Tasty Easy Chicken And Stuffing Recipes

ONE-DISH CHICKEN AND STUFFING BAKE

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.

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.

TASTY & EASY CHICKEN AND STUFFING

Steps:

• Prepare stuffing according to package directions.
• Place frozen chicken in the bottom of lightly greased crock pot.
• Evenly spread prepared stuffing on top of chicken.
• Mix together the soup and the mushrooms.
• Pour on top of stuffing, spreading out to evenly cover.
• Cook on low for 5-6 hours.
• Enjoy!

STUFFING VS. DRESSING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C) if making dressing.
• Preheat the oven to 325˚F (160˚C) if making stuffing.
• Crumble the cornbread and biscuits into a large bowl. Set aside.
• Thinly slice the sage and set aside.
• Heat the olive oil in a large pan over medium-high heat. Add the sausage and cook until browned, 3-5 minutes.
• Add the onion and celery, and cook until softened, 5-7 minutes.
• Add the sage, rosemary, and thyme, and cook until fragrant, 3-4 minutes. Season with salt and pepper. Remove the pan from the heat and set aside.
• In a medium saucepan over medium-high heat, combine the butter and chicken stock. Melt the butter completely and bring to a boil. Add the heavy cream and stir to combine.
• Add the sausage mixture to the crumbled cornbread and biscuits, and mix to combine. Pour the chicken stock mixture, a bit at a time, over the bread mixture. Mix well.
• If you are making dressing, transfer the mixture to a buttered 9x13-inch (23x33 cm) baking dish and cover with foil. Bake for 40 minutes, then remove the foil and bake for 10-15 minutes more, or until the top is lightly browned. Do not overbake.
• If you are making stuffing, stuff the mixture into the cavity of a small turkey [12-14 pounds (5.5-.6.5 kilograms)]. Bake for 4-5 hours, or until the temperature of the stuffing reaches 165˚F (75˚C).
• Serve warm with your favorite Thanksgiving dishes.
• Enjoy!