25 Minute Chicken And Salsa Stuffing Skillet Recipes

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CHICKEN & STUFFING SKILLET



Chicken & Stuffing Skillet image

Make and share this Chicken & Stuffing Skillet recipe from Food.com.

Provided by looneytunesfan

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon butter
4 boneless chicken breast halves
1 (6 ounce) box chicken flavor stuffing mix
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup cheddar cheese, shredded

Steps:

  • Heat butter in skillet. Add chicken and cook 12 to 15 minute or until done. Remove chicken.
  • Prepare stuffing in skillet according to package directions except let stand 2 minute.
  • Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

MEXICAN CHICKEN CASSEROLE



Mexican Chicken Casserole image

A very quick meal. It takes only 35 minutes to cook. You can set down to a nice meal in less than an hour with your family.

Provided by Audrey M

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/4 cups hot water
3/4 cup salsa
1 tablespoon lowfat margarine (optional)
1 (6 ounce) package stove top chicken flavor stuffing mix
6 boneless skinless chicken breast halves
1/2 cup reduced-fat monterey jack cheese, shredded

Steps:

  • Heat oven to 350 degrees.
  • Stir in water, 1/4 cup of the salsa, margarine and vegetable/seasoning packet in 2-quart baking pan.
  • Stir in stuffing crumbs to moisten.
  • Arrange chicken over stuffing.
  • Pour remaining salsa over chicken.
  • Loosely cover pan with foil; bake 35 minute Sprinkle with cheese and melt.
  • Serve.

MEXICAN CHICKEN & STUFFING



Mexican Chicken & Stuffing image

Make and share this Mexican Chicken & Stuffing recipe from Food.com.

Provided by Lisa Sorrell

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

3/4 cup hot water
2 tablespoons margarine
2 cups chicken flavor stuffing mix (I prefer Stove Top in the canister)
3/4 cup mild salsa
4 boneless skinless chicken breast halves
1/2 cup shredded monterey jack cheese

Steps:

  • Preheat oven to 350 degrees (f).
  • Mix water and margarine in 13x9 baking dish until margarine is melted.
  • Stir in the stuffing mix and 1/4 cup of the salsa.
  • Arrange chicken over stuffing mix.
  • Pour remaining salsa over chicken.
  • Bake, covered, for 30 minutes, or until chicken is thoroughly cooked.
  • Sprinkle cheese over top and bake uncovered an additional 5 minutes, or until cheese is melted.

SALSA CHICKEN FIESTA (LIGHTER RECIPE)



Salsa Chicken Fiesta (lighter recipe) image

Bisquick Heart Smart® recipe! Have a fiesta with a chicken breast main meal that's in the oven in minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 6

2/3 cup Bisquick Heart Smart® mix
2 tablespoons water
1/4 cup fat-free egg product or 2 egg whites
1 1/2 cups shredded reduced-fat Cheddar cheese (6 oz)
3 boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/4 cups Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat oven to 400°F. Spray 8- or 9-inch square pan with cooking spray. In small bowl, stir together Bisquick® mix, water and egg product; spread in pan. Sprinkle with 1 1/4 cups of the cheese.
  • In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.
  • Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.

Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 45 mg, Fat 1/2, Fiber 0 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 0 g

IMPOSSIBLY EASY SALSA CHICKEN BAKE



Impossibly Easy Salsa Chicken Bake image

Looking for a quick fix dinner solution? This recipe is guaranteed to become a part of your dinner repertoire.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 11

3 1/3 cups Original Bisquick™ mix
1 cup milk
1 tablespoon vegetable or olive oil
2 cups chopped green, red and/or yellow bell pepper (2 large)
2 cups cut-up cooked chicken
1 cup Old El Paso™ Thick 'n Chunky salsa
1 teaspoon chili powder
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1/2 cup sour cream
2 tablespoons fresh cilantro
Additional salsa, if desired

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick™ mix and milk until soft dough forms. Drop half of dough by tablespoonfuls evenly into bottom of baking dish (dough will not completely cover bottom of dish).
  • In 10-inch nonstick skillet, heat oil over medium heat. Stir in bell peppers; cook 2 to 3 minutes, stirring frequently, until just slightly crisp. Remove from heat. Stir in chicken, salsa and chili powder.
  • Spoon half of the chicken mixture over dough. Sprinkle with 1 cup of the cheese. Repeat layers with remaining dough, chicken mixture and cheese.
  • Bake 25 to 30 minutes or until golden brown and biscuits in center are cooked. Top each serving with dollop of sour cream and fresh cilantro. Serve with additional salsa.

Nutrition Facts : Calories 460, Carbohydrate 39 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 8 g, TransFat 1 1/2 g

SKILLET ROASTED CHICKEN AND STUFFING RECIPE - (4.8/5)



Skillet Roasted Chicken and Stuffing Recipe - (4.8/5) image

Provided by á-896

Number Of Ingredients 9

1 (4 pound) whole chicken, giblets discarded
6 tablespoons unsalted butter
2 tablespoons minced minced fresh sage
2 tablespoons minced fresh thyme
Salt and pepper
2 onions, chopped fine
2 celery ribs, minced
7 ounces Italian bread, cut into 1/2-inch cubes, 6 cups
1/3 cup low-sodium chicken broth

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 375 degrees. Pat chicken dry with paper towels. Melt 4 tablespoons butter in small bowl in microwave, about 45 seconds. Stir in 1 tablespoon sage, 1 tablespoon thyme, 1 teaspoon salt, and ½ teaspoon pepper. Brush chicken with herb butter. Melt remaining 2 tablespoons butter in 12-inch ovensafe skillet over medium heat. Add onions, celery, ½ ­teaspoon salt, and ½ teaspoon pepper and cook until softened, about 5 minutes. Add remaining 1 tablespoon sage and remaining 1 tablespoon thyme and cook until fragrant, about 1 minute. Off heat, place chicken, breast side up, on top of vegetables. Arrange bread cubes around chicken in bottom of skillet. Transfer skillet to oven and roast until breasts register 160 degrees and thighs register 175 degrees, about 1 hour, rotating skillet halfway through roasting. Carefully transfer chicken to plate and tent loosely with aluminum foil. Holding skillet handle with potholder (handle will be hot), stir bread and vegetables to combine, cover, and let stand for 10 minutes. Add broth and any accumulated chicken juice from plate and cavity to skillet and stir to combine. Warm stuffing, uncovered, over low heat until heated through, about 3 minutes. Remove from heat, cover, and let sit while carving chicken.

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