Chicken Dressing Casserole 13x9 Recipes

Steps:

• Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
• Bake in the preheated oven for 45 minutes.

Steps:

• Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken., In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, cornbread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted in the center reads 160°., For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing.,

Steps:

• Preheat oven to 350*.
• Cut chicken breasts into halves or thirds.
• Place chicken breast pieces in a 13 x 9 glass pan.
• Season with salt, pepper and garlic powder.
• Combine cans of soup with milk; mix well.
• Pour soup mixture over chicken in pan.
• Melt margarine and combine with water.
• Pour margarine/water mixture over stuffing and stir to coat.
• Pour stuffing mixture over soup layer.
• Bake for 1 hour uncovered at 350*, then cover with foil and bake for 15 minutes longer.

Steps:

• 1. Gather ingredients. Preheat oven to 375 degrees F. Use butter to lightly grease a 13"x 9" casserole dish.
• 2. Drain chicken well. (I discard drained juice because it's too salty.)
• 3. Empty 4 cans of cream of chicken soup into average mixing bowl.
• 4. Fill two of the empty soup cans with chicken broth. Combine broth with the soup by adding a little at a time and stirring well. Repeat until all of the broth is stirred into soup and no lumps remain.
• 5. Stir in salt and ground black pepper.
• 6. Add about 1/3 of the soup mixture to prepared dish; smooth to lightly cover entire bottom of dish.
• 7. Evenly sprinkle 1/2 bag of seasoned stuffing mix and 1/2 bag of cornbread stuffing mix over dish.
• 8. Break the canned chicken into small, bite-sized pieces, then evenly distribute over the stuffing mix layer. (NOTE: May substitute equal amount of cooked chicken for canned.)
• 9. Evenly sprinkle remainder of stuffing mixes over the chicken.
• 10. Pour and smooth remainder of soup mixture over the chicken and dressing to cover all.
• 11. Cover with foil. Bake at 375 degrees F for 60 to 75 minutes until hot and bubbly.
• 12. Sprinkle a bit of parsley on top for garnish if desired. Serve hot. Cover and refrigerate leftovers.

Steps:

• In a bowl, combine the broth and soups; set aside. In a 2-qt. baking dish coated with cooking spray, layer half of the stuffing mix, 1 cup chicken, 3/4 cup mixed vegetables and half of the soup mixture. Repeat layers.(Dish will be full.) , Cover and bake at 350° for 30 minutes. Uncover; bake for 15 minutes. In a small bowl, combine the bread crumbs and butter. Sprinkle over casserole. Bake 5-10 minutes longer or until heated through and topping is golden brown. Let stand for 5 minutes before serving.

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:

• 1. Combine all ingredients and place in a 13x9 baking dish. Bake at 350 for about 30-45 minutes or until set.