Summary of "I Put Stuffing On Top Of This Chicken Bake… WOW!"

Presenter / Channel

Rick from Backyard Chef

Ingredients (with quantities / substitutions mentioned)

Main tray bake (creamy chicken + potato)

Chicken breasts, cut into bite-size cubes
- Substitution mentioned: skinless boneless chicken thighs
Potatoes (peeled optional), sliced to a roughly even thickness
1 can of soup (used with milk to make the creamy sauce)
Milk (mixed with the soup; amount not specified)
Smoked paprika (optional)
Garlic (used as “garlic”/likely powder; form/amount not specified)
Onions, diced
Salt and pepper to taste
- Approx. stated: ~1/2 tsp salt and ~1 tsp pepper
Cheddar, added as a nice lump (amount not specified)
Dry time (subtitle unclear; treated as a dry seasoning component mentioned before paprika)
Equipment/assembly: tray/dish suitable for one-pan baking

Stuffing crust (topping)

Panko-style breadcrumbs
Butter: a couple of tablespoons
Onions (cooked in butter; amounts not specified)
Chicken stock, made from a cube
- Note: chicken stock is salty enough, so no salt added to the stuffing
Pepper (amount not specified)
Seasonings (approx. quantities/types mentioned):
- Garlic powder: about 1 tsp
- Onion powder: about 1 tsp
- Sage: a couple of teaspoons
- Thyme: about 1 tsp
- Parsley: about 1 tbsp
Optional substitution: use packet seasoning (e.g., Paxo) instead of making from scratch
Optional add-in: frozen bacon bits, mixed into stuffing (amount not specified)

Serving suggestions

Butter peas (or “anything” to serve)
Pickled beetroot (optional)
Extra melted butter drizzled on top after stuffing
Optional (discussed but skipped): a little extra cheese, avoided to prevent oiliness

Method (step-by-step)

Make the creamy sauce base (stovetop / mixing stage)
- Mix canned soup with milk in a bowl until combined.
Season and add aromatics
- Add dry seasoning, plus smoked paprika (optional).
- Add garlic and diced onions.
Add potatoes and chicken
- Add sliced potatoes (aim for not-too-thick slices, roughly even thickness).
- Add cubed chicken.
- Season with salt and pepper (approx. ~1 tsp pepper / 1/2 tsp salt, to taste).
- Mix thoroughly until incorporated.
- Stir in cheddar (noted as helping flavor/oiliness).
Bake the tray bake
- Spread everything into a tray/suitable dish.
- Cover and bake for ~50 minutes.
While baking: make the stuffing topping
- In a pan, melt butter and cook onions until soft and golden (nice color).
- Turn flame off.
- Stir in panko breadcrumbs plus:
  - garlic powder, onion powder, sage, thyme, parsley
  - (or use a preferred seasoning mix such as poultry seasoning)
- Add chicken stock gradually, mixing until it rehydrates and becomes crumbly.
  - No egg and no additional binder mentioned.
- Optional: mix in frozen bacon bits after (or during) stuffing prep.
Finish and crisp the stuffing crust
- Check tray: potatoes should be nearly tender and chicken cooked.
- Spread stuffing over the top and press/squidge gently for texture.
- Aim for craggy/brown crustiness, not a flat layer.
- Optional cheese on top is discussed but skipped to avoid oily cheddar.
- Drizzle melted butter over the stuffing.
- Bake uncovered again for 25 minutes until golden/crispy/crunchy.
Rest/cool briefly and serve
- Let it sit briefly so bubbling cools and it sets.
- Serve with peas + butter and pickled beetroot (or other sides).

Tips / cues / common considerations

Potato thickness matters: keep slices not too thick and roughly similar for even cooking.
Stuffing texture goal: “craggy” and brown crustiness—avoid making it flat.
Cheese on top can get oily: even cheddar can turn oily, so extra cheese is optional; the approach skips it.
Moisture control for stuffing: add stock carefully to avoid excess wetness.
Chicken size: bite-size cubes for easy eating.

Plating / serving

Scoop the bake with visible stuffing crust.
Plate with peas and butter, plus pickled beetroot (or suggested alternatives).
Served as a one tray meal, creamy with enough moisture; extra fluid can be added if you want more gravy (qualitative).

Sources / references

Backyard Chef (Rick) video references.
No external written sources mentioned, aside from using:
- Paxo/packet seasoning as an alternative to scratch stuffing
- chicken stock cube for stock