CREAM OF CHICKEN CASSEROLE RECIPE RECIPES

CREAM OF CHICKEN & STUFFING CASSEROLE RECIPE - FOOD.COM

Cream of Chicken & Stuffing Casserole Recipe - Food.com image

Make and share this Cream of Chicken & Stuffing Casserole recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs boneless skinless chicken breasts
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of celery soup
1 (10 3/4 ounce) can 2% low-fat milk
1 1/2 cups chicken broth
1 (6 ounce) package cornbread stuffing mix, seasoned

Steps:

Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
Bake in the preheated oven for 45 minutes.

Nutrition Facts : Calories 243.5, FatContent 6.8, SaturatedFatContent 1.9, CholesterolContent 79.5, SodiumContent 728.8, CarbohydrateContent 15.8, FiberContent 2.2, SugarContent 2.5, ProteinContent 27.9

EASY CHICKEN AND RICE CASSEROLE RECIPE - HOW TO MA…

Easy Chicken and Rice Casserole Recipe - How to Ma… image

This chicken and rice casserole dinner is the easiest decision you'll make all week.

Provided by Lena Abraham

Categories nut-free weeknight meals winter baking dinner main dish poultry

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 12

Ingredients

Extra-virgin olive oil, for baking dish
2 c. white rice, rinsed well and drained
1 large onion, chopped
2 c. low-sodium chicken broth
2 (10.5-oz.) cans cream of mushroom soup
Kosher salt
Freshly ground black pepper
4 large bone-in, skin-on chicken thighs (about 2 lb.)
2 tbsp. melted butter
2 tsp. fresh thyme
1 clove garlic, finely minced
1 tbsp. Freshly chopped parsley, for garnish

Steps:

Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper. Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper. Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.Garnish with parsley before serving.

Nutrition Facts : Calories 1025 calories

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