"A whole pre-cooked chicken baked with turkey gravy, chicken gravy, corn, carrots and stuffing. Down home good eatin', and only takes 1/2 hour to make!" — Lesley
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1 (3 pound)
1 (15 ounce) can
1 (16 ounce) can
sliced carrots, drained
1 (12 ounce) jar
1 (12 ounce) jar
this is almost exactly how i make this dish, only no need to precook the chicken, i use bonless breast seasoned w/ poultry seasoning, salt and pepper. sometimes i use a bag of frozen mixed veggies, usually i use the kind you just steam in the microwave in place of the veggies in this recipe then top w/ 2 jars of gravy and the prepared dressing, i use stove top whole wheat. DH loves this meal and so do I using the modifications i do i can have in in the pan and into the oven in less then 10 minutes. i usually bake around 45 minutes or until it is golden brown and bubble and the chicken in cooked through. serve w/ biscuites and a salad. it's like having roast chicken, gravy and stuffing with out all the mess of the whole bird, i've been making this for years.
I made this last night and the taste was wonderful. I followed the directions to the tee except I mixed the chicken, gravy, carrots, corn and used peas up in a bowl first then put in the pan. I made two boxes of herb stove top and put on top and baked for about 40 mins because we like our stuffing crunchy. The only problem is that it came out very watery. The veggies I used were drained so I don't understand what I did wrong.
I would give this 4 1/2 stars. Really good! I used chicken breasts and cooked them in the crock pot. That made the chicken easy to shred. Great comfort food.
This was an easy and tasty comfort food recipe. It smelled so good that before my husband even tried it, he announced that it was one of his new favorites. By using the pre-cooked chicken, it was a quick and easy recipe.
I've made this about 5 times in the past two months, so I had to come back and leave a review! This is the first meal I make after roasting a chicken--I use the leftover chicken and make the gravy for this out of the pan drippings (instead of jarred). I also just use whatver veggies I have on hand. Great recipe for using leftover chicken and pan drippings! My 6 year old says this is his favorite meal I make.
Quick, Easy and tasted great. I made it how another reviewer suggested. I Used thawed chicken breasts with pultry seasoning and cooked it for 45 mins and it was perfect. I did use half the amount of gravy and since i needed to use my beef gravy I tried that. IT was great. The stuffing was crunchy on top and the chicken was moist enough...I loved it.
I have made this twice in just two weeks, it was delicious! On the second batch I used 2 boxes of stuffing, two cans of cream of mushroom and a big spoonful of sour cream. Everyone loved it. Paired with homemade mashed potatoes and this is a great comfort food meal, thanks for sharing.
I don't review often, but I had to on this one. I was worried it would be bland so I was tempted to add things, but other reviews said it was great just as it was. I used a large Wal-Mart rotisserie chicken, I hate mushy carrots so I sliced up baby carrots instead of using canned, I added a can of cut green beans and I doubled the stuffing, as recommended by other reviewers. Everyone loved it, and my husband came home for lunch the next three days and finished it off, something he's NEVER done. Thank you for an EXCELLENT super easy dinner.
* Percent Daily Values are based on a 2,000 calorie diet.
Gravy Stuffing Chicken Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 206
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