1 pk Instant Chicken Stuffing 1/2 c Each carrot,onion & celery 1 cn Mushroom soup 1/3 c Milk 1 t Chopped parsley 6 ea Chicken breasts 1 t Paprika Heat oven to 400 F. Prepare stuffing mix according to directions but add vegetables and seasoning packet. Combine soup, milk and parsley, set aside Arrange stuffing across center of 3 qt baking dish, Spoon small amount of mixture on bottom of casserole on either side of stuffing. Arrange chicken breasts on soup mix, overlap if necessary.Sprinkle with paprika. Pour remaining soup mixture over chicken. Cover with foil & bake 15 min. Uncover and bake another 10 - 15 minutes. Stir sauce before serving.
How To make Chicken& Stuffing Bake's Videos
One-Pan Chicken and Stuffing Casserole Recipe
If stuffing is your favorite part of Thanksgiving dinner, this casserole is for you. Thanks to a simple addition of rotisserie chicken, it’s wholesome enough to be your main meal.
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How to Make Chicken and Stuffing Casserole
For a delectable all-in-one meal, you've gotta try our Chicken and Stuffing Casserole. Chock full of chicken, stuffing and soup, this dish is easy to bake making it perfect for weeknight meals!
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Cheesy Chicken Stuffing Casserole
Tender, Juicy Chicken Breast Topped with Cheese and Stuffing! Quick, Easy Weeknight Recipe!
Easy Chicken and Stuffing Casserole
This simple recipe uses canned chicken but fresh chicken can be used, just cook and shred for the recipe. It is so easy and quick and delicious!
3 12.5 Oz cans chicken, drained and rinsed 2 10.5 Oz cans cream of chicken soup 1/4 cup milk 1 6 Oz box stuffing mix 1 14.5 Oz can chicken broth pepper to taste
Preheat oven to 375 F. Spray 9x13 pan with non stick cooking spray. Layer chicken on the bottom. In a bowl, mix the cream of chicken, milk and pepper then spread over chicken. Layer dry stuffing mix over soup mixture. Pour broth over stuffing and be sure to cover as much as possible. Cover the dish with foil and bake 20 minutes, remove the foil and bake 10 more minutes. Enjoy!
1 Rotisserie Chicken - shredded or chopped 2 Tbsp Olive Oil 1 Small Onion - diced 2 Ribs of Celery - diced 1 Small Carrot - shredded 3 - 4 Cloves Garlic - minced 2 10oz Cans of Cream of Chicken Soup 1/4 C Milk 1 Bag Seasoned Stuffing Mix 1 1/2 C Chicken Broth 1 tsp Salt 1/2 tsp Pepper 1/2 tsp Thyme 1/2 C Butter - melted
In a large skillet drizzle oil, add onion cooking just until they start to turn translucent, add celery cooking 2 minutes. Add garlic and shredded carrot. Turn off heat. Add bag of stuffing mix and pour over the melted butter. Mix well. Add chicken broth stirring until all absorbed. Set aside.
Add the 2 cans of cream of chicken soup to a bowl, add milk, salt & pepper & thyme. Stir until combined.
Spray a 9 x 13 casserole dish with cooking spray, evenly place the chicken in the baking dish and spread the soup mixture over the chicken. Top with the stuffing mixture and cover with foil.
Bake @ 350 F for 30 minutes. Remove foil and raise oven temperature to 425 F and bake for 10 more minutes or until top is golden brown.
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CHICKEN & STUFFING CASSEROLE RECIPE | With Bonus Baked Chicken recipe clip used for casserole
CHICKEN & STUFFING CASSEROLE RECIPE. This is such a delicious recipe. I also show a fast clip of making my Bake Chicken recipe that I use in this casserole. Looking for a delicious casserole? Try this one.
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