Best Chicken And Stuffing Bake Recipes

ONE-DISH CHICKEN AND STUFFING BAKE

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.

CHICKEN AND SWISS STUFFING BAKE

Steps:

• In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 375° for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CHICKEN THIGHS AND STUFFING BAKE

Steps:

• 1. Add 1 1/2 cup hot water to stuffing mix and seasoning packet..fluff with fork.
• 2. Place 4 chicken thighs in 7x 11 inch baking pan. Sprinkle lemon sage and adobo seasoning over thighs.
• 3. Mix 1/2 cup milk with can of chicken gravy and pour over thighs.
• 4. Top with stuffing and bake 35 minutes at 375 degrees.

CHICKEN, SWISS CHEESE AND STUFFING BAKE

Steps:

• 1. Preheat your oven to 350 F (175 C). Grease a casserole dish and season your chicken breasts.
• 2. In a mixing bowl, mix the white wine (or the milk) with the can of cream of onion soup. Add a couple of spoonfuls of the soup and wine mixture to the casserole and spread it. Arrange your chicken breasts and cover each one of them with a slice of the cheese.
• 3. Pour the rest of the soup and wine mixture over the chicken and the cheese.
• 4. Pour the stuffing mix over the casserole and sprinkle it with the butter.
• 5. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for 10-15 more minutes or until golden brown.
• Pro tip: If you're going to freeze this casserole, it's better not to add the stuffing and add it whenever you're going to eat it. That way the bread won't get soggy while it thaws. In any case, serve over rice or with a side of steamed green beans.

SUPER-EASY PORK CHOP (OR CHICKEN) AND STUFFING BAKE

Steps:

• Preheat oven to 350.
• Place chops in lightly greased 9x13 baking dish. Season with salt, pepper, and garlic powder.
• Mix stuffing with 1 cup water, melted butter and can of corn.
• Spread stuffing mixture into dish, around and covering chops.
• Mix soup with 1/2 cup water and pour over stuffing mixture, concentrated mainly over chops.
• Sprinkle shredded cheese over all.
• Bake uncovered at 350 for 45 minutes.

CHICKEN AND STUFFING BAKE

Steps:

• Forget the amounts in the instructions on the stuffing box. (The extra 1/4 cup of water is needed to retain moisture when baked.).
• Boil 1 3/4 cups of water. Add 4 tablespoons of butter. Stir in packet of stuffing mix and cover. Immediately remove from heat and let stand 5 minutes.
• Cut cooked chicken into small pieces. In a 9 x 11 baking dish, place chicken pieces on bottom.
• In a medium bowl, mix cream of chicken soup, sour cream and milk. Pour mixture over chicken.
• Sprinkle stuffing mixture over top.
• Bake uncovered in a 375 degree oven for 25 to 30 minutes until bubbly.
• Serve with cranberry sauce and enjoy!

CHICKEN BREASTS AND STUFFING BAKE

Steps:

• Heat oven to 375°F. Place chicken in ungreased rectangular baking dish, 13x9x2 inches; cover with cheese slices. Sprinkle with Stuffing and mushrooms.
• Mix 1 1/2 cups hot water and the Seasoning Mix; pour over stuffing. Stir 1 cup hot water and the Gravy Mix with wire whisk until smooth; pour over mixture in dish. Drizzle with margarine.
• Cover and bake 20 minutes. Uncover and bake 15 to 20 minutes longer or until top is golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut.

ONE DISH CHICKEN AND STUFFING BAKE

Steps:

• 1. Mix stuffing, 1 1/4 C. boiling water and 4 T. butter, spoon stuffing across center of 3 qt. shallow baking dish. Place chicken on each side of stuffing. Sprinkle paprika over chicken. Mix soup, milk, and parsley. Pour over chicken. Bake covered at 400 for 30 min. or until chicken is no longer pink.

CHICKEN AND STUFFING BAKE

Steps:

• In a medium saucepan bring the 1 cup water to boiling. Stir in sweet pepper, onion, and uncooked rice. Reduce heat to low. Simmer, covered, about 20 minutes or until rice and vegetables are tender and water is absorbed. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In a large bowl combine stuffing mix and the 2 cups water. Stir in chicken, eggs, and half of the condensed soup. Stir in cooked rice mixture. Spread in prepared baking dish. Bake, uncovered, for 35 to 40 minutes or until heated through. Meanwhile, for sauce, in a small saucepan stir together the remaining soup, the sour cream, and milk. Cook over low heat until heated through, stirring occasionally. If desired, stir in sherry. Let casserole stand for 5 minutes before serving. Cut into squares to serve. Spoon sauce over squares.

CAMPBELL'S CHICKEN AND STUFFING BAKE RECIPE - (3.6/5)

Steps:

• How to Make It 1 Heat the oven to 400°F. Prepare the stuffing according to the package directions. 2 Spoon the stuffing across the center of a 3-quart shallow baking dish. Place the chicken on either side of the stuffing. Sprinkle the chicken with the paprika. 3 Stir the soup, milk and parsley in a small bowl. Pour the soup mixture over the chicken. Cover the baking dish. 4 Bake for 30 minutes or until the chicken is cooked through.