\nElevate your dinner game with this classic recipe featuring juicy chicken breasts stuffed with a flavorful blend of herbs and bread. This simple yet impressive dish is perfect for special occasions or everyday meals.<\/p>\n
As the weather cools down, our craving for comfort food increases. And what’s more comforting than a warm, satisfying meal filled with juicy chicken and savory stuffing? Whether you’re in the mood for a classic casserole or something a little more adventurous, we’ve got you covered. In this article, we’ll be sharing 20 delicious chicken and stuffing recipes that are perfect for cozy nights in. From slow cooker dinners to one-pan bakes, these mouth-watering dishes are sure to become new family favorites.<\/p>\n
So grab your apron, preheat your oven, and get ready to indulge in the ultimate comfort food extravaganza!<\/p>\n
\nElevate your dinner game with this classic recipe featuring juicy chicken breasts stuffed with a flavorful blend of herbs and bread. This simple yet impressive dish is perfect for special occasions or everyday meals.<\/p>\n
Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. In the slow cooker, combine the chicken breasts, stuffing mix, and diced onion. Cooking Time:<\/strong> 6-8 hours (low) or 3-4 hours (high)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 pounds boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large bell peppers, any color Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 35-40 minutes<\/p>\n A hearty one-pot meal that’s perfect for a weeknight dinner<\/strong><\/p>\n Ingredients:<\/p>\n – 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces Instructions:<\/p>\n 1. Heat the olive oil in a large cast-iron skillet over medium-high heat. Cooking Time:<\/strong> 20-22 minutes Ingredients:<\/strong><\/p>\n – 4-6 bone-in, skin-on chicken thighs Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast or thighs Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the mixed vegetables in a little bit of oil until tender. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large mushroom caps (such as portobello or cremini) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat waffle iron according to manufacturer’s instructions. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large acorn squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cook Time: 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 (3-4 pound) whole chicken Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 medium-sized zucchinis Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cook Time: 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast or thighs, diced Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Get cozy with these 20 delicious chicken and stuffing recipes, perfect for a comforting night in! From classic stuffed chicken breasts to savory pies and soups, there’s something for everyone. Try your hand at one-pan bakes, slow cooker dinners, or even waffles and breakfast hash. Each recipe features the combination of juicy chicken and fluffy stuffing that’s sure to become a new family favorite.<\/p>\n","protected":false},"excerpt":{"rendered":" As the weather cools down, our craving for comfort food increases. And what’s more comforting than a warm, satisfying meal filled with juicy chicken and savory stuffing? Whether you’re in the mood for a classic casserole or something a little more adventurous, we’ve got you covered. In this article, we’ll be sharing 20 delicious chicken … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":7820,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-8425","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/8425","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=8425"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/8425\/revisions"}],"predecessor-version":[{"id":8426,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/8425\/revisions\/8426"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/7820"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=8425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=8425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=8425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 4 boneless, skinless chicken breasts
\n– 1\/2 cup chopped fresh parsley
\n– 1\/4 cup chopped fresh thyme
\n– 1\/4 cup breadcrumbs
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a bowl, mix together parsley, thyme, breadcrumbs, garlic, salt, and pepper.
\n3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
\n4. Stuff each breast with the herb mixture, dividing it evenly among the four breasts.
\n5. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
\n6. Bake for 30-35 minutes or until cooked through, reaching an internal temperature of 165\u00b0F (74\u00b0C).<\/p>\nCreamy Chicken and Stuffing Casserole<\/h2>\n
\nA comforting and satisfying casserole that combines the flavors of chicken, stuffing, and creamy sauce. Perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 2 cups cooked stuffing (homemade or store-bought)
\n– 1 can (10.5 oz) of condensed cream of chicken soup
\n– 1\/2 cup heavy cream
\n– 1 tablespoon butter
\n– 1 teaspoon poultry seasoning
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, saut\u00e9 the chicken until cooked through. Set aside.
\n3. In a separate saucepan, combine cream of chicken soup, heavy cream, butter, and poultry seasoning. Whisk until smooth.
\n4. Add the cooked chicken, stuffing, salt, and pepper to the saucepan. Stir until well combined.
\n5. Pour the mixture into a 9×13 inch baking dish and cover with aluminum foil.
