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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Here is the recipe for the dressing part of this dish: My Favorite Sausage Dressing
2Make 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.)
3Sprinkle both sides of the chicken with salt, pepper and turmeric and layer on top of the dressing
4Then 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
5Cover and Bake at 350 for about 1 hour
– or until a meat thermometer placed in the chicken reads 170 degrees F
6When plating make sure to dip your large spoon deep into the pot to get all the chicken, dressing, potatoes and carrots for each plate.
7My 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