Mushroom & Cornbread Stuffing Chicken Bake

I've posted this recipe before, but I made it with homemade mushroom soup this time and thought I would share! (To find the original recipe, click here!) 

This was a recipe that Will and I received at one of our wedding showers and it has quickly become one of our favorites!

I started by pouring some of the mushroom soup on the bottom of a 9x13 baking dish. (Click here to see my recipe for homemade mushroom soup!) 

I took 2 chicken breasts and sliced them in half. It cooks faster this way and doubles your serving size!

I then took a box of cornbread stuffing mix and and poured the bread mix into a bowl. I added 1 1/4 cups of boiling water and 3 tbs of butter. After it was well mixed, I evenly spread it oven the chicken breasts.

(Tip: I've added cheese on top of the chicken breasts in the past and it was very tasty!)

Lastly, I poured almost all of the soup left (save maybe a cup for my own enjoyment!) on top of the stuffing and chicken. It's all ready for the oven!

I threw the chicken in a 375 degree oven for 25 minutes (maybe longer depending on the thickness of the chicken). 

Will and I really enjoyed the mushrooms and I think I may be making it this way from now on ;)

>> If you end up making this for dinner, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis

Homemade Cream of Mushroom Soup

I was craving my favorite baked chicken recipe, but I was missing an essential ingredient -- cream of mushroom soup (condensed from a can).

I didn't want to venture out in the snow storm, so I thought I'd get creative! I knew I had mushrooms in the fridge and the other basic soup ingredients.

This recipe calls for:

• 8 oz fresh mushrooms, sliced
• 2 tbs onion, chopped
• 2 garlic cloves, chopped
• 2 tbs butter
• 3 tbs flour, separately used
• 2 cups chicken broth
• 1 cup cream, or 1 cup evaporated milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp nutmeg

To start, I rinsed and wiped down the mushrooms with a paper towel.

I then slices the mushrooms, stems and caps in-tact.

(Tip: Slicing mushrooms always reminds me to make sure my knife is sharp because they are so delicate! Most accidents in the kitchen occur from dull blades because you cut harder with a dull blade. Every time I pull a knife out for use, I sharpen it just a few times. To learn how, here is a great video.)

Then, I chopped up the onions and garlic.

I threw the butter in my 9 in skillet. You will need the surface area for the vegges to cook, but deep enough for about 3 cups of liquid.

I started to cook down the mushrooms, onions, and garlic.

They looked and smelled amazing after about 5 minutes.

I then added 2 tbs of flour to make a roux.

I mixed in the flour and then grabbed the chicken stock.

I used a low-sodium chicken broth so that I can control the amount of salt. I measured out 2 cups.

After adding the stock, I mixed the contents of the skillet to make sure all of the flour becomes incorporated.

While it was slowly thickening up, I got the cream mix ready.

I started with 1 cup of heavy cream. 

Then I added the flour, salt, pepper, and nutmeg.

I used a fork to try and mix the dry ingredients, but looking back, I think I would use a larger cup/bowl and lightly whisk the cream mix.

I added it to the soup...

... and slowly stirred it until it thickened a bit more.

This soup smelled amazing and tasted even better!

It was the perfect treat on a cold winters day!

To see the mushroom and cornbread stuffing baked chicken recipe I used this for, click here!

>> If you end up making this for dinner, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis