Southern Living Creamy Chicken Casserole Recipe Recipe For Stuffed

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CHICKEN AND STUFFING CASSEROLE



Chicken and Stuffing Casserole image

This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired.

Provided by Crystal Williams

Categories     Main Dish Recipes     Casserole Recipes

Yield 8

Number Of Ingredients 6

1 (3 pound) whole chicken
8 ounces dry bread stuffing mix
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 ¼ cups chicken broth (from boiling the chicken)
1 cup evaporated milk

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.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 30.2 g, Cholesterol 144.4 mg, Fat 32.9 g, Fiber 1.1 g, Protein 38.3 g, SaturatedFat 10.1 g, Sodium 1141.9 mg, Sugar 6.2 g

CHICKEN CRESCENT CASSEROLE



Chicken Crescent Casserole image

This is a yummy recipe that any cheese or casserole lover will adore! It's super easy to make, as most casseroles are. It's also a fun recipe to play around with; you could add vegetables (broccoli might be nice) or bacon. Just have fun with it!

Provided by HotintheKitchen25

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

3 skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 (8 ounce) packages crescent roll dough, unrolled and divided into triangles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Season chicken breasts with salt and pepper. Heat a large skillet over medium heat; pan-fry chicken until no longer pink in the center, about 10 minutes per side. Shred chicken.
  • Spread chicken over crescent roll triangles. Roll triangles, starting with the wider end, around chicken. Arrange rolls on prepared baking dish with the seam sides down. Place rolls into prepared baking dish.
  • Mix cream of mushroom soup, cream of chicken soup, milk, and Cheddar cheese in a bowl; pour mixture over crescent rolls.
  • Bake in preheated oven until bubbly and rolls are golden brown, about 40 minutes.

Nutrition Facts : Calories 811.8 calories, Carbohydrate 57.8 g, Cholesterol 89.1 mg, Fat 45.5 g, Protein 37.8 g, SaturatedFat 15.6 g, Sodium 2113.9 mg, Sugar 12.5 g

CREAMY CHICKEN ALFREDO CASSEROLE RECIPE



Creamy Chicken Alfredo Casserole Recipe image

In less than an hour you can have a hot, cheesy, pasta and chicken dish ready.

Provided by Southern Living Editors

Categories     Casserole

Time 50m

Yield Serves 4

Number Of Ingredients 9

1 (6 oz.) package fresh baby spinach, chopped
⅓ cup refrigerated pesto sauce
1 (15 oz.) jar Alfredo sauce
¼ cup chicken broth
12 ounces uncooked penne pasta, cooked according to package directions
2 ½ cups chopped rotisserie chicken
4 ounces pre-shredded low-moisture part-skim mozzarella cheese (about 1 cup)
2 tablespoons thinly sliced fresh basil
¼ teaspoon paprika

Steps:

  • Preheat oven to 375°F. Toss together spinach and pesto in a medium bowl.
  • Stir together Alfredo sauce and chicken broth in another bowl. Spread one-third of Alfredo mixture (about ½ cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture.
  • Stir together cooked pasta, chicken, and remaining Alfredo mixture; spoon half of chicken mixture over spinach mixture. Repeat layers once with remaining spinach mixture and chicken mixture.
  • Bake in preheated oven 30 minutes. Remove from oven, and sprinkle with cheese. Return to oven, and bake until hot and bubbly, about 5 minutes. Top with basil and paprika.

SOUTHERN-FRIED STUFFED CHICKEN WITH ROASTED RED PEPPER-AND-VIDALIA ONION GRAVY



Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 25

4 ounces cream cheese, softened
1 cup dry chicken-flavored stuffing mix
1/2 cup (2 ounces) finely shredded Romano cheese
1/2 cup chopped Vidalia onion
1/4 cup minced fresh basil leaves
4 large boned chicken breast halves with skin
4 ready-to-serve bacon slices
1 large egg
1 cup milk
1 cup all-purpose baking mix
2 teaspoons Creole seasoning
1 teaspoon black pepper
Canola oil
Roasted Red Pepper-and-Vidalia Onion Gravy, recipe follows
1 large Vidalia onion, halved vertically
1 large sweet red bell pepper, halved and seeded
1 tablespoon olive oil
Nonstick aluminum foil
1/4 teaspoon kosher salt
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons Creole seasoning
2 tablespoons minced fresh basil leaves
Black pepper

Steps:

  • Stir together first 5 ingredients in a medium bowl. Set aside.
  • Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a mallet or rolling pin.
  • Spread 1/4 of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin.
  • Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture.
  • Pour oil to depth of 2 inches in a large skillet; heat to 350 degrees F. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on a wire rack over paper towels.
  • Spoon 1/4 cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with remaining gravy.
  • Dice 1 onion half; set aside.
  • Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.
  • Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves, and dice 1 half. Reserve diced bell pepper and remaining half. Dice roasted onion, and set aside.
  • Melt butter in a large skillet over medium-high heat. Add reserved diced raw onion, and saute 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored. Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened.
  • Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.
  • Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper.

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