Chicken And Stuffing Casserole

Chicken And Stuffing Casserole

from southernliving.com
90 min
8 servings

Chicken and stuffing casserole flips the traditional recipe upside down: letting chicken thighs roast atop herbed stuffing, so it soaks up all that delicious flavor.

Ingredients

  • 2 (6-oz.) boxes chicken-flavored stuffing mix
  • 1 stick (8 Tbsp.) unsalted butter, divided
  • 2.5 cups water
  • 1 (10-oz.) pkg. frozen cauliflower rice and vegetable mixture (such as Green Giant Riced Cauliflower Medley)
  • 1 (10-oz.) pkg. frozen corn niblets
  • 1 tsp. kosher salt
  • 0.25 tsp. ground black pepper
  • 8 large bone-in, skin-on chicken thighs (about 3 pounds)
  • 1 Tbsp. herbes de provence spice blend
  • 1 tsp. ground mustard powder

Directions

  1. 1

    Prepare oven and baking dish: Heat oven to 375°F. Place an oven rack in the center of the oven. Spray a 9- x 13-inch baking dish with nonstick spray, or line with aluminum foil.

  2. 2

    Make stuffing: Prepare the boxed stuffing mixes according to package directions, using 4 Tbsp. butter and 2 1/2 cups of water instead. Set aside to cool for 10 minutes. Fold in the still-frozen vegetables, salt, and pepper.

  3. 3

    Marinate chicken: In a small bowl, melt the remaining 4 Tbsp. butter. In a large bowl, mix the herbes de Provence and mustard powder with butter. Toss chicken thighs in butter-herb mixture until fully coated.

  4. 4

    Add stuffing to baking dish: Pour the stuffing and vegetable mix in the prepared baking dish, and spread out evenly.

  5. 5

    Bake casserole: Arrange chicken thighs, skin-side up, on top of the stuffing. Bake for 45 minutes to 1 hour, until the thighs register 175°F on a meat thermometer, and the stuffing registers 185°F. Rotate the pan halfway through cooking to ensure even browning. Serve hot.