Ever have an idea for a recipe and you make it - not sure it will turn out how you think it will? This recipe was exactly that for me! I wasn't sure if it the stuffing would get all soggy...if I used too much gravy...nope! This is a SUPER EASY Oven Baked Chicken & Gravy recipe and what's better is you get the homecooked, comfort food taste without all the fuss of roasting a whole chicken. You can decide if you want to use low-sodium products or homemade stuffing, homemade chicken gravy and chicken broth in this dish...even what kind of skinless chicken you'd like to use. This is a super basic recipe and the choices are yours! This dish would taste great using leftover turkey as well. Enjoy!
Ingredients: 2-3 large raw Chicken Breasts; cut into dice or strips. 1 tsp olive oil 2 dry packets Chicken Gravy 1 can condensed cream of chicken soup 1-3/4 Cups Chicken broth or stock Dash of Salt & Pepper 1 box of 'Stove-Top Stuffing' or similar *I replace the water called for with my homemade chicken broth or stock and I use 1 Tablespoon of butter, not the 4 called for in the recipe. Directions: Lightly oil a 9x13 baking dish with olive oil, add raw cut up chicken. Lightly salt & pepper chicken. Make stuffing and set aside. Whisk together the gravy packets with soup and chicken broth until well combined. Pour over chicken. Gently spoon prepared stuffing over entire dish and bake uncovered at 400F for 30 minutes or until chicken is cooked through. Serve Hot. ((I serve with a vegetable and side salad to round out the meal.)) Kitchen Ideas: If using cooked chicken or turkey, cook about 20 minutes as you are just crisping up the stuffing a bit and letting the gravy cook to thicken. Some great additions would be frozen peas, or sautéed mushrooms. Try slivered almonds and cranberries if using leftover turkey. Recipe: Adapted from a slow-cooker recipe from Magical Slow Cooker.
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**Updated to add Instant Pot Instructions** see below.
I love using my slow-cooker when our life gets busy and hectic. Life is even better when a new, simple recipe turns out to taste fantastic! The best part is that it truly is a 'no fuss' recipe! It's so uncomplicated and easy to toss together in the morning for a savory, decadent tasting dinner at night. The meat was fork-tender and the only additional cooking I did was to make egg noodles to serve with this (you can also serve with rice, cauli-rice or mashed potatoes.) I finished out the complete meal by serving a side salad. This definitely is a hearty meal that had my husband raving over it. Who knew simple could be not only so easy but, so tasty! ~Enjoy! Diane SlowCooker Steak Tips & Gravy makes approx. 4 adult servings Ingredients: 2 pounds Flat Iron Steak 1 (1+oz) Packet Lipton Beefy Onion Soup Mix 1 (10+oz) Can Cream of Mushroom Soup, undiluted (I also like using Cream of Potato Soup, undiluted in place of the Mushroom) 1/2 Cup Beef Broth Sprinkle of Ground Pepper Olive Oil, optional *not needed for Instant Pot Directions: Cut steak into large pieces and place in slow cooker that's been smeared with a light coating of olive oil. (makes for easy cleanup later) Lightly sprinkle ground pepper onto meat. In a bowl, combine soup mix, water and soup. Add to slow cooker, spreading over steak pieces. Cover and cook on low for 6-8 hours. High for 4-6 hours. Until meat is tender. Serve with Cooked Egg Noodles, Mashed Potatoes, Rice or Cauli-Rice and a Side Salad. *Kitchen Notes: This recipe makes its own Gravy with no additional steps added. Do not add any salt in this recipe, only pepper - the soup & soup mix provide enough salt. Pin It! https://www.pinterest.com/pin/530510031098370771/ Recipe adapted from: The Gooseberry Patch Photos by: Diane Baker **Instant Pot Use**
Boneless Prime Rib Roast & Diane's Prime Rib Gravy
Place roast on a platter 2 hours before cooking time. Use 2 Tbs Olive Oil or 2 Tbs Melted Butter and brush onto meat, sprinkle all over with preferred *Spice Blend (see below). Cover lightly with Saran Wrap and let sit at room temp. Preheat oven to 450 Use a bit of olive oil to lightly smear all over inside of a high-sided roasting pan (for easy cleanup later) place roasting rack in pan and place roast fat side up on rack in pan. Cook the roast for the first 20 mins at 450, then LOWER the temperature to 325 until your desired 'doneness' is reached *approx 15 minutes per pound. (I use a meat thermometer and pull my roast out of the oven at 120 and after it rests 20 minutes, the internal temp will be 130 a perfect medium rare) My advice, always use a meat thermometer & rest the meat. *Spice Blends:
Diane's Prime Rib Gravy: 2 Cups Beef Stock 2 Tbs Flour 3 Tbs Butter, divided 1 Tbs onion powder 1/2 onion (finely minced) 2-3 Tbs mushrooms (finely minced) Melt 1 Tbs butter in sauce pan, add onion and mushrooms - cook approx 10 mins until browned - remove and set aside. Place 2 Tbs butter & flour in sauce pan and stir until the flour browning and 'nutty smelling' then slowly add in 2 cups of warmed beef stock - bring to a medium boil for approx 8 mins. Add onion powder and season with salt & pepper as needed and add back in the onion and mushrooms into sauce pan, Keep on low until ready to serve with meat. |