Our vegetarian friend was away and so I made something I’ve been craving. All homemade, no cans of condensed soup or cardboard cylinders of stuffing crumbles allowed. What I had in mind didn’t match my online search capabilities, as in, I couldn’t find a single recipe that matched what I wanted so I made it up.
Chicken and Stuffing Bake
Savory Cranberry Sauce
7 gathered for dinner this week (6 adults; 1 kid).
Every recipes I found online for “chicken and stuffing bake” put the chicken on the bottom, added the soup on top of the chicken and then piled the stuffing on top of that. I placed barely moistened bread cubes and sauteed veggies on the bottom of the baking dish, chicken breast on top of the that, cover with homemade cream of mushroom soup, wrap the pan in foil and baked. The results were pretty good. I’d add more bread cubes, to make more stuffing, in the future. I also made a rookie mistake and didn’t season the chicken breasts before putting them in the baking dish. Otherwise I’m happy with the end product.
The carrot dish was prepared in a similar manner to my Saffron Carrots recipe. Honestly, I forgot about a side dish until 20 minutes before dinner and threw this together quickly. No saffron or cinnamon, just carrots, salt, pepper and a bit of butter at the end.
Ted made the rolls and the pie. Both were excellent.