Ingredients

The following ingredients have 4 Servings
  • 4 chicken (or turkey** pieces)
  • 3 tbsp melted butter
  • salt/pepper to taste
  • 1 cup french-fried onions (i.e. Frenchs)
  • 2 cups seasoned poultry stuffing (i.e. Pepperidge farm)
  • 1 10.75 oz cream of mushroom soup
  • 1 14 oz cut green beans, drained
  • 1 tbsp soy sauce
  • 1/2 cup milk

Instruction

  • *Equivalent amount of fresh or frozen may be substituted
  • **I do not recommend turkey thighs as they take too long to cook. If using turkey, use only smaller drumsticks, wings or breast cutlets.
  • Preheat oven to 375 degrees F. Spray or grease lightly a 1.5-2 quart baking dish.
  • In a large bowl, combine the soup and milk, stirring until smooth. Add the dry poultry stuffing and the green beans. Stir to combine.
  • Transfer stuffing mixture to prepared baking dish.
  • 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.
  • Bake for 45-50 minutes (for chicken, turkey will need longer) or until internal temperature is 185 degrees F or juices run clear.
  • Top entire casserole with french fried onions. Bake for an additional 10 minutes, or until onions turn golden brown.
  • CROCK POT DIRECTIONS:
  • Proceed as above, but cook on low 6-8 hours, high 4-6. Check chicken for doneness as each slow cooker cooks differently