What To Make With BOXED STUFFING MIX? 5 Quick and Tasty Recipes

Hey friends, do you love good old boxed stuffing mix? I sure do! And while it’s delicious served up on its own, there’s lots of tasty and easy ways to use it in other recipes, too. I’m sharing 2 quick and easy casseroles, a couple of surprising side dishes or appetizers, and even an entire meal – veggies included, cooked in the crockpot. And we’re using boxed stuffing mix to amp up the flavor in every one of them!
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Tonight’s Recipes:
Printable versions (or Pinterest links, if you prefer)
Tex Mex Chicken Casserole: https://inthekitchenwithmommamel.com/recipes/tex-mex-chicken-casserole/
Fried Tater & Stuffing Cakes: https://inthekitchenwithmommamel.com/recipes/mashed-potato-stuffing-cakes/
Yum Yum Crack Chicken Stuffing Casserole: https://inthekitchenwithmommamel.com/recipes/yum-yum-crack-chicken-stuffing-casserole/
Original Crockpot Chicken & Stuffing Recipe: https://thecozycook.com/crock-pot-chicken-and-stuffing/
Channel Mentions: @AnnsSouthernhome
Zucchini Boats
Preheat oven to 400 degrees
Slice zucchini in half, oil flesh side, bake for 15 minutes, let cool and scoop out the flesh.
Melt 2 tbsp butter in a sauce pan add the cooked zucchini flesh, 1 1/2 cups dry stuffing mix, 1/2 sour cream, and 1/2 cup cheese. Heat together about 2 minutes until stuffing is soft, then fill the zucchini boats with the mixture, top with a little more cheese and bake for 15 minutes.

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hey friends do you like this goodto box stuffing mix I know I sure do and while it’s delicious all on its own there are a lot of easy and tasty ways you can use it in other recipes as well I’m Mel and welcome to my kitchen today I’m going to make two easy casseroles a couple of surprising side dishes they could even be used as appetizers and an entire meal veggies and all in the crock pot and we’re going to use this box stuffing mix to amp up the flavor in every one of them I have been waiting to try this Mexican chicken casserole with the Box stuffing mix for quite a while now the kids are coming over tonight and I got super busy so I’m taking the quick and easy route with can chicken really everything else is kind of dump and go and we’re going to top it with some corn chips the first thing I’m going to do is put two cups of chicken in a large bowl and I did something I’ve never done before one of of you guys told me that you rinse your canned chicken and it gets a lot of that salty solution off of it that never even crossed my mind to do that so thank you so much for that tip I love it when you guys leave your suggestions and your tips and things that I can share with everybody if they don’t read the comments and I used two of the 12 and2 oz cans of chicken in here I feel like that makes up a generous two cup C once you get all the liquid off of them of course you can make your own chicken use leftover chicken a rotisserie chicken whatever you like now I’m adding in the stuffing mix going to add in one can of whole kernel corn that I have drained and I’m putting in one can of rotail diced tomatoes with green chilies it didn’t say to drain it so I didn’t and we’re putting in one can of black beans that have been rinsed and drained you could definitely half this casserole very easily but you would have three half cans of some veggies here and half a box of stuffing mix that might be kind of hard to use up so I just wanted to wait until I could make the entire thing and this casserole called for two cups of cream which Patrick has used all of my heavy whipping cream so I’m going to use a 12 oz can of evaporated milk if I need more I can just add a little bit of whole milk now I’m just going to kind of stir this all together I actually found this recipe on the back of a box of stuffing mix it was Kroger Brand stuffing mix and of course now that I’m making it I had Walmart brand stuffing mix I’m also going to stir in about a cup and a half of cheese we’ll save a half a cup back for the top and I’m using this Mexican style blend of shredded cheese and I think I am going to add those other 4 oz of milk I sure don’t want my stuffing to be dry this looks so pretty it’s so colorful and I love all of these flavors in here no taco seasoning or anything like that I think this is going to be more like a homestyle chicken casserole with a little TexMex veggie flare going to take my casserole dish and give it a little spray this is I think a 9 by1 13 the recipe said 11 by 13 but I believe this will do just fine and now I’m going to take this big old mix and put it all in the casserole dish here let’s get it nice and spread out now I’m going to take this other half of cheese and sprinkle it right over the top I’ve just got some regular corn chips and I’m just going to crush them up over the top about a cup of these I have the plain corn chips but if you had the barbecue Fritos or chili cheese or something like that that’d be real good on here too and I’m just breaking them up I’m not crushing them into powder or anything going to cover this with aluminum full and bake it at 400° covered for 20 minutes then we’re going to uncover it and bake it for another 20 minutes until the top is nice and brown I’m going to let that set for about 10 minutes before you start serving it up this was so warm and comforting and just delicious I loved the