Chicken N Stuffing Casserole Recipes

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.

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a 13x9 pan.
• Sprinkle with 3/4 of the package of dry stuffing mix.
• Evenly sprinkle chicken over stuffing.
• Mix sour cream, chicken broth, cream of chicken soup and the seasonings from stuffing mix.
• Pour evenly over chicken.
• Sprinkle with remaining dry stuffing mix.
• Bake for 1 hour, uncovered.

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.

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.

Steps:

• In a small skillet, saute celery and onion in butter until tender. In a bowl, combine the croutons, parsley, salt, pepper and celery mixture. Combine eggs and broth; pour over bread mixture and toss to combine. Add chicken; toss gently. , Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°. Top, if desired, with gravy, parsley or coarsely ground pepper.

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.

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.

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.