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.
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