CHICKEN CASSEROLE WITH PEPPERIDGE FARM STUFFING RECIPES

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PEPPERIDGE FARM BAKED CHICKEN CASSEROLE - BIGOVEN.C…



Pepperidge Farm Baked Chicken Casserole - BigOven.c… image

"chicken casserole"

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 6

4 boneless chicken breast
1 can cream of chicken soup
1-2 cups pepperidge farm stuffing mix crumbs herb seasoned
1/3 cup water
4 slices baby swiss or swiss cheese
1/2 cup butter

Steps:

  • "Place chicken breasts in greased casserole dish. Put ½ slice of cheese on each piece. Dilute chicken soup with 1/3 Cup water and pour over the chicken. Sprinkle stuffing mix over top and pour the melted butter over all. Bake uncovered at 350 for 1 hour. Let stand for 15 minutes before serving. "

Nutrition Facts : Calories 643 calories, FatContent 37.7713625293255 g, CarbohydrateContent 14.0310250000217 g, CholesterolContent 210.626250077734 mg, FiberContent 0 g, ProteinContent 59.1015875003073 g, SaturatedFatContent 18.2846700185722 g, ServingSize 1 1 Serving (466g), SodiumContent 1751.79000020892 mg, SugarContent 14.0310250000217 g, TransFatContent 4.57393250205289 g

TURKEY AND STUFFING CASSEROLE RECIPE | RACHAEL RAY | FOOD NE…



Turkey and Stuffing Casserole Recipe | Rachael Ray | Food Ne… image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 1 hours 20 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 25

2 tablespoons EVOO
2 tablespoons butter 
2 pounds ground turkey, at room temperature and patted dry 
About 2 teaspoons Worcestershire sauce 
Salt and freshly ground black pepper
Salt and freshly ground black pepper 
2 ribs celery, chopped 
1 carrot, chopped 
1 onion, chopped 
1 small potato, peeled and chopped 
2 tablespoons finely chopped fresh thyme
2 tablespoons flour 
2 to 2 1/2 cups turkey or chicken stock 
1/2 cup organic frozen peas 
6 tablespoons butter, cut into pieces
3 to 4 ribs celery with leafy tops, chopped 
2 small apples, such as Macintosh or Honeycrisp, chopped
1 large fresh bay leaf 
1 onion, chopped 
About 1 tablespoon poultry seasoning, such as Rachael Ray Perfect Poultry Seasoning
Salt and freshly ground black pepper (if not included in the poultry seasoning blend)
Salt and freshly ground black pepper (if not included in the poultry seasoning blend) 
1 bag traditional seasoned stuffing mix, such as Pepperidge Farm, or 5 cups cubed stale bread 
About 3 cups turkey or chicken stock
Butter, for dotting casserole

Steps:

  • For the turkey filling: Heat the EVOO in a large, deep skillet over medium-high heat and melt in the butter. Add the turkey and cook, crumbling the meat, until browned. Season with the Worcestershire and some salt and pepper. Add the celery, carrots, onions, potatoes and thyme and cook, partially covered, to soften the vegetables, 8 to 10 minutes. Stir in the flour and cook for 1 minute; add the stock and cook to thicken. Stir in the peas until warmed through. Transfer the mixture to a casserole dish.
  • For the stuffing: Heat a large skillet over medium heat and add the butter. When melted, add the celery, apples, bay leaf and onions. Add the poultry seasoning and salt and pepper if using and cook until tender, 12 to 15 minutes. Add the stuffing mix and moisten with the stock. Arrange the stuffing on top of the turkey filling and dot with butter.
  • Cool and store for a make-ahead meal, or bake to serve immediately. If baking immediately, bake at 375 degrees F until brown, bubbly and crisp on top, 15 to 20 minutes. If baking later, bring to room temperature and bake at 375 degrees F until brown, bubbly and crisp on top, 40 to 45 minutes.

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