Yummy Down Home Chicken & Stuffin'-Connie's

Connie Ottman


This recipe is "slap your momma" good! Playing around in the kitchen is how many recipes are born. Little of this and a little of that; this technique and that method. That's just how this recipe came about. I love to tenderize chicken in buttermilk the night before. It adds another layer of flavor. You can play with the ingredients and even add some of your own. This is a basic oh so good recipe. Enjoy!

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★★★★★ 1 vote
10 Min
50 Min


1 qt
1 can(s)
mushroom soup
1/2 pkg
dried stuffing mix (7oz), i like the herb stuffing
4 Tbsp
1/2 can(s)
2% milk
2 Tbsp
butter, melted
chicken thighs


1Marinate chicken in buttermilk over night. Shake chicken slowly when taking out of the buttermilk

2Heat oven to 400 degrees.
Place flour in a dish.

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3Place stuffing into another dish.

4Mix 1/2 can soup with 1/4 can of milk in a bowl.

Mix the rest of soup and milk into another bowl and save for last steps.

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5Dip chicken into flour, then soup mixture and then into stuffing. Pat stuffing on with hands.

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6Place all covered chicken into a baking dish or on a cookie sheet.

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7Drizzle chicken with melted butter.

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8Lightly spoon remaining soup mixture on top of chicken.

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9Bake in 400 degree oven for about 50 minutes. Check to be sure no pink is left in chicken. If using chicken breast, cook about 35 minutes depending on your oven.


About this Recipe

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