CHICKEN DRESSING
This recipe came from my Grandmother and is a family tradition--a great dish which is eaten instead of stuffing here in the South.
Provided by Amanda Rader
Categories Side Dish Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large saucepan, bring the chicken broth to a boil.
- In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
- Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
- To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
- Bake in preheated oven for 1 hour, or until set and well browned.
Nutrition Facts : Calories 485.1 calories, Carbohydrate 44.3 g, Cholesterol 118.6 mg, Fat 29.5 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 5.9 g, Sodium 1949.6 mg, Sugar 6.7 g
EASY CHICKEN & DRESSING
Such a simple casserole that is very filling and delicious. A friend gave me this recipe when I needed something easy to cook for a family dinner. I've since made it several times and always receive compliments. This recipe is also easy to double, or even triple, for large families.
Provided by Soup Fly
Categories Healthy
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Brown chicken in skillet.
- Remove from heat and allow to cool a bit.
- Preheat oven to 350 degrees.
- Prepare stuffing mix as directed on box.
- Stir soup into prepared stuffing.
- Pull chicken apart into bite-size pieces.
- Mix chicken evenly into soup and stuffing mixture.
- Spread mixture into greased 9"x11" pan.
- Top with cheese if desired.
- (I usually do not do this, but its a personal preference.) Bake until top is slightly browned or cheese is melted.
- (Approx 15 minutes).
BASIC STUFFING
Steps:
- Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.
ONE-DISH CHICKEN AND STUFFING BAKE
This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 6
Number Of Ingredients 8
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.
SIMPLE CHICKEN STUFFING
This is how I often stuff chicken, probably not as good as some of the more elaborate recipes but better than using pre-packaged stuffing. This is enough for a small chicken, double the quantities for a large chicken. While a matter of personal prference I don't go too overboard chopping the onion / celery finely and like it to have a slightly chunky texture.
Provided by Peter J
Categories Whole Chicken
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredient in a bowl.
- Stuff chicken and cook as per usual.
- This is quite a moist firm mix so you could also roll into a firm pattie and cook to one side.
CHICKEN AND DRESSING DISH
I've always enjoyed trying new recipes, and now that our children are grown, I have more time to do just that!
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat. , Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes. , Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 390 calories, Fat 13g fat (0 saturated fat), Cholesterol 48mg cholesterol, Sodium 572mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
GRANDMA'S CHICKEN AND DRESSING
Progresso™ chicken broth provides a simple addition to this hearty dish that's baked using chicken, cornbread and white bread. A classic casserole recipe that's perfect for your family dinner menu.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
- Bake uncovered about 45 minutes or until bubbly and golden brown.
Nutrition Facts : Calories 500, Carbohydrate 34 g, Fat 4, Fiber 4 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1720 mg
CHICKEN CORNBREAD DRESSING
Even though Mom passed away years ago, her wonderful cornbread dressing lives on each year at Christmas dinner. It just wouldn't be the same holiday without it!
Provided by Taste of Home
Categories Side Dishes
Time 2h40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl., In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the cornbread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.) , Transfer to greased 13x9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 383 calories, Fat 22g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 663mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
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