Directions . Preheat oven to 350°. Place chicken in a greased 13-in. x 9-in. baking dish; top with cheese. In a small bowl, combine soup and wine; spoon over cheese.

Instructions. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Sprinkle 3/4 cup stuffing mix into pan; top with chicken. In a large bowl, whisk together soup and ...

Covered tightly or stored in an airtight container, baked chicken and stuffing casserole will stay good for up to three days. Reheat larger portions in a 350-degree oven for 10 to 15 minutes or ...

Roast chicken and stuffing separately until chicken juices run clear when pierced, and stuffing is cooked, golden and crisp on top (1 hour 20 minutes to 1 hour 25 minutes; cover stuffing with foil if ...

(of which 21g saturates), 17g carbohydrate, 1g salt 1.4kg (3lb) chicken 2 garlic cloves 1 onion, cut into wedges 2 tsp sea salt 2 tsp ground black pepper 4 sprigs each fresh parsley and tarragon 2 ...

200ml (7floz) white wine 1 tbsp Dijon mustard 450ml (3/4 pint) hot chicken stock 25g (1oz) butter, mixed with 25g (1oz) plain flour. METHOD. Preheat the oven to 190C (170C fan oven)/gas mark 5.

(of which 21g saturates), 17g carbohydrate, 1g salt 1.4kg (3lb) chicken 2 garlic cloves 1 onion, cut into wedges 2 tsp sea salt 2 tsp ground black pepper 4 sprigs each fresh parsley and tarragon 2 ...