ONE-DISH CHICKEN AND STUFFING BAKE
This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 6
Number Of Ingredients 8
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.
CHICKEN AND STUFFING BAKE
Oh My, this is Good!! My family liked this one! It reminded us of a Thanksgiving Dinner. A rotisserie chicken makes this casserole easier. Stove Top Stuffing with lower sodium is best to use. Juicy delicious and don't forget the cranberry sauce as a side!
Provided by Seasoned Cook
Categories Chicken
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 7
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!
BRICK ROASTED CHICKEN WITH CHESTNUT STUFFING AND CHICKEN JUS
Steps:
- Preheat oven to 450 degrees.
- Cut backs, collarbones and wing tips from chickens and reserve.
- In a bowl combine oil, garlic, marjoram, and lemon zest. Place chicken in marinade and marinate for up to 12 hours.
- In a hot skillet Chef heats oil and places chicken skin side down. Wrap a brick or weight in foil and place on top of each piece of chicken. Reduce heat and brown chicken slowly. When skin is evenly browned, turn chicken over, pour off fat, and replace brick on top of chicken. Place skillet in oven for about 20 minutes or until chicken is cooked through.
- Preheat oven to 400 degrees.
- Add oil and butter to a hot casserole. Sweat carrots, onions, and celery and cook until soft, but without color. Remove from heat and add marjoram and thyme. In a bowl combine focaccia, vegetables, hot stock, cider, and chestnuts. Season with salt and pepper to taste. Mix well. Place in covered baking dish and bake for 30 minutes.
- Yield: 8 servings
- Heat a casserole and add olive oil. Adds bones and begin browning. Reduce heat to avoid burning. Continue to brown for about 20 minutes. Add garlic and shallots and roast for 10 minutes. Pour off fat and add wine and port. Reduce to near dry. Add stocks and reduce to
- desired consistency. Strain through a sieve. Finish with oil and butter. Season with salt and pepper to taste.
- Assembly: Plate chicken with Chestnut stuffing, Chicken jus, polenta cakes, and Sauteed Swiss Chard
CHICKEN AND STUFFING BAKE
Make an entrée that's just as simple as it is scrumptious with our Chicken and Stuffing Bake recipe. Requiring just 10 minutes of prep time, our Chicken and Stuffing Bake is a great go-to for busy weeknights.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings
Number Of Ingredients 7
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).
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 3.5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 340 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 2 g, Protein 17 g
CHICKEN AND STUFFING BURGERS
Comforting and quick! Cut-up cooked chicken is mixed with the seasoning and stuffing, made into burgers and cooked quickly in a skillet.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 7
Number Of Ingredients 7
Steps:
- Stir together Seasoning Mix and 1 cup boiling water in medium bowl; let stand 2 minutes. Stir in Stuffing; cover with waxed paper. Let stand 2 minutes. Stir in chicken and eggs. Shape by 1/2 cupfuls into patties, each about 1/2 inch thick.
- Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat. Cook 3 to 4 patties at a time in butter 3 to 5 minutes on each side, or until golden brown. (Add butter as needed to prevent sticking.)
- Add Gravy Mix to 1 cup boiling water in bowl; stir with wire whisk until smooth. Spoon over warm patties or dip patties into gravy before serving on buns.
Nutrition Facts : Calories 215, Carbohydrate 19 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Pattie, Sodium 620 mg
CHICKEN AND STUFFING
Make and share this Chicken and Stuffing recipe from Food.com.
Provided by DonnaRose
Categories Chicken Breast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Cook stuffing.
- Mix sour cream, mayonnaise, lemon juice, and dill.
- Mix in cream of chicken soup.
- Lay chicken in baking dish; pour mix over top.
- Top with stuffing.
- Bake one hour and thirty minutes.
Nutrition Facts : Calories 764.5, Fat 35.5, SaturatedFat 11.8, Cholesterol 124.2, Sodium 1883.2, Carbohydrate 67.2, Fiber 1.9, Sugar 9.4, Protein 43
SAUSAGE NUT STUFFING CAKE
This basic stuffing recipe is really versatile, you can shape into small balls and cook around the bird or make one fabulous looking cake
Provided by Mary Cadogan
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6. Have ready an 18-20cm springform cake tin. Heat the oil and butter and gently fry the shallots and celery for 5 mins without colouring them. Tip into a bowl and add the breadcrumbs, sausagemeat, walnuts, orange zest and sage. Add plenty of pepper and a little salt, if using, and mix together with your hands. Add the egg, then mix well.
- Arrange the bacon slices in the tin, leaving 5cm strip on the base, then lay them up around the sides of the tin and let the excess hang over the edge. Carefully fill the tin with the stuffing mix, levelling it on top. Fold the bacon over the top of the stuffing, gathering and twisting the ends loosely in the centre. Scatter over the remaining walnuts, pressing them in slightly.
- Set the tin on a baking sheet to catch any juices that escape, then bake for 40-45 mins until the top is golden. Cool in the tin for 10 mins, then remove onto a serving plate and scatter with parsley. Cut into wedges to serve.
Nutrition Facts : Calories 350 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium
CHICKEN WITH STUFFING
With just a few ingredients, you can create a comforting home-style meal of chicken and cornbread stuffing. I sometimes make the recipe with two cans of soup so there's lots of sauce. —Susan Kutz, Stillman Valley, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased 3-qt. slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken is tender.
Nutrition Facts : Calories 365 calories, Fat 18g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 1481mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
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.
TURKEY AND STUFFING CAKES
Got leftovers from the big turkey-and-stuffing dinner? Set them up to star again in these tasty little golden-brown skillet cakes.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Mix all ingredients except oil and dressing until well blended. Shape into 8 patties.
- Cook in hot oil in large skillet on medium heat 4 to 5 min. on each side or until golden brown on both sides.
- Serve with dressing.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 55 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
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