to coat chicken. Remove as soon as chicken is cooked on all sides.
- Meanwhile, prepare stuffing according to package directions.
- Spread pie filling in a greased 8-in. x 8-in. square baking dish. Stir in 1 teaspoons cinnamon if not already included in pie filling. *Note: At this juncture, you may want to remove apples from their sauce and dice them up, then return. I find that though the apple flavor blends nicely, the whole apple slices frequently overpower the other components of the dish.
- Add chicken over the top of the pie filling, and then add the stuffing on top.
- Cover and bake for 25 minutes. Uncover; bake 5-8 minutes longer or just until top of stuffing browns just a bit and pie filling starts to bubble.
Nutrition Facts : Calories 329.9, Fat 4.3, SaturatedFat 0.8, Cholesterol 45.9, Sodium 837.1, Carbohydrate 51.4, Fiber 2.3, Sugar 19, Protein 21.4
HERB AND APPLE STUFFING
Serve Ina Garten's crowd-pleasing stuffing at your Thanksgiving feast: Herb and Apple Stuffing from Food Network.
Provided by Ina Garten
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F.
- Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
- In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
- Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
- Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.
CHICKEN STUFFING CASSEROLE
The perfect dinner after a day of holiday shopping! Put the slow cooker on and hit the mall - then return to this aromatic, hearty meal!
Provided by Food Network
Categories main-dish
Time 5h35m
Yield 8-10 Servings
Number Of Ingredients 15
Steps:
- Combine broth, butter, celery, mushrooms, parsley, onions, sage, poultry seasoning, salt, basil and pepper in a large saucepan; simmer for 10 minutes. Place bread cubes in a large bowl. Combine eggs, soup and chicken; stir into broth mixture until smooth. Pour over bread and mix well. Place mixture in a greased 5-quart slow cooker. Cover and cook on LOW for 5 hours or until a thermometer inserted into center of stuffing reads 160°F. Note: Stuffing can also be placed in a greased, covered casserole dish, and baked at 275°F for 3 hours.
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.
ONE-PAN CHICKEN BAKE WITH APPLE STUFFING
Steps:
- Heat oven to 400°F.
- Add apple cider to stuffing mix in medium bowl; stir just until moistened. Let stand 5 min.
- Meanwhile, combine apples, leeks and half the thyme in medium microwaveable bowl. Microwave on HIGH 2 to 3 min. or until apples are tender.
- Spray 8-inch square baking dish with cooking spray. Add enough gravy to cover bottom of prepared dish.
- Add half the apple mixture to stuffing; mix lightly. Spoon into prepared dish; top with chicken. Cover with remaining apple mixture and cranberries; sprinkle with remaining thyme. Drizzle with remaining gravy.
- Bake 30 to 35 min. or until chicken is done (165°F).
Nutrition Facts : Calories 390, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 730 mg, Carbohydrate 48 g, Fiber 2 g, Sugar 18 g, Protein 26 g
SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING
With it's crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, and accompaniment of rich gravy,this is hard to beat!
Provided by Sharon123
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
- Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
- Leave to cool completely.
- Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
- Truss the chicken if desired.
- Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
- Put any leftover stuffing into a small ovenproof dish.
- Rub the softened butter over the chicken breast and season with salt and pepper.
- Place the chicken, breast side down, in a roasting pan.
- Cook in a 375* oven for about 1 1/2-2 hours.
- Turn the chicken over when lightly browned.
- Continue cooking, basting every 20 minutes.
- Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
- Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
- Transfer to a warmed serving platter and keep warm while you make the gravy.
- Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
- Carve the chicken and serve with the gravy.
- Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
- of the fat that rises to the surface, leaving behind the cooking juices.
- Put the roasting pan on top of the stove.
- Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
- Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
- Simmer for 2 minutes, then taste for seasoning.
- Strain into a warmed gravy boat and serve immediately.
- Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
- Stir in 1 quart water.
- Bring to a boil, skimming off any scum that forms on the surface.
- Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
- Simmer for about 1 hour.
- Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
- Strain before use.
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
SAUSAGE AND APPLE STUFFING CASSEROLE
You may use fresh sliced mushrooms that have been sauteed in butter in place of canned. If you are planning to serve more than 8 people then prepare two separate recipes and bake in two dishes --- I use all of a 400 gram French bread that amount works perfectly for this recipe --- add in chopped cooked carrots or peas to the stuffing mixture if desired, I have even added in cooked chopped bacon along with the sausage! this is a fantastic stuffing casserole!
Provided by Kittencalrecipezazz
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees F.
- Butter a 13 x 9-inch baking dish.
- Heat 1/3 cup oil and 1/3 cup butter butter in a large skillet over medium heat.
- Add in the sausage meat with the onion, garlic, celery, mushrooms, parsley, sage, bay leaf, poultry seasoning and chopped apples; saute over medium heat until the sausage meat is cooked and the veggies are tender (about 5 minutes).
- Season with seasoned salt and pepper to taste.
- Add the cubed bread to the sausage/veggies mixture; mix to combine and season with more seasoned salt and black pepper.
- In a bowl mix together 1 cup of broth with 1 cup half and half cream (or milk) melted butter and eggs until well combined.
- Add to the breadcrumb/veggie mixture; toss to combine (season with more salt and pepper if desired).
- Transfer mixture to the buttered cassserole dish.
- Drizzle top with remaining 1/2 cup chicken broth (if you prefer your stuffing on the dry side, then omit the 1/2 cup of broth on top).
- Sprinkle with grated Parmesan cheese.
- At this point you can cover and refrigerate up to 8 hours.
- Bake uncovered for about 50 minutes or until cooked through and brown.
- Delicious!
Nutrition Facts : Calories 1250, Fat 51.5, SaturatedFat 21, Cholesterol 200.5, Sodium 1751.7, Carbohydrate 140.6, Fiber 7.5, Sugar 12.6, Protein 56.8
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