Stove Top Stuffing Chicken Bake Casserole | Kraft + Campbell's Soup Recipe | The Green Notebook
Stove Top Stuffing Chicken Casserole Recipe | Kraft and Campbell's Soup Recipes
Chicken Stuffing Casserole
Chicken, frozen mixed veggies, dry stuffing, and cream of chicken soup come together to make this satisfying weeknight casserole. It's full of savory, flavorful ingredients to fill your belly with!
RECIPE & INSTRUCTIONS HERE! -
Ingredients
4 1/2 lbs boneless skinless chicken breasts raw, cut into 1 inch pieces
21 oz cream of chicken
16 oz frozen mixed vegetables
6 oz dry stuffing mix like Pepperidge Farm
1/2 cup water 1 to 1/2 cups
Instructions
Spread 1/2 cup of cream of chicken on the bottom of the casserole dish. Add the diced chicken breasts.
Mix the remainder of cream of chicken soup with the frozen vegetables. Spread evenly on top of the raw chicken.
Top with stuffing mix. Pour water over the top of stuffing mix to wet.
Bake at 400F covered with tinfoil for 45 minutes.
Notes
Alternatively, you can make the stuffing with water in a bowl before topping on the vegetables.
PANTRY CHICKEN CASSEROLE RECIPE! ALDI FAMILY MEAL FOR $5!
*Recipe Below*
Hey guys! Today I am in the kitchen with an easy and tasty chicken casserole made with pantry items from Aldi! Feed you family some confort food in these uncertain times, and stay safe out there!
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In this recipe:
1 box of pasta
2 cans cream of chicken soup
1 can of chicken
half can of peas
4 oz shredded cheese
1/2 cup sour cream
1/2 cup milk
1 sleeve of crackers
s&p to taste
Cook the pasta, add the items, crush the crackers and put on top, cover and bake for 30 minutes at 350*
Quick Chicken Recipes : Southwest Chicken Casserole Recipe
Southwest chicken casserole brings together full flavor with some ingredients you have in your own kitchen. Get the recipe for southwest chicken casserole with help from an author and chef in this free video clip.
Expert: Kent Whitaker
Contact: thedeckchef.com
Bio: Kent Whitaker is an author and chef whose titles include The Tennessee, Georgia and Texas Hometown Cookbooks, as well as titles for children.
Filmmaker: Phillip Givens
Series Description: Chicken naturally lends itself to a wide variety of quick and easy dishes you can make in your own home. Get quick chicken recipes with help from an author and chef in this free video series.
4 SIMPLE CHICKEN RECIPES USING CREAM SOUPS
These 4 simple chicken recipes include your favorite cream soups! These old-fashioned chicken recipes are sure to become family favorites.
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4 SIMPLE CHICKEN RECIPES USING CREAM SOUPS
#chickenrecipes #recipesusingcreamsoups #campbells #easycasseroles
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0:00 Simple Chicken Recipes
1:38 Chicken Roll-ups
4:44 Chicken & Stuffing
6:36 Chicken & Rice
10:14 Chicken Noodle
RECIPES:
CHICKEN ROLL-UPS
1 lb Cooked Shredded Chicken
1 can Crescent Rolls
1 Cup Shredded Cheddar Cheese
1 Can Cream of Chicken Soup
Shred cooked chicken and set aside. Separate the crescent rolls and add 1 TBL cheese to each roll. Top with about 2 TBL of chicken. Roll up each roll starting with the widest end and place in a greased 9x13 baking dish. In a bowl combine soup and 1/2 Cup of water and pour over the chicken rollups.
Optional: Top with any remaining cheese and season to desired taste with salt, pepper, garlic, paprika, and parsley.
Bake at 350F for 30 minutes.
CHICKEN & STUFFING
2 lbs shredded chicken, cooked (I use rotisserie)
2 10.75 ounce cans condensed cream of chicken soup
1/4 C milk
1 6 ounce box Stove Top Chicken Stuffing mix
1 1/2 C chicken broth
Instructions
-Preheat oven to 375F
-Spray a 9x13-inch baking dish with non-stick spray
-Spread the chicken evenly in the bottom of the prepared dish
-Whisk the condensed soups and milk together in a medium bowl.
-Pour the soup mixture evenly over chicken
-Sprinkle dry stuffing mix evenly over the top
-Pour chicken broth over the stuffing mix
-Cover the dish with foil and bake for 40 minutes
-Remove from oven and let stand 10 minutes before serving
CHICKEN & RICE
4 cups rotisserie chicken, chopped
2 cans cream of chicken soup
1 can cream of mushroom soup
½ tsp salt (or to taste)
¼ tsp pepper
1 cup water
1 cup milk
2 cups instant rice, uncooked
1 cup cheddar cheese blend, shredded
1 to 1 ½ cups panko crumbs
4 to 6 tsp butter, melted
This link goes to a very similar recipe, but I use 2 cans Cream of Chicken instead of using cream of celery, and I do not add the onion powder.
RECIPE LINK:
CHICKEN NOODLE CASSEROLE
2 cups uncooked egg noodles
2 cups cooked shredded chicken
1 10 oz. package frozen peas and carrots (or vegs of your choice)
1 cup milk
1 10 oz. can cream of chicken soup
1 10 oz. can cream of mushroom soup (any style of 2 cream soups will do)
1/2 cup mayo
1 tsp salt
1 tsp pepper
1/2 teaspoon garlic powder
1 1/2 cup cheddar cheese
parsley flakes (optional)
Instructions
Preheat oven to 350° F. Spray a 9x13 inch baking dish with nonstick spray.
Boil egg noodles according to package directions. Drain
In a large bowl combine all the other remaining ingredients (reserve 1/2 C cheese and the parsley for the top)
Add cooked noodles to mixture. Stir to combine everything. Pour into prepared baking dish. Top with 1 cup Cheddar Cheese and parsley flakes.
Bake 30 minutes or until heated through. Remove from the oven and let stand 5 minutes before serving.
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*Be Strong. Be Safe. Be Prepared. In Any Season of Life
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*Ecclesiastes 3:1-8
For everything there is a season, A time for every activity under heaven.
Ree Drummond's TOP 5 Casserole Recipe Videos | The Pioneer Woman | Food Network
From her famous sour cream noodle bake to a tater tot-topped breakfast casserole, these are Ree's ultimate comforting casserole recipes!
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Ree Drummond's TOP 5 Casserole Recipe Videos | The Pioneer Woman | Food Network