Chicken And Dressing In One Dish Recipes

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.

Steps:

• In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat. , Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes. , Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

Steps:

• Preheat the oven to 375 degrees F.
• For the stock: In a large stock pot, combine the chicken, onions, carrots, celery, garlic, salt, pepper, bay leaves, thyme and water. Season heavily with salt. Place the pot over medium heat and bring to a boil. Reduce heat to medium low and simmer for about 2 hours, or until the chicken is tender. Remove the pan from the heat and cool the chicken completely in the cooking liquid. Remove the chicken and strain the liquid, set aside. Remove the skin, fat and bones from the chicken. Medium dice the chicken meat and set aside.
• For the dressing: In a saute pan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 to 4 minutes, or until wilted. Add the garlic and continue to saute for 1 minute. Remove from heat and pour into a large mixing bowl. Add the bread cubes, sage, parsley, and egg. Mix well. Season with salt and pepper. Add the diced chicken meat. Stir in enough of the stock, so the mixture is very wet, about 3 to 4 cups. Allow the dressing to sit for 30 minutes. **Add more of the stock if needed. The mixture should still be very wet after it has set. Butter a deep casserole baking dish and pour in the mixture. Bake for about 1 hour, or until bubbly and golden brown. Spoon onto serving plates and garnish with parsley.

Steps:

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

Steps:

• In a stockpot, prepare stuffing mixes as packages direct. Mix in chicken and soup. Increase heat to medium; cook and stir until heated through. Serve on buns.

Steps:

• Mix hot water, butter and stuffing mix.
• Cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 min. on each side.
• Mix soup and sour cream until blended; pour over chicken. Top with stuffing; cover. Cook on low heat 10 min. or until chicken is done (165ºF).

Steps:

• Heat oven to 350°F.
• Prepare stuffing as directed on package.
• Whisk flour and milk in large microwaveable bowl until blended. Microwave on HIGH 4 min., stirring after 2 min. Add broccoli, cheese and thyme; mix well.
• Cook chicken in hot oil in large nonstick skillet on medium-high heat 3 to 5 min. on each side or until browned on both sides. Place in 13x9-inch baking dish; top with vegetable mixture and stuffing.
• Bake 25 to 30 min. or until chicken is done (165ºF).

Steps:

• Preheat oven to 350.
• Cook the onion and celery in butter until tender.
• Add and mix well the soup, milk, and chicken broth.
• Then add in the dressing mix and chicken, stir together.
• Place in a rectangular baking dish, and bake for 45-50 minutes.

Steps:

• Place chicken pieces, cut up potatoes, and baby carrots in large baking dish.
• Drizzle with Kraft Zesty Italian Dressing.
• Sprinkle with Parmesan cheese.
• Bake for 1 hour at 400 degrees Fahrenheit.

Steps:

• Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
• Bake uncovered about 45 minutes or until bubbly and golden brown.

Steps:

• Boil chicken until tender.
• Reserve broth.
• When cool enough, debone and cut meat in small pieces.
• Place chicken in bottom of greased casserole pan.
• Mix soups and milk.
• Put this over chicken.
• Melt margarine, toss with dressing and moisten this with broth (I used about a cup and a half).
• Layer on top of soup mixture and bake 30 minutes at 350°.

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.

Steps:

• In a large bowl combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Place the chicken down the center of a 8x12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.

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.

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.