hile chicken is cooking, prepare stuffing mix as directed on the package
Prepare 1 box stuffing mix as directed; set aside.
Boil chicken in water until done.
Drain.
Let chicken set in cold water until cool enough to strip from bones.
After cooling, place chicken in oblong cake pan, ungreased.
Pour mixture of soups over meat strips.
Stir together.
Spoon and spread dressing over mixture, pushing 2/3 of stuffing down into mixture.
Stuffing makes a light crunchy top.
Sprinkle with pepper and bake in preheated oven (350\u00b0) for 1 hour.
Make stuffing as directed on box.
Press into an 11 x 13-inch pan or roasting dish.
Cut chicken into small pieces.
Put over top of stuffing and then add two cans of cream of chicken soup on top of chicken.
Do not dilute.
Bake about 45 minutes to 1 hour.
Put stuffing mix in 1 1/2-quart casserole.
Combine water, oleo and contents of seasoning packet in saucepan; bring to a boil.
Pour over stuffing and mix well.
Press some of stuffing up along sides of dish to create a hollow in center.
Arrange chicken in center.
Blend soup and milk together; pour over chicken. Garnish with chopped parsley and pimento, if desired.
Cover and bake at 350\u00b0.
Serves 4 to 5.
Prepare stuffing mix according to box directions; set aside. Cover bottom of baking pan with chicken soup.
Spread chicken over soup and put stuffing on top.
Butter lightly and bake at 350\u00b0 until stuffing is lightly browned.
Put raw hamburger in bottom of 9 x 13-inch pan.
Cover with a layer of stuffing mix (not prepared).
Cover stuffing with onion. Pour soup over stuffing and onion.
Then pour milk over soups. Top with frozen Tater Tots; cover with foil.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
Remove foil the last 15 minutes to brown the Tater Tots.
Mix the first 5 ingredients and put in an ungreased 9 x 13-inch pan.
Mix together stuffing mix, water and oleo.
Put on top of chicken mixture.
Bake at 350\u00b0 for 1 hour.
pray. Spread the contents of stuffing mix evenly in the baking pan
Preheat oven to 350 degrees F.
If using box stuffing mix according to directions ( I always add a little celery and onion to it) --
Spray a 9x13 pan with Pam cooking spray. Place cooked chicken on the bottom of the pan -- add the thawed mixed vegetables, then the cheese. In a small bowl, combine the soups, sour cream, Pickapeppa if using and garlic. Pour over the top of chicken/vegetable mixture. Top with stuffing. Baked covered 30 minutes -- then uncovered for 30 minutes.
Layer chicken in greased casserole dish.
Mix 1 cup broth and soups; whisk together.
Pour over chicken.
Mix 1 cup broth, stuffing mix and butter.
Pour over chicken.
Bake at 350\u00b0 for 30 minutes.
Mix cream of chicken soup with water.
Pour into 13x9x2 baking dish.
Lay chicken breasts on top.
Add a slice of Swiss cheese on each chicken breast.
Pour the dry stuffing mix over the top, covering it completely.
Bake covered at 350F for 1-1/2 hours.
Open stuffing mix boxes and empty into a 9 x 13 baking dish. Add onion and celery. In a separate bowl beat the eggs and add both soups. Add to stuffing mix and stir completely. Begin adding chicken broth slowly. Wait a few minutes in between pours for the mix to soak it up. When you are done you want very wet to just about soupy in texture. Bake at 350 for about an hour or until set.
Heat oven to 350\u00b0.
Pour stuffing mix into greased 2-quart baking dish.
Add cheese, turkey and pepper.
In a separate bowl, gradually stir milk into flour.
Stir in eggs.
Pour over stuffing mixture.
Bake 50 minutes or until golden brown.
Serves 4.
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
TO MAKE STUFFING: Melt 1/4 cup butter
asserole dish.
For the stuffing; melt butter in a large
n a mixing bowl, combine stuffing mix with water/margarine mixture; toss
minutes.
Add stuffing mix and broth; mix well.
Cover and
br>Put the bread and stuffing mix in a large bowl; Add
Coarsely chop apples (with or without peels) and mix with stuffing mix, onion, dried fruit, thyme, salt, pepper and poultry seasoning.
Place mixture in the bottom of a 4-5 quart crock pot.
Pour chicken stock over mixture making sure all the stuffing is well covered.
Place turkey on top of stuffing.
Cook on low for 8 hours or until the turkey reaches 170 degrees on a meat thermometer.