Chicken N Dressing Casserole Recipes

CREAMY CHICKEN AND STOVE-TOP STUFFING CASSEROLE

Steps:

• Oven@ 350.
• Cook chicken and cut into bite sized pieces.
• Place into a casserole dish.
• Prepare Stove Top according to directions.
• Heat both cans of soup with the milk in a saucepan until hot.
• Pour over chicken.
• Spoon stuffing over top of chicken and soup.
• Bake for 30-45 minutes or until bubbly.

GRANDMA'S CHICKEN AND DRESSING

Steps:

• Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
• Bake uncovered about 45 minutes or until bubbly and golden brown.

CHICKEN AND STUFFING CASSEROLE

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.

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.

GRANDMA'S CHICKEN AND DRESSING CASSEROLE

Steps:

• Combine chicken, celery stalk and small onion with enough water to cover in a large Dutch oven or heavy pot. Add salt. Bring to a boil over medium-high heat; reduce heat, and simmer about 1 hour or until tender. Transfer chicken to a large bowl and cool briefly; Strain and reserve broth. Remove skin and bones from chicken and cut into bite-sized pieces. Saute chopped bell pepper, onion and celery in butter until translucent and tender. Crumble cornbread in a large bowl; add crackers, eggs and sauted vegetables. Add sage and season with salt and pepper to taste. To reserved broth, add canned chicken broth and diluted soup; mix well. Combine liquid, cornbread mix, and chopped chicken; mix well. Pour into a large, lightly greased, casserole or baking dish and bake in 400 degree oven until set and golden brown, about 35-45 minutes. Makes about six to eight servings.

CHICKEN - N - STUFFING CASSEROLE

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.

CHICKEN N' STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Prepare stuffing mix according to package directions.
• Transfer to a greased 13 by 9-inch baking pan or casserole dish.
• In a large skillet, brown chicken in oil.
• Sprinkle with salt and pepper; place over stuffing.
• Top with cheese.
• Drizzle with butter.
• Combine soup and water; spoon over stuffing.
• Cover and bake for 40 minutes.
• Uncover; bake 10-15 minutes longer or until chicken juices run clear.

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.

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 N STUFFING CASSEROLE

Steps:

• Break up chicken till stringy and layer on bottom of baking dish. Put stuffing on top of chicken. Mix soup and lowfat milk together and pour over top of mix. Bake at 350 degrees for 25 to 30 min or possibly till warm and bubbly.

CHICKEN AND DRESSING CASSEROLE

Steps:

• Preheat the oven to 350 degrees and grease a baking dish. Add the water to a pot on high flame. Add the chicken, salt, and pepper. Cook the chicken for 20 minutes.
• Remove the broth from the chicken and keep it aside. Cut it into small pieces now.
• Mix the can of soup with one and a half cups of broth.
• Mix the butter with the stuffing in another bowl.
• First, add the stuffing at the bottom layer, and then add some chicken. Again, add the stuffing, the remaining chicken and the broth mixed with the soup.
• Bake it for 30 minutes and if you like you can add some cheese on the top as well.
• It is ready to serve hot and fresh to the table.