Chicken Bake with Sausage Dressing

Marcia McCance

By
@mmccance

I usually bring the dressing when eating at a family friend's house for Thanksgiving. The husband says my dressing is "killer" and loves eating the left overs.

On another occasion I had it in mind to bring a whole chicken dinner in a pot so I tried it and took it with me. It was so very excellent I wrote everything down and every so often I make it again, because it is just so good!

It certainly will feed a family well!

I hope you enjoy it too!


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Rating:

Comments:

Serves:

from 5 to 9

Method:

Bake

Ingredients

6
skinless, boneless, chicken breasts, quartered
2 medium
yellow onions, sliced thickly
1 small
pkg baby carrots
6 or 7 small
red potatoes, sliced thickly
to taste
salt, pepper, turmeric (or curry powder)

SEE DIRECTIONS FOR LINK TO SAUSAGE DRESSING RECIPE

Directions Step-By-Step

1
Here is the recipe for the dressing part of this dish: My Favorite Sausage Dressing
2
Make the sausage bread dressing (above) in large covered roasting pan pushing down with a cooking spoon to remove air pockets making it flat and even. (Do not bake, just assemble and then layer as directed below.)
3
Sprinkle both sides of the chicken with salt, pepper and turmeric and layer on top of the dressing
4
Then layer:
a. The thick onion slices on top of the chicken
b. The thick potatoes -- sprinkled with salt, pepper and turmeric to taste
c. Place the carrots into any open spaces
5
Cover and Bake at 350 for about 1 hour
– or until a meat thermometer placed in the chicken reads 170 degrees F
6
When plating make sure to dip your large spoon deep into the pot to get all the chicken, dressing, potatoes and carrots for each plate.
7
My mouth is watering just thinking about it!! I hope you like it, too.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American