CHICKEN STUFFING BAKE as it appeared in KANSAS! Magazine

All aboard the Abilene & Smoky Valley (A&SV) dinner train for a taste of Kansas history, a sampling of adventure and nostalgia from a bygone era. Over 30 dinner trains are scheduled for 2025 and passengers can expect to feast on dishes similar to those served on dinner trains during the golden age of rail travel. Other themed dinners include menus reminiscent of Kansas’s cowtown heydays, international foods, and even a taste of high society in Abilene. 

Lda’s Katering  offers up this chicken-based menu that is a hit with railroad diners. The recipe, along with the story. "Dinner Trains Embrace Kansas History " appears in the 2025, vol. 81, issue 2 of KANSAS! Magazine. 

Photo provided by Lucinda's Katering

Easy-to-assemble, the recipe relies on convenience foods but purists could use chicken flavored cream sauce and toasted, seasoned bread cubes. 

CHICKEN STUFFING BAKE    Yield: 4 serving  (9 x 13-inch casserole dish)

INGREDIENTS

4 large chicken breasts (about 2 1/2 - 3 pounds total weight)

1 tablespoons dried minced onions

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

6-ounces stove top stuffing mix

1 1/2 cups low sodium chicken broth

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

1/2 cup sour cream

4 tablespoons butter, cubed

INSTRUCTIONS

1.   Preheat over to 375 degrees F.

2.   Grease a 9 x 13-inch casserole dish with butter or non stick spray.

3.   Place chicken breasts in baking dish.

4.   Season with dried onions, garlic powder, and black pepper.

5.    In medium mixing bowl, combine dry stuffing mix with chicken broth and full with a fork. Set aside.

6.    In a small mixing bowl, mix the cream of chicken soup and sour cream until smooth and creamy. 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 F. Cover lightly with aluminum foil if stuffing starts to get too brown.

TO SERVE: Lucinda tops the chicken with brown gravy with added cream and serves the chicken with mashed potatoes and seasoned green beans.

RECIPE without photos . . . .

CHICKEN STUFFING BAKE    Yield: 4 serving  (9 x 13-inch casserole dish)

INGREDIENTS

4 large chicken breasts (about 2 1/2 - 3 pounds total weight)

1 tablespoons dried minced onions

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

6-ounces stove top stuffing mix

1 1/2 cups low sodium chicken broth

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

1/2 cup sour cream

4 tablespoons butter, cubed

INSTRUCTIONS

1.   Preheat over to 375 degrees F.

2.   Grease a 9 x 13-inch casserole dish with butter or non stick spray.

3.   Place chicken breasts in baking dish.

4.   Season with dried onions, garlic powder, and black pepper.

5.   In medium mixing bowl, combine dry stuffing mix with chicken broth and full with a fork. Set aside.

6.   In a small mixing bowl, mix the cream of chicken soup and sour cream until smooth and creamy. 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 F. Cover lightly with aluminum foil if stuffing starts to get too brown.

TO SERVE: Lucinda tops the chicken with brown gravy with added cream and serves the chicken with mashed potatoes and seasoned green beans.

 

Steak Soup (KC Plaza)

Chockfull of steak, ground beef and vegetables, this thick soup is hearty and filling. A perfect dish for a winter holiday meal prepared by my sister Marla Newell Payne. Although there are many variations of KC Plaza Steak Soup (all claiming to be authentic), her recipe came from  Debbie Meyer-Gore’s “Good Friends Great Taste” cookbook. I did make a few CHANGES as outlined below:

1) Debbie’s recipe calls for round steak but does not specific top or bottom round. We purchased bottom round and adjusted her recipe to allow the beef to cook longer in order for it to be fork tender. 

2) We added extra salt and a pinch of ground thyme near the end to enhance the taste. Since ingredients as well as tastes vary, adjust seasonings to suit your own tastes. 

3) I made the soup early afternoon and then added it to a crockpot to finish cooking for a supper party later in the evening. Make ahead instructors are explained in step #5.  

4) Recipe said it served 6 but we easily had 16+ serving. It makes a lot!

