Chicken Dressing Casserole 13x9 Recipes

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

Ingredients

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

CHICKEN AND DRESSING CASSEROLE

Chicken and Dressing Casserole image

I got this recipe from a friend, and my whole family loves it - not to mention how easy it is to make! Note: If you wish, you can just boil 4 or 5 boneless chicken breasts instead of using a whole chicken.

Provided by Sara Wahnsiedler Perry

Categories Main Dish Recipes Casserole Recipes

Time 1h5m

Yield 6

Number Of Ingredients 7

Ingredients

1 (4 pound) whole chicken, deboned and cut into bite size pieces
½ cup butter
1 teaspoon dried sage
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
2 ½ cups water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the butter or margarine, sage and stuffing mix. Mix together and spread this mixture in the bottom of a 9x13 inch baking dish. Spread cooked chicken over mixture. In the same bowl combine the cream of chicken soup, cream of celery soup and water. Mix well and pour this mixture over the chicken.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until bubbly.

Nutrition Facts : Calories 968.9 calories, Carbohydrate 30.2 g, Cholesterol 274 mg, Fat 65.6 g, Fiber 1.4 g, Protein 61.2 g, SaturatedFat 23.8 g, Sodium 1298.4 mg, Sugar 3.4 g

CHICKEN AND DRESSING CASSEROLE

Chicken and Dressing Casserole image

Make and share this Chicken and Dressing Casserole recipe from Food.com.

Provided by Margo59

Categories Chicken Breast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 -8 boneless skinless chicken breasts (cut in halves or thirds)
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
1 cup milk
1/2 cup margarine, melted
1 cup water
1 (8 ounce) package sage and onion seasoned stuffing mix

Steps:

Preheat oven to 350*.
Cut chicken breasts into halves or thirds.
Place chicken breast pieces in a 13 x 9 glass pan.
Season with salt, pepper and garlic powder.
Combine cans of soup with milk; mix well.
Pour soup mixture over chicken in pan.
Melt margarine and combine with water.
Pour margarine/water mixture over stuffing and stir to coat.
Pour stuffing mixture over soup layer.
Bake for 1 hour uncovered at 350*, then cover with foil and bake for 15 minutes longer.

Nutrition Facts : Calories 461.2, Fat 19.2, SaturatedFat 5, Cholesterol 85.6, Sodium 1475.4, Carbohydrate 37.7, Fiber 1.2, Sugar 4.1, Protein 32.6

CREAMY CHICKEN & DRESSING CASSEROLE

Creamy Chicken & Dressing Casserole image

Almost like homemade. When you are in a hurry and want a fast dinner, just throw everything together and it comes out really moist and creamy and taste great.

Provided by Chef Eileen

Categories One Dish Meal

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

2 -3 boneless skinless chicken breasts
1 (8 ounce) package cornbread stuffing mix (I use Pepperidge Farm)
20 ounces cream of celery soup (or 1 Celery & 1 Cream of Chicken Soup)
1 cup milk
2 tablespoons butter
2 chicken bouillon cubes (optional)
1 small onion (chopped)
1 tablespoon poultry seasoning (to taste) or 1 tablespoon sage (to taste)
salt & pepper (to taste)

Steps:

Boil chicken with chopped onion and the bouillon cubes until tender.
Save the broth!
When done, remove chicken and shred or cut into bite size pieces.
Put into a 13x9-inch casserole dish.
Add the 2 cans of celery soup and milk to chicken and stir all together until mixed well.
Add half of the cornbread stuffing, poultry seasoning, salt & pepper to the chicken mixture adding some of the reserved broth stirring until well mixed and very creaming.
Add the remaining cornbread stuffing and more broth as needed, mixing till well combined and very moist (you want it to be almost soupy).
Top with butter or margarine.
Bake at 350°F for 1 hour or until lightly brown.

Nutrition Facts : Calories 244.2, Fat 8.8, SaturatedFat 3.7, Cholesterol 36.8, Sodium 955.5, Carbohydrate 29.4, Fiber 4.7, Sugar 2.7, Protein 11.8

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