Cream Of Chicken Stuffing Casserole Recipes

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.

CREAMY CHICKEN AND STOVE-TOP STUFFING CASSEROLE

Steps:

• Oven@ 350.
• Cook chicken and cut into bite sized pieces.
• Place into a casserole dish.
• Prepare Stove Top according to directions.
• Heat both cans of soup with the milk in a saucepan until hot.
• Pour over chicken.
• Spoon stuffing over top of chicken and soup.
• Bake for 30-45 minutes or until bubbly.

CREAM OF CHICKEN & STUFFING CASSEROLE

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.

CHICKEN STUFFING CASSEROLE

Steps:

• Combine broth, butter, celery, mushrooms, parsley, onions, sage, poultry seasoning, salt, basil and pepper in a large saucepan; simmer for 10 minutes. Place bread cubes in a large bowl. Combine eggs, soup and chicken; stir into broth mixture until smooth. Pour over bread and mix well. Place mixture in a greased 5-quart slow cooker. Cover and cook on LOW for 5 hours or until a thermometer inserted into center of stuffing reads 160°F. Note: Stuffing can also be placed in a greased, covered casserole dish, and baked at 275°F for 3 hours.

CREAMY CHICKEN STUFFING CASSEROLE

Steps:

• Preheat the oven to 350º Fahrenheit. Grease a 9x9" baking pan with cooking spray. (You can use a 9x13" baking pan if you'd like.)
• Sprinkle the cooked chicken on the bottom of the prepared baking dish.
• In a small bowl, stir together the cream of mushroom soup and the sour cream. Pour and spread this mixture over the chicken.
• Prepare the box stuffing mix as per the instructions on the back of the box using the 1 1/2 cups chicken stock and 1/4 cup butter. We switch out the hot water for chicken stock for added flavor.
• Spoon the prepared stuffing over the sour cream mixture.
• Cover the casserole with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes. (If you used a 9x13" baking pan, it may heat through more quickly since it won't be as thick in the pan.)
• Serve immediately.

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.

QUICK AND EASY CHICKEN AND STUFFING CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. Spoon mixture into the prepared baking dish; sprinkle with stuffing mix.
• Combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer.
• Bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.

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.

CREAMY CHICKEN & STUFFING BAKE

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package.
• Combine remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; cover with stuffing.
• Bake 30 min. or until chicken is done and casserole is heated through.