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.
Servings: 4
Calories: 2045kcal
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
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