o use.
For the stuffing casserole; butter a 13 x 9
elted butter into the cornbread stuffing and set aside. In a
9-inch casserole dish.
For the stuffing; melt butter in
Preheat oven to 350.
Poach chicken until cooked thru, take out of water and cool.
In a 13 X 9 in casserole, mix the soup and sour cream.
Drain veggies and mix into soup mixture.
Cube chicken and add to veggies.
Cook stuffing according to the box.
Put the stuffing on top of the mixture.
Put in preheated oven for 20-25 minutes until it is hot thru out.
ven to 350.
Prepare Stuffing, any recipe will do. I like
3 by 9 inch glass casserole dish with vegetable oil.
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.
prinkling 2/3 cup of stuffing mix on the bottom & then
Mix contents of vegetable/seasoning packet from the stuffing mix, stuffing crumbs and 1-2/3 cup chicken (or vegetable) broth, set aside.
Arrange uncooked chicken in 13x9 inch baking dish.
Scatter mushrooms over chicken.
Mix soup, cheese and sour cream; pour over chicken.
Top with the set-aside stuffing mixture.
Bake at 375 for 45 minutes or until chicken is cooked through.
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.
large bowl, combine the stuffing, sausage, celery mixture, cheese & pepper
Preheat oven to 350 degrees.
Boil chicken until cooked and cut into small pieces.
In the meantime, steam or cook broccoli until tender/crisp.
Mix together soup, mayonnaise and lemon juice in a small bowl, and set aside.
In an 8x8 inch baking dish, layer the chicken, broccoli and soup mixture.
Splash the white wine over the soup for taste.
Add the shredded cheese, and then sprinkle the stuffing mix over the top.
Bake for 25- 30 minutes.
Serve over rice.
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.
Add chicken to mixture.
Mix well.
Prepare Pepperidge Farm herb stuffing.
Mix as package directs.
Spread over chicken mixture.
Bake 35 minutes at 350\u00b0 in shallow pan for best results.
Preheat oven to 400 degrees.
Spray 9x12 casserole dish with non-stick cooking spray.
Prepare stuffing as directed. Let sit.
Cut chicken into bite-sized pieces.
Combine soup, veggies and chicken into 9x13 casserole dish.
Stir until everything is mixed thoroughly.
Add stuffing on top of casserole.
Bake for 30 minutes, or until chicken is thoroughly cooked.
Preheat oven to 350\u00b0.
Prepare a 9 x 13-inch casserole dish with butter/margarine or nonstick cooking spray.
Prepare stuffing mix according to directions.
Dice chicken.
(Note:
You may use leftover cooked chicken or use 2 pounds of boiled chicken breast.) Layer 1/2 of stuffing in casserole dish.
Spread chicken over stuffing and add the remaining stuffing over diced chicken.
Dilute soup with 1/4 cup water and heat until smooth.
Pour warm soup over casserole and bake at 350\u00b0 for 25 to 35 minutes.
Cook zucchini in a little boiling salted water until just tender.
Drain and set zucchini aside.
In saucepan, cook carrot and onion in 4 tablespoons of butter until tender.
Stir in 1 1/2 cups of stuffing cubes, the soup, and the sour cream.
Add zucchini and mix well.
Transfer to a buttered casserole dish.
Melt remaining 2 T.
of butter and mix with remaining 3/4 cup of stuffing cubes.
Place mixture on top of casserole.
Bake casserole in 350 oven for 30 minutes.
Cook zucchini in boiling salt water until just tender.
Drain. In saucepan, melt 4 tablespoons butter.
Add carrots and onion. Saute until tender.
Remove from heat.
Stir in 1/2 cup stuffing cubes, soup and sour cream.
Gently stir in zucchini.
Spoon into 1 1/2-quart casserole.
Melt 2 tablespoons butter.
Add remaining stuffing cubes and toss gently.
Sprinkle over casserole.
Bake at 350\u00b0 for 30 to 40 minutes.
Boil the zucchini until tender and drain. In saucepan, cook onion and carrot in 4 tablespoons butter until tender.
Remove from heat. Stir in stuffing cubes, soup and sour cream.
Gently stir in zucchini and place into 1 1/2-quart casserole dish.
Melt remaining butter and add remaining stuffing cubes.
Toss.
Top casserole and bake 30 to 40 minutes at 350\u00b0.
Cook zucchini in a little boiling, salted water until tender; drain.
In saucepan, cook carrot and onion in 4 tablespoons of the butter until tender.
Remove from heat.
Stir in 1 1/2 cups of herbed stuffing cubes, soup and sour cream.
Gently stir in zucchini.
Place in a 1 1/2-quart casserole.
Melt remaining butter; add remaining stuffing cubes.
Place on top of casserole. Bake in a 350\u00b0 oven for 30 to 40 minutes.
Makes 6 to 8 servings.