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

Presenter / Channel

• Rick from Backyard Chef

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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

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Method (step-by-step)

1. Make the creamy sauce base (stovetop / mixing stage)

   • Mix canned soup with milk in a bowl until combined.

2. Season and add aromatics

   • Add dry seasoning, plus smoked paprika (optional).
   • Add garlic and diced onions.

3. 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).

4. Bake the tray bake

   • Spread everything into a tray/suitable dish.
   • Cover and bake for ~50 minutes.

5. 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.

6. 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.

7. 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).

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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.

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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).

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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