Chicken and Stuffing Oven Bake
Ingredients
- 4 chicken breasts, boneless, skinless, cut into chunks
- 1 can (16 oz) whole berry cranberry sauce
- 4 cups chicken or turkey stuffing mix (or 2 6 oz. boxes)
- ¾ cup chicken broth
- ¼ cup heavy cream (35%)
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 1 large carrot, diced
- 2 ribs celery, diced
- 1 tablespoon garlic, minced
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- cooking spray
Instructions
- Preheat your oven to 350 degrees. Prepare a 13x9 inch pan with cooking spray and set aside. In a large sized bowl combine cranberry sauce, broth, cream, egg, paprika, salt, and pepper. Set aside. In a large skillet, over medium heat, melt 3 tablespoons of butter. Add onions, carrots and celery and cook until tender, between 4-7 minutes. Add garlic right before the vegetables are done. You do not want the garlic to burn. The garlic should cook for no more then a minute. Dump onion mixture into cranberry sauce mixture and stir. Add stuffing mix stir to combine. Set aside.
- Rinse and pat chicken breasts chunks dry with paper towels. Season with salt and pepper. Sprinkle chicken all over the bottom of your prepared pan. Cover chicken completely with stuffing mixture. Gently press stuffing mixture down so that the top surface is somewhat flat. Bake for 45 minutes. Serve immediately and enjoy!