an and cook chicken breasts until done.Remove chicken from pan and
edium heat.
Rub uncooked chicken with spices that you enjoy
Prepare chicken stuffing mix as directed on package.
Boil boneless chicken in water until done.
Cool and dice up in small pieces.
In bowl, mix both cans of soup with milk.
Add pepper, salt, parsley flakes and garlic to taste.
Stir in chicken.
Pour cream mixture in bottom of 9 x 13-inch pan, then spoon prepared stuffing mix on top.
Bake at 350\u00b0 for 35 to 40 minutes to bubbly.
Saute chopped onion until tender.
Boil chicken until done. Then cut into bite-size pieces.
Mix together oleo, onion, stuffing mix (without boxed seasoning); add sage.
Mix sour cream and cream of mushroom with chicken.
Layer in cake pan chicken mixture, then dressing; add slowly 2 cups broth.
Bake for 45 minutes at 350\u00b0.
Can be made ahead of time.
In small bowl, mix soup and milk until well blended. Set aside.
In another small bowl, mix stuffing crumbs and melted butter. Set aside.
In a 11x7 inch glass baking dish layer chicken then green beans then soup mixture then stuffing mixture.
Bake uncovered at 350 degrees F for 45 minutes or until chicken is no longer pink in center & mixture is hot & bubbly.
Pour rice in pan; pour 1 cup of broth over.
Layer chicken in pan.
Mix soups and milk together and pour in pan.
Mix melted oleo, stuffing and 1 cup broth; pour over.
Bake at 325\u00b0 for 30 minutes.
cup flour.
SPICY CHICKEN STUFFING & RED PEPPER SAUCE:
Heat
Preheat oven to 350\u00b0.
Heat butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 minute or until no longer pink. Remove chicken, let cool a bit, then cut in chunks.
PrepareE stuffing in skillet according to package directions except let stand 2 minute.
Layer stuffing, chicken and veggies in 1 3/4 - 2 quart casserole dish. Mix soup and milk. Pour over layers. Sprinkle with cheese.
Cover and heat through (about an hour).
Boil chicken and pick meat off of bones.
Make up a box of chicken stuffing mix (saving out herb mix).
Put stuffing in bottom of casserole dish and lay chicken over this.
Mix together the two soups and herb mix.
Pour over chicken and bake 1 hour at 350\u00b0.
Cook the squash and onion on top of stove until tender.
Drain liquid and put in a casserole dish.
Mix with the soup and sour cream.
Fold in shredded carrots and cheese.
Melt 1 stick margarine and mix in the chicken stuffing mix.
Put half of the stuffing in the casserole and the rest on top of the casserole. Bake in oven until top of casserole is brown.
Place chicken breasts in bottom of casserole dish.
Place one slice of cheese on top of each breast, or sprinkle with shredded cheese.
Pour soup and wine over top of chicken.
Combine stuffing mix and margarine.
Sprinkle on top.
Bake 350 degrees for 55 - 60 minutes.
Boil chicken.
Fix Stove Top stuffing or your own stuffing. Shred chicken.
Add to 13 x 9-inch baking dish.
Stir in cream of chicken soup, stuffing, mayonnaise and onion (already chopped). Stir up good.
Add 3 to 4 tablespoons butter.
Bake at 350\u00b0 for 30 minutes.
Cook chicken in a skillet with broccoli.
Prepare stovetop stuffing, without butter or margarine.
Mix chicken, broccoli and cheese in a 2 quart casserole dish, cover with stuffing.
Bake at 400 degrees for 20 minutes, covered.
Heat water and in it melt margarine.
Add stuffing.
Mix and toss with fork until it's moist.
Save out a little gravy (1/3 can); mix remainder with chicken.
Cover bottom of large casserole with half of stuffing mixture.
Add the chicken and gravy mixture. Cover with remaining stuffing.
Dribble remaining gravy on top. Bake at 350\u00b0 for 20 to 25 minutes.
Bake chicken breasts at 350\u00b0 for 40 to 50 minutes; do not microwave.
Can be frozen.
Place chicken in casserole dish; pat package of broccoli over chicken.
Pat cheese over both ingredients.
Add mushroom soup.
Cover with stuffing mix.
Pour melted oleo over entire casserole.
Bake until chicken is tender.
Cook chicken; take off bones and layer in 9 x 13-inch pan. Mix soups and sour cream together and spoon over chicken.
Put bread crumbs from stuffing mix over chicken.
Make up seasoning for stuffing according to instructions on box.
Pour over crumbs. Bake at 350\u00b0 for 1 hour or until brown.
Preheat oven to 350\u00b0.
Prepare stuffing, but cut down on the water so it's dry.
Spread in a 9 x 13-inch baking pan.
Cook chicken.
Pick meat from bones. Place over stuffing.
Pour soup (undiluted) over stuffing and chicken.
Put frozen broccoli over soup. Add 3/4 of the cheese over the broccoli. Cover with onions. Add balance of cheese.
Bake for 30 to 45 minutes.
Cut up Chicken into cubes or small pieces.
Slice up Onion and saute.
Mix in bottom of cooking pan.
Pour Soup over Chicken.
Mix Stuffing Mix and top it over the Chicken and Soup.
Put in oven and cook for 30 minutes or until stuffing is beginning to crust.
Cook chicken (boil or bake).
Combine melted butter and stuffing mix.
Pour in bottom of casserole dish.
Crumble chicken over stuffing.
Blend together cream of celery, cream of chicken and water until smooth.
Pour over chicken.
Bake at 350\u00b0 for 45 minutes or until bubbly.
Cut chicken into bite size pieces and cook with celery and onions until tender. In a bowl, mix mushroom soup, mushrooms, sour cream and pour into 9 x 13 casserole dish.
In another bowl mix together melted butter, 1 cup chicken broth and stuffing mix. Pour over casserole.
Bake 30 minutes at 350 degrees.