The Ultimate Chicken Stuffing Casserole: A Mouthwatering Secret Recipe
#tastycooking #dinner #recipe #casserole
Stuffing is one of those favorite foods that we often forget about until Thanksgiving. This casserole brings our love of stuffing to an everyday dinner dish that everyone will love!
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Chicken Stuffing Casserole
Ingredients:
1 box Stove Top stuffing mix (we used the chicken flavored one for this recipe)
1 1/4 cup hot water
2-3 cups cooked chicken, shredded or cubed
1/3 cup sour cream
1 can cream of chicken soup
1 cup frozen corn
1 cup frozen peas
1 cup frozen chopped carrots (optional)
Directions:
1. Bring water to boil in a saucepan and add stuffing. Mix well and remove from heat and allow to sit for several minutes.
2. In a large mixing bowl, combine the sour cream and cream of chicken soup. Stir together until smooth. Fold in the cooked chicken, corn, and peas. Mix well.
3. Grease a 13X9 or 2-quart casserole dish. Transfer the contents of the bowl to the casserole dish. Spread evenly.
4. Top the casserole with the stuffing mix. Spread evenly.
5. Bake uncovered in a 400-degree oven for 25 minutes or until lightly golden brown on top.
6. Serve immediately!! Enjoy!
Turkey Casserole Recipe
Hey guys, please help me reach 200,000 subscribers by sharing this video in your circles and wherever you are active on social media and with family and friends. No matter if you live as far south as Texas or Georgia or as far North as New York or you might be in California on the West Coast or anywhere in-between or around the world ….. you’re gonna love this Cheesy Turkey Casserole Recipe: How to make the Best Tutorial. #Mesomakingit. Chicken Casserole
Cheesy Turkey (or Chicken) Casserole
2 Cups Chopped Turkey or Chicken
1 can Cream of Chicken Soup
½ cup English Peas
1 tsp, Salt
1 tsp, Garlic Powder
1 tbsp. Onion Flakes
¼ Cup Mozzarella
½ Cup Sharp Cheddar Cheese
10 oz. Egg Noodles (cooked and drained)
1 soup can + ½ cup Whipping Cream
Bake 35 to 45 minutes at 350 degrees in pre-heated oven.
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EASY, Cheesy Chicken & Potato Casserole Recipe - Great for Leftover Chicken & Turkey!!
FULL RECIPE HERE:
A creamy, scrumptious chicken casserole made with left-over rotisserie chicken or turkey, bacon, mushrooms, sun dried tomatoes and cheddar cheese. I top it off with crushed potatoes, but you can also use your favorite pasta!
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Professional Baker Teaches You How To Make TURKEY CASSEROLE!
Turkey Casserole is the best way to put those Thanksgiving leftovers to good use! Make this recipe part of your Perfect Thanksgiving! Follow along as Chef Anna Olson teaches you her amazing recipe with the instructions below.
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Ingredients
3 cup fresh broccoli, cut into florets (and peeled stem pieces)
4 Tbsp butter
1 medium onion, diced into ½-inch pieces
1 red bell pepper, diced into ½-inch pieces
5 Tbsp all-purpose flour
2 tsp Dijon mustard
2 tsp chopped fresh savory
1 tsp each thyme and oregano
2 tsp finely grated lemon zest
2 cup chicken stock
½ cup half-and-half cream
½ cup dry white wine
2 cup Jarlsberg cheese
salt & pepper
1 lb(s) cooked turkey breast meat (not lunchmeat), sliced
2 Tbsp chopped Italian parsley
½ cup dry breadcrumbs
1 Tbsp olive oil
Directions
1. Blanch broccoli in boiling salted water (or steam) until just tender, then shock in ice water to halt cooking. Drain broccoli and set aside.
2. Preheat oven to 400 F.
3. In a large sauté pan with sides (sauteuse), melt butter over medium heat. Add onions and sauté until almost translucent, about 4 minutes.
4. Add diced pepper and sauté 3 minutes more. Sift flour over vegetables and cook, stirring constantly, for about 4 minutes, until a faintly nutty aroma is emitted, but flour does not brown.
