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Comforting Chicken and Stuffing
- 1 box chicken flavored stuffing mix prepared according to package directions
- 1 pound boneless chicken breasts cut into bite-sized pieces
- ½ cup milk
- 1 15 oz can of chicken broth
- 6 Tablespoons flour
- 1 teaspoon kosher salt or ¾ teaspoon table salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- Heat 1/4 cup of milk and all of the chicken stock to a boil. While that is heating, mix together remaining 1/4 cup milk, flour, and seasonings.
- When the chicken stock mix reaches a boil, whisk in the flour mixture and cook for 3-5 minutes until thickened. Remove from heat.
- Scatter uncooked chicken pieces in a 9×13 pan and sprinkle with a little salt and garlic powder (optional).
- Cover the chicken with the “soup”, then cover the whole pan evenly with the prepared stuffing.
- Bake at 350 °F for 20 minutes until chicken is cooked through and stuffing is browned.
Let me start by saying I realize it is the height of summer, and where I live the highs have been in the 90s (Fahrenheit), so posting a heavy recipe like chicken and stuffing may seem out of place. However, I live in the United States, which is figuratively and literally on fire right now, with a lot of hate being spewed in all directions, so I thought we could all use some comfort food right now, and what better fits that bill than chicken and stuffing?
For more comfort food, check out my recipe for macaroni and cheese!
Obligatory Fictional Backstory
Everyone seems to have their own variation of the total comfort food recipe that is chicken and stuffing. I got mine from my Nonna, an old crotchety hairy woman with an indeterminable accent who always had a switch at the ready for anyone who tried to sneak a bite before everyone was seated at the table. Come to think of it, I think she may not have even been related to us. She just kind of showed up one day and wouldn’t leave.
Regarding the sauce: I personally like to make everything from scratch because I grew up watching Martha Stewart and Ina Garten and wanted to be JUST LIKE THEM when I grew up. I may not have perfected my hospital corners, but I became a pretty darn good cook. You can use canned cream-of-chicken or cream-of-mushroom soup (2 small cans) if you prefer. My husband HATES mushrooms ever since that ‘shroom trip where he saw “The Creatures” so I don’t cook with them anymore, but if you like them go ahead and add them – sliced, and raw when you add the chicken.
Just for fun, I will now rewrite the recipe as though it was part of a fancy cooking show. If you try making chicken and stuffing this way let me know how it turns out as I have never actually made it like this.
- 1 batch of your favorite homemade stuffing (see below for suggested bread recipe)
- 1 live chicken, locally sourced
- 1/2 cup raw organic milk
- 2 Tablespoons Irish butter
- 6 Tablespoons whole grain wheat berries, ground into flour
- 1 teaspoon Dead Sea salt
- 1/2 teaspoon freshly ground Indian pepper
- 3 cloves of garlic, pressed
- 1 shallot, diced
- 2 teaspoons fresh thyme from your garden
- 2 teaspoons fresh parsley from your garden
Homemade french bread, to make stuffing from:
- 6 cups artisinal white whole wheat berries, ground
- 2 1/4 cups Evian spring water or similar
- 2 Tablespoons organic evaporated cane juice
- 532 olives, to make 2 Tablespoons cold-pressed olive oil
- 2 teaspoons Dead Sea salt
- Yeast from the air
Press your olives to extract the oil. Mix all ingredients together and allow to sit at room temperature for approximately 1 week for the yeast to grow. Knead and shape into a loaf. Bake in your outdoor kitchen’s brick oven until done. Cool, then tear into small pieces, and allow to sit out for several days to get stale. Prepare stuffing according to your favorite recipe.
Meanwhile, butcher a locally sourced chicken – remember, fresh ingredients are key! Cook the whole chicken in a large pot of water with some home-grown carrots, celery, garlic and shallots for several hours until a lovely stock forms. Strain out the solids. Shred and reserve some of the cooked chicken.
Melt the Irish butter in a large saucier. Saute the shallot until slightly translucent, then add the garlic and cook for 30 seconds. Pour in 1/4 cup of the raw milk and 1 and 1/2 cups of the homemade chicken stock and bring to a boil. While heating, mix together the remaining 1/4 cup of raw milk, Dead Sea Salt, fresh ground pepper and the home-ground flour from your wheat berries. When the chicken stock mix reaches a boil, whisk in the flour mixture and cook for 3-5 minutes until thickened. Remove from heat, stir in fresh herbs.
Scatter some of the cooked chicken pieces from making the stock in an exorbitantly expensive ceramic oven proof dish (not naming any brands). Cover the chicken with the “soup”, then cover the whole pan evenly with the prepared stuffing. Bake at 350°F for 10-15 minutes until stuffing is browned.
Chicken and stuffing is simply heaven with homemade smashed red garlic potatoes.