Quick And Easy Chicken And Stuffing Casserole Recipes

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. Spoon mixture into the prepared baking dish; sprinkle with stuffing mix.
• Combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer.
• Bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.

Steps:

• Boil chicken and reserve 1 cup broth. Tear cooled chicken apart and set aside.
• Preheat oven to 350.
• Butter 9 x 13 casserole dish and put half of stuffing mix in the bottom of the dish.
• Combine broth, soups, margarine and chicken pieces. Mix well and pour into casserole dish. Top with remaining stuffing mix.
• Bake in preheated oven for 30 minutes, until bubbly.

Steps:

• Preheat oven to 400 degrees.
• Spray 9x12 casserole dish with non-stick cooking spray.
• Prepare stuffing as directed. Let sit.
• Cut chicken into bite-sized pieces.
• Combine soup, veggies and chicken into 9x13 casserole dish.
• Stir until everything is mixed thoroughly.
• Add stuffing on top of casserole.
• Bake for 30 minutes, or until chicken is thoroughly cooked.

Steps:

• Mix chicken, soup, and sour cream.
• Spread into 9x13 baking dish (sprayed with Pam).
• Top with stuffing mix.
• Melt margarine and mix with chicken broth.
• Drizzle over top of casserole.
• Bake at 350 for 45-60 minutes.

Steps:

• Place 1 in. of water in a saucepan; add potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until crisp-tender. Drain and set aside., Toss the stuffing and butter; spread half in a greased 13-in. x 9-in. baking dish. Top with chicken. In a large bowl, combine the soups, broth, potatoes and carrots; spread evenly over chicken. Sprinkle with remaining stuffing mixture. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

Steps:

• Place each piece of chicken in casserole.
• Lay a piece of cheese on top of each piece (the cheese is better if it is sliced cheese because it melts nicer).
• Cover the chicken with soup.
• Add your favorite spices to soup.
• Prepare stuffing according to package directions.
• Place stuffing on top of casserole.
• Bake uncovered at 325°F for 1 hour.

Steps:

• On your stove top, melt butter in frying pan and cook chicken breasts until done.Remove chicken from pan and set aside.
• While chicken is cooking combine soup and milk in a bowl and mix together. Set aside.
• In the same frying pan (just clean it out a bit) prepare the chicken stuffing according to package directions.
• Once the stuffing is done, place chicken breasts on top of the stuffing that is still in the frying pan. Pour soup mixture over the chicken and sprinkle the cheese over the soup. Cover the pan with a lid and cook on medium low heat. Not to high or the stuffing will burn. Meal is ready when all the cheese is melted and the soup is hot and bubbly.

Steps:

• Preheat oven to 350°. Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk. Spread stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese. , Cover and bake until cheese is melted, 30-35 minutes. , Freeze option: Cover and freeze unbaked casseroles for up to 3 months. Remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake, covered, 1-1/2 hours. Uncover; bake until heated through, 10-15 minutes longer.

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.