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Chicken and Stuffing

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Member since 2014

Serves 4 to 6 | Prep Time | Cook Time


½ cup oil
1 sprig cilantro
1 garlic clove
Salt and pepper, to taste
4 chicken breasts
½ onion
2 garlic cloves
4 serrano chiles, seeded and chopped
8 tomatillos, peeled and quartered
4 cups chicken broth
4 romaine leaves, chopped
4 poblano chiles
1 tablespoon vegetable oil
3 sprigs epazote or parsley
¾ cup pumpkin seeds, toasted and ground
6 lemons

Place chicken breasts in a Dutch oven, cover with water and cook until juices run clear when pierced with a fork. Drain, reserving broth; set aside. Cut chicken in small pieces and place in 1 ½ quart greased baking dish.

Combine soup, milk and ¼ cup broth. Pour over chicken. Combine stuffing seasoning mix packet, butter and remaining broth. Stir in dry stuffing and sprinkle on top of soup mixture.

Cover and bake at 350° F for 30 minutes. Sprinkle with grated Parmesan cheese

before serving.

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