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.

 

Rock Springs Ranch Chicken Parmesan—featured in KANSAS! magazine

Urban and Small-Town Getaways is the theme of the latest issue of KANSAS! magazine (2024 / vol 80 / issue 4 / pp 22-26) and my Taste article focuses the Rock Springs Ranch, the 735-acre 4-H camp getaway that offers breathtaking views of the tallgrass prairie, wooded areas full of native flora and fauna, and natural streams. Today’s state-of-the-art facilities are much different from when I attended 4-H camp many years ago as a preteen and later took FHA students there for summer camp. 

 The name of the article, “Fine Dining for the Campers,” pretty much sums up what’s happening on the culinary side of the camp.  

ABOUT THE RECIPE — Created by Chef Brandon Stokesbary, this versatile recipe is very popular with both youth and adults, and can be served over mashed potatoes of pasta. Or, he adds, “It can be turned into chicken parm sandwiches or sliders.” 

Although other seasoned breading flour could be used, Chef Brandon highly recommends the brand mentioned in the ingredient list. He makes the dish allergen free by selecting gluten-free flour and bread crumbs. A make-ahead tip is included in  step #7 of the instructions.

Chicken Parmesan     4 serving

INGREDIENTS

1/2 cup Buddy Rooster Gold Dust (breading) Flour©  

1/2 cup egg liquid (if using eggs in the shell, this is equivalent to a little less than 3 large eggs that have been blended)

1 cup panko bread crumbs

1 tablespoon of salt 

1/2 tablespoon pepper 

2 tablespoons Italian seasoning

1 tablespoon paprika

3 tablespoons grated Parmesan cheese

4  (6-ounce) chicken breasts, boneless and skinless

Frying oil

1 cup marinara sauce

1/2 cup mozzarella cheese, grated

 

INSTRUCTIONS

1.    Place flour, eggs and panko bread crumbs each in it’s own half-hotel sized pan (about 12x10-inches) to create a 3-part breading station. 

2.    Add half of the salt and pepper to the egg; the other half to the bread crumbs. Add Italian seasoning, paprika and grated Parmesan cheese to the bread crumbs.

3.    Arrange a double layer of plastic wrap on a counter top and place each of the chicken breasts on top. Add another double layer of plastic warp over the chicken and pound with meat tenderizer until the thickest part is just even with the thinnest part, about 1/2-inch thick. Avoid pounding too thin or it is difficult to fry.

Instead of using plastic wrap, Barry put the chicken breasts in a plastic bag for pounding. 

4.    To bread, first place each chicken breast into the flour, covering completely. Shake off any excess flour and then immerse completely into the egg. Finally, place chicken in the bread crumb mixture, coating each breast with the crumbs—make sure there is no visible egg or flour showing through the final layer.

5.    Transfer each chicken breast to a parchment or foil-lined lined sheet pan after breading.

6.     Fry breaded chicken breasts in a deep fryer with hot oil (375° F temperature) only until breading is golden brown.

7.    Transfer to another parchment or foil-lined pan and place in refrigerator until 1 hour before service. 

8.    When ready to serve, place pan of chicken in a preheated 350°F oven until internal temperature reaches 150°F. This generally takes about 20 to 30 minutes in a conventional oven, 10 to 15 minutes in a convection oven but check chicken temperature every 10 minutes to be sure.

9.    Remove from oven and place 1/4 cup marinara over the top of each breast; sprinkle mozzarella to cover. Return to oven and heat to 165°F and the cheese has melted, about 5to 8 minutes in a conventional oven; 2 to 3 minutes in a convection oven. 

Recipe without photos . . . Chicken Parmesan     4 serving

INGREDIENTS

1/2 cup Buddy Rooster Gold Dust (breading) Flour©  

1/2 cup egg liquid (if using eggs in the shell, this is equivalent to a little less than 3 large eggs that have been blended)

1 cup panko bread crumbs

1 tablespoon of salt 

1/2 tablespoon pepper 

2 tablespoons Italian seasoning

1 tablespoon paprika

3 tablespoons grated Parmesan cheese

4  (6-ounce) chicken breasts, boneless and skinless

Frying oil

1 cup marinara sauce

1/2 cup mozzarella cheese, grated

 

INSTRUCTIONS

1.    Place flour, eggs and panko bread crumbs each in it’s own half-hotel sized pan (about 12x10-inches) to create a 3-part breading station. 

