Fruity Chicken & Stuffing Casserole


"This started as an autumn invention in my kitchen, but has become a year round staple. It is the only dish that my husband asks to take the leftovers to work for lunch the next day...every time. We prefer dark meat in my house...but boneless, skinless breasts will work as well...just adjust the cooking time."
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50 m servings
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  1. Preheat oven to 375 degrees.
  2. Dice onion, celery and apples.
  3. Tear up bread into bitesize pieces.
  4. Saute onion and celery in oil for until soft but not brown (approximately 5 minutes).
  5. Combine onion, celery, apples,dried cranberries, bread, chicken stock, cream, and poultry seasoning in large mixing bowl.
  6. Pour mixture into large greased casserole dish (or lasagna pan).
  7. In medium size mixing bowl or pie plate, combine duck sauce and mustard.
  8. Dip chicen pieces in mixture and place on top of stuffing. Pour any leftover duck sauce mixture on top of chicken pieces.
  9. Bake in oven for approximately 30 minutes or until juices of chicken run clear.


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