Stove Top Stuffing 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.

ZUCCHINI CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
• Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

STOVE TOP ONE-DISH CHICKEN BAKE

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 13x9-inch baking dish. Mix soup and sour cream until blended; pour over chicken. Top with stuffing.
• Bake 30 min. or until chicken is done.

STOVETOP CHICKEN 'N' STUFFING

Steps:

• Prepare stuffing mix according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and mustard. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil for 2-3 minutes on each side or until golden brown. , In a large bowl, combine the soup, onion, milk and bacon; stir in green beans. Pour over chicken; top with stuffing. Cover and cook for 7 minutes. , Sprinkle with cheese; cook 3-4 minutes longer or until heated through and cheese is melted.

EASY CHICKEN AND STUFFING CASSEROLE

Steps:

• Start by preheating your oven to 400°F and lightly spraying a 9×13 casserole dish with non-stick spray.
• Next, prepare the stove top stuffing mix as directed on the box by combining hot water and stuffing in a bowl and microwaving on high for 5-6 minutes. If desired, you can also add in 2-4 tbsp of butter, but I typically do not add butter and it is still super delicious and flavorful. Set the mixture in the microwave to steam while preparing your other ingredients.
• Place 2 cups of cooked, shredded chicken in an even layer in the casserole dish. Sprinkle with salt, pepper, and Mrs Dash Onion & Herb Seasoning.
• Next, combine the two cans of cream of chicken soup and milk in a bowl and pour evenly over the shredded chicken.
• Top with the prepared stuffing mix, cover with aluminum foil, and bake in the oven for 20 minutes covered, and 10 minutes uncovered.
• Once fully baked, remove from oven and let cool for 5-10 minutes on a wire cooling rack before serving.

22 BEST STOVE TOP STUFFING RECIPES IDEAS

Steps:

• Choose your favorite dish!
• Prepare ingredients according to the recipe.
• Be ready in 30 minutes or less!

STOVE TOP EASY CHICKEN CASSEROLE

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package.
• Mix remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
• Bake 30 min. or until chicken is done.

STOVE TOP STUFFING CASSEROLE

Steps:

• Brown ground beef and onion in a skillet.
• Preheat oven to 375 degrees.
• In a medium bowl, mix 3 1/3 cups water and stuffing together until moist.
• In the skillet, combine corn, mushroom soup, and milk with meat until creamy. Salt and pepper to taste. Mixture should not be soupy or your stuffing will sink.
• Lightly grease pan with cooking spray. Pour meat mixture evenly into the bottom of a 10x14 baking dish.
• If stuffing is too dry or thick to spread, add just a little extra water. Spread stuffing on top of the meat mixture.
• Bake for approximately 30 minutes or until meat & soup mixture is bubbly and stuffing is browning on the top.
• Serve alone or with veggies.
• Variation: Use 3 packets of dry brown gravy mixed according to package directions instead of mushroom soup and milk for the gravy. Sometimes, I also use an extra box of stuffing to put on the bottom of the dish as a bottom crust.

STOVETOP SAUSAGE STUFFING

Steps:

• Dice and chop onions and celery. Set aside.
• Brown sausage in large stove top pan until fully cooked. Remove sausage from pan and place in separate bowl. Do not drain grease.
• Add onions and celery to frying pan and sauté for 3-5 minutes, using a wooden spoon to stir frequently so they do not burn.
• Add sausage back to pan. Then pour in stuffing mix and carefully mix to combine. (You can also do this in a large bowl if your pan isn't big enough).
• Add chicken broth about 1/2 cup at at time, pouring it over the whole mixture.
• Let simmer until broth runs out. Repeat adding in broth. Do not need to stir the stuffing.
• Place in oven-safe pan to keep warm or serve immediately.

STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Brown the sausage in a large pan (at least 10") over medium heat.
• Remove the sausage and melt 4 Tablespoons butter.
• Add the onions, fresh green beans, and celery. Cook until softened, about 5 minutes.
• Add the garlic, salt, and pepper. Cook for an additional minute.
• Add the chicken broth.
• Use a silicone spatula to scrape up any brown bits on the pan into the chicken broth for added flavor.
• Turn off the heat. Mix in the cream of chicken soup, sour cream, and dried cranberries.
• Add the sausage back to the pan along with the stuffing and stir until well-combined.
• Add to a lightly greased casserole dish. (At least 13" x 9")
• Bake, covered, for 1 hour.
• Remove cover and bake for 5 additional minutes to brown the top.
• Add the crispy fried onions and bake for 5 additional minutes.
• Top with fresh parsley and serve!
• Cook, crumble and drain the sausage first. (Or use precooked sausage links and dice them up.)
• Combine the sausage with remaining uncooked stuffing ingredients.
• Add the stuffing mixture to a lightly greased Crock Pot instead of a casserole dish.
• Cook on low heat for 6-7 hours or on high for 4 hours.
• Brown the top in a 350 degree oven for 5 minutes, add the crispy fried onions, and bake for 5 more minutes.
• This Stuffing Casserole can be assembled in the casserole dish up to three days ahead of time and refrigerated until ready to bake. Let it sit out for 10-15 minutes prior to baking.
• You can also freeze it for up to three months and let it thaw in the refrigerator overnight prior to baking it.

ZUCCHINI AND STUFFING CASSEROLE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Butter a 1 1/2-quart casserole dish.
• Put zucchini rounds into a medium saucepan and cover with water. Add about 1 teaspoon of salt and bring to a boil over high heat. Cover pan and lower heat to medium-low. Cook for about 3 to 4 minutes, or until tender.
• Drain zucchini well and set aside.
• In same saucepan, melt 4 tablespoons of the butter over medium-low heat. When butter stops foaming, add carrot and onion. Cook for about 5 minutes, or until tender, stirring frequently.
• Remove onion and carrot mixture from heat and stir in 1 1/2 cups of the stuffing cubes. Add cream of chicken soup and sour cream.
• Add zucchini and stir mixture gently until combined.
• Spoon mixture into prepared 1 1/2-quart casserole.
• In a saucepan over medium heat, melt remaining 2 tablespoons of butter; add remaining 1 cup of the stuffing cubes. Toss to coat cubes with butter.
• Sprinkle stuffing cubes evenly over top of casserole.
• Bake for 25 to 35 minutes or until hot and bubbling.