DRESSING STUFFED CHICKEN RECIPES

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CHICKEN AND DRESSING DISH RECIPE: HOW TO MAKE IT



Chicken and Dressing Dish Recipe: How to Make It image

I've always enjoyed trying new recipes, and now that our children are grown, I have more time to do just that!

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 8 servings.

Number Of Ingredients 15

1 cup chopped onion
1 cup chopped celery
1/4 cup butter, cubed
2 cups chicken broth
1-1/2 teaspoons dried thyme
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
2 large eggs, lightly beaten, or 1/2 cup egg substitute
1 package (12 ounces) unseasoned stuffing cubes
1/4 cup minced fresh parsley
3 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken or mushroom soup, undiluted
1/3 cup water

Steps:

  • In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat. , Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes. , Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 390 calories, FatContent 13g fat (0 saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 572mg sodium, CarbohydrateContent 41g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 26g protein. Diabetic Exchanges 2-1/2 starch

BEST BUFFALO CHICKEN-STUFFED PEPPERS RECIPE - HOW TO MAK…



Best Buffalo Chicken-Stuffed Peppers Recipe - How to Mak… image

Check out this easy recipe for the best buffalo chicken-stuffed peppers from Delish.com.

Provided by Lauren Miyashiro

Categories     low-carb    easy chicken    dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 12

4 bell peppers, halved, seeds and cores removed
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 tbsp. butter
1/2 large onion, chopped
2 cloves garlic
3 c. shredded rotisserie chicken
1/2 c. hot sauce (preferably Frank's Red Hot)
2 c. shredded Gouda
Ranch dressing, for drizzling
2 tbsp. freshly chopped chives

Steps:

  • Preheat oven to 400°. Place bell peppers cut side up on a large baking sheet and drizzle all over with olive oil, then season with salt and pepper.
  • In a large skillet over medium heat, melt butter. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
  • Add shredded chicken and hot sauce and toss until combined. Cook until the mixture comes to a simmer, then remove from heat.
  • Divide chicken mixture between pepper halves. Top with Gouda and bake until cheese is melted and peppers are crisp-tender, 20 to 25 minutes.
  • Drizzle each stuffed pepper with ranch dressing and sprinkle with chives.

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