While I liked this recipe for Farmhouse Chicken, this version that I linked to in my meal plan last week, had way too much stuffing for my taste. I would rather have a little more chicken. Below are my modifications, along with step by step instructions. I will warn you, although this recipe tasted wonderful, there was a lot to clean up when I was finished making it.
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TIP: I would suggest putting this into a deep round dish. For example, I used my dutch oven and it kept me from having an extra pot to clean. Gotta love that!
Farmhouse Chicken
4 tablespoons butter
4 tablespoons flour
2 cup milk
3 boneless, skinless chicken breasts, cubed
4 celery ribs, chopped
1 small onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounce package of stuffing mix
1. Saute onion, and prepare stuffing mix according to package directions and set aside.
2. In a medium sauce pan, melt butter and then add flour. Stir until bubbly, then cook one minute. Slowly add in milk, stirring continually to avoid lumps.
3. Add chicken, celery, onion, salt and pepper. Cook and stir for 5-10 minutes, until chicken is done and celery is starting to get tender.
4. Pour mixture into an 8×8-inch casserole dish. Top with stuffing. Bake, uncovered, at 350 degrees for 30-35 minutes.
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 3 boneless, skinless chicken breasts, cubed
- 4 celery ribs, chopped
- 1 small onion, chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 6 ounce package of stuffing mix
- Saute onion, and prepare stuffing mix according to package directions--set aside.
- In a medium sauce pan, melt butter and then add flour. Stir until bubbly, then cook one minute. Slowly add in milk, stirring continuously to avoid lumps.
- Add chicken, celery, onion, salt and pepper.
- Cook and stir for 5-10 minutes, until chicken is done and celery is starting to get tender.
- Pour mixture into an 8×8-inch casserole dish. Top with stuffing.
- Bake, uncovered, at 350 degrees for 30-35 minutes.
What did you make this week? Do you have a recipe for Farmhouse Chicken? I would love to hear back from you, so please leave a comment below!
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When I make anything “stuffing like”, I dice the onion and celery ahead of time (like if I know I’m doing it the next week, I’ll have a “dicing day”). When I get ready to cook, I’ll nuke the onion and celery to half-done so they are hot. The primary purpose is that they do not cook as fast as the rest of the dressing. This really speads along the dressing. After that, you just have to cook long enough in the oven to cook the eggs, if the dressing recipe calls for it. Most Stove Top recipes do not. May help with you time and mess on this one. My mom used to use leftover chicken and turkey in a recipe like this all the time…I never liked dressing until she put meat in it!