CHICKEN AND DRESSING CASSEROLE
I got this recipe from a friend, and my whole family loves it - not to mention how easy it is to make! Note: If you wish, you can just boil 4 or 5 boneless chicken breasts instead of using a whole chicken.
Provided by Sara Wahnsiedler Perry
Categories Main Dish Recipes Casserole Recipes
Time 1h5m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 968.9 calories, Carbohydrate 30.2 g, Cholesterol 274 mg, Fat 65.6 g, Fiber 1.4 g, Protein 61.2 g, SaturatedFat 23.8 g, Sodium 1298.4 mg, Sugar 3.4 g
CHICKEN AND DRESSING DISH
I've always enjoyed trying new recipes, and now that our children are grown, I have more time to do just that!
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
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°.
Nutrition Facts : Calories 390 calories, Fat 13g fat (0 saturated fat), Cholesterol 48mg cholesterol, Sodium 572mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN 'N' DRESSING CASSEROLE
This casserole is a real favorite in our area and in my family, too. It's a great way to use leftover chicken or turkey, and so easy that even beginner cooks will have success making it.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 22
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.,
Nutrition Facts : Calories 367 calories, Fat 15g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 850mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
CHICKEN AND DRESSING RECIPE
Discover why our Chicken and Dressing Recipe is such a crowd-pleaser. Our Chicken and Dressing Recipe is quick to make and full of family-friendly flavor.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 8
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).
Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 110 mg, Sodium 740 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 6 g, Protein 35 g
CHICKEN DRESSING
This recipe came from my Grandmother and is a family tradition--a great dish which is eaten instead of stuffing here in the South.
Provided by Amanda Rader
Categories Side Dish Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large saucepan, bring the chicken broth to a boil.
- In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
- Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
- To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
- Bake in preheated oven for 1 hour, or until set and well browned.
Nutrition Facts : Calories 485.1 calories, Carbohydrate 44.3 g, Cholesterol 118.6 mg, Fat 29.5 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 5.9 g, Sodium 1949.6 mg, Sugar 6.7 g
GRANDMA'S CHICKEN AND DRESSING
Progresso™ chicken broth provides a simple addition to this hearty dish that's baked using chicken, cornbread and white bread. A classic casserole recipe that's perfect for your family dinner menu.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 500, Carbohydrate 34 g, Fat 4, Fiber 4 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1720 mg
BAKED CHICKEN AND DRESSING
This dish is good enough for company. It is an easy dish to make and looks good. The chicken stays very moist.
Provided by Miss Annie
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in baking dish, sprayed with no-stick spray.
- Put cheese on top of each piece of chicken.
- Mix soup and water and pour over the top.
- Mix melted margarine with dressing and sprinkle on top of cheese.
- Bake 1 hour, uncovered, at 325 F degrees.
FLO'S CHICKEN AND DRESSING
Provided by Emeril Lagasse
Categories main-dish
Time 3h55m
Yield 4 servings
Number Of Ingredients 21
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.
CHICKEN AND DRESSING CASSEROLE
Make and share this Chicken and Dressing Casserole recipe from Food.com.
Provided by Margo59
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 461.2, Fat 19.2, SaturatedFat 5, Cholesterol 85.6, Sodium 1475.4, Carbohydrate 37.7, Fiber 1.2, Sugar 4.1, Protein 32.6
SPATCHCOCKED ROAST CHICKEN WITH DRESSING
Impress your entire family with this Spatchcocked Roast Chicken with Dressing recipe. Made with sweet potatoes, Italian dressing, ciabatta bread cubes, cranberries and more, this spatchcocked roast chicken will be your family's new favorite holiday dish.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450°F.
- Toss vegetables with 2 Tbsp. dressing; set aside.
- Use kitchen shears or sharp knife to spatchcock chicken. (See tip.)
- Open chicken butterfly style; place, skin side up, on work surface. Brush 1/2 the remaining dressing evenly onto chicken, then brush remaining dressing under chicken skin.
- Cover large rimmed baking sheet with foil; spray with cooking spray. Place bread cubes in single layer on center of prepared baking sheet.
- Place chicken, skin side down, on bread. Spoon vegetables around chicken.
- Roast 30 min. Carefully turn chicken over. Stir vegetables. Roast additional 30 min. or until chicken is done (165ºF). Remove from oven. Let stand 10 min.
- Transfer chicken to cutting board; cut into pieces. Spoon bread mixture onto platter; stir in nuts and cranberries. Top with chicken.
Nutrition Facts : Calories 430, Fat 22 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
CRISPY WONTON CHICKEN SALAD
This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American Chinese chicken salads that pervaded chain-restaurant menus throughout the 1990s and early 2000s. In a supporting role, letting the crispy wontons shine, is the punchy dressing of peach preserves, rice vinegar, sesame oil and chili powder. The dressing's low oil content - plus the addition of mayonnaise, which helps create an emulsion - means the salad greens stay crunchy and keep for longer. For the chicken, you can use any leftover meat or tear pieces from a store-bought rotisserie bird.
Provided by Eric Kim
Categories salads and dressings, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
- Prepare the salad: Add the chicken to the dressing and toss.
- To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
- Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.
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