>Stuff as directed in stuffing recipe, and brush with melted butter
Cook chicken and pull from bone (cut up).
Save 2 3/4 cups of broth.
Combine stuffing and butter together.
Combine 1 1/2 cups of broth to 1 can of cream of chicken soup.
Add 1 1/2 cups of broth to a can of cream of mushroom soup.
Put 1/2 of the stuffing in bottom of dish.
Put a layer of chicken, a layer of cream of chicken soup, another layer of chicken, then a layer of cream of mushroom soup.
Keep on layering until all is used.
Put the rest of stuffing on top.
Bake at 350\u00b0 for 30 to 45 minutes.
Line 9 x 13-inch dish with chicken; cover with mixture of soups and milk.
Mix stuffing with broth.
Saute onion and celery in margarine for 5 minutes.
Mix with stuffing and sprinkle on top.
Bake at 350\u00b0 for 40 minutes.
Prepare Stove Top according to package.
Take 2 tablespoonfuls of stuffing.
Put on a slice of turkey and roll up. Place into an ovenproof baking dish and repeat with remaining stuffing and turkey.
When all the turkey and stuffing have been put into the pan, pour gravy over the top.
Bake at 350\u00b0 until bubbly, about 35 minutes.
Place perch in greased baking dish.
Sprinkle with salt and pepper.
Melt butter and saute onions until slightly yellow.
Add stuffing and blend well.
Spread dressing mix over fish.
Cover with foil and bake 20 to 30 minutes at 350\u00b0.
Remove foil for 10 minutes to brown dressing.
Preheat oven to 350*.
Cut chicken breasts into halves or thirds.
Place chicken breast pieces in a 13 x 9 glass pan.
Season with salt, pepper and garlic powder.
Combine cans of soup with milk; mix well.
Pour soup mixture over chicken in pan.
Melt margarine and combine with water.
Pour margarine/water mixture over stuffing and stir to coat.
Pour stuffing mixture over soup layer.
Bake for 1 hour uncovered at 350*, then cover with foil and bake for 15 minutes longer.
Boil breasts until tender; save broth.
Remove meat and line bottom of casserole with chicken.
Mix soup and sour cream and put on chicken.
Take 1/2 cup of broth and 1/2 cup water and simmer.
Add 1 stick of oleo; add stuffing and mix.
Put stuffing on top of casserole (be sure stuffing is moist; add more water if necessary).
Bake at 325\u00b0 for 45 minutes.
Serves 6.
Coat inside of a 4-quart slow-cooker with cooking spray.
Add stuffing mix, onion, celery, and cranberries.
Combine broth and melted butter.
Pour over stuffing and stir gently.
Remove string from turkey breast; rinse turkey breast.
Place turkey in slow cooker on top of stuffing.
Combine salt, pepper, and thyme; sprinkle over turkey.
Cover and cook on HIGH 1 hour. Reduce to LOW and cook 5 to 6 hours or until a meat thermometer inserted in turkey registers 170\u00b0.
Cook onion and celery in oleo until tender.
Add mayonnaise, then mix in a large bowl with cornbread stuffing and seasoning mix.
Add chicken broth, salt, eggs, milk and deboned chicken, then pour in a 9 x 13-inch baking dish.
Refrigerate 4 hours.
Add cream of mushroom soup on top.
Bake at 350\u00b0 for 45 minutes.
Add cheese on top and bake 10 minutes more.
Boil frying chicken; cool.
Bone and place chicken in bottom of casserole.
Pour soup and milk mixture over chicken.
Mix chicken broth and dressing mix.
Spoon on top.
Bake at 350\u00b0 for 30 minutes or longer until brown.
Boil chicken until tender with onion and celery if desired. Pull chicken into chunks and place in large greased casserole dish.
Mix sour cream, soups and broth; pour over chicken.
Mix margarine, stuffing and broth and sprinkle over top of casserole. Bake in preheated 350\u00b0 oven for 1 to 1 1/2 hours.
Melt margarine in the bottom of a 9 x 13-inch casserole dish. Add stuffing and spread over the bottom of dish.
Combine soups and water and pour over stuffing.
Bake at 350\u00b0 for 30 to 45 minutes.
Clean and skin chicken breasts.
Place in shallow baking dish. Lightly mix together bread cubes, onion, 1/4 cup water, butter and poultry seasoning. Place mound of stuffing over each chicken breast.
Blend soup and 1/3 cup water.
Pour over chicken and dressing. Bake at 350\u00b0 for 1 hour and 15 minutes or until tender. (We double the dressing mix.)
In a 3-quart casserole, mix celery, stuffing and mushrooms. Layer turkey evenly over stuffing.
Combine and mix well the milk, eggs and soup.
Pour over turkey.
Sprinkle with almonds; sprinkle Parmesan cheese over top.
Drizzle with butter.
Bake at 350\u00b0 for 35 to 40 minutes, until knife inserted in center comes out clean. Serves 8 to 10.
Combine stuffing and next five ingredients in a large bowl; toss until combined.
Add soup, corn, sour cream and cumin to stuffing mixture; stir well.
Spread in a lightly greased 2 qt. baking dish.
Cover and bake at 350 degrees for 35 minutes. Uncover and sprinkle with cheese; bake an additional 5 minutes, until cheese is melted and bubbly.
Debone chicken; cut into bite-size pieces.
Mix with soups and broth.
Add stuffing and butter; mix well.
Bake in 10 x 13-inch pan 30 minutes at 350\u00b0.
Reduce baking time for moister chicken.
Mix chicken pieces with sour cream, soup and 1/2 can of water. Place in bottom of casserole dish.
Combine the melted butter and 1 cup of water with the stuffing mix; top the chicken mixture with this (add only half of the butter if you use homemade stuffing and do not add water).
Bake in a 350\u00b0 oven for 1 hour.
Cook chicken until done.
Remove from broth and save 2 2/3 cups of broth.
Bone chicken and cut into bite-size pieces.
Set aside. Combine 1/2 of the broth with the chicken soup.
Set aside. Combine remaining 1/2 of the broth with the mushroom soup.
Set aside.
Melt the butter and pour over the stuffing and toss until all of it is moist with butter.
Set aside 1/4 cup for topping (garnish).
Saute onion, celery and chicken in margarine until meat is white
on both sides.
Stir
in
soup,
salt
and
pepper. Simmer 1 hour with 14 coals on top and 14 coals on the bottom. Add dry stuffing and cook 10 minutes and then serve.
Place dressing on bottom of baking dish.
Layer chicken on top of dressing.
Dilute soups and pour over chicken and dressing. Bake 30 minutes at 375\u00b0.
May put onion rings on top 5 minutes before taking from oven.
Yields 8 servings.