This is a recipe my grandma made for me before she died. It is delicious if you love stuffing.

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Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
4 hrs
total:
5 hrs 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crumble hot dog buns into a bowl and allow to dry out, at least 4 hours.

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  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.

  • Melt butter in a skillet over medium-high heat; saute onion until tender, about 5 minutes. Pour onion and butter over hot dog buns; add enough water to moisten the mixture and stir well. Season bread mixture with sage, poultry seasoning, salt, and pepper.

  • Arrange chicken legs, chicken thighs, and chicken breasts in the prepared baking dish. Pour 1 can cream of chicken soup over chicken; top with bun mixture.

  • Bake in the preheated oven for 40 minutes. Pour second can of soup over stuffing and add enough milk to moisten the mixture.

  • Continue baking until soup is bubbling, chicken is no longer pink at the bone, and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Cook's Note:

I recommend using a glass baking dish.

Nutrition Facts

757 calories; protein 39.6g 79% DV; carbohydrates 60.8g 20% DV; fat 38.6g 59% DV; cholesterol 139.4mg 47% DV; sodium 1344.2mg 54% DV. Full Nutrition