There are some folks who only prepare stuffing on Thanksgiving day, and then don't see it again for another year. Our family, however, enjoys stuffing year round. My husband thinks it makes a great snack, and instead of always serving stuffing as a side dish, I often use stuffing as an ingredient in other recipes.
One of our favorite casserole dishes is chicken and stuffing casserole. This is a great recipe to use the days that follow Thanksgiving, when you have a ton of leftover turkey, or great for any time of the year!
We were sent some delicious Mrs. Cubbinson's Stuffing to try in cornbread and original varieties. I used one of the stuffing mixes to create this favorite dish for dinner recently, and it was a true crowd pleaser!
I started with Mrs. Cubbinson's Classic Dressing...
Chicken and Stuffing Casserole Recipe
2-3 lbs cooked, chopped or cubed Chicken on Turkey
8 oz dry stuffing mix (I used Mrs. Cubbinson's)
1 Can Condensed Cream of Chicken Soup
1 Can Condensed Cream of Mushroom Soup
1/4 cup Milk
1. Spread cooked chicken in the bottom of a casserole dish.
2. Cover chicken with the dry stuffing mix.
3. In a bowl, mix soups together, add 1/4 cup of milk, stir.
4. Spread soup mix over the entire casserole, making sure to cover all of the dry stuffing.
Bake in a 350 degree oven for 45 minutes.
Serve with your favorite veggie, and enjoy!
Cooked Chicken in the casserole dish...
Mrs. Cubbinson's Stuffing spread over the chicken...
Hot & Bubbly Casserole!
Dinner is served!
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Ready to get some great tips to help make your Thanksgiving unforgettable this year? Head to Thanksgivingtips.com for tips, recipes, crafts and more! Get the whole family involved in making your home a cozy spot for a delicious meal and precious get together.
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One lucky MBP reader will win Mrs. Cubbinson's Stuffing Mix to experiment with this holiday season. Just use the Rafflecopter entry form below to enter for your chance to win!
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I just follow the instruction from the box.
ReplyDeleteI prepare stuffing in the bird debbie jackson
ReplyDeletedjackson1958 at hotmail dot com
my tip is prepare things a day ahead if possible debbie jackson
ReplyDeletedjackson1958 at hotmail dot com
I usually use a box mix.
ReplyDeleteI make it as a casserole with chestnuts!
ReplyDeleteTtrockwood@yahoo.com
My tip is to have everyone bring something and not to make any recipe for the first time!
ReplyDeleteTtrockwood@yahoo.com
I typically add dried cranberries and celery then mix with hot water and bake
ReplyDeletemummytotwoboys@yahoo.com
SHERRIE C. ON RAFFLECOPTER
ReplyDeleteI make an Oyster Cornbread Stuffing each year adding celery, saltine crackers, bread crumbs, chicken stock, onions, sage, poultry seasoning, and of course, oysters and cornbread then bake.
callawishes(at)hotmail(dot)com
SHERRIE C. ON RAFFLECOPTER
ReplyDeleteThanksgiving prep tip: I like to prepare all of my veggies and ingredients two days before I start cooking which means I will be cutting up my veggies ect..on Tuesday and cooking the Thanksgiving side dishes on Wednesday so I can relax on Thursday with the family :)
callawishes(at)hotmail(dot)com
This looks good like to try this
ReplyDeleteThis looks so yummy! We are tired of eating the same old things around here! Thanks for sharing!
ReplyDelete