Aunt Judys Chicken And Dressing Casserole Recipes

AUNT JEWEL'S CHICKEN DRESSING CASSEROLE

Steps:

• Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
• Bake in the preheated oven for 45 minutes.

CHICKEN 'N' DRESSING CASSEROLE

Steps:

• Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken., In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, cornbread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted in the center reads 160°., For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing.,

CHICKEN AND DRESSING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the butter or margarine, sage and stuffing mix. Mix together and spread this mixture in the bottom of a 9x13 inch baking dish. Spread cooked chicken over mixture. In the same bowl combine the cream of chicken soup, cream of celery soup and water. Mix well and pour this mixture over the chicken.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until bubbly.

CHICKEN & DRESSING CASSEROLE

Steps:

• Slowly cook chicken breasts in broth over medium-low heat in a covered pot until cooked through. Don't boil them to death or they'll turn out hard and rubbery. Remove chicken and allow to cool then shred with two forks or dice into bite-sized pieces; cover and set aside. Measure out two cups of chicken stock and set aside.
• Meanwhile, sauté celery and onion in butter until onion is translucent.
• Combine reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper and garlic and stir well.
• In a large mixing bowl combine cornbread, chicken, sautéed veggies (with butter), chicken stock mixture and boiled eggs and mix well. Spoon mixture into a greased baking dish and cook, uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from oven and let rest 15-20 minutes before serving.

AUNT JUDY'S CHICKEN AND DRESSING CASSEROLE

Steps:

• 1. Preheat oven to 350°.
• 2. Melt butter, add dry stuffing and seasoning; mix well.
• 3. Spread ½ of stuffing mixture in bottom of greased 13 x 9 x 2-inch casserole dish.
• 4. Lay pieces of chicken on top of stuffing. Add drained mushrooms.
• 5. Combine sour cream, cream of chicken soup, and 1 cup chicken broth; mix well. Spoon over chicken and dressing.
• 6. Sprinkle remaining ½ stuffing mix over top. Pour remaining ½ cup of chicken broth over top.
• 7. Bake 45 minutes.

CHICKEN AND DRESSING COMPANY CASSEROLE

Steps:

• 1. Place fryers, whole onion, carrot and salt in a large kettle. Pour in 2 quarts water, cook until fryers are tender. Remove fryers from broth cool. Reserve broth.
• 2. Remove skins and bones from chicken, cut chicken into bite size pieces.
• 3. Melt butter in frypan. Add minced onion, and celery saute until transparent.
• 4. Break bread into small pieces, add sauteed vegetables and poultry seasoning. Add enough reserved broth to moisten.
• 5. Mix soup and milk until smooth. Place bread mixture in greased casserole pour in half the soup mixture.
• 6. Arrange chicken over soup mixture add remaining soup mixture. cover with bread crumbs
• 7. Bake in a preheated 375 degree oven for 30 minutes.

CHICKEN DRESSING CASSEROLE

Steps:

• In a bowl, combine the broth and soups; set aside. In a 2-qt. baking dish coated with cooking spray, layer half of the stuffing mix, 1 cup chicken, 3/4 cup mixed vegetables and half of the soup mixture. Repeat layers.(Dish will be full.) , Cover and bake at 350° for 30 minutes. Uncover; bake for 15 minutes. In a small bowl, combine the bread crumbs and butter. Sprinkle over casserole. Bake 5-10 minutes longer or until heated through and topping is golden brown. Let stand for 5 minutes before serving.

SWISS CHEESE CHICKEN STUFFING CASSEROLE

Steps:

• Prepare stuffing mix according to package directions for two boxes (1/2 cup butter and 3 cups water).
• Preheat oven to 350 degrees F. Spray a 13x9x2 inch casserole dish with cooking spray and set aside.
• Cut chicken pieces into bite size pieces (about 1 inch). Spread chicken out in bottom of casserole dish.
• Spread cream of chicken soup over raw chicken and evenly spread the Swiss cheese over chicken and soup mixture.
• Spoon stuffing over mixture and spread over the top. Cover with foil.
• Bake for 45 minutes. Remove foil and bake an additional 15 minutes or until casserole is bubbly and chicken is cooked through.

CHICKEN AND DRESSING CASSEROLE

Steps:

• Gather ingredients.
• Heat the oven to 350 F. Butter a 2- to 2 1/2-quart baking dish or spray it with nonstick cooking spray.
• Combine cream of mushroom soup, cream of celery soup, and chicken broth. Add the diced chicken.
• In another bowl, combine the melted butter with the stuffing mix to make the dressing.
• Add the dressing to the chicken mixture and stir to blend.
• Spoon everything into the prepared casserole dish and bake it for 30 to 40 minutes or until the top turns golden brown.
• Top with 1 cup of shredded cheese during the last 5 minutes, if desired.
• Serve and enjoy.

CHICKEN AND DRESSING CASSEROLE

Steps:

• Boil chicken; reserve broth. Chop chicken into bite size pieces and place in 9x13 casserole pan. Combine soups and 1 cup broth. Pour over chicken. Mix butter, broth, and stuffing mix. Spoon over chicken. Bake at 400 for 30 minutes.

AUNT JEWELS CHICKEN DRESSING CASSEROLE (FROM ALLRECIPES.COM)

Steps:

• Place chicken in a large saucepan full of lightly salted water. (NOTE: I like to cut chicken before boiling. It's easier to cut when it's still slightly frozen, and it will cook faster) Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish. Season as you wish with salt, pepper, garlic salt, onion salt etc.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
• Bake in the preheated oven for 45 minutes.

CHICKEN & DRESSING CASSEROLE

Steps:

• Preheat oven to 350 degrees. Crumble the prepared cornbread, and the rest of the ingredients in a large bowl. Mix thoroughly by hand. Grease a 2 quart casserole baking pan. Pour mixture in pan and bake for 45-50 minutes or until browned and set. Allow to rest for 10 minutes before serving. Enjoy!