BAKED STOVE TOP STUFFING RECIPES RECIPES
STOVE TOP STUFFING CHICKEN CASSEROLE - 100K RECIPES
Stove Top stuffing chicken casserole is a winner in my book. Comfort food at its best!
Provided by 100krecipes
Categories Dinner Main Course
Total Time 75 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 375F.
- In a small saucepan, bring the water and butter to a boil. Turn off the heat and add the stuffing mix. Put the lid on the saucepan and let it rest for a couple of minutes. Fluff with a fork to make it easier to sprinkle on top of the casserole.
- Heat ½ tbsp of butter in a large skillet and saute the onions, celery, and carrots. When chopping the veggies, try to make everything the same size. That way, you make sure there is a bit of each in every bite, and they cook evenly. Saute them for about 4-5 minutes or until they are soft.
- While the veggies are cooking, whisk together the undiluted condensed cream of chicken soup, mushroom soups, and sour cream until they are well combined. Do not add any liquid to this mixture.
- Spray a 9 x 13-inch casserole dish with cooking spray. It’s time to assemble the casserole, and we will do it in layers. The first layer is the shredded chicken. Layer the chicken on the bottom of the casserole dish.
- Next comes the veggie layer. Place the sauteed veggies evenly on top of the shredded chicken. It is important to distribute the veggies evenly, so every bite has veggies on it.
- Third layer is the soup mixture. Pour it evenly on top of the veggies. Remember not to add any water or liquid to the soups. They have the right amount of moisture for the casserole.
- Time for the top layer. Sprinkle the Stove Top stuffing mixture on top of the soup mixture. Try to distribute the stuffing evenly over the whole casserole.
- Bake for 45-55 minutes or until the casserole is bubbly and the stuffing is browned and crunchy.
COPYCAT KRAFT STOVE TOP STUFFING | HOW TO MAKE KRAFT STOVE ...
This copycat Kraft stove top stuffing recipe clones the common 6-ounce box of Stove Top stuffing mix you find in any grocery store. This secret formula duplicates the chicken variety, the brand's most popular version. It's nice to be able to make as much of this as you want prior to the holiday crunch, and just keep it sealed up in the pantry until you're ready to use it. You have enough to worry about deciding which fruits to use in the Jell-O mold. When it's time to cook, it's just a matter of adding some water and margarine, and in 10 easy minutes this stuff is all ready to go. Check out my clone recipes for other Kraft favorites here. Source: Even More Top Secret Recipes by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back
Provided by Todd Wilbur
Total Time 30 minutes0S
Prep Time 15 minutes0S
Cook Time 15 minutes0S
Nutrition Facts : Calories 117 calories
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- Test-Kitchen Tips: Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be prepared on the same day as baking.
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TOP SECRET RECIPES | OUTBACK STEAKHOUSE BAKED POTATO SOUP
Menu Description: “Creamy potato soup topped with melted cheese, bacon, and green onions.”
It’s not called baked potato soup because the potatoes in it are baked. It’s called baked potato soup because it’s topped with shredded cheese, bacon, and green onion, and it tastes like a loaded baked potato. Other hacky hacks for this recipe miss that point and add over an hour to the preparation process by preheating an oven and baking the potatoes, all while hungry stomachs are growling on the sidelines. My version skips that part by adding the raw potatoes directly into the pot with the other ingredients, where they cook in 20 minutes, and the soup is ready to eat in less time than other recipes take just to get the potatoes done.
Also, other clones add way too much flour to thicken the soup—¾ cup! Sure, flour is good at thickening, but it doesn’t add any flavor, so I found a better way. I ended up using just a little flour to make the roux, then later thickening the soup mostly with dehydrated potato flakes, which are used to make quick mashed potatoes. The flakes not only do a great job of thickening the soup, but they also add more delicious potato flavor to the pot.
Top your finished soup with shredded cheese, crumbled bacon, and green onion, and every spoonful will taste like a fully decked-out baked potato.
Finish off your meal with a famous entrée from Outback like Alice Springs Chicken, or Toowoomba Steak.
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From topsecretrecipes.com
Reviews 5.0
Total Time 45 minutes0S
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Reviews 5.0
Total Time 45 minutes0S
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Calories 516.6 per serving
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Total Time 55 minutes
Calories 516.6 per serving
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Calories 440 per serving
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