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You get juicy chicken mixed with savory stuffing, all wrapped up in a creamy sour cream mix. This dish is quick to throw together, so you won’t spend all day in the kitchen. It’s got classic Thanksgiving vibes—tender meat, herby notes, and a buttery, crunchy finish—that make it a crowd-pleaser when friends come over.
Biggest Perks
This one-pan wonder puts all those holiday flavors into an easy meal. You can skip some steps if you’re in a rush, or make everything from scratch if you want. Get the basics ready the night before to save yourself work on the big day. It’s easy to make for more or fewer people, and you can swap out items if you don’t have everything on hand.
Key Parts
- Topping: Herb stuffing mix (12 oz package), melted butter (1/2 cup), chicken stock (1 cup)
- Seasonings: Salt (2 teaspoons), whole peppercorns (1 tablespoon)
- Chicken: 2.5 lbs skinless, boneless chicken—breasts or thighs—chopped up into one-inch chunks
- Stock Bits: Medium onion (split in half), bulb of garlic (halved), celery with leaves (2 stalks), carrots (diced, 2)
- Herbs: 3 sprigs of rosemary, parsley, and thyme each
- Sauce Base: 1 cup diced onion, 3 garlic cloves (minced), minced celery (1/2 cup), 1/4 cup butter
- Thickener: 1/3 cup plain flour
- Liquids: Chicken stock (2 cups), sour cream (1 cup), heavy cream (1 cup)
How to Make It
- Baking Time
- Pop the dish in at 350°F (175°C) for 30 minutes. Let it bake till the top looks crispy and golden, and the inside reaches 165°F (74°C).
- Assembly Time
- Tear the chicken up, plop it in a 9x13 pan, pour the sauce over, then top it off with the stuffing. Mix the stuffing first with melted butter and stock for extra flavor.
- Sauce Time
- Sauté your veggie bits in melted butter at 350°F (175°C) for five minutes. Stir in flour, let it cook for another three. Slowly pour in your stock, creams, and let the whole thing simmer till thick.
- Stock Time
- Toss chicken, veggies, and herbs into a 6-quart pot with water. Let it boil 20 minutes at a full bubble (212°F/100°C). Take the chicken out and strain what’s left.
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Tech Upsides
This dish keeps things easy by prepping the pieces separately. Because it's cooked all in one pan, there’s less mess and cleaning to deal with. Setting the right temperatures keeps things safe to eat and gives you perfect textures. Building it in layers helps everything cook evenly. Each layer matters—chicken gives it body, the sauce keeps things moist, and the crunchy top gives some bite.
Stock Making Details
Making stock from scratch just means keeping the pot steady at 200°F (93°C) for about 45 minutes. You’ll want 1 quart water for every pound of meat or bones. The veggie mix (mirepoix) should be about half as heavy as the meat. Strain it out using a fine mesh sieve (holes should be smaller than 1/16 inch). Pop it in the fridge fast—aim for 40°F (4°C) inside 4 hours so it stays safe to eat.
Sauce Know-How
Getting the sauce right is all about timing and temperature. Start the roux (flour and butter) at 350°F (175°C) for three minutes. When you add liquids, make sure things stay at 180°F (82°C) or you might end up with a split sauce. It’s done when it thickly coats the back of your spoon. Keep heavy cream and sour cream even (1:1) for a good tangy flavor. Salt should be 1.5-2 percent of the mix, just enough to taste lively.
Assembly Basics
Stack the layers using smart heating tips. Keep the chicken no higher than 2 inches. Pour on the sauce at 1 cup for every pound of meat. Flatten out the stuffing to about an inch thick. Try to keep each layer the same thickness for best results. Chicken should be cold (below 40°F/4°C), sauce piping hot (165°F/74°C), and stuffing at room temp before you put it together.
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Storage Guidelines
Keep leftovers safe by letting the dish cool from hot to 70°F (21°C) in 2 hours, then down to 40°F (4°C) in 4 more. Pop it in the fridge at 36-38°F (2-3°C) and eat within 3 days. For longer, stash it in the freezer at 0°F (-18°C)—it’s good for a month. Defrost slowly in the fridge (about a day). Always reheat so it’s hot in the center (165°F/74°C). Toss it out if it’s been in the fridge four days, or half a year in the freezer.
Frequently Asked Questions
- → What's easiest for time crunch?
Grab a rotisserie chicken – no cooking needed. Pre-made stuffing mix saves effort too. Chop veggies ahead or buy pre-diced ones. Need extra shortcuts? Frozen veggies work just fine, or prep it all the night before to keep things easy!
- → Can I prep it ahead?
Sure! Put everything together, cover, and refrigerate overnight. Let it sit out a bit before baking or toss it in the oven with extra time. You can freeze it too – toppings go on fresh for the best results. Good frozen up to 3 months!
- → What should I pair it with?
A crisp green salad works perfectly to cut through the creamy dish. Roasted veggies or even steamed broccoli go great too. Cranberry sauce makes a great side if you want something tangy. Bread is always a crowd-pleaser for soaking up every bite!
- → How do I keep it vegetarian?
Swap chicken for tofu, chickpeas, or meat substitutes like Gardein pieces. Use vegetable broth instead, and check your stuffing for chicken stock. Mushrooms add richness, and lots of veggies can make it satisfying and flavorful too.
- → What's the best way to store leftovers?
Pop it in an airtight container and keep it in the fridge for up to 3 days. It freezes great for up to 3 months – just wrap tightly. For reheating, the oven keeps textures best, but the microwave works for quick fixes. Splash on a little broth if it seems dry!
Conclusion
Craving more comfort food dishes? Try a hearty shepherd's pie, bake a flaky chicken pot pie, or go for a creamy chicken a la king. All bring warmth and smiles to the table!