\n6. Bake for 25-30 minutes or until hot and bubbly.<\/p>\nSlow Cooker Chicken and Stuffing Dinner<\/h2>\n
\nA comforting and flavorful meal that’s perfect for a weeknight dinner or special occasion. This recipe combines tender chicken, savory stuffing, and creamy sauce, all cooked to perfection in your slow cooker.<\/p>\n
\n– 1 package of stuffing mix (8 oz)
\n– 2 tbsp butter
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup chicken broth
\n– 1\/2 cup milk
\n– Salt and pepper to taste<\/p>\n
\n2. Dot the top of the stuffing with butter.
\n3. Pour in the chicken broth and milk.
\n4. Sprinkle garlic over the top.
\n5. Cook on low for 6-8 hours or high for 3-4 hours.
\n6. Season with salt and pepper to taste.<\/p>\nOne-Pan Chicken and Stuffing Bake<\/h2>\n
\nElevate your holiday meal with this easy and delicious one-pan recipe, featuring chicken, stuffing, and vegetables baked to perfection.<\/p>\n
\n– 2 cups stale bread, cut into 1-inch cubes
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup frozen peas and carrots
\n– 1 cup chicken broth
\n– 1 tablespoon olive oil
\n– 1 teaspoon poultry seasoning
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
\n3. Add the chicken and cook until browned on both sides, about 5-7 minutes. Remove from skillet.
\n4. Add the diced onion and minced garlic; cook until the onion is translucent.
\n5. Add the bread cubes, peas and carrots, chicken broth, poultry seasoning, salt, and pepper to the skillet.
\n6. Stir to combine, then top with the cooked chicken breasts.
\n7. Cover the skillet with a lid or aluminum foil and bake for 25-30 minutes, or until the chicken is cooked through and the stuffing is golden brown.<\/p>\nCheesy Chicken and Stuffing Roll-Ups<\/h2>\n
\nThese creamy, cheesy roll-ups combine the flavors of chicken, stuffing, and mozzarella cheese for a satisfying meal or snack. With just a few simple steps, you can create a delicious and crowd-pleasing dish.<\/p>\n
\n– 1 cup stuffing mix (herb-seasoned or plain)
\n– 1\/2 cup shredded mozzarella cheese
\n– 1 tablespoon butter
\n– Salt and pepper to taste<\/p>\n
\n2. In a medium bowl, combine stuffing mix and melted butter; set aside.
\n3. Cut chicken breasts into 4-6 strips, depending on size desired.
\n4. Spoon about 1 tablespoon of the stuffing mixture onto each chicken strip, leaving a small border around edges.
\n5. Roll up each strip tightly, starting from one end. Place seam-side down on a baking sheet lined with parchment paper.
\n6. Sprinkle mozzarella cheese evenly over the roll-ups.
\n7. Bake for 20-25 minutes or until cooked through and cheese is melted.<\/p>\nChicken and Stuffing Stuffed Peppers<\/h2>\n
\nA flavorful and hearty twist on traditional stuffed peppers, this recipe combines juicy chicken, savory stuffing, and roasted bell peppers for a satisfying meal.<\/p>\n
\n– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
\n– 1 cup prepared stuffing (homemade or store-bought)
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 tsp paprika
\n– Salt and pepper to taste
\n– 1 tbsp olive oil<\/p>\n
\n2. Cut the tops off the peppers and remove seeds and membranes.
\n3. In a large skillet, cook chicken, onion, and garlic until chicken is fully cooked.
\n4. Add paprika, salt, and pepper; stir to combine.
\n5. Stuff each pepper with the cooked chicken mixture and top with stuffing.
\n6. Drizzle with olive oil and cover with aluminum foil.
\n7. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes or until peppers are tender.<\/p>\nSavory Chicken and Stuffing Pie<\/h2>\n
\nThis hearty pie combines flavorful chicken, savory stuffing, and rich gravy, perfect for a comforting meal or special occasion.<\/p>\n
\n– 2 cups mixed stuffing (bread, vegetables, and seasonings)
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup frozen peas and carrots
\n– 1\/2 cup all-purpose flour
\n– 1 teaspoon poultry seasoning
\n– 1\/4 teaspoon black pepper
\n– 1 cup chicken broth
\n– 1\/2 cup heavy cream
\n– 2 tablespoons butter
\n– 1 pie crust (homemade or store-bought)<\/p>\n
\n2. In a large skillet, saut\u00e9 the chicken, onion, and garlic until cooked through.
\n3. Add peas and carrots, flour, poultry seasoning, and black pepper; stir to combine.
