Cooking with Margaret: Chicken bake will defy odds, please all
By: Margaret Musgrave
Issue date: 2/26/10 Section: Features
Be prepared, my friends. This is one of the most sought-after, coveted recipes out there: a one-pot meal in 30 minutes.
I hesitated to make this recipe at first because I doubted if both the chicken and stuffing could miraculously cook to perfection in the same dish at the same time. However, to my great surprise, this dish came out on-time and thoroughly-cooked. The only problem with the dish emerged when searching for an appropriate corn soup. While the recipe called for Campbell's Condensed Golden Corn Soup, neither of the grocery stores in town had it in stock. Instead, I substituted Progresso's Chicken Corn Chowder, which, to my delight not only worked, but added small chunks of potato to the dish, giving it an added comfort food factor. Served straight from the oven, this meal restores both body and mind after a typical, cold Indiana day. The stuffing, potatoes and chicken combined will ensure a full stomach ready to battle the ever-growing pile of papers and work patiently waiting. And with the quick prep and baking time, you'll be out of the kitchen in a snap.
This is a heavy dish, and I really wouldn't recommend adding any side dishes - a small green salad with a vinaigrette dressing, maybe. If you prefer, a side dish of brown gravy would suit the table well as a topping to the stuffing, but I think you will find that the brown sugar coating on the chicken takes care of any potential dry or flavorless pieces. Also, the store-bought chicken breasts tend to be rather thick, so try your best to slice them in half for thinner pieces.
CHICKEN STUFFING BAKE
1 can (roughly 18 ounces) Progresso Chicken Corn Chowder (or similar substitute)
1 package stuffing
1/4 finely-chopped celery
1/4 finely-chopped white onion
1 lb. boneless skinless chicken breast
1 tbl. packed brown sugar
1 tbl. melted butter
1 tsp. spicy brown mustard
Preheat oven to 400 degrees. In a medium bowl, combine soup, celery, stuffing (dry) and onion together thoroughly with a spoon. After it's thoroughly combined, pour stuffing mixture into a 9-inch pie pan, spreading evenly. Making sure the chicken is not too thick, place the chicken breasts on top of the stuffing mixture. In a small bowl, quickly whisk together the brown sugar, melted butter and mustard, pouring the mixture over the chicken pieces. Bake for 25 minutes or until the chicken is no longer pink. Serve and enjoy.
- Musgrave, a junior from Evansville, Ind., is a classical studies major who has won blue ribbons for baking while involved in 4H. She is The DePauw's cooking columnist. features@thede auw.com
I hesitated to make this recipe at first because I doubted if both the chicken and stuffing could miraculously cook to perfection in the same dish at the same time. However, to my great surprise, this dish came out on-time and thoroughly-cooked. The only problem with the dish emerged when searching for an appropriate corn soup. While the recipe called for Campbell's Condensed Golden Corn Soup, neither of the grocery stores in town had it in stock. Instead, I substituted Progresso's Chicken Corn Chowder, which, to my delight not only worked, but added small chunks of potato to the dish, giving it an added comfort food factor. Served straight from the oven, this meal restores both body and mind after a typical, cold Indiana day. The stuffing, potatoes and chicken combined will ensure a full stomach ready to battle the ever-growing pile of papers and work patiently waiting. And with the quick prep and baking time, you'll be out of the kitchen in a snap.
This is a heavy dish, and I really wouldn't recommend adding any side dishes - a small green salad with a vinaigrette dressing, maybe. If you prefer, a side dish of brown gravy would suit the table well as a topping to the stuffing, but I think you will find that the brown sugar coating on the chicken takes care of any potential dry or flavorless pieces. Also, the store-bought chicken breasts tend to be rather thick, so try your best to slice them in half for thinner pieces.
CHICKEN STUFFING BAKE
1 can (roughly 18 ounces) Progresso Chicken Corn Chowder (or similar substitute)
1 package stuffing
1/4 finely-chopped celery
1/4 finely-chopped white onion
1 lb. boneless skinless chicken breast
1 tbl. packed brown sugar
1 tbl. melted butter
1 tsp. spicy brown mustard
Preheat oven to 400 degrees. In a medium bowl, combine soup, celery, stuffing (dry) and onion together thoroughly with a spoon. After it's thoroughly combined, pour stuffing mixture into a 9-inch pie pan, spreading evenly. Making sure the chicken is not too thick, place the chicken breasts on top of the stuffing mixture. In a small bowl, quickly whisk together the brown sugar, melted butter and mustard, pouring the mixture over the chicken pieces. Bake for 25 minutes or until the chicken is no longer pink. Serve and enjoy.
- Musgrave, a junior from Evansville, Ind., is a classical studies major who has won blue ribbons for baking while involved in 4H. She is The DePauw's cooking columnist. features@thede auw.com
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