Best 19 Chicken And Stuffing Casserole Recipes

CREAMY CHICKEN AND STOVE-TOP STUFFING CASSEROLE

Steps:

• Oven@ 350.
• Cook chicken and cut into bite sized pieces.
• Place into a casserole dish.
• Prepare Stove Top according to directions.
• Heat both cans of soup with the milk in a saucepan until hot.
• Pour over chicken.
• Spoon stuffing over top of chicken and soup.
• Bake for 30-45 minutes or until bubbly.

CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
• In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a 13x9 pan.
• Sprinkle with 3/4 of the package of dry stuffing mix.
• Evenly sprinkle chicken over stuffing.
• Mix sour cream, chicken broth, cream of chicken soup and the seasonings from stuffing mix.
• Pour evenly over chicken.
• Sprinkle with remaining dry stuffing mix.
• Bake for 1 hour, uncovered.

ROTISSERIE CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
• Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
• Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
• Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer.
• Bake in the preheated oven until lightly browned and bubbling, about 1 hour.

CHICKEN, BROCCOLI, AND STUFFING CASSEROLE

Steps:

• Bake Chicken Breast in a 9x13 baking dish at 350* for approximately 35 minutes. Drain fluids from baking pan, cube the chicken into 1 inch squares.
• Next Combine the soup, Broccoli and Stuffing mix with a cup of water in a bowl until mixed thoroughly.
• Place cubed chicken into the bottom of the 9x13, smooth stuffing mixture over the chicken, and cover with the shredded cheddar.
• Bake at 350* for approximately 30 minutes.
• Let cool for 10 minutes, dip and enjoy!

CHICKEN AND STUFFING CASSEROLE

Steps:

• 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.

ZUCCHINI CHICKEN AND STUFFING CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a medium saucepan, combine zucchini and onion, add in water just to cover, and bring to a boil.
• Boil for 5 minutes; drain and cool.
• In a large bowl, combine shredded carrots, undiluted soup, sour cream and garlic powder, salt and pepper (to taste if using) mix well to combine.
• Add in cooled zucchini/onion mixture and cooked, cubed chicken; mix to combine.
• Spread into prepared baking dish.
• For the topping: In a medium microwave-safe bowl, melt the butter in the microwave.
• Add in the stuffing mix (with seasoning pack) toss well.
• Sprinkle over the top of the casserole.
• Top with cheese.
• Bake for 1 hour, or until golden brown.
• Delicious!

CHICKEN AND APPLE STUFFING CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk together half-and-half, egg, and sage in a bowl.
• Melt butter in a 12-inch nonstick, oven-proof skillet over medium heat. Add onion, celery, salt, and pepper and cook, stirring frequently, until onion begins to soften, about 4 minutes. Pour in chicken broth and then stir in stuffing mix. Add chopped apples, dried cherries, and 1/4 cup chopped pecans, then remove from heat. Stir in half-and-half mixture and gently even out the contents of the skillet.
• Season chicken cutlets with paprika, rosemary, salt, and pepper. Place on top of the stuffing mixture and press down into the skillet contents until the tops of the chicken are even with the other ingredients. Sprinkle the remaining 1/4 cup chopped pecans over the top and lightly spray chicken with cooking spray.
• Place skillet in the preheated oven and bake until chicken juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.

CHICKEN BROCCOLI AND STUFFING CASSEROLE

Steps:

• 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.

CHICKEN-VEGETABLE AND STUFFING CASSEROLE

Steps:

• 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.

CHICKEN AND STUFFING CASSEROLE

Steps:

• 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.

BAKED CHICKEN AND STUFFING CASSEROLE

Steps:

• In a baking pan: place chicken & add slice of cheese to each breast.
• In seperate bowl combine chicken soup and 1/4 water. Place soup mixture on top of chicken and cheese.
• Then crunch up stuffing into small bits, add to chicken. The last step is to add the butter over the top (drizzle). This way the stuffing gets moist and crunchy.
• Bake at 350 for 1 hour.
• Note, check after 45-50 minutes If top gets to brown cover with foil.

QUICK AND EASY CHICKEN AND STUFFING CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. Spoon mixture into the prepared baking dish; sprinkle with stuffing mix.
• Combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer.
• Bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.

EASY CHICKEN AND STUFFING CASSEROLE

Steps:

• 1. Prepare stuffing mix as directed on package; set aside.
• 2. Mix chicken, soup, sour cream, vegetables and shredded Cheddar cheese and put into a 9 X 13 inch baking dish; top with prepared stuffing.
• 3. Bake at 400 degrees for 30 minutes.

SAVORY CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. Spread French bread cubes onto a baking sheet.
• Bake bread cubes in the preheated oven until bread is toasted, 10 to 15 minutes.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl using a slotted spoon; reserve drippings in the skillet.
• Cook and stir celery, onion, and garlic in the skillet with sausage drippings over medium heat until vegetables are soft, 5 to 10 minutes.
• Put crumbled corn bread in a large bowl; add bread cubes, celery mixture, sausage, cream of chicken soup, shredded chicken, 1 sleeve crushed buttery round crackers, and eggs. Stir well. Pour in enough chicken broth to make mixture extremely moist. Spoon mixture into the prepared casserole dish. Sprinkle 1/4 cup crushed buttery round crackers over casserole; drizzle with melted butter.
• Bake in the preheated oven until cooked through and topping is lightly browned, about 45 minutes.

CHICKEN, BROCCOLI, AND STUFFING CASSEROLE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°F. Place chicken breasts in a 9 x 13 inch baking dish and bake approximately 35 minutes. Drain fluids from baking pan and cube the chicken into 1 inch squares. Set aside. Combine soup, broccoli and stuffing mix and water in a bowl and stir until mixed thoroughly. Place cubed chicken into the bottom of the 9 x 13 baking dish, smooth stuffing mixture over the chicken, and cover with shredded cheddar. Bake approximately 30 minutes. Let cool for 10 minutes, then serve.

QUICK CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Mix stuffing, chicken, broccoli, chicken gravy, and half the Cheddar cheese in a large bowl. Spread into the prepared baking pan; sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cooked through and Cheddar cheese is melted, 20 to 25 minutes.

LISA'S CHICKEN AND STUFFING CASSEROLE

Steps:

• 1. Preheat oven to 350 F. Coat a 9X13-inch baking dish with cooking spray. Sprinkle 3/4 cup stuffing mix into pan; top with chicken. In a large bowl, whisk together or soup and broth until blended; pour over chicken and sprinkle remaining stuffing mix over soup mixture and top with melted butter. Bake, uncovered for 35 minutes, or until casserole is thoroughly heated and golden.

SUE'S CHICKEN AND STUFFING CASSEROLE

Steps:

• 1. Boil Chicken and reserve 2 cups of the broth. Tear cooled chicken apart and set aside. 2. Preheat oven to 350 degrees. 3. Butter 9 x 13 casserole dish. 4. Mix stuffing and butter and place half of the mixture in the bottom of the casserole dish. 5. Mix the shredded chicken, evaporated milk, broth, onion, and soup together. Heat in a saucepan until boiling. Pour mixture over the stuffing mixture in the casserole dish. 6. Layer remaining half of stuffing mixture on top of soup mixture. 7. Bake for 15-20 minutes until hot and bubbly.