stuffing mixture with all these veggies and the thought had crossed my mind at one point that maybe it did need some of the taco kind of flavors definitely would not have been good with the taste of the stuffing this was really good quick and easy and I really think you’ll like it too for this recipe we are going to go ahead and prepare the stove top according to the directions on the side of the box which is to bring a cup and a half of water water and 2 tbspoon of butter to a boil then we’re going to stir in our stuffing mix and get it all combined cover it with a lid remove it from the Heat and let it stand for 5 minutes fluff it with a fork hey it’s good just like this but we are going to take our stuffing and we’re going to make some fried mashed potato and stuffing cakes I’m using the entire box of stuffing and I just made an envelope of instant mashed potatoes because I really think they do better and I’m made all these this morning and put them in the refrigerator so they could get kind of cold and stiff so it’s about 2 cups of each next I’m going to crack two eggs this little bowl looks like it’s only going to handle one at a time pour it in now let’s do this second egg there is tons of seasonings especially salt in the stuffing mix so I’m just going to give it a good cracken of black pepper and I’ve got about two green onions that I’ve diced up pretty good now we’re just going to combine all this together I’m going to leave these fairly simple and plain because Patrick is grilling us up some yummy steaks going to have some herbs and garlic and butter and stuff on them so I don’t want to put too many different things in here but if you’ve just seen me make potato cakes on their own you’ll know I put a lot of things in anything I have if I have left over corn I’ll throw it in they’re delicious to put bacon and cheese in them you could put any kind of vegetable in here you want any kind of onion or mushroom this is a great way to use up any kind of leftovers you have I’m going to take just a little bit of stuffing and check my oil the oil is good and hot now so I’m just going to take a nice big handful of this roll it into a little ball set it in here probably have room enough to do maybe three of these at a time in this Skillet and now I’m going to take my spatula and I’m going to smoosh these down just a little bit real careful jiggling them off I did spray my spatula but it’s still you got to be careful these are just going to fry up just a minute or two on each side and if you remember this at Thanksgiving it’s a perfect way to use up your leftover dressing or stuffing and mashed potatoes first things first I didn’t do the greatest job of talking to you about frying these I just got real excited about frying them but I did use a vegetable oil and that was a 10 in cast iron skillet I love to fry stuff in cast iron and I’m not sure how much oil that is but I do put enough that it coats the entire bottom of the skillet and then just pulls up a little bit and these are so delicious they’re so versatile you can even put in a little bit of chicken or turkey or even some ground beef or sausage and mix that in here and have meat and potatoes all in one I think I’m going to take this recipe and try some crab in it I think that’d be delicious these were just another variation of one of my most favorite things in the world and that is a tater cake it’s a great side I just don’t think you can beat it friends tonight we’re making a super easy casserole I’m taking a really good shortcut with some of this rotisserie pulled chicken breast this is called a yum yum crack chicken and stuffing casserole this recipe is going to need a cup of chicken broth and if you’ve been here before you know I don’t really buy chicken broth anymore I buy these bases I’ve used some that comes like a paste and you keep it in the refrigerator this is a big container of powder that my dad got me you use two teaspoons of this base to one cup of hot or boiling water and that gets you one cup of chicken broth these are great space saving items for your pantry just in case you’ve never seen these before this recipe also called for 4 tablespoons of butter I’m just going to pour that into my broth and stir all that together let’s start combining our ingredients this recipe cost for two cans of cream of chicken soup I don’t have the low sodium or I would have used it and also you can feel free to use cream of mushroom cream of celery really any cream of soup would work just fine in here I’m also putting in about a cup of sour cream we’re also going to use some dried ranch seasoning I’m going to use about 2 tablespoons it calls for an ounce package which is probably 2 to 3 tablespoons but you just use as much or as little as you like that’s another reason you may want to opt for the low sodium soup is because you are going to have this ranch dressing and all the seasonings that come with the stove top stuffing you really don’t need a lot of additional seasonings in here at all I’ve got a 9×13 casserole dish and I have sprayed it with some non-stick cooking spray and I’m going to put in this entire let’s see one lb container of rotisserie chicken you can use a leftover chicken if you want to cook up your own chicken you can use chicken breast chicken thighs this actual recipe calls for five cups of chicken but I’m using this pound here and it looks like it is going to be plenty and if you’ve