Chicken Corn Bread Stuffing Casserole Recipes

Steps:

• Place whole chicken in deep pot. Add water to cover. Bring to a boil, reduce heat to a simmer and cook until 'fork tender', about 2 1/2 hours.
• Hold chicken in broth until completely cooled. Remove chicken from broth, reserving broth. Remove meat from bones and chop, discarding skin. Set aside.
• Preheat oven to 350 degrees F.
• In a large bowl, crumble cornbread and toast (or biscuits). Add chopped hard-boiled eggs to mixture.
• In a large skillet, saute onions and celery in butter until translucent. Add to bread mixture.
• In a separate small bowl, combine beaten eggs, dried sage, salt, pepper, and vinegar. Stir into bread mixture.
• Add enough chicken broth to create a moist consistency.
• Grease a 9 1/2-inch by 13-inch glass baking dish with butter. Evenly spread 1 cup dressing mixture in the bottom of the dish. Add a layer of chicken. Top with remainder of dressing. Bake until browned and bubbly, about 40 minutes. Remove from oven and let cool for 10 minutes.
• Place a portion of the chicken dressing casserole on each plate. Ladle the Giblet Gravy over the dressing. Serve with chutney, hot mashed potatoes and green beans.
• Preheat oven to 450 degrees F.
• Heat a cast iron skillet in the oven with 1/3 cup shortening to melt. When shortening is melted, remove skillet from oven.
• Combine cornmeal and buttermilk in a medium bowl. Add melted shortening to batter, stirring quickly. Pour batter into hot pan. Bake for 20 to 25 minutes.
• Let cool and then crumble.
• Boil liver, gizzards, and heart in a large pot of simmering water for 40 to 50 minutes or until tender. Drain, chop, and reserve giblets.
• Melt shortening in a frying pan over medium heat. Add flour, stirring until light brown, about the color of peanut butter, about 5 minutes. Add chicken broth and stir. Add salt and pepper to taste. Add giblets and boiled eggs and stir to combine. Serve immediately or keep warm.
• Combine all ingredients in a medium bowl. Chill until ready to serve.

Steps:

• Heat oven to 400 degrees.
• Spray 3-quart casserole with Pam.
• Heat soup and milk to boiling, stirring frequently.
• Stir in mixed vegetables, onion, and poultry seasoning.
• Heat to boiling, stirring frequently.
• Remove from heat.
• Stir in chicken and stuffing mix.
• Spoon into casserole.
• Sprinkle with pepper and paprika.
• Bake uncovered for 15 minutes.

Steps:

• In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray., Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°., Or cover casserole before baking and freeze for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.

Steps:

• Heat oven to 400.
• Spray a 3-quart casserole with Pam. In 3-quart saucepan, heat soup and milk to boiling over high heat, stirring frequently.
• Stir in mixed vegetables, onion, and sage.
• Heat to boiling, stirring frequently; remove from heat.
• Stir in chicken and stuffing mix. Spoon into casserole.
• Sprinkle with pepper and paprika.
• Bake uncovered for about 15 minutes or until hot in the center.

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:

• Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan., In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in cornbread, chicken, soups, broth and seasonings., Cook, covered, on low 3-4 hours or until heated through.