Skip to main content

Chicken & Stuffing Bake


This is a true comfort dish and perfect for leftover chicken or turkey.  It is creamy and full of flavor thanks to the stuffing mix and fresh ingredients!

 3 cups cooked chicken or turkey
2 boxes chicken stuffing mix
1/2 cup of butter plus 2 T.
2 cans cream of chicken soup
1 pint sour cream
1 cup sliced mushrooms
1/2 onion, diced
1/2 cup shredded medium or sharp Cheddar cheese
2 T. chopped fresh parsley

 Brown stuffing mix in butter for about three or four minutes.  Set aside.  In a small saute pan, heat 2 T. butter and add the onions and mushrooms.  Saute until tender and browned.  Set aside.  

 In a large bowl, mix the cream of chicken soup and the sour cream until smooth.  Add the chicken, mushroom and onion mixture, cheese and chopped parsley.  Note: you can choose to leave the cheese as a topping instead.

 Heat oven to 350 degrees.  In a greased baking dish, layer half of the stuffing mix.  Spread chicken mixture over this and top with remaining stuffing.  Cover with foil and bake for about 40 minutes.  Uncover and bake an additional ten minutes.  Enjoy!    

      

Yield: about 6 yummy servings

Comments

Post a Comment

Popular posts from this blog

Portuguese-Style Cod with Onions, Peppers & Black Olives

Prato de Bacalhau, Estilo Portugues com cebola, pimentão e azeitonas pretas M y mom is an absolute amazing cook and all of the Portuguese-style dishes I post here are inspired by her incredible talent and expertise!   This dish is classic Portuguese.   Keep in mind that authentic Portuguese recipes call for dry, salted Cod in their dishes. You can use fresh Cod fillets for this recipe, but I recommend the traditional dried and salted Cod fish, reminiscent of the Azores and the main land of Portugal.  If you are truly dedicated to making a genuine Portuguese dish, you can purchase dried, salted Cod and other Portuguese ingredients from our friends at Fernandes Sao Jorge Linguica in Tracy, California.  They are easy to work with, affordable and provide fast shipping!  Links and phone numbers are provided in our "links" page. 12 oz. dried, salted Cod OR fresh Cod fillets 4-5 medium potatoes, peeled and thick-sliced 3 eggs, hard-boiled ...
6 comments
Read more

Portuguese Roast Chicken

Growing up, my mother made this roasted chicken OFTEN with little variation.  She never used cookbooks, but everything always came out perfectly! This dish is so full of flavor and texture!  The trick is to slow roast at a high temperature and let it rest for 15 minutes, once you take it out of the oven.  It' easy to make and so satisfying! Make sure you serve it with fresh bread to sop up all the deliciousness from the sauce! 1 whole chicken, cut up into about 8 pieces 5 red potatoes, quartered 1 onion, chopped 4 garlic cloves, chopped 4 Roma tomatoes, chopped into large pieces  Olive oil Lots of chopped Parsley 2 t. Seasoned Salt  2 t. Regular salt 2 t. Black Pepper 1 T. Paprika In a large baking dish, zig zag olive oil across the bottom of the dish, covering most of it.  Cut slits on chicken pieces so that spices can seep into the meat. Place chicken pieces in oiled dish, skin side up. Nestle potatoes between chicken pieces throu...
Post a Comment
Read more

Hearty Breakfast Cookies

Sometimes I crave a crunchy, slightly sweet morsel to enjoy with my morning coffee.  These cookies fit the bill!  They are crunchy around the edges (perfect for dunking) and chewy in the center.   The whole wheat pastry flour and the steel cut oats provide fiber and heartiness.  They are low sugar and studded with dried fruit and nuts.  The chocolate is optional.  I won't tell! 3 ½ cups whole wheat pastry flour 1 ½ cups steel cut oats 1 T. ground cinnamon 1 tsp. baking soda ½ tsp. salt 1 cup butter ½ cup granulated sugar ¼ cup dark brown sugar 2 large eggs 1 T. vanilla extract ½ cup dark chocolate, chopped ½ cup dried cranberries and/or raisins 1 cup sliced almonds (toasted in a dry, hot pan till golden and cooled completely). Preheat oven to 350 degrees.   Line cookie sheets with parchment paper or foil. Toast your almonds and set them aside to cool. In a medium bowl, whisk flour, oats, cinnamo...
Post a Comment
Read more