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Campbell's Chicken Stuffing Bowls
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Campbell's Chicken Stuffing Bowls

Campbell's Chicken Stuffing Bowls

with Campbell's Concentrated Chicken Broth Sage Gravy

We all know everyone's favourite part of festive dinners is the stuffing, so why not have it for dinner? Our thyme chicken, apple and sweet potato stuffing bowl will have you longing to cozy up to a fireplace!

Tags:
Family Friendly
New
Low CO2
Allergens:
Barley
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

7 g

Sage

113 g

Green Peas

1 unit

Gala Apple

1 tbsp

All-Purpose Flour

(Contains Wheat)

2 unit

Sweet Potato

2 tbsp

Cranberry Spread

113 g

Mirepoix

2 unit

Garlic, cloves

1 unit

Campbells Chicken Concentrate

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories780 kcal
Fat29 g
Saturated Fat14 g
Carbohydrate94 g
Sugar31 g
Dietary Fiber12 g
Protein35 g
Cholesterol155 mg
Sodium1270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Large Bowl
Small pot
Large Non-Stick Pan

Instructions

Prep and roast potatoes
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.

Prep
2

Core, then cut apple into 1/2-inch pieces. Peel, then mince garlic.Finely chop sage. Cut ciabatta into 1/2-inch pieces. Heat a small pot over medium-low heat. When hot, add 2 tbsp (4 tbsp) butter and half the sage. Swirl the pot until fragrant, 1 min. Add ciabatta and sage butter to a large bowl, then toss to combine. Set aside.

Cook filling
3

Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then mirepoix and apples. Cook, stirring occasionally, until softened, 3-4 min. Add chicken, garlic and peas. Cook, breaking up chicken into smaller pieces, until no pink remains, 3-5 min.**Add 1/4 cup (1/2 cup) Campbell's Concentrated Chicken Broth. Cook, stirring often, until coated, 1-2 min. Season with salt and pepper.

Make sage gravy
4

Meanwhile, heat the same small pot (from step 2) over medium. When hot, add 1 tbsp (2 tbsp) butter, remaining sage and flour. Cook, whisking often, until combined, 1-2 min. Add 1/4 cup (1/2 cup) water and remaining Campbell's Concentrated Chicken Broth.Cook, whisking often, until gravy thickens, 4-5 min. Season with salt and pepper, to taste.

Assemble and broil
5

Turn the oven to high broil. Add roasted sweet potatoes to the pan with chicken-apple stuffing. Stir to combine.Spread bread topping over stuffing. Transfer the pan to the middle of the oven. Broil until topping is golden-brown, 3-4 min. (TIP: Keep an eye on bread topping so it doesn't burn!)

Finish and serve
6

Divide chicken-apple stuffing bake between bowls. Pour sage gravy over top.Dollop with cranberry spread.