Chicken or Turkey & 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.
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Chicken, Comfort Foods, Everyday Meals
Keyword: chicken casserole recipes
- 4 chicken or turkey** pieces
- 3 tbsp melted butter
- salt/pepper to taste
- 1 cup french-fried onions i.e. Frenchs
- 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
*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
Serving: 1person | Calories: 2045kcal | Carbohydrates: 33g | Protein: 150g | Fat: 141g | Saturated Fat: 44g | Cholesterol: 601mg | Sodium: 2009mg | Potassium: 1660mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1691IU | Vitamin C: 12mg | Calcium: 156mg | Iron: 9mg