In addition to recreating historic menus, Lucinda’s Katering serves up comfort fare inspired by classic railroad dining. This Chicken Stuffing Bake is one of the most requested dishes—rave-reviewed by modern diners and nostalgic food lovers alike. The recipe uses pantry staples like stuffing mix and cream of chicken soup, making it quick to prepare without sacrificing flavor. For a from-scratch twist, substitute a homemade cream sauce and fresh-seasoned bread cubes. Served with mashed potatoes, green beans, and a drizzle of brown gravy, this dish brings timeless comfort to your table.

This recipe was featured in the story, Dinner Trains Embrace Kansas History. 

 

Ingredients

  • 4 large chicken breasts (2½ to 3 pounds)

  • 1 tablespoon dried minced onions

  • 1 teaspoon garlic powder

  • ½ teaspoon ground black pepper

  • 1 (6-ounce) box Stove Top stuffing mix

  • 1½ cups low-sodium chicken broth

  • 1 (10-ounce) can condensed cream of chicken soup

  • ½ cup sour cream

  • 4 tablespoons butter, cubed

 

Instructions

  1. Preheat oven to 375 degrees.
  2. Grease a 9x13-inch casserole dish with butter or nonstick spray.
  3. Place chicken breasts in baking dish.
  4. Season with dried onions, garlic powder and black pepper.
  5. In a medium bowl, use a fork to combine stuffing mix with chicken broth. Set aside.
  6. In a small bowl, mix cream of chicken soup and sour cream until smooth. Spread mixture evenly on top of chicken.
  7. Spoon prepared stuffing on top of soup layer and around chicken. Top with cubes of butter.
  8. Bake for 35 to 45 minutes, or until internal temperature reads 165 degrees. Cover lightly with aluminum foil if stuffing starts to get too brown.
  9. To serve, Lucinda tops the chicken with brown gravy, and plates with mashed potatoes and seasoned green beans.