Try this Chicken and Stuffing in the Cast Iron recipe, or contribute your own.
Suggest a better descriptionPlace Chicken breasts with slices of butter (on top), salt, pepper and herbs in covered baker. Bake at 350 degrees for 40 minutes. Cool slightly.
Shred chicken in dish. In medium bowl, mix sour cream and cream of chicken soup. Pour over chicken and mix well. Set Aside. In large cast iron skillet. Melt a stick butter. Saute celery and onion in butter and add salt and pepper. Cube bread and add once vegis are soft. Add herbs (parsley, sage, rosemary, thyme) and stir bread until toasted. Stir in chicken stock. Remove stuffing from pan and put in bowl. Pour in chicken mixture and spread out into pan. Put stuffing on top and grate parmesan over all of it. Bake in the oven at 350 until bubbly and toasted.
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Serving Size: 1 Serving (884g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1241 | ||
Calories from Fat: 683 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.9g | 101 % | |
Saturated Fat 43.4g | 217 % | |
Monounsaturated Fat 22.2g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 281.8mg | 87 % | |
Sodium 1861.7mg | 64 % | |
Potassium 2209.7mg | 58 % | |
Total Carbohydrate 78.4g | 23 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 78.3g | ||
Protein 63.3g | 90 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1241
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