\n4. Roll out pie crust and place in a 9×13-inch baking dish.
\n5. Fill the pie crust with the chicken mixture and pour over with the chicken broth and heavy cream.
\n6. Dot the top with butter and cover with another pie crust or foil.
\n7. Bake for 35-40 minutes, or until golden brown and the filling is hot and bubbly.<\/p>\nEasy Chicken and Stuffing Skillet<\/h2>\n
\nEasy Chicken and Stuffing Skillet Recipe<\/p>\n
\n– 2 cups mixed stuffing (white bread, celery, onions, sage)
\n– 2 tbsp olive oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup frozen peas and carrots
\n– 1\/2 cup chicken broth
\n– Salt and pepper to taste<\/p>\n
\n2. Add the chicken and cook until browned, about 5 minutes.
\n3. Remove the chicken from the skillet and set aside.
\n4. Add the diced onion and minced garlic to the skillet; cook until the onion is translucent, about 3 minutes.
\n5. Stir in the stuffing, peas and carrots, chicken broth, salt, and pepper.
\n6. Return the chicken to the skillet and stir to combine with the stuffing mixture.
\n7. Reduce heat to medium-low and simmer for 10-12 minutes or until the chicken is cooked through and the stuffing is heated through.<\/p>\n
\n Servings: 4-6<\/p>\nBaked Chicken Thighs with Stuffing Topping<\/h2>\n
\nElevate your weeknight dinner game with this easy and flavorful recipe that combines juicy chicken thighs with a savory stuffing topping. Perfect for a cozy night in or a special occasion.<\/p>\n
\n– 1 cup homemade or store-bought stuffing mix
\n– 2 tablespoons olive oil
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste
\n– 1\/4 cup chopped fresh parsley<\/p>\n
\n2. In a small bowl, mix together stuffing mix, thyme, salt, and pepper.
\n3. Drizzle olive oil over the chicken thighs and sprinkle with the stuffing mixture.
\n4. Bake for 35-40 minutes or until the chicken is cooked through and the internal temperature reaches 165\u00b0F (74\u00b0C).
\n5. Sprinkle chopped parsley on top of the chicken before serving.<\/p>\nChicken and Stuffing Soup with Vegetables<\/h2>\n
\nWarm up with this creamy soup that combines the flavors of chicken, stuffing, and vegetables. This recipe is perfect for a cozy night in or a quick lunch.<\/p>\n
\n– 2 cups mixed vegetables (carrots, celery, potatoes)
\n– 1 cup leftover stuffing (homemade or store-bought)
\n– 4 cups chicken broth
\n– 1\/2 cup heavy cream or half-and-half
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add the chicken and cook until browned on all sides.
\n3. Pour in the chicken broth and bring to a boil.
\n4. Reduce heat and simmer for 10-12 minutes or until the chicken is cooked through.
\n5. Stir in the leftover stuffing and heavy cream or half-and-half.
\n6. Season with salt and pepper to taste.
\n7. Serve hot, garnished with chopped parsley if desired.<\/p>\nChicken and Stuffing Stuffed Mushrooms<\/h2>\n
\nElevate your appetizer game with this mouthwatering combination of succulent chicken, savory stuffing, and earthy mushrooms. Perfect for parties or a cozy night in.<\/p>\n
\n– 1 lb boneless, skinless chicken breast, cooked and diced
\n– 1 cup homemade or store-bought stuffing mix
\n– 2 tablespoons unsalted butter, softened
\n– 1\/4 cup grated cheddar cheese
\n– Salt and pepper to taste<\/p>\n
\n2. In a medium bowl, combine cooked chicken, stuffing mix, and softened butter until well combined.
\n3. Stuff each mushroom cap with the chicken-stuffing mixture, mounding slightly.
\n4. Top each mushroom with grated cheddar cheese.
\n5. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.<\/p>\nSpicy Buffalo Chicken and Stuffing Bake<\/h2>\n
\nA savory twist on traditional stuffing, this recipe combines the spicy kick of buffalo chicken with the comfort of a warm casserole. Perfect for a hearty dinner or a game-day gathering.<\/p>\n
\n– 1\/2 cup Frank’s RedHot sauce
\n– 1\/4 cup butter, melted
\n– 1 loaf Italian-style bread, cubed
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste
\n– 1\/2 cup shredded cheddar cheese<\/p>\n
\n2. In a large skillet, combine chicken, Frank’s RedHot sauce, and melted butter. Cook until the chicken is coated and heated through.
