Step 1

*Equivalent amount of fresh or frozen may be substituted

Step 2

**I do not recommend turkey thighs as they take too long to cook. If using turkey, use only smaller drumsticks, wings or breast cutlets.

Step 3

Preheat oven to 375 degrees F. Spray or grease lightly a 1.5-2 quart baking dish.

Step 4

In a large bowl, combine the soup and milk, stirring until smooth. Add the dry poultry stuffing and the green beans. Stir to combine.

Step 5

Transfer stuffing mixture to prepared baking dish.

Step 6

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.

Step 7

Bake for 45-50 minutes (for chicken, turkey will need longer) or until internal temperature is 185 degrees F or juices run clear.

Step 8

Top entire casserole with french fried onions. Bake for an additional 10 minutes, or until onions turn golden brown.

Step 9

CROCK POT DIRECTIONS:

Step 10

Proceed as above, but cook on low 6-8 hours, high 4-Check chicken for doneness as each slow cooker cooks differently