Baked Chicken And Spinach Stuffing Recipe

Name: Baked Chicken And Spinach Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 pillsbury dunkables homestyle frozen waffle sticks; pancake syrup, 3 cups from the package; 2 tablespoons peach preserves; 1/2 teaspoon Worcestershire sauce; 2 bone-in skin-on chicken breasts (1 lb); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon butter or 1 tablespoon margarine; 1/2 cup chopped onion (1 medium); 1/4 cup chicken broth; 1/2 teaspoon poultry seasoning; 1/2 teaspoon chopped fresh sage; 1 1/2 cups green giant frozen chopped spinach, thawed, squeezed to drain well (from 1-lb bag); 1 tablespoon beaten egg white; 1 tablespoon chopped pecans

Servings: persons

9 pillsbury dunkables homestyle frozen waffle sticks
pancake syrup, 3 cups from the package
2 tablespoons peach preserves
1/2 teaspoon Worcestershire sauce
2 bone-in skin-on chicken breasts (1 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or 1 tablespoon margarine
1/2 cup chopped onion (1 medium)
1/4 cup chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon chopped fresh sage
1 1/2 cups green giant frozen chopped spinach, thawed, squeezed to drain well (from 1-lb bag)
1 tablespoon beaten egg white
1 tablespoon chopped pecans

1
Heat oven to 350u00b0.
2
Spray a 9-inch glass pie plate or a 8-inch square pan with cooking spray.
3
In a small bowl, mix contents of the syrup cups from waffles, the preserves, and Worcestershire sauce.
4
Place chicken, skin side up, in pie plate; sprinkle with salt and pepper.
5
Spoon syrup mixture over chicken.
6
Bake uncovered for 25 minutes.
7
Meanwhile, toast waffle sticks as directed on box.
8
Cool slightly, about 2 minutes.
9
Cut waffles into 3/4-inch cubes; set aside.
10
Spray a 1-quart casserole with cooking spray (or use a 9x5-inch nonstick loaf pan; do not spray).
11
In a 10-inch nonstick skillet, melt butter over medium heat.
12
Add onion; cook and stir 2 minutes or until tender.
13
Stir in waffle pieces and broth, breaking up and moistening waffle pieces.
14
Sprinkle with poultry seasoning and sage.
15
Remove from heat; stir in spinach.
16
Cool about 5 minutes.
17
Stir in egg white and pecans.
18
Spoon stuffing into casserole; place in oven with chicken.
19
Bake uncovered for 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (170u00b0F) and stuffing is thoroughly heated.
20
Serve chicken with stuffing, spooning remaining sauce in pan over chicken.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 9 pillsbury dunkables homestyle frozen waffle sticks, pancake syrup, 3 cups from the package, 2 tablespoons peach preserves, 1/2 teaspoon Worcestershire sauce, and more.

Yes, Baked Chicken And Spinach Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chicken And Spinach Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions