Dressing In A Casserole Or A Bird Recipe Cards

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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

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 'N' DRESSING CASSEROLE



Chicken 'n' Dressing Casserole image

This casserole is a real favorite in our area and in my family, too. It's a great way to use leftover chicken or turkey, and so easy that even beginner cooks will have success making it.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 22

4 cups cubed cooked chicken
2 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup milk
Salt and pepper to taste
DRESSING:
2 celery ribs, chopped
1 small onion, finely chopped
1 tablespoon butter
1 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups unseasoned stuffing cubes, crushed
2 cups coarsely crumbled cornbread
1/2 cup chicken broth
1 egg, beaten
GRAVY:
1/4 cup butter
6 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup milk

Steps:

  • Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken., In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, cornbread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted in the center reads 160°., For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing.,

Nutrition Facts : Calories 367 calories, Fat 15g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 850mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

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

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

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

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

CHICKEN DRESSING CASSEROLE



Chicken Dressing Casserole image

This hearty bake is perfect after picking pumpkins or watching a football game in the crisp autumn air. Topped with buttery bread crumbs, the piping-hot combination of chicken, mixed vegetables and stuffing makes it a great one-dish wonder. -Angela Oelschlaeger, Tonganoxie, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 8

1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 package (6 ounces) reduced-sodium stuffing mix
2 cups cubed cooked chicken breast
1-1/2 cups frozen mixed vegetables, thawed
1/2 cup soft whole wheat bread crumbs
1 tablespoon butter, melted

Steps:

  • In a bowl, combine the broth and soups; set aside. In a 2-qt. baking dish coated with cooking spray, layer half of the stuffing mix, 1 cup chicken, 3/4 cup mixed vegetables and half of the soup mixture. Repeat layers.(Dish will be full.) , Cover and bake at 350° for 30 minutes. Uncover; bake for 15 minutes. In a small bowl, combine the bread crumbs and butter. Sprinkle over casserole. Bake 5-10 minutes longer or until heated through and topping is golden brown. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 303 calories, Fat 6g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 930mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

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