2.    Add half of the salt and pepper to the egg; the other half to the bread crumbs. Add Italian seasoning, paprika and grated Parmesan cheese to the bread crumbs.

3.    Arrange a double layer of plastic wrap on a counter top and place each of the chicken breasts on top. Add another double layer of plastic warp over the chicken and pound with meat tenderizer until the thickest part is just even with the thinnest part, about 1/2-inch thick. Avoid pounding too thin or it is difficult to fry.

4.    To bread, first place each chicken breast into the flour, covering completely. Shake off any excess flour and then immerse completely into the egg. Finally, place chicken in the bread crumb mixture, coating each breast with the crumbs—make sure there is no visible egg or flour showing through the final layer.

5.   Transfer each chicken breast to a parchment or foil-lined lined sheet pan after breading.

6.    Fry breaded chicken breasts in a deep fryer with hot oil (375° F temperature) only until breading is golden brown.

7.   Transfer to another parchment or foil-lined pan and place in refrigerator until 1 hour before service. 

8.   When ready to serve, place pan of chicken in a preheated 350°F oven until internal temperature reaches 150°F. This generally takes about 20 to 30 minutes in a conventional oven, 10 to 15 minutes in a convection oven but check chicken temperature every 10 minutes to be sure.

9.   Remove from oven and place 1/4 cup marinara over the top of each breast; sprinkle mozzarella to cover. Return to oven and heat to 165°F and the cheese has melted, about 5to 8 minutes in a conventional oven; 2 to 3 minutes in a convection oven. 

Slow Cooker WHITE CHICKEN CHILI as featured in KANSAS! Magazine, vol 80, 2024

The latest issue of KANSAS! (2024 / vol 80 / issue 2  ) has been released;  the Taste section focuses on food policies during the Eisenhower years. Cited in the article is Jennifer Ifft, an agricultural economist at Kansas State University, who was a presenter at one of the the monthly Eisenhower Foundation’s Lunch & Learn series. Titled, “Freedom from Hunger,” the article reveals how the president from Kansas helped sustain a farm and food policy legacy that contines today with the SNAP program. K-State Research and Extension provided an EZ Does IT Recipe, just one in a collection of recipe as their website. 

Scan of the magazine photo; photographer Brian Goodman

EZ Does IT Recipe — Designed as a part of SNAP-Ed by K-State Research and Extension, these recipes are great for anyone looking for nutrition-inspired dishes that are easy-to-make and budget friendly. Their “Cook” page offers up this advice, “You will become more skilled, relaxed, versatile and organized the more you cook. Cooking is a healthy habit that’s worth forming.” Recipes include instructions for proper food handling including “Remember to wash your hands with soap and warm water before and after cooking.” 

 

Note: I tend to "do my own thing" with recipes and this is how I changed this one up ... I sautéed the onions with the chicken and then used the vinegar to deglaze the pan. I did not drain the beans so I cut back on the other liquids called for in the recipe. Also used full fat sour cream and cheese. In addition, I browned the chicken and onions in the Insta-Pot and then used the slow cooking setting to cook the soup, making it a one-pot dish. We deemed the recipe to be absolutely delicious. I made half a batch . . . and wished I'd made the full recipe! 

Slow Cooker WHITE CHICKEN CHILI   Servings: 8 

INGREDIENTS: 

2 tablespoons olive oil
4 chicken breasts, cubed
1 cup fat free sour cream
1 1/2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon white vinegar
1 large onion, chopped
2 (4 oz.) cans green chilies, chopped
2 (15 oz.) cans low-sodium navy beans
1 teaspoon ground cumin
1 1⁄2 teaspoons chili powder
Salt and cayenne pepper, to taste
Toppings: 1 cup reduced fat Colby Jack cheese, shredded 1⁄4 cup green onions, sliced 

 

DIRECTIONS: 

1. In a skillet over medium heat, cook chicken in oil until warmed through, about 10 minutes. 
2. In a mixing bowl, stir together sour cream, chicken broth, milk and vinegar. 
3. Transfer chicken to slow cooker. 
4. Pour sour cream mixture over chicken in slower cooker. Add onion, green chilies, navy beans, and spices. 
5. Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours. 
6. Top each serving with shredded cheese and green onions, if desired. 

