Cornbread-Stuffed Roast Chicken

Serves: 6
Total Calories: 255


2 cups sliced mushrooms
4 tablespoons butter, divided
1 1/2 cups water
4 tablespoons Dijon mustard, divided
1 1/4 teaspoons dried thyme, divided
1 (6-ounce) package cornbread stuffing mix
3 1/2 pounds chicken


In a skillet over medium heat, sauté mushrooms in 2 tablespoons butter until tender. Stir in water, 3 tablespoons mustard and 1/4 teaspoon thyme; bring to a boil. Remove from heat; stir in stuffing mix and spoon loosely into chicken. Place chicken in a roasting pan. Melt remaining butter in a small saucepan. Stir in remaining mustard and thyme; brush over chicken. Cover chicken loosely with aluminum foil and bake for one hour at 375 degrees. Uncover and bake an additional 30 to 45 minutes, or until juices run clear when pierced. Let stand for 10 minutes before slicing.

Tip: Grab a disposable roasting pan when preparing a big dinner. Afterwards, just toss it away…no mess to clean up!

Nutritional Facts:

Serves: 6
Total Calories: 255
Calories from Fat: 90

This Cornbread-Stuffed Roast Chicken recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.

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