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| Chicken & Stuffing Supreme Casserole |
A complete Thanksgiving meal for empty-nesters and singles! Without the chicken or turkey, it’s one of the best stuffing side dishes you’ll ever eat.
You’ve got it all right here in one casserole: turkey or chicken, green bean casserole and delicious stuffing!
Most empty nesters or couples don’t want to bother with a huge turkey–or deal with endless leftovers because the bird is just too darned big. So here’s the solution!
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| Perfect for empty-nesters! |
For those who do have families and/or company and make the large bird, leaving out the poultry part of this dish leaves a wonderful combination of stuffing and the traditional green bean casserole–and that saves oven space too! For larger crowds, double or triple the Stuffing Supreme recipe and use a 13×9-inch dish to bake it in.
As I say in the recipe, if you want to use turkey parts, use SMALL parts only because the stuffing part would just dry out with the long cooking larger parts or thighs would need. I highly recommend it with smaller drumsticks as you’d only have to add maybe 15 minutes total time for the casserole. Breast cutlets would probably be done in the same amount of time as the chicken.
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| Dressing and green bean casserole in one! |
Even though this is perfect for the holidays, it’s also good other times of the year–a little bit of Thanksgiving throughout the year does wonders!
Chicken or Turkey & Stuffing Supreme Casserole
Ingredients
- 4 chicken or turkey** pieces
- 3 tbsp melted butter
- salt/pepper to taste
- 1 cup french-fried onions i.e. Frenchs
STUFFING SUPREME
- 2 cups seasoned poultry stuffing i.e. Pepperidge farm
- 1 10.75 oz cream of mushroom soup
- 1 14 oz cut green beans, drained
- 1 tbsp soy sauce
- 1/2 cup milk
Instructions
- *Equivalent amount of fresh or frozen may be substituted
- **I do not recommend turkey thighs as they take too long to cook. If using turkey, use only smaller drumsticks, wings or breast cutlets.
- Preheat oven to 375 degrees F. Spray or grease lightly a 1.5-2 quart baking dish.
- In a large bowl, combine the soup and milk, stirring until smooth. Add the dry poultry stuffing and the green beans. Stir to combine.
- Transfer stuffing mixture to prepared baking dish.
- Pat chicken/turkey parts dry. Drizzle melted butter over poultry and stuffing (the parts of the stuffing that are visible). Sprinkle salt & pepper (to taste) on poultry only.
- Bake for 45-50 minutes (for chicken, turkey will need longer) or until internal temperature is 185 degrees F or juices run clear.
- Top entire casserole with french fried onions. Bake for an additional 10 minutes, or until onions turn golden brown.
- CROCK POT DIRECTIONS:
- Proceed as above, but cook on low 6-8 hours, high 4-6. Check chicken for doneness as each slow cooker cooks differently
Nutrition
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| Chicken & Stuffing Supreme Casserole |
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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Teresa Ambra says
This looks wonderful.
Judith Hanneman says
The best part of this was the combo stuffing/green bean casserole!!!
putonyourcakepants says
This is brilliant!! I love how you even incorporated the green bean casserole (my personal favorite).
Judith Hanneman says
It's so delicious!!! I like both but together they are really awesome!
Tony Ferdaise says
I made this tonight, and I knew I was going to have to add some seasoning to it, I did and needs more. It still was a hit, easy to make, and had all food groups. I did add more mushrooms to it though as we like them.
Judith Hanneman says
I love mushrooms too and the only reason I didn't add more was I had no fresh!!! I tend to go light on seasoning and salt having gotten out of the habit when my late husband was sodium restricted, so most folks have to add a bit more most of the time. Really glad you liked it!
Betty says
I have a friend that done turkey meatballs with all those ingredients and she made them into balls and rolled them in crushed corn flakes and deep fried them. I lost contact with her….do you know how to make those cause I don’t have the whole recipe ,but would love to have it
Judith Hanneman says
Sounds very good–the best suggestion I can make for finding the recipe is allrecipes.com because that’s where I go to find a recipe I’d had in the past but misplaced.