been here you know I don’t normally splurge on items like this but Aldi has this rotisserie pulled chicken they also have the pulled pork I think it was $6.99 or $7.99 for the pound that’s one one nice thing about your kids growing up and leaving home our grocery budget has really decreased so I can splurge on stuff like this more often now I’m going to take just a big cup of cheddar cheese and layer it right on top of this chicken this recipe also calls for about eight slices of cooked bacon going to chop it up and put it right over top of your chicken but I told you guys I’m taking all the shortcuts tonight I’m using this bag of real bacon bits now we’re going to take this sour cream and soup and ranch seasoning mixture put it right over the top of this want to get it all spread out across here and if you want to add your veggies right into this casserole instead of cooking them along the side you could definitely do that I think I would put them under this soup layer maybe some spinach or some broccoli mixed veggies that might be good now I’m going to use this 6 oz box of stuffing mix I’m using the cornbread flavored and you’re not preparing this you’re using it dried right over the top and if you don’t like the cornbread flavor or if you don’t have it if you have chicken or turkey or whatever other flavor they have it still be fine basically tonight you just do whatever you want to do in any step of this that is how we cook around here use what you have use what you like now I’m taking my chicken broth and I’ve got the four tablespoon of butter melted into it and I’m just drizzling it all across the top of this casserole now we’re going to put this in a 350° oven uncovered for 30 minutes you guys won’t believe this but I’m standing here dishing this up in the dark our power just went off we’ve been having really bad storms but hey my veggies just finished steaming in the microwave and and our casserole is done so we’re all set this was really so good this is just another example of how we can take our regular basic recipes throw in some different seasonings some different ingredients and give them a whole new flavor and a whole new life my family really liked this casserole I’ve even been thinking about taking this same stuffing and adding in some buffalo sauce and making it more of a spicy buffalo chicken and a big shout out to battery operated lanterns for making this casserole possible everybody wants to know where this little Lantern came from of course it doesn’t put off any heat it’s just a little tabletop fireplace and I got it at the Dollar Tree not this past Christmas of 2023 but actually the winter before that runs off some C or d-size batteries oh and this was in the $5 section I love it I don’t know if I can put it up I might just have to leave it out and decorate it for every season this this is a recipe I originally shared way back in 2021 and my friend an with an’s Southern Home Shar this recipe with me it’s one of my favorite side dishes or even an appetizer these are stuffed zucchini boats I’m taking two large zucchini and I’m splitting them right down the middle you can also use your little yellow squash in this recipe as well I’m just brushing some olive oil on the flesh side of the zucchini and I’m just going to season this up with a little bit of salt and pepper and I’m going to flip it over and put the flesh side down and I’m going to bake these up in a 400° oven for about 15 minutes when I pull these out of the oven I’m going to take a spoon and just scoop that soft flesh or pulp out of the zucchini and set it aside in a bowl meanwhile on the stove top I’m melting down 2 tbspoon of butter and I am going to put in a cup and a half of some stov Top stuffing mix and I have the pulp from my zucchini in this stuffing mix going to start mixing all that together and I’m going to add in about 1/ a cup of sour cream and about a half a cup of some cheddar cheese I really think that mozzarella or Monterey Jack cheese is great on these little zucchini stuffing boats as well and I’m just going to mix this together and get it warm here on the stove top for about 2 minutes until the dry stuffing mix gets kind of soft now I’m just going to fill these little zucchini boats up you want to be careful not to overstuff these of course I always do but I just had two zucchini here this amount of stuffing could probably do four to six zucchini this is great to make in the summer whenever all the zucchini and squash is just coming out of your ears from the garden you could also fry up a little ground beef or some Italian sausage or even just use some leftover shredded chicken and mix into this stuffing mixture as well then I like to top them with a little bit more cheese put them back in that 400° oven for about 15 more minutes I cut mine into little halves I made some hamburger steaks baked potatoes and some more veggies on the side and these are so good they’re great as a side dish but they also make a wonderful little apple izer finger food it’s the best day of the week it’s crockpot day I always start by giving M A Generous spray with some nonstick I’m starting with four boneless skinless chicken breasts in the crock pot I’m going to season them up with some salt and pepper and some Italian seasoning and I’m going to get both sides of this chicken this is an old Old Faithful crock poot recipe PE but you know I don’t think I’ve ever shared it here