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Chicken Bake
Casserole dish that the whole family will love. This recipe goes great with biscuits and/or cornbread. Make sure to use a see dish casserole to fit all the ingredients. This is my version, but anything can be substituted and made to your own. It's so popular, my son in law, who is in the army, requested this for dinner on his first night back. Enjoy..I will try and take pictures the next time I make it to share. The recipe below will feed 6 people with big appetites. Ingredients
- 8 boneless chicken breasts
- 2 cans whole corn, drained
- 2 boxes any stuffing.(I use stove top) or homemade. About 4 cups.
- 10 potatoes
- Cheddar cheese shredded. About 1 cup.
- Vegetable oil, or olive oil.
- 1 stick butter
- Milk
- 1 pkg brown gravy or 1 pkg white pepper gravy.( I've done both ways)
- Seasonings : salt, pepper, garlic powder, onion powder and anything else you wish to season your chicken with. I also use Adobo and cummin..just about 1/4 teaspoon each while chicken is frying.
Directions
- Wash, peel and bring potatoes to boil
- Wash and cut chicken in bite size pieces
- Fry chicken in large skillet, with light oil.
- Season chicken while frying cooking thoroughly.
- Drain fried chicken or set cooked pieces on a plate lined with paper towels to get remaining grease off.
- Make stuffing according to directions
- Make gravy according to directions
- Drain and mash potatoes; adding butter, 1 cup milk, cheddar cheese and salt and pepper to taste. Mash until smooth and creamy, adding more milk if needed.
- Drain corn.
- Get a deep 13x9 baking dish.
- Layer ingredients in this order.
- Chicken, corn, stuffing, gravy, potatoes
- (Cream corn can substitute gravy to keep moist.)
- Bake in preheated oven uncovered on 350 for 30 minutes.
- Yummie
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