Wednesday, March 18, 2009

Chicken & Stuffing Casserole

This is something I came up with recently from things I had in the kitchen. It turned out really well, so I thought I better write it down.

6 chicken thighs (about 1 1/2 lbs)
bag of frozen vegetables (the one with broccoli & mushrooms & a few other things is my current favorite for this)
1 can chicken broth (2 cups)
box of stuffing mix
herb seasoning or poultry seasoning

I prefer to cook my chicken first for things like this so that I don't have to worry whether it is DONE. Cook chicken with skin on in baking dish at 400 for 45 minutes. Remove from oven and transfer chicken to a plate, reserving the drippings, allow to cool for one hour. After an hour, transfer the drippings to a sauce pan and add 2 cups of chicken broth. Heat to boiling. Thicken with flour or cornstarch & water to make gravy. Remove skin from chicken, and chicken from the bone. Discard the skin and bones. Break chicken into irregular chunks and add to gravy. Once all the chicken has been added to the gravy, season with either an herb blend for chicken or poultry seasoning. Heat a 16 oz bag of frozen vegetables until they are no longer stuck together, they don't have to be HOT.

Spread the vegetables in the bottom of a 9X11 baking dish or a casserole dish. Spread the chicken and gravy over top of the vegetables, covering the vegetables completely. Prepare the box of stuffing mix according to the box directions. Allow the stuffing to cool about 10 minutes, then spread it evenly over the gravy layer. Cover with foil and cook in the oven at 400 for 20 minutes or until hot all the way through.

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