Chicken and Stuffing Casserole
1/3 c. unsalted butter
4 to 5 c. bread cubes
cooking spray. In large skillet, over medium heat, melt butter. Add bread
1/2 c. celery, chopped
1/4 c. white onion, chopped
3 c. cooked chicken, cubes
8 eggs, whites only, lightly beaten
1/4 c. all-purpose unbleached flour
3 1/2 c. low sodium chicken or vegetable broth
1 t. salt
Preheat oven to 350 degrees. Spray large baking dish with no-stick
cubes, celery and onion. Stir and heat through until bread cubes are well
moistened. In large bowl, combine eggs, flour, broth and salt. Add chicken
and bread crumbs. Mix well. Pour into baking dish. Bake for 1 hour. Serves
6 to 8.
Chicken and Stuffing
1 chicken, any weight
2 pkgs. of stuffing
1 bottle of Worcestershire sauce
Spray roasting pan with no stick cooking spray. Preheat oven to 250
degrees. Rinse chicken well with water and pat dry. Place chicken in pan.
Pour Worcestershire sauce over chicken. Turn chicken to coat well with
sauce. Prepare stuffing according to package directions. Fill cavity of
chicken with stuffing. Place remainder around chicken. Cover chicken
with aluminum foil, making sure ends are shut. Bake in oven 6 or more
hours depending on weight of chicken. Serve.
Stuffed Chicken Breast
1 large whole chicken breast (about 6 1/2#)
1/2 pound fresh mushrooms, coarsely chopped
2 c. zucchini, coarsely shredded
2 c. fresh bread crumbs
1 t. dried thyme
2 eggs, whites only
3/4 c. fresh cranberries
2 medium carrots, peeled, cut lengthwise
Preheat oven to 325 degrees. Spray roasting pan and rack with no stick
cooking spray. Place chicken breast, skin side down, on cutting board.
With sharp, thin-bladed knife, carefully remove breast bone and ribs from
meat with out piercing skin. You may want to pull meat away from bone
with your hands first. Split thickest part of breast muscle, but do not cut
all the way through, and open up. Spray a large skillet with no stick cooking
spray. Heat skillet over medium high heat. Cook for 5 minutes. Stir in bread
crumbs, egg whites and thyme. Cook until eggs are set. Spread half of
stuffing over top of chicken breast to within 1" of edges. Place carrots
lengthwise down center of breast on stuffing. Dot w/ cranberries. Cover with
remaining stuffing. Bring 2 long edges of breast together. Overlap meat and
skin slightly. Can tie meat with string or pierce meat with metal skewers.
Place chicken breast on rack in pan. Roast for 2 or 2 1/2 hrs until fork tender,
brushing breast with pan drippings occasionally. Place breast on platter.
Remove string or skewers. Let rest 15 minutes. Make gravy from pan
drippings. Garnish platter with parsley. Slice chicken. Drizzle gravy over
chicken. Serves 8.
Escalloped Chicken & Stuffing
1 can condensed mushroom soup
3/4 c. low fat milk
3 c. bread stuffing
2 c. cooked chicken, skinless, boneless, chopped
1 T. grated Parmesan cheese
Preheat oven to 375 degrees. Spray 1 1/2 qt. casserole with no stick
cooking spray. Combine soup and milk in medium sauce pan over
medium heat. Stir well. Add chicken and stir. Alternate layers of stuffing
and chicken mixture in casserole with chicken as top layer. Sprinkle
cheese over top. Bake for 30 minutes. Serves 8.
Chicken a la Gourmet
1 chicken, any weight
2 pkgs. of stuffing
8 medium white onions, peeled, quartered
14 garlic cloves, peeled
a little soft unsalted butter
Spray roasting pan with no stick cooking spray. Preheat oven to 250
degrees. Rinse ckicken well with water and pat dry. Place chicken in pan.
Rub butter over chicken. Prepare stuffing according to package directions.
Add onions and garlic to stuffing. Fill cavity of chicken with onions, garlic
and stuffing. Place remainder around chicken. Cover chicken with aluminum
foil, making sure ends are shut. Bake in oven about 6 hours or more
depending on weight of chicken. Serve.