Before we get started I want to warn you this may sound like a lot of steps, but really its super simple. It is quick, hearty and super yummy. This is how my mom got me to eat stuffing and you can really add anything to it that you desire to it. I really enjoy green beans with this meal. But a nice veggie will compliment it perfectly!
Oh and before we get started here is a bonus recipe for my homemade Cream of Mushroom Soup!
Homemade Cream of Mushroom:
Sautéed onion and mushroom, adding a little extra butter. Not to drown the veggies but give it something to “puddle” in. I then add a little bit of flour. This will create a roux like mixture. I then will add whole milk or heavy cream until the consistency of my sauce is where I want it. Please remember that when making a cream sauce and using any type of roux, thickening will happen as the mixture cools. Sometimes the consistency may seem loose will on the stove, but I promise it will thicken when it rests.
I start by halving my chicken. I do this to portion control and I can better control the moisture of my chicken without drying it out. I also began this trick out of necessity to make groceries stretch over 6 years ago and it’s worked ever since.
I put a dab of butter and some EVOO in my cast iron skillet and allow it to melt.
I season my chicken with S&P and some paprika and honestly anything I think will taste amazing in the dish. I free hand most ingredients.
I lightly brown both sides of my chicken, but do not cook it all the way through. After all the pieces are cooked on both sides, I line them up around the pans edge, creating a “hole” in middle.
In separate saucepan I cook up my stuffing. I start with sautéing my mushroom and onions. Here is where I will halve the recipe after the vegetables are done sautéing, with one portion going towards my homemade cream soup and the other into my stuffing. Sometimes if I am feeling ambitious I will Sautee some turkey sausage and add it into my stuffing as well.
After I finish my vegetables, in a bowl I mix my breadcrumbs, seasoning and chicken broth to moisten the breading. I then add my veggies and work that until it’s a nice thick, moist consistency.
I take that ball of stuffing and plop it right into that “hole” we created in the cast iron. Now your stuffing should be surrounded by chicken. I then take my cream sauce and drown the chicken around the stuffing. Think of the stuffing as a castle, and the sauce and chicken are the moat.
Put that bad boy in the oven on 360-375 (depending on how hot your oven cooks) for about 15-20 minutes and BOOM. Dinner is served.
Campbell’s alternative: 2 cans of cream of mushroom and one can of milk to loosen it. I mix it over the stove to break up the overall consistency at first and then pour it over. I have also used sour cream, or just put the soup over the chicken and without thinning it. Whatever you may have on hand works and it’s intended to be a hearty easy meal.
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