ROTISSERIE CHICKEN AND STUFFING CASSEROLE
Rotisserie chicken and the prepared quick-cook stuffing adds wonderful flavor to this casserole. It's yummy left over too!
Provided by CathyP
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
- Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
- Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
- Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer.
- Bake in the preheated oven until lightly browned and bubbling, about 1 hour.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 23.1 g, Cholesterol 82.9 mg, Fat 21.5 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 10.5 g, Sodium 855.3 mg, Sugar 3.1 g
SOUR CREAM CHICKEN
I like this sour cream chicken because you can make it ahead of time. Simply chill the chicken and sour cream mixture together overnight. Then coat with bread crumbs the next day. - Nancy Stec, Upperco, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs., Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.
Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 899mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.
STUFFING-COATED CHICKEN
I found this recipe in an old church cookbook, and it quickly became a favorite. I've used the microwaves at work to reheat left over for lunch. When the aroma of garlic and Parmesan cheese grabs the attention of coworkers, they all ask for the recipe. -Patricia Inman Litchfield, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a shallow dish, combine the stuffing crumbs and Parmesan cheese. In another shallow dish, combine butter and garlic. Dip chicken in butter mixture, then coat with stuffing mixture. Place in a greased 13x9-in. baking dish. , Sprinkle with remaining stuffing mixture and drizzle with remaining butter mixture. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 193 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 452mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.
SOUR CREAM AND STUFFING CRUSTED CHICKEN
This one is soooooooo good! Chicken comes out super moist and tender. Another recipe from my Mom. This will be one you'll be again and again once you try it. Make sure to use the regular stuffing, not the cubed kind. This recipe works well with Perdue thin sliced chicken as well. Just depends on how thick you want the chicken to be. Sour cream and stuffing amounts are not exact. If you use more chicken you will need more of each.
Provided by Kristi
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash chicken and pat dry.
- Smother sour cream on both sides of the chicken.
- Sour cream needs to be slathered on thick.
- Dump stuffing mix out onto a flat plate.
- Press sour cream coated chicken into stuffing so that you cover both sides of chicken with as much stuffing as possible.
- Heat 1/2 stick of butter in the bottom of a large casserole baking dish until melted.
- Add chicken to the dish and bake at 350 for 30 minutes.
- Remove from oven and put another 1/2 stick of butter into dish.
- Flip chicken over and bake for another 30-45 minutes (cook time may vary depending on how thick the chicken you use is).
- Enjoy!
Nutrition Facts : Calories 693.1, Fat 52.5, SaturatedFat 29.6, Cholesterol 268.5, Sodium 561.6, Carbohydrate 3.5, Sugar 4.2, Protein 50.9
SOUR CREAM CHICKEN AND STUFFING
Skinless boneless chicken baked with a prepared stuffing mix and topped with a creamy sauce.
Provided by Lorna Ewing
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line bottom of a 9x13 inch baking dish with chicken breasts. Spoon prepared stuffing mix over chicken. Mix the cream of chicken soup, cream of celery soup, sour cream, curry powder, and lemon juice. Pour mixture over top of stuffing.
- Bake uncovered in the preheated oven for approximately 1 hour, until chicken juices run clear.
Nutrition Facts : Calories 364.5 calories, Carbohydrate 29.9 g, Cholesterol 85.6 mg, Fat 13.1 g, Fiber 1.3 g, Protein 30.2 g, SaturatedFat 4.9 g, Sodium 1237.5 mg, Sugar 3.4 g
CRISPY SOUR CREAM AND ONION CHICKEN
Picture sour cream and onion dip slathered on chicken cutlets, dredged in panko bread crumbs, and fried until crisp like a potato chip, and you'll envision this recipe. The marinade doesn't just deliver flavor here: The lactic acid in the sour cream also keeps the thin chicken breasts juicy. Shower the crispy chicken with fresh chives and lemon juice, or, if you crave something creamy for dunking, pair it with a dip of sour cream, lemon juice and chives.
Provided by Ali Slagle
Categories weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry, and season both sides with salt and pepper.
- In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
- In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
- Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
- Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
- Serve chicken with more chives and lemon wedges for squeezing.
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