Cheesy Stuffing Recipes

CHEESY CHICKEN & STUFFING BAKE

Cheesy Chicken & Stuffing Bake image

This Cheesy Chicken and Stuffing Bake is one of my go-to easy comfort food recipes!

Provided by Emily Bites

Time 45m

Number Of Ingredients 6

Ingredients

8 (4 oz each) thin boneless skinless chicken breast cutlets ((2 lbs total))
6 slices 2% reduced fat Swiss cheese
½ cup skim milk
1 (10.75 oz) can of Campbell's 98% fat free cream of chicken soup
6 oz box of chicken flavored stuffing mix (such as Stove Top)
4 tablespoons light butter (melted)

Steps:

Preheat oven to 350 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.
Place the chicken breasts in a single layer across the bottom of the baking dish. Tear the cheese slices into pieces and use them to cover the breasts.
In a mixing bowl, mix together the milk and cream of chicken soup until combined. Pour over the top of the chicken.
In another mixing bowl, stir together the stuffing mix and melted butter until the stuffing is coated. Sprinkle the stuffing mix over the tops of the chicken.
Place in the oven and bake uncovered for 35-40 minutes.

Nutrition Facts : Calories 304 kcal, ServingSize 1 serving

CHEESY STUFFING

Cheesy Stuffing image

Someone told me how to make this when I first moved out of home. It's a yummy way to dress up plain stuffing. I personally don't like to put the stuffing inside the chicken, so I bake it in balls,or bake it in a small casserole dish and slice it afterwards, but you can use it to actually stuff the bird if you want.

Provided by Sara 76

Categories Cheese

Time 30m

Yield 16 balls

Number Of Ingredients 6

Ingredients

2 cups seasoned stuffing mix
1 tablespoon butter, melted
1 egg
3/4 cup hot water
1 tomatoes, finely diced
1/2 cup cheddar cheese, shredded

Steps:

Mix all ingredients together, and shape into 16 balls.
Bake at 180C for 25 minutes.

Nutrition Facts : Calories 26.6, Fat 2.2, SaturatedFat 1.3, Cholesterol 18.8, Sodium 32, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 1.4

CHEESY SAUSAGE AND SAGE STUFFING

Cheesy Sausage and Sage Stuffing image

This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.

Provided by Claire Saffitz

Categories Bon Appétit Thanksgiving Stuffing/Dressing Side Cheese Cheddar Celery Sage Sourdough Sausage Milk/Cream White Wine

Yield Serves 12

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter, plus more
1 medium boule sourdough, cut into 1-inch pieces (9-10 cups), dried out overnight
2 tablespoons olive oil
1 pound sweet or spicy Italian sausage, casings removed
2 large onions, finely chopped
3 celery stalks, chopped
1/4 cup finely chopped sage
Kosher salt, freshly ground pepper
1 cup dry white wine
2 large eggs, beaten to blend
1 cup low-sodium chicken broth
2 cups half-and-half
1 pound aged cheddar, grated (about 5 cups), divided

Steps:

Preheat oven to 300°F. Butter a shallow 13x9" baking dish and a large piece of foil. Place 9 cups bread in a large bowl.
Heat oil in a large skillet over medium-high. Cook sausage, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7-10 minutes. Transfer to bowl with bread.
Place onions, celery, sage, and 2 Tbsp. butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes; scrape into bowl with bread and sausage.
Whisk eggs and broth in a medium bowl until smooth, then pour over bread mixture. Pour in half-and-half and add 3 cups cheese; toss to combine. Season with salt and pepper. Transfer to prepared baking dish and cover with foil, buttered side down. Bake until a paring knife inserted into the center comes out hot, 40-50 minutes .
Heat broiler. Uncover stuffing and top with remaining cheese. Broil until top is golden and bubbling, about 4 minutes. Let sit at least 10 minutes and up to 30 before serving.
Do Ahead
Stuffing can be assembled 1 day ahead; cover with foil and chill. Stuffing can be baked (but not broiled) 3 hours ahead. Store tightly wrapped at room temperature until ready to broil.

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