Chicken And Stuffing Bake Recipes

Steps:

• Mix contents of stuffing mix pouch and the 1-2/3 cups water. Set aside.
• Place washed and dried chicken in a 2-quart casserole (or 13 x 9 inch baking dish). Sprinkle chicken with poultry seasoning, paprika, garlic powder, salt & pepper (for seasoning).
• Mix soup, sour cream and milk. Pour mixture evenly over chicken.
• Spoon stuffing mixture over the top, evenly.
• Dot the top with little pieces of butter.
• Bake at 375 degrees for 45 minutes, or until the chicken is cooked through and the juices run clear.
• YUM! :).

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:

• Forget the amounts in the instructions on the stuffing box. (The extra 1/4 cup of water is needed to retain moisture when baked.).
• Boil 1 3/4 cups of water. Add 4 tablespoons of butter. Stir in packet of stuffing mix and cover. Immediately remove from heat and let stand 5 minutes.
• Cut cooked chicken into small pieces. In a 9 x 11 baking dish, place chicken pieces on bottom.
• In a medium bowl, mix cream of chicken soup, sour cream and milk. Pour mixture over chicken.
• Sprinkle stuffing mixture over top.
• Bake uncovered in a 375 degree oven for 25 to 30 minutes until bubbly.
• Serve with cranberry sauce and enjoy!

Steps:

• In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 375° for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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.

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish; top with cheese. In a small bowl, combine soup and wine; spoon over cheese. , In a small bowl, combine stuffing cubes and butter; sprinkle over soup. Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 170°.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
• Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
• Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
• Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer.
• Bake in the preheated oven until lightly browned and bubbling, about 1 hour.

Steps:

• Heat oven to 375°F.
• Place chicken in large baking dish. Mix seasoning, garlic powder and pepper; sprinkle over chicken. Bake 30 min.
• Meanwhile, combine hot water and margarine in large bowl until margarine is melted. Stir in stuffing mix just to moisten. Add to baking dish with chicken. Bake 30 min. or until chicken is done (165°F).

Steps:

• In a baking pan: place chicken & add slice of cheese to each breast.
• In seperate bowl combine chicken soup and 1/4 water. Place soup mixture on top of chicken and cheese.
• Then crunch up stuffing into small bits, add to chicken. The last step is to add the butter over the top (drizzle). This way the stuffing gets moist and crunchy.
• Bake at 350 for 1 hour.
• Note, check after 45-50 minutes If top gets to brown cover with foil.

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:

• Preheat oven to 400 degrees F (200 degrees C).
• Shred or tear the chicken into bite size pieces. Try to get most off the whole chicken as possible, or as much as you think you can handle.
• Place torn chicken in a 9x13 inch baking dish. Mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. Sprinkle stuffing over top to cover..
• Bake at 400 degrees F (200 degrees C) for about 30 minutes, or until golden brown.

Steps:

• Preheat oven to 400 degrees.
• Prepare stuffing according to package directions, but do not let stand.
• Spoon stuffing across the center of a 2 quart shallow baking dish.
• Arrange 3 chicken breast halves on each side of the stuffing, overlapping if necessary.
• Combine soup, milk and parsley.
• Pour over chicken.
• Cover with foil and bake for 15 minutes.
• Uncover and bake 10 minutes longer or until the chicken is no longer pink.
• You may need to lift some pieces of chicken so that you can check all of it.
• Stir sauce before serving.