Chicken & Stuffing Bake

 

This recipe today is a brilliant one to use when you have some leftover cooked chicken (or turkey) that you are needing to use up.  It's quick and easy and quite tasty! 

 

The recipe is one which I adapted from this BHG cookery book that I bought way back in the early 1970's.  Yes, it is old, just like me!  But old doesn't necessarily mean its no good!

 

I started buying these books when I was still in High School.  There was a whole enclopedia of them.  I have talked about them before on here.  They contain a lot of recipes that I cut my culinary teeth on.

 

I have adapted this one somewhat.  I tend to use my own homemade stuffing mix (see recipe below).  Stuffing Mix is not the same over here as it is in North America.  They use rusk crumbs, not bread cubes, and the flavouring is quite different.  After making my own stuffing mix, I don't think I would ever buy a stuffing mix again.  Its really quite good and you know exactly what is in it.

 

It also uses a tin of condensed soup.  Mushroom.  I am not a tinned soup snob. They do have their uses.  By all means use the lower fat one if you can find it.

 

The stuffing gets mixed with half of the tin of soup (undiluted) and some chicken stock, and a couple of beaten eggs.  I did cut down on the quantity of chicken stock.  The original recipe called for 2 cups, I thought 1 1/2 cups was sufficient. 

 

It also did not state what size eggs to use.  I used medium.  This mixture bakes into a savoury stuffing flavoured bread pudding.  It is topped with chopped cooked chicken prior to baking. That in turn, gets the remaining half tin of soup (which has been thinned with some milk  and mixed with chopped red peppers)  poured over top.

 

Covered and baked for abotu 45 minutes, I uncover it and bake it for a bit longer just until lightly golden.  This is actually delicious. Proof positive that these older recipes, with a tiny bit of adaption, are still solid and quite usable!

 

*Chicken & Stuffing Bake*

Makes 6 servings 

Printable Recipe 

 
 

This was simple and easy to make and made good use of some leftover roast chicken.  Adapted from an old recipe from BH&G Favourite Ways with Chicken. 

225g packed herb seasoned stuffing (8 ounces)

(See my homemade recipe)

1 (295g) tin of evaporated Cream of Mushroom Soup (10 1/2 ounce tin)

360ml chicken broth (1 1/2 cups)

2 well beaten medium free range eggs

315g cooked chicken, chopped (2 1/2 cups)

120ml milk (1/2 cup)

2 TBS finely chopped red bell pepper 

  

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter an 11 by 7 1/2 inch baking dish. (I used a 9 inch pie dish.) Set aside. 

Toss the dry stuffing crumbs together with 1/2 of the tin of soup, the chicken broth and both eggs.  Spread in the prepare baking dish.  Top with the cooked chicken.  Mix together the remaining half tin of soup with the milk and chopped red pepper.  Pour over all.  Cover with foil and bake in the preheated oven for 45 minutes, until set. Uncover and bake for a few minutes longer until golden. Serve hot.  

*Herbed Stuffing Mix*

Makes about 12 cups

Printable Recipe 

 

A handy version of a store bought favourite, which works out a lot cheaper and tastier in the long run.   It will keep stored in a large airtight container for up to 4 months.  If you want to store it longer, you can freeze it. 

30 slices of firm textured bread, cut into 1/2 inch cubes

150ml of oil (about 2/3 cup)

3 TBS instant minced onion

3 TBS dried parsley flakes

1 tsp garlic powder

1/2 tsp celery salt

3/4 tsp rubbed sage

1/2 tsp rubbed thyme

1/2 tsp black pepper

1/2 tsp salt 

Preheat the oven to 160*C/300*F/ gas mark 3.  Put the bread into two 13 by 9 inch pans and toast in the oven for 45 minutes, stirring occasionally.  Whisk together the oil and the seasonings.  Remove the bread cubes from the oven and allow to cool slightly.  Stir in the oil, tossing to coat the bread cubes.  Store in an airtight container. 

To make stuffing:  combine 1 tsp instant chicken boullion stock powder, along with 6 ounces of boiling water.  Melt 6 TBS of butter in a skillet and saute one medium onion (peel and chop) with 4 stalks of celery (chopped) until softened.  Toss together with the chicken stock and 7 cups of the stuffing  mix.    Use to stuff a chicken or turkey prior to roasting, or bakd in a lightly buttered casserole for half an hour at 180*C/350*F/ gas mark 4.  You can also use it to stuff pork chops.

 

I served it with tiny baked potatoes, roasted beetroot and steamed broccoli.  Todd gobbled his up.  I did cut the recipe in half as there are only two of us.  It was quick, easy to make and quite delicious. My trinity of good eating!  Bon Appetit! 

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