CHICKEN STUFFING BAKE
This is a wonderful 1-dish meal that my kids just LOVE! It's so easy that I can make it as soon as I get home from work, and when it's done in the oven, the kids think they've had a wonderful home-cooked meal! Yum! (Oh, by the way, I PREFER to use the Campbell's Cream of Chicken Dijon soup, but I can't find it anymore in Indiana...)
Provided by Stacky5
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
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! :).
GRAVY STUFFING CHICKEN BAKE
A whole pre-cooked chicken baked with turkey gravy, chicken gravy, corn, carrots and stuffing. Down home good eatin', and only takes 1/2 hour to make!
Provided by Lesley
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 45m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 469.5 calories, Carbohydrate 33.5 g, Cholesterol 88.6 mg, Fat 22.8 g, Fiber 4.4 g, Protein 31.8 g, SaturatedFat 5.6 g, Sodium 1179.9 mg, Sugar 4.7 g
EASY BAKED CHICKEN WITH STUFFING & GRAVY
Simple & easy, but comforting dinner that smells wonderful cooking. Stove top stuffing (2 boxes) works very well. You may want an extra small jar of gravy for serving.
Provided by Queen Puff
Categories Weeknight
Time 55m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 375.
- Prepare stuffing according to package directions.
- Spray a 9 x 13 baking dish with cooking spray.
- Spoon a small amount of stuffing into underside of each chicken breasts and place into pan.
- Combine salt, pepper, garlic powder, onion powder and paprika into a small bowl.
- Sprinkle onto each chicken breast.
- Spoon remaining stuffing into baking dish around chicken breasts.
- Cover dish with foil and bake for 30 minutes.
- Remove from oven
- Pour gravy over chicken and stuffing.
- Re-cover with the foil and bake for 15-30 minutes until done.
EASY CHICKEN & STUFFING MIX BAKE
Make and share this Easy Chicken & Stuffing Mix Bake recipe from Food.com.
Provided by Mysterygirl
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 251.3, Fat 4.7, SaturatedFat 1.2, Cholesterol 78.5, Sodium 578, Carbohydrate 21.4, Fiber 0.7, Sugar 2.9, Protein 29.1
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.
SIMPLE/EASY STUFFED ROAST CHICKEN WITH GRAVY (FOR BEGINNERS)
This method can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a tasty stuffing and gravy.
Provided by Derf2440
Categories Chicken
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Empty contents of stuffing box, both the bread crumb and seasoning envelopes, into a medium bowl.
- Add hot water and butter; stir to mix.
- Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside.
- Check inside the chicken for giblets, remove and set aside.
- Rinse chicken inside and out with cold running water.
- Dry thoroughly inside and out with paper towel.
- Sprinkle salt and fresh ground pepper inside the cavity and all over the outside.
- Place chicken in a roaster.
- Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it.
- If necessary secure the neck skin with a pick.
- Take a length of kitchen string and tie the ends of the legs as close together as possible.
- Rub the butter all over the outside of the chicken making sure to cover the whole outside surface.
- Take two lengths of aluminum foil, place one piece over the chicken lengthwise, take the other piece and place it sideways over the first piece.
- Tuck the foil tightly to the chicken so it is touching the bottom of the roaster but not under the bird.
- If the bird is not completely covered (except for the underside) Use a third piece to finish covering.
- Place the roaster on the middle rack of the oven and roast at 400f degrees for 15 minutes.
- Reduce the heat after 15 minutes to 350f degrees and roast for approximately 2 hours.
- At about 2 hours, carefully lift the aluminum foil and poke the chicken with a fork, if the juice runs clear, remove the foil and roast a further 30 minutes to brown the skin to golden.
- If the juice is not yet clear, roast a little longer and check again.
- Once the chicken is well browned, remove to platter, cover with foil and let rest.
- In the meantime, if you wish to make giblet gravy, take the giblets (and neck if it's there), place in a saucepan, cover with water, add salt and pepper and a little poultry seasoning if you wish, bring to boil, reduce heat and simmer for at least an hour.
- Remove to strainer, reserving liquid.
- Chop the giblets and pick any meat off neck bones, add to a blender and add the liquid.
- Blend to liquefy level, add 3 or 4 tablespoons flour or corn starch and blend to mix well.
- Pour off as much fat as possible from the roaster, take a whisk and move up any bits and pieces of stuffing/chicken stuck to the bottom, remove any large pieces of skin, add the giblet mix from the blender, whisk around; place in 450°F to 500°F degree oven until bubbly, about 10 minutes; add a small amount of hot water if necessary if it is too thick until it is the consistancy you want, cook another 5 minutes.
- (We like ours very thick) Whisk and pour into gravy boat and serve hot with the roast chicken.
- Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary.
QUICK CHICKEN AND STUFFING CASSEROLE
Chicken, broccoli, and stuffing casserole.
Provided by mythreesonsnh
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Mix stuffing, chicken, broccoli, chicken gravy, and half the Cheddar cheese in a large bowl. Spread into the prepared baking pan; sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cooked through and Cheddar cheese is melted, 20 to 25 minutes.
Nutrition Facts : Calories 593.8 calories, Carbohydrate 41.6 g, Cholesterol 89.2 mg, Fat 31.8 g, Fiber 5.5 g, Protein 33.7 g, SaturatedFat 10.7 g, Sodium 1426.5 mg, Sugar 4.1 g
CHICKEN STUFFING BAKE
At my bridal shower a few years ago, each guest brought a recipe card her best dish. We've tried everyone's recipe, but this is a favorite.-Nicole Vogl Harding, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 6
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°.
Nutrition Facts : Calories 402 calories, Fat 27g fat (15g saturated fat), Cholesterol 86mg cholesterol, Sodium 947mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.
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!
CHICKEN 'N' STUFFING
This recipe provides all the fabulous flavor of a stuffed whole chicken with little fuss. It's a big hit with our son as well as other family and friends.-Pamela Key, Sandy Lake, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute celery and onion in butter until tender. In a bowl, combine the croutons, parsley, salt, pepper and celery mixture. Combine eggs and broth; pour over bread mixture and toss to combine. Add chicken; toss gently. , Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°. Top, if desired, with gravy, parsley or coarsely ground pepper.
Nutrition Facts : Calories 452 calories, Fat 20g fat (9g saturated fat), Cholesterol 146mg cholesterol, Sodium 1189mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
CHICKEN AND STUFFING CASSEROLE
This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired.
Provided by Crystal Williams
Categories Main Dish Recipes Casserole Recipes
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 30.2 g, Cholesterol 144.4 mg, Fat 32.9 g, Fiber 1.1 g, Protein 38.3 g, SaturatedFat 10.1 g, Sodium 1141.9 mg, Sugar 6.2 g
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