- 2 (11 ounce) packages hot dog buns
- 1/2 cup butter
- 1 onion, chopped
- 15 fluid ounces water, or more as needed
- 1 pinch dried sage, or to taste
- 1 pinch poultry seasoning, or to taste
- salt and ground black pepper to taste
- 2 chicken legs, or more to taste
- 2 chicken thighs, or more to taste
- 2 chicken breasts, or more to taste
- 2 (10.5 ounce) cans cream of chicken soup, divided
- 1/2 cup milk, or more as needed
- Crumble hot dog buns into a bowl and allow to dry out, at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Melt butter in a skillet over medium-high heat; saute onion until tender, about 5 minutes. Pour onion and butter over hot dog buns; add enough water to moisten the mixture and stir well. Season bread mixture with sage, poultry seasoning, salt, and pepper.
- Arrange chicken legs, chicken thighs, and chicken breasts in the prepared baking dish. Pour 1 can cream of chicken soup over chicken; top with bun mixture.
- Bake in the preheated oven for 40 minutes. Pour second can of soup over stuffing and add enough milk to moisten the mixture.
- Continue baking until soup is bubbling, chicken is no longer pink at the bone, and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
07/19/2019
recipepes.com
grandma's chicken stuffing bake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
