STUFFING AND CHICKEN RECIPES

Name: Stove Top Stuffing Chicken Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1 ½ cups water; ¼ cup unsalted butter; 1 -6oz package of Stove Top Stuffing mix; ½ tbsp butter; 1 white onion, finely chopped; 2 large celery stalks, chopped; 2 medium carrots, chopped; 1 -10.5oz condensed cream of chicken soup; ½ -10.5 cream of mushroom soup; ½ cup sour cream; 1 whole rotisserie chicken, meat removed, and shredded; Salt and pepper to taste

STOVE TOP STUFFING CHICKEN CASSEROLE - 100K RECIPES

Stove Top Stuffing Chicken Casserole - 100K Recipes image

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

Ingredients

1 ½ cups water
¼ cup unsalted butter
1 -6oz package of Stove Top Stuffing mix
½ tbsp butter
1 white onion, finely chopped
2 large celery stalks, chopped
2 medium carrots, chopped
1 -10.5oz condensed cream of chicken soup
½ -10.5 cream of mushroom soup
½ cup sour cream
1 whole rotisserie chicken, meat removed, and shredded
Salt and pepper to taste

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.

CHICKEN THIGHS AND STUFFING BAKE | JUST A PINCH RECIPES

Chicken thighs and stuffing bake | Just A Pinch Recipes image

I made this last night. I have two other chicken and stuffing recipes that are very close to this one. I had pulled the ingredients out of my pantry and pulled up my recipe and I didn't have the ingredients to make either recipe. Soooo, this is what I came up with. Served with steamed broccoli and mushrooms.

Provided by Susan Magness @imbossmare

Categories Chicken

Yield 4

Number Of Ingredients 7

Ingredients

4 - boneless skinless chicken thighs
1 package(s) chicken stuffing mix
1 can(s) chicken gravy
1/2 cup(s) milk
- lemon sage to taste
- adobo seasoning to taste
1 1/2 cup(s) water

Steps:

Add 1 1/2 cup hot water to stuffing mix and seasoning packet..fluff with fork.
Place 4 chicken thighs in 7x 11 inch baking pan. Sprinkle lemon sage and adobo seasoning over thighs.
Mix 1/2 cup milk with can of chicken gravy and pour over thighs.
Top with stuffing and bake 35 minutes at 375 degrees.

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