Cheesy Chicken Stuffing Skillet Recipes

CHICKEN AND STUFFING SKILLET

Steps:

• Preheat oven to 425 degrees F.
• In an oven safe skillet with a lid, heat 1 tbsp of olive oil over medium high heat.
• Season the chicken thighs with salt and pepper and place in skillet skin side down first for 3 to 5 minutes, or until browned, then flip for an additional 3 to 5 minutes. Place skillet in oven for 10 minutes or until chicken is cooked through. Carefully remove skillet from oven and return to medium heat. Remove chicken from the skillet to a plate to keep warm.
• Melt the butter in the skillet and toss in the green beans and chicken broth. Bring to a slight boil and cook beans for 3 to 4 minutes.
• Stir in the stuffing mix and nestle the chicken thighs into the stuffing. Cover and remove from heat for 5 minutes. Fluff the stuffing and serve!

CHEESY SOUTHWEST CHICKEN SKILLET

Steps:

• In 12-inch skillet, heat 3 cups water to boiling; add pasta. Cook 8 to 9 minutes or until pasta is tender; drain and return to skillet.
• Add chicken, sauce and chiles; heat to boiling, stirring occasionally. Sprinkle with cheese. Cover; let stand 3 to 5 minutes or until cheese is melted. Sprinkle with bell pepper, olives and tortilla chips.

BROCCOLI CHICKEN SKILLET

Steps:

• In a large skillet, saute the chicken, broccoli, carrots and onion in oil for 5-6 minutes or until chicken is no longer pink., Stir in the soup, stuffing mix, milk, raisins and pepper. Cook, uncovered, over medium heat for 8-10 minutes or until heated through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Freeze option: Before adding cheese, cool casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before reheating. Preheat oven to 350°. Cover casserole with foil; bake 20-30 minutes or until heated through and a thermometer inserted in center reads 165°. Sprinkle with cheese.

CHEESY CHICKEN & STUFFING CASSEROLE

Steps:

• Preheat oven to 350°.
• Heat butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 minute or until no longer pink. Remove chicken, let cool a bit, then cut in chunks.
• PrepareE stuffing in skillet according to package directions except let stand 2 minute.
• Layer stuffing, chicken and veggies in 1 3/4 - 2 quart casserole dish. Mix soup and milk. Pour over layers. Sprinkle with cheese.
• Cover and heat through (about an hour).

CHEESY CHICKEN PHILLY SKILLET

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, mushrooms, bell pepper and onion; cook 10 to 12 minutes, stirring occasionally, until vegetables are tender and chicken is no longer pink.
• Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box) and pepper flakes. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
• Top with cheese; cover and let stand 2 to 3 minutes or until cheese is melted. Sprinkle with topping (from Hamburger Helper™ box).

EASY CHEESY SKILLET CHICKEN

Steps:

• In a large skillet, brown chicken on both sides. In the meantime, in a medium bowl combine the soup, milk and cheese. Mix together. When chicken is browned, pour mixture over chicken pieces. Cook over medium low heat until chicken is done and juices run clear. Serve.

CHEESY CHICKEN & STUFFING SKILLET

Steps:

• Cook chicken in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until evenly browned. Remove from skillet.
• Add vegetables, water and mustard to skillet; bring to boil. Add stuffing mix; stir just until moistened.
• Top with chicken and cheese; cover. Cook on low heat 5 min. or until chicken is done (165ºF) and cheese is melted.

CREAMY CHICKEN & STUFFING SKILLET

Steps:

• Cook chicken in large nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF). Remove from skillet; cover to keep warm.
• Add soup, broccoli and Neufchatel to same skillet. Bring to boil; cook on medium-low heat 5 min. or until Neufchatel is melted and mixture is blended, stirring constantly. Meanwhile, stir water into stuffing mix; set aside.
• Return chicken to skillet. Top chicken with stuffing; cover. Cook 5 min. or until heated through.

CHICKEN & STUFFING SKILLET

Steps:

• Heat butter in skillet. Add chicken and cook 12 to 15 minute or until done. Remove chicken.
• Prepare stuffing in skillet according to package directions except let stand 2 minute.
• Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

ROAST CHICKEN WITH SKILLET STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
• Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
• Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
• Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.