Tasty Chicken N Stuffing Casserole Recipes

Steps:

• 1. Cook chicken breasts; cool and dice into bite size pieces.
• 2. Place diced chicken in 3 quart baking dish. I doubled the batch of soups, so I ladled some on the bottom of dish...you don't have to.
• 3. Mix soups, boullion and 1 cup chicken broth. Pour over chicken.
• 4. Melt butter and mix with remaining 1 cup broth and stuffing; spoon over chicken.
• 5. Bake in 375° oven for 30 minutes or until hot and bubbly. I let this set for about 10 minutes. It gives the stuffing a bit more time to suck up the gravy, and sets up nicely to plate.

Steps:

• Prepare stuffing mix per package instructions, substituting 2 tablespoons olive oil and 1 rounded teaspoon garlic powder for the margarine specified on the stuffing package.
• Melt 3 to 4 tablespoons margarine in a skillet. Dust chicken with pepper and garlic salt. Brown chicken in margarine.
• Spread the prepared stuffing in a large (9" x 13") glass baking dish. Arrange chicken on stuffing, pressing chicken pieces slightly into the stuffing.
• Use the pot in which you prepared the stuffing to mix the sauce. Don't worry if there are slight bits of stuffing or herbs left in the pot.
• Scrape any remaining margarine and chicken bits from the skillet into the pot. Add the soup, mayonnaise, evaporated milk, water and garlic salt. Whisk together. Heat on medium, stirring frequently. When hot, add peppers, pimientos and Velveeta. Continue to stir until cheese melts and sauce is thoroughly mixed.
• Pour sauce over chicken and stuffing. Bake uncovered at 350°F for 1 hour.

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.

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:

• 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.