CHICKEN AND STUFFING CASSEROLE
This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired.
Provided by Crystal Williams
Categories Main Dish Recipes Casserole Recipes
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 30.2 g, Cholesterol 144.4 mg, Fat 32.9 g, Fiber 1.1 g, Protein 38.3 g, SaturatedFat 10.1 g, Sodium 1141.9 mg, Sugar 6.2 g
COZY CASSOULET
This is a soul-satisfying dish. It is a great remedy for the winter blahhs and perfect for when you feel like entertaining your closest friends. Great with a crusty bread and salad.
Provided by aderendal
Categories Stew
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Sort and wash beans.
- Place in 8-qt ovenproof dutch oven.
- Cover with water 2 inches above beans and let stand 8hrs or overnight.
- Drain.
- Add 2 1/2qt water to beans.
- Stir in salt pork, garlic and next five ingredients.
- Bring to a boil, cover and cook 2hrs or until beans are tender, adding water if necessary.
- Remove and discard salt pork, onion, carrots, celery and bay leaf.
- Set aside.
- Place chicken in a roasting pan, sprinkle with salt and 2tsp pepper.
- Bake at 350* for 2hours or until thermometer reads 180*.
- Cool completely, reserving 3tbs drippings.
- Cut chicken into serving size pieces and set aside.
- Cook sausage in skillet over med-high heat until browned.
- Remove and set aside.
- Add pork chops and cook until browned on both sides.
- Remove and set aside, reserving drippings.
- Add reserved chicken drippings to drippings in skillet.
- Add chopped onion and garlic.
- Cook over med-high heat stirring constantly, until tender.
- Add wine and cook until reduced by half.
- Add diced tomatoes, 1/2tsp thyme and 2 tsp pepper.
- Stir into beans.
- Spoon half of bean mixture, sausage, chicken and pork chops into dutch oven, repeat layers.
- Sprinkle with breadcrumbs.
- Bake at 325* for 1 1/2hours.
- Sprinkle with chopped parsley.
- *Note-you might want to drain the beans a bit before adding tomato mixture or it is too liquidy.
Nutrition Facts : Calories 1600.2, Fat 99.6, SaturatedFat 31.5, Cholesterol 390.2, Sodium 1598.9, Carbohydrate 54.2, Fiber 14.2, Sugar 6.4, Protein 111.5
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