Chicken And Stuffing Bake Recipes

CHICKEN STUFFING BAKE

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish; top with cheese. In a small bowl, combine soup and wine; spoon over cheese. , In a small bowl, combine stuffing cubes and butter; sprinkle over soup. Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 170°.

CHICKEN AND STUFFING BAKE

Steps:

• Forget the amounts in the instructions on the stuffing box. (The extra 1/4 cup of water is needed to retain moisture when baked.).
• Boil 1 3/4 cups of water. Add 4 tablespoons of butter. Stir in packet of stuffing mix and cover. Immediately remove from heat and let stand 5 minutes.
• Cut cooked chicken into small pieces. In a 9 x 11 baking dish, place chicken pieces on bottom.
• In a medium bowl, mix cream of chicken soup, sour cream and milk. Pour mixture over chicken.
• Sprinkle stuffing mixture over top.
• Bake uncovered in a 375 degree oven for 25 to 30 minutes until bubbly.
• Serve with cranberry sauce and enjoy!

ONE-DISH CHICKEN AND STUFFING BAKE

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.

CHICKEN CHEDDAR STUFFING CASSEROLE

Steps:

• Preheat oven to 350°. Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk. Spread stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese. , Cover and bake until cheese is melted, 30-35 minutes. , Freeze option: Cover and freeze unbaked casseroles for up to 3 months. Remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake, covered, 1-1/2 hours. Uncover; bake until heated through, 10-15 minutes longer.

CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
• In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

CHICKEN STUFFING BAKE

Steps:

• Mix contents of stuffing mix pouch and the 1-2/3 cups water. Set aside.
• Place washed and dried chicken in a 2-quart casserole (or 13 x 9 inch baking dish). Sprinkle chicken with poultry seasoning, paprika, garlic powder, salt & pepper (for seasoning).
• Mix soup, sour cream and milk. Pour mixture evenly over chicken.
• Spoon stuffing mixture over the top, evenly.
• Dot the top with little pieces of butter.
• Bake at 375 degrees for 45 minutes, or until the chicken is cooked through and the juices run clear.
• YUM! :).

CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a 13x9 pan.
• Sprinkle with 3/4 of the package of dry stuffing mix.
• Evenly sprinkle chicken over stuffing.
• Mix sour cream, chicken broth, cream of chicken soup and the seasonings from stuffing mix.
• Pour evenly over chicken.
• Sprinkle with remaining dry stuffing mix.
• Bake for 1 hour, uncovered.

CHICKEN AND SWISS STUFFING BAKE

Steps:

• In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 375° for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

ROTISSERIE CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
• Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
• Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
• Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer.
• Bake in the preheated oven until lightly browned and bubbling, about 1 hour.

EASY BAKED CHICKEN WITH STUFFING & GRAVY

Steps:

• Pre-heat oven to 375.
• Prepare stuffing according to package directions.
• Spray a 9 x 13 baking dish with cooking spray.
• Spoon a small amount of stuffing into underside of each chicken breasts and place into pan.
• Combine salt, pepper, garlic powder, onion powder and paprika into a small bowl.
• Sprinkle onto each chicken breast.
• Spoon remaining stuffing into baking dish around chicken breasts.
• Cover dish with foil and bake for 30 minutes.
• Remove from oven
• Pour gravy over chicken and stuffing.
• Re-cover with the foil and bake for 15-30 minutes until done.

GRANDMA'S CHICKEN STUFFING BAKE

Steps:

• Crumble hot dog buns into a bowl and allow to dry out, at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Melt butter in a skillet over medium-high heat; saute onion until tender, about 5 minutes. Pour onion and butter over hot dog buns; add enough water to moisten the mixture and stir well. Season bread mixture with sage, poultry seasoning, salt, and pepper.
• Arrange chicken legs, chicken thighs, and chicken breasts in the prepared baking dish. Pour 1 can cream of chicken soup over chicken; top with bun mixture.
• Bake in the preheated oven for 40 minutes. Pour second can of soup over stuffing and add enough milk to moisten the mixture.
• Continue baking until soup is bubbling, chicken is no longer pink at the bone, and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

GRAVY STUFFING CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Shred or tear the chicken into bite size pieces. Try to get most off the whole chicken as possible, or as much as you think you can handle.
• Place torn chicken in a 9x13 inch baking dish. Mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. Sprinkle stuffing over top to cover..
• Bake at 400 degrees F (200 degrees C) for about 30 minutes, or until golden brown.

CHICKEN BREASTS AND STUFFING BAKE

Steps:

• Heat oven to 375°F. Place chicken in ungreased rectangular baking dish, 13x9x2 inches; cover with cheese slices. Sprinkle with Stuffing and mushrooms.
• Mix 1 1/2 cups hot water and the Seasoning Mix; pour over stuffing. Stir 1 cup hot water and the Gravy Mix with wire whisk until smooth; pour over mixture in dish. Drizzle with margarine.
• Cover and bake 20 minutes. Uncover and bake 15 to 20 minutes longer or until top is golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut.

ONION-CHICKEN STUFFING BAKE

Steps:

• Prepare stuffing mix according to package directions; set aside. Place chicken in a greased 2-qt. baking dish. Combine the soup, sour cream and soup mix; spread over the chicken., Sprinkle with mushrooms and water chestnuts. Spread stuffing over top. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

STOVE TOP® ONE-DISH CHICKEN & STUFFING BAKE

Steps:

• Heat oven to 400°F.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 13x9-inch baking dish. Mix soup, sour cream and cheese; spoon over chicken. Top with stuffing.
• Bake 30 min. or until chicken is done.

BAKED CHICKEN AND STUFFING CASSEROLE

Steps:

• In a baking pan: place chicken & add slice of cheese to each breast.
• In seperate bowl combine chicken soup and 1/4 water. Place soup mixture on top of chicken and cheese.
• Then crunch up stuffing into small bits, add to chicken. The last step is to add the butter over the top (drizzle). This way the stuffing gets moist and crunchy.
• Bake at 350 for 1 hour.
• Note, check after 45-50 minutes If top gets to brown cover with foil.

CHICKEN AND STUFFING BAKE

Steps:

• Heat oven to 375°F.
• Place chicken in large baking dish. Mix seasoning, garlic powder and pepper; sprinkle over chicken. Bake 30 min.
• Meanwhile, combine hot water and margarine in large bowl until margarine is melted. Stir in stuffing mix just to moisten. Add to baking dish with chicken. Bake 30 min. or until chicken is done (165°F).

CHICKEN STUFFING CASSEROLE

Steps:

• Place 1 in. of water in a saucepan; add potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until crisp-tender. Drain and set aside., Toss the stuffing and butter; spread half in a greased 13-in. x 9-in. baking dish. Top with chicken. In a large bowl, combine the soups, broth, potatoes and carrots; spread evenly over chicken. Sprinkle with remaining stuffing mixture. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

EASY CHICKEN & STUFFING MIX BAKE

Steps:

• Preheat oven to 400 degrees.
• Prepare stuffing according to package directions, but do not let stand.
• Spoon stuffing across the center of a 2 quart shallow baking dish.
• Arrange 3 chicken breast halves on each side of the stuffing, overlapping if necessary.
• Combine soup, milk and parsley.
• Pour over chicken.
• Cover with foil and bake for 15 minutes.
• Uncover and bake 10 minutes longer or until the chicken is no longer pink.
• You may need to lift some pieces of chicken so that you can check all of it.
• Stir sauce before serving.