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Test Kitchen Approved

Chicken & Stuffing Bake

ChickenCasseroleDiner-Style

Time: 1 hour 30 minutes

Yield: 8 servings

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About

Here's the thing: so many of us think of stuffing as a dish only served on Thanksgiving, but why? Why should we deny ourselves the tender, savory side the other 364 days of the year? Chicken & Stuffing Bake does away with this line of thinking and brings stuffing into the everyday, and let us tell you, it's a delicious change! Served up with cauliflower rice, mixed vegetables, and butter-coated, succulent chicken thighs, Chicken & Stuffing Bake doesn't mess around when it comes to exceptional flavors. You'll definitely want to stuff yourself full of this dish!

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Ingredients

  • 2 (6-ounce) boxes chicken-flavored stuffing mix
  • 1 stick unsalted butter, divided
  • 2 1/2 cups water
  • 1 (10-ounce) package frozen cauliflower rice and vegetable mixture
  • 1 (10-ounce) package frozen corn kernels
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon Herbes de Provence spice blend
  • 1 teaspoon ground mustard powder
  • 8 large chicken thighs, bone-in and skin-on

Directions

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Grease a 9x13-inch baking dish with nonstick spray.

Step 3 -Prepare the boxed stuffing according to the package directions, using 4 tablespoons of the butter and the water.

Step 4 -Allow the stuffing to cool for 10 minutes.

Step 5 -Fold the frozen cauliflower rice and veggie mixture, the frozen corn, the salt, and the pepper into the stuffing.

Step 6 -In a small bowl, melt the remaining butter.

Step 7 -In a large bowl, mix the Herbes de Provence and the mustard powder.

Step 8 -Add the melted butter to the herb mixture and combine.

Step 9 -Toss the chicken thighs in the herb-butter mixture until they are fully coated.

Step 10 -Pour the stuffing mixture in the prepared baking dish, spreading it out evenly.

Step 11 -Arrange the chicken thighs, skin-side up, on top of the stuffing.

Step 12 -Bake until the chicken registers 175 degrees F internally, making sure the meat thermometer doesn't touch the bone, about 45 minutes-1 hour. The stuffing should register 185 degrees F.

Step 13 -Serve hot.

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