Steak Soup   Serves 16+ 

2 ½ lbs. round steak, cut into bite-sized pieces

1 to 2 tablespoons olive oil for browning steak

9 cups water, divided use

2 tablespoons beef base (we used Better than Bouillon)

1 tablespoon coarsely ground black pepper

1 lb. ground beef (we used an 80/20 blend)

4 carrots, peeled and diced (or sliced)

4 stalks celery, diced (or sliced)

1 onion, diced

1 ½ cups frozen mixed vegetables (we used a combo of frozen corn & peas)

1 (28 oz.) can diced or chopped tomatoes, undrained

½ cup (1 stick) butter (I used salted)

1 cup flour

2 teaspoons Kitchen Bouquet Browning & Seasoning Sauce

Additional seasoning as desired: We used 1 scant tablespoon kosher salt & about ¼ teaspoon ground thyme

1.    In a medium skillet over medium heat, brown the round steak in olive oil until it loses it’s pink color. Transfer to a large soup pot or Dutch oven.

2.   To the steak in the soup pot, add 8 cups water, beef base and pepper. Bring to a boil and then simmer until beef is almost fork tender, about 1+ hour. 

3.   While steak is simmering, cook the ground beef in the same skillet used to brown the steak until it loses its pink color. Drain any excess grease and add to the soup pot. 

4.   Add carrots, celery, and onion. Bring to a boil and then simmer another 30 minutes until vegetables as steak are tender.

5.   At least 15 minutes before serving, add frozen mixed vegetables and canned tomatoes.  Note: After adding the frozen vegetable, I made and added the thickener (steps #6) and then transferred the soup to crockpot set on low and allowed it to cook for a couple of additional hours. 

6.   Make the thickener by melting the butter in a saucepan and slowly whisking in 1 cup flour. Add 1 cup cold water and some hot soup llquid until mixture is smooth. When smooth, add to the hot soup; continue to whisk the soup over the heat to be sure theyre are no clumps of thickener. Add Kitchen Bouquet to enhance flavor and color. Taste and add additional seasonings (such as salt and thyme).

Recipe without photos . . .Steak Soup   Serves 16+ 

2 ½ lbs. round steak, cut into bite-sized pieces

1 to 2 tablespoons olive oil for browning steak

9 cups water, divided use

2 tablespoons beef base (we used Better than Bouillon)

1 tablespoon coarsely ground black pepper

1 lb. ground beef (we used an 80/20 blend)

4 carrots, peeled and diced (or sliced)

4 stalks celery, diced (or sliced)

1 onion, diced

1 ½ cups frozen mixed vegetables (we used a combo of frozen corn & peas)

1 (28 oz.) can diced or chopped tomatoes, undrained

½ cup (1 stick) butter (I used salted)

1 cup flour

2 teaspoons Kitchen Bouquet Browning & Seasoning Sauce

Additional seasoning as desired: We used 1 scant tablespoon kosher salt & about ¼ teaspoon ground thyme

 

1.   In a medium skillet over medium heat, brown the round steak in olive oil until it loses it’s pink color. Transfer to a large soup pot or Dutch oven.

2.   To the steak in the soup pot, add 8 cups water, beef base and pepper. Bring to a boil and then simmer until beef is almost fork tender, about 1+ hour. 

3.   While steak is simmering, cook the ground beef in the same skillet used to brown the steak until it loses its pink color. Drain any excess grease and add to the soup pot. 

4.   Add carrots, celery, and onion. Bring to a boil and then simmer another 30 minutes until vegetables as steak are tender.

5.   At least 15 minutes before serving, add frozen mixed vegetables and canned tomatoes.  Note: After adding the frozen vegetable, I made and added the thickener (steps #6) and then transferred the soup to crockpot set on low and allowed it to cook for a couple of additional hours. 

6.   Make the thickener by melting the butter in a saucepan and slowly whisking in 1 cup flour. Add 1 cup cold water and some hot soup llquid until mixture is smooth. When smooth, add to the hot soup; continue to whisk the soup over the heat to be sure theyre are no clumps of thickener. Add Kitchen Bouquet to enhance flavor and color. Taste and add additional seasonings (such as salt and thyme).