6 Dinners using STUFFING MIX: The Ultimate Easy Dinner Plan
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Recipes in this Video
5 recipes
Ingredients
- ●2 cups cooked chicken, shredded
- ●3 cups broccoli florets
- ●1 cup cooked rice
- ●1 can (10.5 oz) cream of chicken soup
- ●1/2 cup mayonnaise
- ●1 cup shredded cheddar cheese
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup breadcrumbs
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the cooked chicken, broccoli florets, and cooked rice.
- 3In another bowl, mix together the cream of chicken soup, mayonnaise, garlic powder, onion powder, salt, and black pepper until well combined.
- 4Pour the soup mixture over the chicken and rice mixture, and stir until everything is evenly coated.
- 5Transfer the mixture to a greased 9x13 inch baking dish.
- 6Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- 7In a small bowl, mix the breadcrumbs with a little melted butter, then sprinkle over the cheese layer.
- 8Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.
- 9Remove from the oven and let it cool for a few minutes before serving.
Equipment
mixing bowlbaking dishoven
Ingredients
- ●2 cups cooked turkey, shredded
- ●3 cups stuffing mix
- ●1 can (10.5 oz) cream of mushroom soup
- ●1 cup chicken broth
- ●1 cup shredded cheddar cheese
- ●1/2 cup milk
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp black pepper
- ●1/4 tsp salt
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the shredded turkey, stuffing mix, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, black pepper, and salt. Mix well until all ingredients are combined.
- 3Grease a 9x13 inch baking dish with cooking spray or butter.
- 4Spread the turkey and stuffing mixture evenly in the prepared baking dish.
- 5Sprinkle the shredded cheddar cheese on top of the mixture.
- 6Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 7Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- 8Let the casserole cool for a few minutes before serving.
- 9Serve warm and enjoy your Turkey and Stuffing Casserole.
Equipment
mixing bowl9x13 inch baking dishaluminum foiloven
Ingredients
- ●2 cups cooked chicken, shredded
- ●1 cup cherry tomatoes, diced
- ●1/2 cup fresh basil, chopped
- ●1/4 cup balsamic vinegar
- ●1/2 cup mozzarella cheese, shredded
- ●1/4 cup Parmesan cheese, grated
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 French baguette, sliced
- ●2 tbsp olive oil
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large bowl, combine the shredded chicken, diced tomatoes, chopped basil, balsamic vinegar, garlic powder, salt, and black pepper. Mix well.
- 3On a baking sheet, arrange the slices of French baguette and brush them lightly with olive oil.
- 4Spoon the chicken mixture evenly over each slice of baguette.
- 5Sprinkle the mozzarella and Parmesan cheese over the top of the chicken mixture.
- 6Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- 7Remove from the oven and let cool for a few minutes before serving.
- 8Garnish with additional fresh basil if desired.
Equipment
baking sheetmixing bowloven
Ingredients
- ●1 lb Italian sausage
- ●2 cups diced apples
- ●1 cup diced onion
- ●4 cups cubed bread (preferably stale)
- ●1/2 cup chicken broth
- ●1/4 cup unsalted butter
- ●1 tsp dried sage
- ●1 tsp dried thyme
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 eggs, beaten
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- 3Add the Italian sausage to the skillet, breaking it apart with a spoon, and cook until browned and cooked through, about 7-10 minutes.
- 4Stir in the diced apples, sage, thyme, salt, and pepper. Cook for an additional 3-4 minutes until the apples are slightly softened.
- 5In a large bowl, combine the cubed bread and the sausage-apple mixture. Mix well to combine.
- 6Pour in the chicken broth and beaten eggs, stirring until the bread is evenly moistened.
- 7Transfer the mixture to a greased 9x13 inch casserole dish, spreading it out evenly.
- 8Cover the dish with aluminum foil and bake for 30 minutes.
- 9Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
- 10Let it cool for a few minutes before serving.
Equipment
large skillet9x13 inch casserole dishmixing bowlaluminum foil
Ingredients
- ●2 cups cooked chicken, shredded
- ●1 can (10.5 oz) cream of chicken soup
- ●1 cup sour cream
- ●1 cup shredded cheddar cheese
- ●1 cup frozen mixed vegetables
- ●1 cup crushed cornflakes
- ●1/2 cup butter, melted
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, cheddar cheese, and mixed vegetables. Mix well until all ingredients are evenly combined.
- 3Add garlic powder, onion powder, salt, and black pepper to the mixture and stir until well incorporated.
- 4Transfer the chicken mixture into a greased 9x13 inch baking dish, spreading it evenly.
- 5In a separate bowl, combine the crushed cornflakes with melted butter and mix until the cornflakes are well coated.
- 6Sprinkle the cornflake mixture evenly over the top of the chicken mixture in the baking dish.
- 7Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.
- 8Remove from the oven and let it cool for a few minutes before serving.
- 9Serve warm and enjoy your Yum Yum Chicken Casserole!
Equipment
9x13 inch baking dishmixing bowlmeasuring cupsmeasuring spoonsspatula
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