Chicken and Stuffing Skillet Recipe
This Chicken and Stuffing Skillet is made with rotisserie chicken and green beans in a creamy homemade sauce topped with buttery herb stuffing and baked until golden and bubbly.
Ingredients
- 4 Tbs Butter
- ½ Small Onion, diced
- 2 Stalks Celery, diced
- 3 Cloves Garlic, minced
- ½ Cup Flour
- 3 Cups Chicken Broth
- Salt and Pepper to taste
- 1 teaspoon Garlic Powder
- 1 Tbs Chicken Bullion
- ½ Cup Heavy Cream, room temperature
- ½ Cup Sour Cream, room temperature
- 14.5 Oz Green Beans, drained
For The Topping
- 4 Tbs Butter, melted
- 1 Box Savory Herb Stove Top Stuffing Mix
- 1.5 Cups Water
Instructions
- Preheat the oven to 350°F.
- In a large oven-safe skillet, melt the butter over medium heat. Add the diced onion and celery and sauté for about 2–3 minutes, or until they begin to soften. Add the minced garlic and satue for an additional minute. Sprinkle in the flour and stir it into the butter and vegetables. Cook for about 1–2 minutes, stirring constantly, to remove the raw flour taste.
- Slowly pour in the chicken broth while whisking continuously. Continue cooking and whisking for about 3 minutes, or until the sauce is smooth and has begun to thicken. Season with salt, pepper, garlic powder and chicken bouillon.
- Reduce the heat to low and add the diced rotisserie chicken, heavy cream, sour cream and drained green beans. Stir everything together until evenly combined and warmed through, about 2–3 minutes. Remove the skillet from the heat.
- In a medium bowl, add the Stove Top Savory Herbs Stuffing Mix, water and melted butter. Stir until combined and let the mixture sit for about 2 minutes so the stuffing can begin absorbing the liquid. Evenly spread the prepared stuffing over the top of the chicken mixture.
- Place the uncovered skillet into the oven and bake for about 30 minutes, or until the filling is hot and bubbly and the stuffing is lightly golden on top. Carefully remove the skillet from the oven and let it rest for about 5 minutes before serving. Enjoy