Stuffing Mix // Mandy in the Making

 Chicken Bruschetta

happyhomefairy.com

  • 1 can (14-1/2 oz.) diced tomatoes, undrained
  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • ½ cup water (I use chicken broth for a little extra flavor if I have it on hand!)
  • 2 cloves garlic, minced
  • 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1 tsp. dried basil leaves
  • 1 cup Shredded Mozzarella Cheese (I like to use the 6-cheese Italian blend – yum!)
Instructions
  1. MIX tomatoes, stuffing mix, water, and garlic just until stuffing mix is moistened.
  2. LAYER chicken, basil and cheese in 9x13-inch baking dish.
  3. TOP with stuffing mixture.
  4. BAKE at 400 degrees for 30 minutes or until chicken is done.

Chicken Stuffing Casserole

Ingredients:

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
  • Spread chicken in the bottom of the dish. In a separate bowl, mix together the cream of chicken soup, cream of celery soup and sour cream. Spread over the chicken.
  • Sprinkle the uncooked stuffing over the soup mixture, (note: if herb packet is not mixed with stuffing mixture, top stuffing with herb packet). Mix together the broth and the melted butter and pour evenly over all.
  • Bake, uncovered, for 30 minutes.

Notes:


Stuffing Meatloaf

Recipe Ingredients

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with aluminum foil and lightly spray the foil with nonstick cooking spray (to prevent sticking).
  • Add 1 ½ lbs lean ground beef, 1 box stove top stuffing mix, 1 cup finely diced onion, 2 eggs, and ⅓ cup milk to a large bowl and mix together thoroughly. The egg and milk should be evenly coated with the ground beef.
  • Lightly spray a loaf pan with non-stick spray and pack in the ground beef mixture. Then flip the loaf pan to place the meatloaf on the baking sheet (without the loaf pan). Using a baking sheet creates a more crispy meatloaf crust.
  • Bake uncovered and without the sauce for 40 minutes.
  • While meatloaf is baking, make the sauce in a bowl by mixing ¾ cup ketchup and 1 Tbsp white vinegar. Once the meatloaf has cooked for 40 mins, remove from oven and top it with the ketchup glaze.
  • Place back in the oven and bake 10-30 minutes, or until fully cooked and beef is no longer pink inside. A meat thermometer is the easiest way to tell when meatloaf is done. The internal temperature should reach 160°F.
  • Remove from the oven and let the meatloaf rest for 10 minutes before slicing and serving so that the internal juices distribute evenly.

Recipe Notes:

  • Refrigerate - Cooled meatloaf can be stored in the fridge for 4-5 days.
  • Reheat Leftovers - Leftovers can be heated in the microwave for 1-2 minutes.
  • Freeze - Consider doubling this recipe to make two meatloaf at the same time, and freeze one for later. First, wrap it in foil and then store in a large freezer bag. Remove as much air as possible from the bag and freeze for up to 6 months.
  • Reheat from frozen - Frozen meatloaf wrapped in foil can be baked at 350°F for 30-40 minutes. Spread fresh ketchup sauce topping in the last 10 minutes before serving.

Nutrition Info

Calories: 170kcal | Carbohydrates: 9g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 282mg | Potassium: 417mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 192IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg

The nutritional information provided is an estimate and is per serving.


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