Chicken Stuffing Bowls
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Chicken Stuffing Bowls

Chicken Stuffing Bowls

with 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!


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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Chicken

1 unit

Ciabatta Roll

(Contains Gluten)

7 g


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


2 unit

Garlic, cloves

1 unit

Campbells Chicken Concentrate

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories592 kcal
Energy (kJ)2476 kJ
Fat12 g
Saturated Fat3 g
Carbohydrate87 g
Sugar28 g
Dietary Fiber11 g
Protein33 g
Cholesterol108 mg
Sodium0 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.


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


Prep and roast potatoes

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.


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

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) Campbells Chicken Broth Concentrate. Cook, stirring often, until coated, 1-2 min. Season with salt and pepper.

Make sage gravy

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 Campbells Chicken Broth Concentrate. Cook, whisking often, until gravy thickens, 4-5 min. Season with salt and pepper, to taste.

Assemble and broil

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

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

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