\n3. In a separate bowl, mix bread, onion, garlic, thyme, salt, and pepper.
\n4. Grease a 9×13-inch baking dish with cooking spray. Add the cooked chicken mixture, followed by the bread mixture, and top with shredded cheddar cheese.
\n5. Bake for 30-35 minutes or until the casserole is golden brown and the chicken is cooked through.<\/p>\nChicken and Stuffing Waffles with Gravy<\/h2>\n
\nGet ready for a twist on the classic breakfast waffle by adding juicy chicken, savory stuffing, and rich gravy. This recipe combines the best of brunch and dinner into one mouthwatering dish.<\/p>\n
\n– 2 teaspoons baking powder
\n– 1 teaspoon salt
\n– 1\/4 cup granulated sugar
\n– 2 large eggs
\n– 1 cup chicken broth
\n– 1\/4 cup melted butter
\n– 1 cup cooked, shredded chicken
\n– 1 cup prepared stuffing (homemade or store-bought)
\n– Gravy mix for 2 cups of gravy<\/p>\n
\n2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
\n3. In a separate bowl, whisk eggs and chicken broth.
\n4. Add melted butter, shredded chicken, and stuffing to the wet ingredients; mix until combined.
\n5. Pour about 1\/4 cup of batter onto the waffle iron and cook for 3-5 minutes or until golden brown.
\n6. Repeat with remaining batter.
\n7. Serve hot with gravy (prepared according to package instructions).<\/p>\nChicken and Stuffing Stuffed Acorn Squash<\/h2>\n
\nThis recipe combines the flavors of roasted chicken, savory stuffing, and sweet acorn squash for a delicious and satisfying main course. Perfect for a cozy fall evening.<\/p>\n
\n– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
\n– 2 cups homemade or store-bought stuffing mix
\n– 2 tbsp olive oil
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish<\/p>\n
\n2. Cut the acorn squash in half lengthwise and scoop out the seeds.
\n3. In a bowl, mix chicken pieces with stuffing mix, olive oil, salt, and pepper.
\n4. Stuff each squash half with the chicken-stuffing mixture, dividing it evenly between the two halves.
\n5. Place the stuffed squash on a baking sheet lined with parchment paper and roast for 45-50 minutes or until the squash is tender and the filling is cooked through.
\n6. Garnish with fresh thyme leaves and serve hot.<\/p>\nGarlic Butter Chicken with Stuffing Crust<\/h2>\n
\nElevate your chicken dinner game with this mouthwatering recipe that combines the richness of garlic butter and the comfort of stuffing.<\/p>\n
\n– 2 tablespoons unsalted butter, softened
\n– 2 cloves garlic, minced
\n– 1 cup homemade or store-bought stuffing
\n– 1 teaspoon paprika
\n– Salt and pepper, to taste<\/p>\n
\n2. Rinse the chicken and pat dry with paper towels.
\n3. In a small bowl, mix together softened butter, minced garlic, and paprika.
\n4. Spread half of the garlic butter mixture evenly over the chicken breast, leaving a 1-inch border around the edges.
\n5. Spoon the stuffing over the remaining garlic butter mixture, making sure to cover the entire surface.
\n6. Place the chicken in a roasting pan and roast for 45-50 minutes or until the internal temperature reaches 165\u00b0F (74\u00b0C).
\n7. Baste with pan juices every 20 minutes to keep the chicken moist.<\/p>\nChicken and Stuffing Meatballs with Cranberry Sauce<\/h2>\n
\nElevate your holiday menu with this unique twist on classic meatballs, featuring chicken, stuffing, and a sweet and tangy cranberry sauce. Perfect for Thanksgiving or any autumn gathering.<\/p>\n
\n– 1\/2 cup stale bread, crumbled
\n– 1\/4 cup chicken broth
\n– 1 tbsp olive oil
\n– 1 tsp poultry seasoning
\n– Salt and pepper to taste
\n– 1\/4 cup cranberry sauce (homemade or store-bought)
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a bowl, combine chicken, bread, broth, oil, seasoning, salt, and pepper. Mix well.
\n3. Use your hands to shape mixture into meatballs (about 20-25).
\n4. Place meatballs on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until cooked through.
\n5. While meatballs are baking, warm cranberry sauce in the microwave or on low heat.
