Creamychickendressingcasserole Recipes

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CREAMY CHICKEN & DRESSING CASSEROLE



Creamy Chicken & Dressing Casserole image

Almost like homemade. When you are in a hurry and want a fast dinner, just throw everything together and it comes out really moist and creamy and taste great.

Provided by Chef Eileen

Categories     One Dish Meal

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

2 -3 boneless skinless chicken breasts
1 (8 ounce) package cornbread stuffing mix (I use Pepperidge Farm)
20 ounces cream of celery soup (or 1 Celery & 1 Cream of Chicken Soup)
1 cup milk
2 tablespoons butter
2 chicken bouillon cubes (optional)
1 small onion (chopped)
1 tablespoon poultry seasoning (to taste) or 1 tablespoon sage (to taste)
salt & pepper (to taste)

Steps:

  • Boil chicken with chopped onion and the bouillon cubes until tender.
  • Save the broth!
  • When done, remove chicken and shred or cut into bite size pieces.
  • Put into a 13x9-inch casserole dish.
  • Add the 2 cans of celery soup and milk to chicken and stir all together until mixed well.
  • Add half of the cornbread stuffing, poultry seasoning, salt & pepper to the chicken mixture adding some of the reserved broth stirring until well mixed and very creaming.
  • Add the remaining cornbread stuffing and more broth as needed, mixing till well combined and very moist (you want it to be almost soupy).
  • Top with butter or margarine.
  • Bake at 350°F for 1 hour or until lightly brown.

Nutrition Facts : Calories 244.2, Fat 8.8, SaturatedFat 3.7, Cholesterol 36.8, Sodium 955.5, Carbohydrate 29.4, Fiber 4.7, Sugar 2.7, Protein 11.8

CREAM OF CHICKEN & STUFFING CASSEROLE



Cream of Chicken & Stuffing Casserole image

Make and share this Cream of Chicken & Stuffing Casserole recipe from Food.com.

Provided by kineline

Categories     One Dish Meal

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 6

3 lbs boneless skinless chicken breasts
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of celery soup
1 (10 3/4 ounce) can 2% low-fat milk
1 1/2 cups chicken broth
1 (6 ounce) package cornbread stuffing mix, seasoned

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.

Nutrition Facts : Calories 243.5, Fat 6.8, SaturatedFat 1.9, Cholesterol 79.5, Sodium 728.8, Carbohydrate 15.8, Fiber 2.2, Sugar 2.5, Protein 27.9

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