Is this chicken and apple stuffing casserole recipe a sweet and savory bread pudding? Or is it a casserole? Perhaps it is a chicken and stuffing skillet — you decide.
At any rate, this dish only needs a 12-inch nonstick, oven-proof skillet, a spoon, a knife, a cutting board, a whisk, and some measuring cups. It comes together fairly quickly, too!
Ingredients
- ¼ cup half-and-half
- 1 large egg
- ½ teaspoon dried sage, crumbled
- ½ cup unsalted butter
- 1 cup chopped onion
- 1 cup chopped celery
- salt and ground black pepper to taste
- 1 ½ cups chicken broth
- 4 cups herb-seasoned stuffing mix
- 2 cups chopped, unpeeled apples
- ½ cup dried cherries
- ½ cup chopped pecans, divided
- 6 chicken cutlets
- ½ teaspoon paprika
- ½ teaspoon dried rosemary
- olive oil cooking spray
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Whisk half-and-half, egg, and sage together in a bowl; set aside.
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Melt butter in a 12-inch oven-proof nonstick skillet over medium heat. Add onion, celery, salt, and black pepper; cook, stirring frequently, until onion begins to soften, about 4 minutes. Pour in chicken broth, then stir in stuffing mix. Add apples, dried cherries, and ¼ cup pecans. Off heat, stir in half-and-half mixture. Smooth out stuffing mixture in the skillet.
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Season chicken cutlets with paprika, rosemary, salt, and black pepper; place on top stuffing mixture and press down until tops of cutlets are even with stuffing mixture. Sprinkle remaining ¼ cup pecans over top; lightly coat chicken with cooking spray.
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Bake in the preheated oven until chicken juices run clear, about 30 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Serve warm.
