4 layers of comfort-First, buttery mashed potatoes followed by bread stuffing then on top of that, tender pieces of cooked chicken followed by a drizzle of savory chicken gravy. Great meal to take over to a sick friend or a new Mother. I like to save time by buying a roasted chicken, quick-cooking stuffing and jar gravy. I do make my own mashed potatoes but in a pinch you can buy ready-made potato mash at your local deli or buy the instant-(I don't care for the taste of the instant-your call). Serve with a vegetable side and dinner rolls. Serves 6-8
5 large baking potatoes (I like to use these because the larger size is easier to peel and you don't have to peel as many!)
1 stick of butter, cut into slices
kosher salt & freshly cracked black pepper
1 large canister of 'Stove Top Stuffing'-chicken flavor, entire box makes 8 servings.
Roasted chicken, meat removed and tear into medium pieces; also reserve any juices that remain in the bag or carton,-it's liquid gold!
2-3 jars of chicken gravy-use one can to bake and 1-2 extra to serve with. (I prefer the glass jar gravy, I think it tastes better then the canned).
Pre-heat oven to 350 degrees.
Peel and cut potatoes into about 1 1/2 inch cubes, place in a large pot and fill with enough water to cover about 3 inches over potatoes. Add a little salt and boil til potatoes are tender, drain potatoes and place back in pot, off of heat.
Mash the potatoes with the butter. Add a little at a time, the heavy cream and chicken stock until you have reached your desired creaminess. Season to taste with the salt and pepper.
In a medium pot, cook the entire box of 'Stove Top Stuffing' following the directions for 8 servings.
Non-stick spray or butter a 9x13 baking dish.
Layer the dish with the mashed potaoes, smooth evenly. Next with a fork fluff the stuffing and then spread out on top of the potatoes.
Place chicken pieces on top of stuffing and then pour any remaining juices that came with the roast chicken over the top of the chicken pieces and then add 1 jar of gravy evenly over the top.
Tent the top with foil, so it doesn't stick to the top. Bake in oven for 30-40 minutes or until heated through, then remove foil and cook for 10 more minutes. Serve with warmed extra gravy.