How To make Chicken'N Stuffing
8 oz Pkg. stuffing mix
2 1/2 lb Whole chicken
1/2 ts Browning sauce
1/2 c Water
1/2 ts Chicken bouillon granules
Paprika 2 tb Flour
Clean chicken. Prepare stuffing mix following package directions. Stuff chicken, secure wings and legs to chicken body with string. Combine browning sauce, water and bouillon. Place chicken in Tender Cooker, pour water mixture over chicken, sprinkle with paprika. If breast bone is near the top of the cooker, cover with a narrow piece of foil. Cover pot, add regulator and microwave on high for 25 minutes. Let pressure drop, remove chicken and thicken gravy by mixing flour with a little water and microwaving on high for 3 to 4 minutes, stirring at least once. From Tender Cooker recipe booklet Posted by Sheila Exner, Feb. 1993
How To make Chicken'N Stuffing's Videos
CHICKEN-N-CORNBREAD DRESSING
CHICKEN-N-CORNBREAD DRESSING
6 boneless, skinless Chicken thighs
1 Onion, quartered
1 stalk Celery, cut in half
1 Green Onion, cut in half
1 teaspoon Salt
1 Tablespoon Pepper Corns
Place the chicken in a stock pot with the onion, celery, green onion and salt & pepper. Cover with water and cook for 30 to 40 minutes until done and tender. Remove the thighs and chop into small pieces. Strain the chicken broth and set aside. While the chicken is boiling bake the cornbread.
CORNBREAD:
4 cups Yellow Cornmeal
2 cups All Purpose Flour
4 teaspoons Salt
4 tablespoons Baking Powder
2 teaspoons Baking Soda
4 cups Buttermilk
2 cups Whole Milk
4 eggs
Mix all the dry ingredients together then add the liquid ingredients. Whisk together until the lumps are gone. Pour into a large baking pan and bake 375 degrees F for one hour or until a toothpick inserted into the middle comes out clean.
While the cornbread is baking and the chicken is boiling in a large skillet:
melt 1 STICK BUTTER and add
1 cup Celery, chopped
1 cup Onion, chopped
1 cup Green Onion, chopped
1 - 10-ounce package frozen Seasoning Blend (onion, celery, parsley and red bell pepper) OPTIONAL
In a huge bowl crumble cooled Cornbread and add the Chicken. Plus:
1 Tablespoon Poultry Seasoning (contains Thyme, Sage, Marjoram, Black Pepper, Nutmeg and Rosemary)
Cooked Vegetables in Butter
10.5-ounce can Cream of Mushroom
10.5-ounce can Cream of Chicken
10.5-ounce can Cream of Celery
8 cups of the reserved Chicken Broth
Mix all together well. Pour into a roaster pan sprayed with non-stick cooking spray for easy clean up. Bake at 375 degrees F for 1 hour covered and then uncovered for an additional 20 to 30 minutes until the top gets toasty.
Cornbread for 2 video
Requested Chicken N Dressing recipe! ( Pay Attention Queen)
I’ve been searching for this recipe for a long time. The tastiest chicken rolls ever!
I’ve been searching for this recipe for a long time. The tastiest chicken rolls ever!
Ingredients:
chicken breast - 700 g (24.69 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 7 g (0.25 oz)
herbs of Provence - 10 g (0.35 oz)
for the filling:
soft butter - 200 g (7 oz)
dill - 40 g (1.4 oz)
garlic - 20 g (0.7 oz)
mozzarella - 100 g (3.5 oz)
Tray size 22 X 28 cm (8.66 x 11 in)
oil - 20 ml (0.7 fl oz)
potatoes - 400 g (14 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
herbs of Provence - 5 g (0.18 oz)
oil - 20 ml (0.7 fl oz)
IN THE OVEN 180 °C (356 °F)/30 minutes
mozzarella - 100 g (3.5 oz)
IN THE OVEN 180 °C (356 °F)/10 minutes
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Chicken and Dressing Casserole | Simple and Delicious Recipe | Easy Dinner Idea
Chicken and Dressing Casserole:
1 whole chicken or chicken parts (approximately 3 lbs)
1 onion
1- 4 celery stalks
2 1/4 cups of chicken broth, divided
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 stick of unsalted butter
12 oz bag Pepperidge Farm Herbed Stuffing Mix (you’ll only use 6 oz). Stove Top Stuffing not recommended.
INSTRUCTIONS
Boil chicken with chopped and peeled onion and celery stalks; reserve broth. Chop chicken into bite size pieces and place in 9x13 casserole pan. Combine soups and 1 ¼ cups broth. Pour over chicken.
Mix 1 stick of melted butter, 1 cup of broth, and stuffing mix. Spoon over chicken. Bake at 350 for 1 hour covered with foil. Remove foil and bake for an additional 15 minutes.
***Save time by using a pre-cooked rotisserie chicken and canned chicken broth.
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I'm married to the love of my life and we recently welcomed our first baby. Every day is an adventure in life AND food!
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Chicken and Stuffing -- Slow Cooker Recipe -- Fast and Easy
Chicken and Stuffing -- Slow Cooker Recipe -- Fast and Easy
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Cheesy Spinach Stuffed Chicken Breasts
Creamy and cheesy Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove then finishing it off in the oven ensures it is perfectly cooked in the center.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
STUFFED CHICKEN INGREDIENTS:
►3 large chicken breasts, boneless, skinless
►3/4 tsp salt
►1/2 tsp Black Pepper
►1/2 tsp Garlic Powder
►1/2 tsp paprika
►1 1/2 Tbsp olive oil
►4 oz cream cheese
►1 Tbsp mayonnaise
►2 garlic cloves, pressed
►1/4 tsp salt
►1 1/2 cups (1.5 oz) baby spinach leaves, chopped
►1/4 cup mozzarella cheese
►1/4 cup parmesan cheesed
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:29 How to make the chicken filling
1:43 How to prep the chicken
2:16 How to stuff and seal the chicken
3:16 How to season the chicken
3:50 Sauteing the chicken
4:37 Baking the chicken in the oven
5:02 Taste test
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