CHICKEN AND STUFFING CASSEROLE
This dish is quick and easy and comes out perfect every time! My kids gave it the "Ugliest Dinner" award, but they still cleaned their plates and went back for seconds!
Provided by craftymama22
Categories Chicken Breast
Time 40m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Spray 9x12 casserole dish with non-stick cooking spray.
- Prepare stuffing as directed. Let sit.
- Cut chicken into bite-sized pieces.
- Combine soup, veggies and chicken into 9x13 casserole dish.
- Stir until everything is mixed thoroughly.
- Add stuffing on top of casserole.
- Bake for 30 minutes, or until chicken is thoroughly cooked.
Nutrition Facts : Calories 316, Fat 13.1, SaturatedFat 3.6, Cholesterol 44.7, Sodium 844.8, Carbohydrate 33.9, Fiber 3.2, Sugar 5, Protein 16.3
CHICKEN STUFFING CASSEROLE
"As a busy mom of two small children, I try to find quick satisfying meals that my family will enjoy," says Susan VanHorn of Greensboro, North Carolina. "This hearty chicken bake is simple and delicious."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a saucepan; add potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until crisp-tender. Drain and set aside., Toss the stuffing and butter; spread half in a greased 13-in. x 9-in. baking dish. Top with chicken. In a large bowl, combine the soups, broth, potatoes and carrots; spread evenly over chicken. Sprinkle with remaining stuffing mixture. Bake, uncovered, at 350° for 40-45 minutes or until heated through.
Nutrition Facts :
ROTISSERIE CHICKEN AND STUFFING CASSEROLE
Rotisserie chicken and the prepared quick-cook stuffing adds wonderful flavor to this casserole. It's yummy left over too!
Provided by CathyP
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
- Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
- Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
- Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer.
- Bake in the preheated oven until lightly browned and bubbling, about 1 hour.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 23.1 g, Cholesterol 82.9 mg, Fat 21.5 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 10.5 g, Sodium 855.3 mg, Sugar 3.1 g
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