Saute celery and onion in 1 tablespoon margarine.
Grease an oblong casserole dish (Pam spray or Crisco).
Pour all of the ingredients in, except bread crumbs or
Pepperidge Farm stuffing and 1/2 stick margarine.
Top with bread crumbs or stuffing and dot with margarine.
Bake at 375\u00b0 for 30 minutes. Delicious!!
Place cooked, cut up chicken in bottom of 13 x 9-inch baking pan.
Prepare 1/2 package Pepperidge Farm stuffing mix; make according to directions, adding 1 egg to make a moist stuffing. Sprinkle mixture over chicken.
Mix together the soup and sour cream; spread this mixture over the stuffing.
Best results when made the day before to let the flavors mix while refrigerated overnight before baking.
Bake in an oven at 350\u00b0 for about 30 to 45 minutes.
Mix Pepperidge Farm stuffing mix and Parmesan cheese.
Melt butter.
Roll chicken pieces in butter and then in the mix.
Bake at 350\u00b0 for 50 to 60 minutes.
Saute sausage until light brown.
Set aside in a bowl for final mixing.
Saute onions in oil until translucent.
Add celery and saute until soft.
Mix sausage, onions and celery together, then add eggs.
Sprinkle Romano cheese on mixture, then add Pepperidge Farm stuffing to mixture.
Add bouillon if mixture is too dry.
You don't want it runny, but you do want it wet.
Cook in turkey.
If you prefer to cook it outside of the turkey, bake it in a baking dish for about 1/2 hour.
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
Stuffing:
Preheat oven to 350
Place chicken breasts in greased flat casserole (9 x 13-inch) Pyrex dish.
Cover with sliced cheese.
Mix milk and soup and pour over chicken.
Mix stuffing mix with melted butter.
Pat down over chicken.
Cover with foil.
Bake at 350\u00b0 for 1 1/2 hours.
Recipe can be doubled for large group.
Stew chicken.
Skin and debone.
Melt margarine and mix with Pepperidge Farm stuffing.
Sprinkle 1/3 of stuffing on the bottom of casserole dish.
Add a layer of chicken.
Add cream of mushroom soup (undiluted) on top of chicken, another layer of stuffing and add last of chicken.
Spread cream of mushroom soup over chicken and end with last of stuffing.
Pour 2 cans of broth over casserole.
Bake at 350\u00b0 for 30 minutes.
Boil chicken, debone it and cut in pieces. Combine all ingredients and cook on low for about 30 minutes. Pour into sprayed casserole dish, top with cheese and stuffing. Bake about 30 minutes or until bubbly. Do not cover.
ome grease for stuffing).
Cook Pepperidge Farm stuffing according to directions on
Melt butter; pour over stuffing.
Place 1/2 of stuffing mixture in a large baking dish.
Bone and cut chicken into medium size pieces.
Combine with peas, milk, soup and onion in a saucepan.
Heat to boiling.
Pour over stuffing, then top with remaining stuffing.
Bake at 450\u00b0 for 10 minutes.
Pour 1/2 cup chicken broth over casserole to make if more moist (before baking).
Mix broccoli, mushroom soup, Miracle Whip or mayo, egg, onion and sharp or Cheddar cheese together and put in buttered 2-quart casserole dish.
Melt oleo and toss in Pepperidge Farm stuffing. Place stuffing on casserole.
Bake 30 to 35 minutes at 350\u00b0.
Cook cornbread and let cool.
Crumble on bottom of greased large casserole.
Add Pepperidge Farm stuffing.
Meanwhile, saute onion and celery in margarine.
Add to mixture.
Add turkey gravy to 2 cups water and chicken bouillon.
Add poultry seasoning to gravy and pour over dressing.
Cook 30 minutes or longer, until right texture.
Do not let it get too dry.
Cover with foil (you may need more liquid).
Chop fresh broccoli, or layer 1 bag frozen broccoli cuts in a 9 x 13-inch casserole.
Drain and add pimento.
Layer on sliced water chestnuts, drained.
Spoon cream of celery soup (undiluted) evenly over vegetables.
Prepare 1/2 of an 8-ounce package of Pepperidge Farm stuffing, using 2/3 cup water, 2 tablespoons margarine and 2 cups stuffing mix.
Layer evenly over soup.
Bake at 350\u00b0 for 45 minutes, until bubbly.
Boil chicken until done.
Break chicken into pieces and line bottom of 9 x 13-inch baking dish.
Mix both cans of soup with 1/2 cup milk and salt and pepper to taste.
Pour over the chicken. Cover with Pepperidge Farm stuffing.
Combine melted margarine with 1/2 cup of chicken broth and pour over top of stuffing.
Bake for 35 to 40 minutes at 350\u00b0.
Crush stuffing mix until fine.
Wash chicken and dip in margarine and mustard mix, then dip in stuffing.
Place on cookie sheet.
Bake at 350\u00b0 for 40 to 45 minutes.
Put Pepperidge Farm stuffing mix on top of soups, then drizzle chicken broth with melted margarine over stuffing.
Bake at 350\u00b0 approximately 30 minutes.
Don't overcook or topping will be hard.
Cook and debone chicken breasts.
Save 1 1/2 cups broth.
Melt margarine or butter.
Mix Pepperidge Farm stuffing with margarine. Spread 3/4 of stuffing in a casserole dish.
Spread chicken pieces over stuffing.
Melt butter in dish (9 x 13-inch).
Add half of stuffing.
Boil chicken; break up in pieces and put on stuffing.
Mix the soup and sour cream together.
Spread over chicken.
Cover with rest of stuffing.
Pour broth over all.
Bake at 350\u00b0 until it boils.
Cook broccoli as directed on package.
Season with salt. Butter an 8 x 13-inch flat casserole dish.
Place layer of broccoli in dish.
Cover with mushroom soup and layer Pepperidge Farm stuffing.
Repeat broccoli, mushroom soup and stuffing.
Bake in a 350\u00b0 oven for 30 to 35 minutes or until done.