Semi Homemade Chicken And Dressing Recipes

CHICKEN DRESSING

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.

CHICKEN AND DRESSING DISH

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°.

SEMI-HOMEMADE CHICKEN AND DRESSING

Steps:

• Prepare cornbread according to package directions (or use your own favorite corn bread recipe).
• Crumble cornbread into a large bowl; mix in the toasted bread pieces.
• In 3-quart pot, mix soups, water and broth together; heat to boiling. Pour hot soup/broth mixture over cornbread, stirring lightly and mixing well.
• Stir in shredded chicken and sliced eggs.
• Pour dressing into a 13x9x2 baking dish and bake at 325 degrees for about 45 minutes.

FLO'S CHICKEN AND DRESSING

Steps:

• Preheat the oven to 375 degrees F.
• For the stock: In a large stock pot, combine the chicken, onions, carrots, celery, garlic, salt, pepper, bay leaves, thyme and water. Season heavily with salt. Place the pot over medium heat and bring to a boil. Reduce heat to medium low and simmer for about 2 hours, or until the chicken is tender. Remove the pan from the heat and cool the chicken completely in the cooking liquid. Remove the chicken and strain the liquid, set aside. Remove the skin, fat and bones from the chicken. Medium dice the chicken meat and set aside.
• For the dressing: In a saute pan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 to 4 minutes, or until wilted. Add the garlic and continue to saute for 1 minute. Remove from heat and pour into a large mixing bowl. Add the bread cubes, sage, parsley, and egg. Mix well. Season with salt and pepper. Add the diced chicken meat. Stir in enough of the stock, so the mixture is very wet, about 3 to 4 cups. Allow the dressing to sit for 30 minutes. **Add more of the stock if needed. The mixture should still be very wet after it has set. Butter a deep casserole baking dish and pour in the mixture. Bake for about 1 hour, or until bubbly and golden brown. Spoon onto serving plates and garnish with parsley.

GRANDMA'S CHICKEN AND DRESSING

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.

SEMI-HOMEMADE STUFFING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Heat the olive oil in a skillet over medium heat. Stir in the garlic, yellow onion, celery, green onion, and pear. Cook and stir until the vegetables are tender, about 10 minutes. Place the stuffing mix into a large mixing bowl; stir in the vegetable mixture, parsley, and chicken broth. Stir until the chicken broth has been absorbed by the stuffing mix; spoon into the prepared pan.
• Bake in the preheated oven until golden brown on top, about 30 minutes.

SEMI HOME-MADE STYLE CHICKEN PARMESAN

Steps:

• Preheat Oven to 425 F or as directed by Fully Cooked Chicken Breast Cutlets directions.
• On a baking tray, arrange Chicken Breast Cutlets.
• Drizzle Chicken Breast Cutlets with Olive Oil.
• Sprinkle each with Italian Style Breadcrumbs, reserving half the Breadcrumbs for later.
• Bake Chicken Breast Cutlets for 10 minutes, turning after 5 minutes.
• Remove Chicken Breast Cutlets from oven, place a slice of Pepperjack Cheese on each.
• Return Chicken to oven for additional 2 minutes or until cheese has melted.
• Meanwhile, cook the Pasta according to the package directions.
• Heat Marinara Pasta Sauce in skillet.
• When Pasta has finished cooking, drain and serve onto 4 plates.
• Place 1 Chicken Breast Cutlet onto each plate, on top of pasta.
• Sprinkle each Chicken Breast with remaining Italian Style Breadcrumbs, to taste.
• Spoon heated Marinara Sauce over each serving.
• Sprinkle each serving with Parmesan Cheese to taste
• Garnish with Parsley if desired.