\n6. Serve hot meatballs with warmed cranberry sauce and garnish with chopped parsley, if desired.<\/p>\nChicken and Stuffing Quesadillas with Cheese<\/h2>\n
\nElevate your snack game with these savory and delicious chicken and stuffing quesadillas packed with melted cheese!<\/p>\n
\n– 1 lb cooked, shredded chicken breast
\n– 1 cup stale breadcrumbs (from a store-bought loaf or leftover)
\n– 1\/4 cup chopped fresh parsley
\n– 2 tbsp butter, softened
\n– 2 cups shredded Monterey Jack cheese (divided)
\n– 4 large tortillas
\n– Salt and pepper to taste<\/p>\n
\n1. Preheat oven to 375\u00b0F.
\n2. In a medium bowl, mix together chicken, breadcrumbs, parsley, and butter until well combined.
\n3. Place a tortilla on a flat surface and sprinkle half of the cheese on half of the tortilla.
\n4. Spoon about 1\/4 cup of the chicken-stuffing mixture over the cheese.
\n5. Fold the tortilla in half to enclose the filling. Press gently to seal.
\n6. Place quesadillas seam-side down on a baking sheet lined with parchment paper.
\n7. Drizzle with remaining cheese and bake for 12-15 minutes, or until crispy and golden.<\/p>\nChicken and Stuffing Pot Pie with Puff Pastry<\/h2>\n
\nThis classic pot pie combines tender chicken, savory stuffing, and flaky puff pastry for a cozy and satisfying meal. Perfect for a chilly evening or a special occasion.<\/p>\n
\n– 2 cups mixed stuffing (bread-based or corn-based)
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup frozen mixed vegetables (peas, carrots, corn)
\n– 1\/2 cup chicken broth
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste
\n– 1 sheet puff pastry, thawed
\n– 1 egg, beaten (for brushing pastry)<\/p>\n
\n2. Cook the chicken in a skillet until browned and cooked through.
\n3. Add onion, garlic, mixed vegetables, chicken broth, thyme, salt, and pepper to the skillet. Simmer for 5 minutes.
\n4. Stir in the stuffing until well combined with the chicken mixture.
\n5. Roll out the puff pastry on a floured surface to a large rectangle.
\n6. Spoon the chicken-stuffing mixture onto one half of the pastry, leaving a 1\/2-inch border.
\n7. Fold the other half over the filling and press edges to seal.
\n8. Brush the pastry with beaten egg and bake for 25-30 minutes or until golden brown.<\/p>\nChicken and Stuffing Stuffed Zucchini Boats<\/h2>\n
\nSay goodbye to traditional stuffed chicken breasts and hello to the delightful combination of succulent zucchini, savory stuffing, and juicy chicken in this unique recipe. This flavorful dish is perfect for warm weather gatherings and family dinners.<\/p>\n
\n– 1 pound boneless, skinless chicken breast, cut into small pieces
\n– 1 cup homemade or store-bought stuffing mix
\n– 2 tablespoons olive oil
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– Optional: grated cheddar cheese for topping<\/p>\n
\n2. Cut zucchinis in half lengthwise and scoop out centers.
\n3. In a large skillet, cook chicken, onion, and garlic until the chicken is cooked through.
\n4. Add stuffing mix to the skillet and stir until well combined.
\n5. Stuff each zucchini boat with the chicken-stuffing mixture.
\n6. Place stuffed zucchinis on a baking sheet lined with parchment paper and drizzle with olive oil.
\n7. Bake for 25-30 minutes or until zucchinis are tender.<\/p>\nChicken and Stuffing Breakfast Hash<\/h2>\n
\nStart your day with a twist on traditional breakfast fare – this savory hash combines the comforting flavors of chicken, stuffing, and vegetables for a satisfying morning meal.<\/p>\n
\n– 2 cups leftover stuffing (white or cornbread)
\n– 1 large bell pepper, diced
\n– 1 medium onion, diced
\n– 2 cloves garlic, minced
\n– 2 tbsp olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. Add the chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
\n3. Add the bell pepper and onion to the skillet; cook until tender, about 4-5 minutes.
\n4. Stir in the garlic and cook for an additional minute.
\n5. Add the leftover stuffing to the skillet, breaking it up with a spoon as you go. Cook until heated through, about 2-3 minutes.
\n6. Return the chicken to the skillet and stir to combine with the stuffing mixture.
\n7. Season with salt and pepper to taste.<\/p>\nSummary<\/h2>\n