5. Stir in mustard, savoury and zest. Stir in chicken stock, ½ cup at a time, blending well after each addition (this will prevent lumps). Bring liquid up to a simmer, then stir in cream.
6. Return to a simmer and stir in wine. Reduce heat to low and stir in 1 ½ cups Jarslberg cheese until melted. Season to taste.
7. Stir in broccoli and turkey, adjust seasoning if necessary, stir in parsley and pour into an 8-cup casserole dish.
8. Sprinkle top with remaining ½ cup Jarlsberg mixed with breadcrumbs and olive oil. Bake for 15 minutes, until sauce is bubbling along the sides.
9. Serve over cooked rice or buttered noodles.
10. Alternatively, the half-and-half cream can be replaced by ½ cup mascarpone cheese, for a more decadent version.
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Easy Chicken (or Turkey!) Stuffing Casserole - A Great Way to Use Up Leftovers!
With just 4 ingredients, you can use up leftover cooked chicken in this cheesy, comforting Chicken and Stuffing Casserole. Be sure to prep two and freeze one for later using our freezing instructions.
PRINTABLE RECIPE:
INGREDIENTS:
2 – 2 1/2 cups diced, cooked chicken (see Cooking Notes)
1 1/4 cups (or one 10.5 ounce can) Cream of Chicken Soup OR Leftover Chicken Gravy
2 cups shredded cheddar cheese
3 – 3 1/2 cups Homemade Stuffing OR 1 (6 ounce) box store-bought stuffing, prepared according to package directions
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Trisha’s Turkey and Dressing Casserole | Trisha's Southern Kitchen | Food Network
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Turkey and Dressing Casserole
Recipe courtesy of Trisha Yearwood
Total: 15 hr 25 min
Active: 25 min
Yield: 12 servings
Level: Intermediate
Ingredients
1 whole bone-in, skin-on turkey breast, 5 to 7 pounds
3 tablespoons unsalted butter, softened
Salt and pepper
1 teaspoon chopped fresh rosemary
1 teaspoon dried thyme
One 8-inch pan prepared cornbread (about 1 pound), crumbled
10 slices white bread, torn into small pieces
1/4 cup dried cranberries
2 tablespoons olive oil
4 celery stalks, diced
2 carrots, chopped
1 medium onion, chopped
1 cup orange juice
Directions
Preheat the oven to 325 degrees F.
Rub the turkey breast with the butter and sprinkle with salt, pepper, rosemary and thyme. Place the turkey skin-side-up in a large roasting pan and cover with a tight-fitting lid or aluminum foil. Bake until an internal thermometer inserted into the thickest part of the breast registers 165 degrees F, 1 1/2 to 2 hours or about 15 minutes per pound. Let rest for 10 minutes.
Cut the breast into thick slices and set aside. Pour the pan juices into a measuring cup and skim off the fat (use the fat for gravy). You'll need 2 to 3 cups of liquid for the dressing; supplement with chicken stock as needed.
In a very large bowl, mix together the crumbled cornbread, torn white bread and the cranberries. Heat the olive oil in a medium saucepan. Add the celery, carrots and onion and cook until tender, about 7 minutes. Add 1/4 cup of the turkey pan juices and continue cooking until the vegetables are translucent, about 6 minutes. Add the cooked vegetables to the bread mixture. Pour in the orange juice and 1 cup of the pan juices and mix well, using a sturdy spoon or your hands. Continue adding pan juices (or chicken stock) until the mixture is very moist, almost soupy. Put the dressing in a 9-by-13-by-2-inch casserole dish. Lay the turkey slices on top of the dressing, using almost all of the meat (reserve the rest for gravy or leftovers). Cover the casserole and refrigerate overnight.
The next day, preheat the oven to 350 degrees F.
Remove the casserole from the refrigerator and let it stand at room temperature while the oven is heating. Bake until heated through, about 45 minutes. The dressing should be moist. If it appears to have dried out too much overnight, pour another cup of turkey juice over it.
Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
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Trisha’s Turkey and Dressing Casserole | Trisha's Southern Kitchen | Food Network