stuffing casserole

Crescent roll stuffing is your new fave Thanksgiving side.

Crescent Roll Stuffing

lb. pork sausage,

butter

onion, chopped

garlic, chopped

carrot, finely chopped

celery,

c. minced fresh sage leaves

c. parsley leaves

tubes Crescent Rolls

chicken stock

egg, lightly whisked

Love this recipe, but I gotta add some cheddar cheese to it.

https://streaming.hearstdigitalstudios.com/471278df-1980-481f-95a9-1afe7ae4b4ab/video_rover_16x9_1080p_hd_1542292959_2211.mp4

It's official: There's nothing Crescent Rolls can't do.

Here's How To Use Crescent Rolls To Make The World's Most Amazing Stuffing!

Delicious and comforting this chicken and stuffing casserole is a meal in itself but can also be made as part of a big family festive spread.

Chicken and Stuffing Casserole

chicken

milk

(8 tablespoons) butter, melted

Preheat oven to 350F (180C).

Spray a 9x13-inch baking dish with cooking spray.

In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken.

Pour chicken mixture into prepared baking dish.

In a separate bowl, pour melted butter over dry stuffing mix. Gently stir until all of the stuffing mix is coated with butter. Sprinkle over chicken mixture.

Cover baking dish with foil. Bake, covered, at 350 degrees F for 20-25 minutes. Remove foil and bake for an additional 10-15 minutes, or until heated through and browned on top.

https://www.youtube.com/watch?v=TRWUpDig8J4

This Chicken and Stuffing Casserole is pure, cool-weather comfort food! It’s easy to prepare, it can be made ahead (and frozen), and it appeals to even the pickiest palates.

Grab the full recipe here: https://www.theseasonedmom.com/chicken-and-stuffing-casserole/

With only 15 minutes of prep, this Easy Chicken and Stuffing Casserole will be a hit with your hungry family once it bakes for 30 minutes. 

Easy Chicken and Stuffing Casserole Bake Recipe

box (6 ounces) Stove Top Stuffing

black pepper

Salt

Tablespoons butter

water

chicken soup

sour cream

chicken,

mixed vegetables

Preheat oven to 400°F. You will need a 9x13-inch casserole dish for this recipe. 

Prepare the stuffing: In a small saucepan, bring the water to a boil and stir in the butter, just until melted. Stir in the Stove Top Stuffing mix allow to stand for five minutes, then fluff with a fork. Set aside while you prepare the chicken mixture.

Thaw the frozen vegetables a little by running them under lukewarm water in a strainer. Set aside.

In the casserole dish, add the chicken,sour cream, cream of chicken soup, vegetables and pepper. (You will add salt to taste to the finished dish).  Stir gently until combined.

Evenly sprinkle the prepared Stove Top stuffing on top of the chicken mixture. 

Bake casserole in preheated oven for 30 minutes. Check to ensure that it is heated through and it should be bubbling at the edges when it's ready.
Sprinkle with fresh parsley (optional). 

This Stuffing Casserole with sausage and green beans can be made up to 3 days ahead of time and baked in the oven or heated in the Crock Pot!

Stuffing Casserole

lb. ground sausage (see Note 1)

Tablespoons butter (preferably unsalted)

onion

green beans (see Note 2)

celery (diced)

garlic (minced)

Salt/Pepper (to taste)

chicken broth (see Note 3)

condensed cream of chicken soup

cranberries

stuffing mix (equal to 8 cups)

crispy fried onions

parsley (to garnish)

Preheat oven to 350 degrees F.

Brown the sausage in a large pan (at least 10”) over medium heat.

Remove the sausage and melt 4 Tablespoons butter.

Add the onions, fresh green beans, and celery. Cook until softened, about 5 minutes.

Add the garlic, salt, and pepper. Cook for an additional minute.

Add the chicken broth.

Use a silicone spatula to scrape up any brown bits on the pan into the chicken broth for added flavor.

Turn off the heat. Mix in the cream of chicken soup, sour cream, and dried cranberries.

Add the sausage back to the pan along with the stuffing and stir until well-combined.

Add to a lightly greased casserole dish. (At least 13” x 9”)

Bake, covered, for 1 hour.

Remove cover and bake for 5 additional minutes to brown the top.

Add the crispy fried onions and bake for 5 additional minutes.

Top with fresh parsley and serve!

Oven Method

Cook, crumble and drain the sausage first. (Or use precooked sausage links and dice them up.)

Combine the sausage with remaining uncooked stuffing ingredients.

Add the stuffing mixture to a lightly greased Crock Pot instead of a casserole dish.

Cook on low heat for 6-7 hours or on high for 4 hours.

Brown the top in a 350 degree oven for 5 minutes, add the crispy fried onions, and bake for 5 more minutes.

Crock Pot Method

This Stuffing Casserole can be assembled in the casserole dish up to three days ahead of time and refrigerated until ready to bake. Let it sit out for 10-15 minutes prior to baking.

You can also freeze it for up to three months and let it thaw in the refrigerator overnight prior to baking it.

Make Ahead Method

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614972404/i7qabQfmd.mp4

This Stuffing Casserole with sausage and green beans is an easy make-ahead recipe that can be prepared 3 days ahead of time and baked in the oven or heated in the Crock Pot!

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Easy Chicken and Stuffing Casserole...

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Top 4 stuffing casserole recipes from across the web

The most viewed stuffing casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crescent Roll Stuffing

Chicken and Stuffing Casserole

Easy Chicken and Stuffing Casserole...

Stuffing Casserole

The most viewed stuffing casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine