Savory Chicken And Stuffing Casserole Recipes

CELERY HERB STUFFING AND SAVORY CHICKEN

Celery Herb Stuffing and Savory Chicken image

I taught my children this recipe by singing along to Scarborough Fair by Simon and Garfunkel: Parsley, Sage, Rosemary and Thyme, great herb stuffing seasonings. If you can get savory from the Atlantic provinces to green your chicken; it would be the best. My father was a Newfoundlander and swore by their savory.

Provided by Loretta's Recipe Journal

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h35m

Yield 5

Number Of Ingredients 12

Ingredients

1 small onion, diced
½ cup diced celery, with leaves
6 slices stale bread, cut into cubes
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon celery salt
½ cup melted butter
1 (3 pound) whole chicken
¼ cup chopped fresh savory

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 18.7 g, Cholesterol 165.1 mg, Fat 40.1 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 17.7 g, Sodium 755.1 mg, Sugar 2.1 g

SAVORY CHICKEN AND STUFFING CASSEROLE

Savory Chicken and Stuffing Casserole image

Pulled rotisserie chicken, fresh French bread, homemade corn bread, and sage sausage make this dish a step above the average boxed stuffing casserole.

Provided by SUZ911

Categories Main Dish Recipes Casserole Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

Ingredients

1 (8 ounce) loaf soft French bread, cut into cubes
1 pound pork sausage with sage
2 cups diced celery
1 large onion, diced
2 tablespoons minced garlic
1 (9x9 inch) pan cornbread, crumbled
1 (10.5 ounce) can cream of chicken soup
1 rotisserie chicken, boned and shredded
1 sleeve buttery round crackers (such as Ritz®), crushed
2 eggs, beaten
3 cups chicken broth, or as needed
¼ cup crushed buttery round crackers (such as Ritz®), or as needed
1 tablespoon melted butter, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. Spread French bread cubes onto a baking sheet.
Bake bread cubes in the preheated oven until bread is toasted, 10 to 15 minutes.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl using a slotted spoon; reserve drippings in the skillet.
Cook and stir celery, onion, and garlic in the skillet with sausage drippings over medium heat until vegetables are soft, 5 to 10 minutes.
Put crumbled corn bread in a large bowl; add bread cubes, celery mixture, sausage, cream of chicken soup, shredded chicken, 1 sleeve crushed buttery round crackers, and eggs. Stir well. Pour in enough chicken broth to make mixture extremely moist. Spoon mixture into the prepared casserole dish. Sprinkle 1/4 cup crushed buttery round crackers over casserole; drizzle with melted butter.
Bake in the preheated oven until cooked through and topping is lightly browned, about 45 minutes.

Nutrition Facts : Calories 538.4 calories, Carbohydrate 44.3 g, Cholesterol 122.5 mg, Fat 27.1 g, Fiber 3 g, Protein 27.8 g, SaturatedFat 8.3 g, Sodium 1393.8 mg, Sugar 5.7 g

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