before and we definitely need this one going into fall now we’re going to mix up our second layer here I’m using 8 oz of sour cream one can of cream of chicken soup going to use one box of like a stove top stuffing mix I’m using chicken flavored if you like your stuffing a little Dyer you could use up to two boxes of this now we’re going to put in a little chicken broth and I’m just going to start with oh just maybe a/4 a cup maybe just a tad more because I’m only using one box of stuffing mix and this recipe is good to use a low sodium chicken broth in because you have a lot of flavor and sodium in the stove top and I love this better than Bon this is a chicken base you keep it in the refrigerator and you just take about a spoonful of this and dissolve it in some really hot water it’s a lot cheaper in the long run and it takes up less space in your pantry you could be done with your stuffing right here or you can doctor it up you could add some nuts in here like you would at thanksgiv onions celery anything you want I’ve got a bag of Craisins and I’m just going to throw in a little handful just a few of those to get mixed into my stuffing now we’ll give it to mix and see where we stand I have seen people just layer the stuffing and mix their soup and pour it over the top I’ve also seen people mix green beans and vegetables in the stuffing mix and put it over the top but I just prefer to mix all this stuff into my stuffing and put it in like this my stuffing mixture was just perfect I didn’t need any more broth but I am going to save that broth broth because this may get too dry and at the end I may want to add some more now I mentioned that some people put green beans or veggies in here if you wanted to do that you could put your stuffing down and then put your green beans over the top or vice versa or you could kind of put things to the side like I could put all my stuffing here and I could put some green beans and some potatoes separate over here but I’m going to put my stuffing all over the top and I have never cooked my vegetables in in here with this I normally just cook those on the side right before we’re ready to eat but I’m going to try something new today I’m going to take you along for the [Music] ride what I did there was basically just put me a layer of aluminum full over my stuffing and I’m going to cut a few little holes in here to let some steam through and I’m going to take some of my veggies for the week this one’s a little big let’s trim it up and I’m just going to put them right in here don’t need a lot of broccoli cuz I’m the only one who eats it cooked and steamed unless it’s in casserole form and I’m going to take some carrot chips these are supposed to be replacing potato chips in my life it ain’t really working I’m going to cut up just a little bit of butter and set in here with this and it’s okay if some of this butter melts down and goes through those holes it won’t hurt one little thing at all I’m going to sprinkle a little of my anti no no on that that’s salt with onion powder and garlic powder in it you know I do like a casserole with things mixed in but sometimes I just want my sides on my side let’s pop the lid on and doesn’t that look pretty down in there like I said this is an experiment we’re going to see how it works I’m going to cook mine on high for about 4 hours you could go on low for about 6 to 7 it has been 4 hours actually I think it’s been more like five I’m going to remove my little veggie layer here I’m going to go ahead and cut this off and I’m just going to take a fork and kind of fluff up my stuffing now my stuffing is still pretty moist what I like to do is come in here and take my chicken with a fork I just kind of shred it up it just comes apart so easily and I like to kind of mix it in and make like a chicken and stuffing then I’ll leave the lid off of mine for a little bit and let some of this moisture evaporate and it’ll make my stuffing get a little bit drier if I want it drier now I say your stuffing was too dry at this point you could put just a little bit of chicken broth over the top of it and mix it into that stuffing put the lid on it and let it set maybe 20 or 30 minutes but I kind of like to mix mine up and do it like a casserole style look at those cranberries this is like Thanksgiving in a pot let’s put my little veggies here off on this plate those look really yummy M they’re good the carrots still have a good little bite to them broccoli steamed perfectly I wish I’d used more of that that’s good back here I’m going to mix up some instant mashed potatoes and we’re ready to eat it had been way too long since I made this Crockpot meal that’s one of the traps I fall into sometimes is always looking for new things and you forget about these old delicious favorites The Cranberries are such a wonderful addition they give it just a little bit of sweetness it’s just a perfect little hint the Box stuffing has a wonderful FL flavor that’s a great shortcut and the veggies in the little full pack in there my carrots and broccoli tasted perfect and they were cooked perfectly and I could still separate them out on here this is so good your family is going to love it you’ve got to have this for your fall week night crockpot repertoire watch this video next for more quick and easy week night family meals I’ll see you there and until next time I send you love from my kitchen have a blessed week friends