Recipes with Stuffing // Mandy in the Making

Contest-Winning Broccoli Chicken Casserole

Ingredients

  • 1 package (6 ounces) chicken stuffing mix
  • 2 cups cubed cooked chicken
  • 1 cup frozen broccoli florets, thawed
  • 1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
  • 1 cup shredded cheddar cheese

  • Preheat oven to 375 degrees F.

  • Cook bacon in a large skillet until crispy, remove to a plate leaving bacon grease behind. Crumble the bacon.

  • Sauté onions and peppers in bacon grease until soft and then remove to the plate with the bacon.

  • In a 1.5 qt baking dish, add Minute Rice. Top with bacon and veggies.

  • Pour in 2 cans of beef consommé, season with garlic salt, stir to combine and cover tightly with aluminum foil.

  • Bake at 375 for 30 minutes, stirring halfway through.

  • Serve as a side and enjoy!

  • Breakfast Stuffing Casserole

  • Ingredients

    • 1 lb turkey sausage or bacon

    • 3 tablespoons butter, divided

    • ½ cup diced onion

    • 1 bell pepper diced

    • 8 eggs

    • ½ cup shredded cheddar cheese

    • 6 oz box stuffing mix sage or any flavor you like

    • 1 cup Hollandaise sauce (optional)

    Instructions

    • In a skillet or dutch oven, melt 2 tablespoon of butter. Add turkey sausage, diced onion and bell pepper. Stir and cook for 4-5 minutes or until onions are translucent and turkey is cooked through.
    • Beat together eggs in a large mixing bowl. Add cooked onion, peppers and sausage then shredded cheese and cubed stuffing. Toss to thoroughly coat stuffing.
    • Use remaining 1 tablespoon butter to grease a small casserole dish. Pour and spread the stuffing mixture evening. Bake at 350˚ for about 20-25 minutes or until all egg appears cooked. Remove from oven, top with and serve!
    Mighty Mrs {https://www.mightymrs.com/breakfast-stuffing-casserole/#recipe}

  •  

    Nutrition Facts

    Calories: 565kcal | Carbohydrates: 50g | Protein: 26g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 1534mg | Potassium: 409mg | Fiber: 2g | Sugar: 6g | Vitamin A: 949IU | Vitamin C: 21mg | Calcium: 148mg | Iron: 4mg

Straight out of Heaven Casserole

  • 2 Tbsp butter
  • 3 carrots, peeled and sliced
  • 2 ribs of celery, sliced or diced
  • 1 cup diced onion
  • 1 1/2 cups chicken broth
  • 2 cups cooked and chopped chicken (I used rotisserie)
  • 3 cups chopped spinach
  • 1 (6 oz) package Stovetop cornbread stuffing mix

Instructions

  1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the carrots, celery and onion. Saute for 5 minutes. 
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
  3. Add in the chicken and spinach. Sprinkle the stuffing mix on top, do not stir. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move the valve to venting. 
  5. Stir well. Scoop onto plates and serve. 

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