Pepperidge Farm Baked Chicken Casserole Recipes

MOIST & SAVORY STUFFING

Steps:

• Heat the oven to 350°F.Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.Add the broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Season to taste. Spoon the stuffing mixture into a greased 9x13x2-inch baking dish. Cover the baking dish.Bake for 30 minutes or until the stuffing mixture is hot. Tips You can also use a 3-quart casserole for this recipe. For crunchier stuffing, bake the stuffing uncovered. For Cranberry & Pecan Stuffing, stir 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture before baking. For Sausage & Mushroom Stuffing, add 1 cup sliced mushrooms to the vegetables during cooking. Stir 1/2 pound pork sausage, cooked and crumbled, into the stuffing mixture before baking. Make Ahead: Prepare as directed but do not bake. Cover and refrigerate for up to 24 hours. To bake, heat the oven to 350°F. Bake, uncovered, for 30 minutes or until hot.

PEPPERIDGE FARM BAKED CHICKEN CASSEROLE

Steps:

• Place chicken breasts in greased casserole dish. Put ½ slice of cheese on each piece. Dilute chicken soup with 1/3 Cup water and pour over the chicken. Sprinkle stuffing mix over top and pour the melted butter over all. Bake uncovered at 350 for 1 hour. Let stand for 15 minutes before serving.

CHICKEN PEPPERIDGE FARM CASSEROLE RECIPE

Steps:

• Heat oven to 350 degrees Simmer chicken breasts in water to cover for 1 1/2 hours Save 1 cup broth. Cut up chicken. Arrange in 9x13x2 inch glass baking dish. In a small bowl, combine soup and milk; pour over chicken. Sprinkle stuffing mix over chicken. In small saucepan, heat reserved chicken broth and butter to boiling. Let butter melt. Pour over stuffing. Bake 1 hour.