Aunt Jewels Chicken Dressing Casserole Recipes

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AUNT JEWEL'S CHICKEN DRESSING CASSEROLE



Aunt Jewel's Chicken Dressing Casserole image

True Southern chicken and dressing recipe. Handed down from my great-great-aunt. Easy and delicious.

Provided by CRETER

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h

Yield 12

Number Of Ingredients 6

3 pounds skinless, boneless chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can milk
1 ½ cups chicken broth
1 (6 ounce) package seasoned cornbread stuffing mix

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 235.7 calories, Carbohydrate 15.8 g, Cholesterol 73.4 mg, Fat 5.2 g, Fiber 2.2 g, Protein 29.5 g, SaturatedFat 1.5 g, Sodium 745 mg, Sugar 2.5 g

AUNT JEWELS CHICKEN DRESSING CASSEROLE (FROM ALLRECIPES.COM)



Aunt Jewels Chicken Dressing Casserole (from allrecipes.com) image

Chicken topped with creamy dressing and stuffing

Categories     Poultry     Dinner     Poultry Dinner

Yield 12

Number Of Ingredients 6

2.5 lbs boneless skinless chicken breasts
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can milk (fill empty can with nonfat milk)
1.5 C Chicken broth
2 (6 ounce) packages stovetop stuffing (cornbread or chicken)

Steps:

  • Place chicken in a large saucepan full of lightly salted water. (NOTE: I like to cut chicken before boiling. It's easier to cut when it's still slightly frozen, and it will cook faster) 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. Season as you wish with salt, pepper, garlic salt, onion salt etc.
  • 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 : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories

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