Grandma's Chicken Stuffing Bake

Savannah

"This is a recipe my grandma made for me before she died. It is delicious if you love stuffing."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

5 h 10 m servings 757 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 757 kcal
  • 38%
  • Fat:
  • 38.6 g
  • 59%
  • Carbs:
  • 60.8g
  • 20%
  • Protein:
  • 39.6 g
  • 79%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 1344 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Crumble hot dog buns into a bowl and allow to dry out, at least 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
  3. Melt butter in a skillet over medium-high heat; saute onion until tender, about 5 minutes. Pour onion and butter over hot dog buns; add enough water to moisten the mixture and stir well. Season bread mixture with sage, poultry seasoning, salt, and pepper.
  4. Arrange chicken legs, chicken thighs, and chicken breasts in the prepared baking dish. Pour 1 can cream of chicken soup over chicken; top with bun mixture.
  5. Bake in the preheated oven for 40 minutes. Pour second can of soup over stuffing and add enough milk to moisten the mixture.
  6. Continue baking until soup is bubbling, chicken is no longer pink at the bone, and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Footnotes

  • Cook's Note:
  • I recommend using a glass baking dish.

Reviews

Read all reviews 0

Other stories that may interest you