Rotisserie Chicken & Stove Top Stuffing Casserole | Chicken Recipe
This Rotisserie Chicken and Stove Top Stuffing Casserole dish is very filling.
You can feed a large family with this casserole, and it’s easy to make. Earlier, I made a rotisserie chicken in the Instant Pot, so I’ll leave that link below for you to try.
The only suggestion is to use half or 3/4 of the soup mixture for this recipe, unless you allow the casserole to bake for 2 hours. This can be a substitute for dressing, and it will save time. Leave a comment below and let me know if you prefer stuffing or dressing.
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Thanks for watching and God bless,
Connie
Instant Pot Whole Rotisserie Chicken | Chicken Recipe link
This recipe was inspired by All Recipes on Pinterest:
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1 Rotisserie chicken
2 boxes Stove Top Chicken Seasoning Mix
1 1/4c Chicken broth
1 tbsp Unsalted butter
1 1/4c Unsalted butter
1 Onion
3 Celery stalks
1 can Cream of Mushroom
1 can of Cream of Chicken
8oz Sour cream
Olive oil spray
1 tsp Poultry seasoning
1 tsp Sage
1/2 tsp Celery seed
Salt & pepper to taste
*** Following cooking instructions on Stove Top Stuffing Mix box
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Chicken and Dressing Casserole | Simple and Delicious Recipe | Easy Dinner Idea
Chicken and Dressing Casserole:
1 whole chicken or chicken parts (approximately 3 lbs)
1 onion
1- 4 celery stalks
2 1/4 cups of chicken broth, divided
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 stick of unsalted butter
12 oz bag Pepperidge Farm Herbed Stuffing Mix (you’ll only use 6 oz). Stove Top Stuffing not recommended.
INSTRUCTIONS
Boil chicken with chopped and peeled onion and celery stalks; reserve broth. Chop chicken into bite size pieces and place in 9x13 casserole pan. Combine soups and 1 ¼ cups broth. Pour over chicken.
Mix 1 stick of melted butter, 1 cup of broth, and stuffing mix. Spoon over chicken. Bake at 350 for 1 hour covered with foil. Remove foil and bake for an additional 15 minutes.
***Save time by using a pre-cooked rotisserie chicken and canned chicken broth.
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About Me:
I'm married to the love of my life and we recently welcomed our first baby. Every day is an adventure in life AND food!
I’m always on the hunt for good BBQ and a great bargain. I enjoy cooking, baking, trying new recipes, taste tests, and meal planning. I also enjoy grocery shopping and trying out new products, so you’ll see a lot of grocery hauls.
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Betty's Flavorful Chicken and Dressing Casserole
Betty demonstrates how to make Chicken and Dressing Casserole. This is intended especially for those of you who need an entrée that can take the place of turkey and dressing when you are rushed for time. You can double or triple the recipe, if you need more. The amount of this recipe feeds 4 comfortably.
Flavorful Chicken and Dressing Casserole
4 uncooked chicken breasts, unseasoned (I used 8 chicken tenderloins.)
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 can cream of celery soup (preferably sodium-reduced)
1 can cream of chicken soup (preferably sodium-reduced)
½ cup chicken broth
½ package dry onion soup mix, if desired (Onion soup mix is quite salty, so you should go easy on this—or omit it, if you choose.)
½ of a 14-oz. package Pepperidge Farm herb-seasoned stuffing mix
2 cups chicken broth
cooking oil spray
Spray bottom of a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray. Heat 1 tablespoon butter and 1 tablespoon extra virgin olive oil in a skillet over medium heat. Place 4 chicken breasts (or 8 chicken tenderloins) in hot butter/oil mixture. The chicken does not need to be salted, because there will be plenty of salt in the other ingredients. Brown the chicken on both sides and place in sprayed baking dish. The chicken does not have to be cooked all the way through at this point, just browned. Sprinkle a little of the package of onion soup mix over the top of the chicken tenderloins, using at most ½ package. The whole package would be overpowering in this recipe, unless you are making a large amount of chicken in one dish. In a medium saucepan, mix 1 can cream of celery soup, 1 can cream of chicken soup, and ½ cup chicken broth. Stir over medium heat until warm and smooth. Pour soup mixture over chicken and onion soup mix. In a medium-sized bowl, mix 2 cups of chicken broth with 7 ounces herb-seasoned stuffing mix, stirring until the stuffing mix absorbs most of the broth. Spread dressing mixture over top of casserole. Cover with aluminum foil and bake for 20 minutes in a 400 degree (F) oven. Remove foil and continue to bake for an additional 15 minutes, or until the top of the stuffing is beginning to brown and become crisp. Serve immediately. This is a dish that can be enjoyed any time of the year for those of you who are looking for a quick, economical recipe that has a holiday flavor. Enjoy!!! --Betty
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Chicken & Stuffing Casserole Recipe ~ Quick Dinner Idea!
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Chicken & Stuffing Casserole
1 pound cooked chicken
salt (to taste)
pepper (to taste)
1 tsp celery seed
1 tsp thyme
1 10.5 ounce can cream of celery soup (You could also use cream of chicken or cream of mushroom)
1/4 cup milk
2 TBS onion (diced)
1 cup carrots & peas
6 ounce package of stove top stuffing mix
1 stick butter (melted)
1 cup chicken broth
Bake in a preheated 375 degree oven for 30-40 minutes until browned on top and bubbly!
Enjoy!
Chicken and Stuffing Casserole
Chicken and stuffing casserole dish for quick easy meal.
Ingredients:
1 whole rotisserie chicken shredded
2 boxes stove top stuffing mix
2 can cream of chicken
Chopped onions, bell pepper, and celery
1 cup chicken broth
1/4 cup milk
2 sticks of butter
Salt
Pepper
Garlic powder
Onion powder
Celery seeds
Sage if you like
Tyme if you like
Bake at 400*
Set timer for 20 minutes covered
10 minutes uncovered
Serve with cranberry sauce
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