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Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole!!! πŸ’–

Yummy straight out of the oven!!! πŸ’– Yum!!!

Chicken and Stuffing Casserole

I make this and it is very tasty and so easy to make. I use leftover chicken or turkey. I also use either mixed vegetables or just french green beans. Use any vegetable you like.

Chicken and Stuffing Casserole

CHICKEN STUFFING CASSEROLE- one of my favorite fall casseroles!

Chicken and Stuffing Casserole

Prep Time: 15 minutes | Cook Time: 45-50 minutes | Servings: 8

Ingredients:

4 C. Shredded chicken

2 C. Chicken broth

1 C. Onion chopped

4 Tbsp. Butter unsalted and melted

β…“ C. Celery diced

3 C. Cornbread crumbled

1 Can cream of chicken soup

1 tsp. Poultry seasoning

Β½ tsp. Garlic powder

Salt and pepper to taste

Parsley for garnish

How to make Chicken and Stuffing Casserole:

Step 1. Preheat the oven to 350 degrees.

Step 2. Cook the onion and celery in the butter over medium heat on the stovetop in a skillet until softened.

Step 3. Add the broth, soup, and seasonings to a mixing bowl, and whisk to combine well.

a.

b.

c.

Step 4. Mix together the crumbled cornbread, chicken, and cooked vegetables in a large mixing bowl.

Step 5. Add the soup mixture over the chicken and cornbread mixture and stir to combine.

Step 6. Place the mixture into a 9×13 baking dish, and bake for 45-50 minutes.

Step 7. Garnish with fresh chopped parsley before serving.

Enjoy!

Chicken and Stuffing Casserole

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Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

Yield: 8
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 4 C. Shredded chicken
  • 2 C. Chicken broth
  • 1 C. Onion chopped
  • 4 Tbsp. Butter unsalted and melted
  • β…“ C. Celery diced
  • 3 C. Cornbread crumbled
  • 1 Can cream of chicken soup
  • 1 tsp. Poultry seasoning
  • Β½ tsp. Garlic powder
  • Salt and pepper to taste
  • Parsley for garnish

Instructions

  1. Preheat the oven to 350 degrees.
  2. Cook the onion and celery in the butter over medium heat on the stovetop in a skillet until softened.
  3. Add the broth, soup and seasonings to a mixing bowl, and whisk to combine well.
  4. Mix together the crumbled cornbread, chicken and cooked vegetables in a large mixing bowl.
  5. Add the soup mixture over the chicken and cornbread mixture and stir to combine.
  6. Place the mixture into a 9x13 baking dish, and bake for 45-50 minutes.
  7. Garnish with fresh chopped parsley before serving.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 443Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 104mgSodium: 1151mgCarbohydrates: 43gNet Carbohydrates: 0gFiber: 1gSugar: 2gSugar Alcohols: 0gProtein: 24g

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