Nutrition Facts: Each one cup serving provides 300 Calories, 9g Total Fat, 3g Saturated Fat, 390mg Sodium, 25g Total Carbohydrate, 6g Dietary Fiber, 26g Protein 

Recipe without photos . . .

Slow Cooker WHITE CHICKEN CHILI   Servings: 8 

INGREDIENTS: 

2 tablespoons olive oil
4 chicken breasts, cubed
1 cup fat free sour cream
1 1⁄2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon white vinegar
1 large onion, chopped
2 (4 oz.) cans green chilies, chopped
2 (15 oz.) cans low-sodium navy beans
1 teaspoon ground cumin
1 1⁄2 teaspoons chili powder
Salt and cayenne pepper, to taste
Toppings: 1 cup reduced fat Colby Jack cheese, shredded 1⁄4 cup green onions, sliced 

 

DIRECTIONS: 

1. In a skillet over medium heat, cook chicken in oil until warmed through, about 10 minutes. 
2. In a mixing bowl, stir together sour cream, chicken broth, milk and vinegar.
3. Transfer chicken to slow cooker. 
4. Pour sour cream mixture over chicken in slower cooker. Add onion, green chilies, navy beans, and spices. 
5. Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours. 
6. Top each serving with shredded cheese and green onions, if desired. 

Nutrition Facts: Each one cup serving provides 300 Calories, 9g Total Fat, 3g Saturated Fat, 390mg Sodium, 25g Total Carbohydrate, 6g Dietary Fiber, 26g Protein 

 

Chicken Tortilla Soup, Crockpot-style with Crispy Tortilla Chips

Assemble it and forget it! The recipe was exactly was I had it mind for an easy, comfort food soup on a cold, rainy day. Crispy Tortilla Chips are an added treat!

We garnished the soup with fresh cilantro, grated cheese & sour cream. 

Chicken Tortilla Soup, Crockpot-style  with Crispy Tortilla Chips 6 servings

Soup:







1 tablespoon olive oil

1 onion chopped

3 cloves garlic large, minced

2 teaspoons ground cumin

2 teaspoons chili powder

1 (14 oz.) can crushed tomatoes

1 (10 oz.) can Rotel tomatoes

4 cups chicken broth

1 (14 1/2 oz) canned black beans, drained and rinsed

1 cup frozen corn

2 chicken breasts

1/4 cup fresh cilantro, or 1 to 2 tablespoons dried cilantro

1 teaspoon kosher salt & 1/2 teaspoon black pepper

Crispy Tortilla Chips:

6 6-inch corn tortillas cut ¼-inch strips

Oil for frying

1. Soup: Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.

2. Add remaining soup ingredients to the slow cooker and cook on high for 4 hours. 
   
3. Shred chicken and add back to the pot. Taste and adjust seasonings as needed.
   
4. Serve with tortilla strips.

5. Crispy Tortillas: Heat oil over medium-high heat a small pan. 
6. Add tortilla strips in small batches and fry until crisp. 
7. Drain on paper towels and salt.

Recipe without photos . . . Chicken Tortilla Soup, Crockpot-style  with Crispy Tortilla Chips 6 servings

Soup:







1 tablespoon olive oil

1 onion chopped

3 cloves garlic large, minced

1 jalapeño diced and seeded, optional

2 teaspoons ground cumin

2 teaspoons chili powder

1 (14 oz.) can crushed tomatoes

1 (10 oz.) can Rotel tomatoes

4 cups chicken broth

1 (14 1/2 oz) canned black beans, drained and rinsed

1 cup frozen corn

2 chicken breasts

1/4 cup fresh cilantro, or 1 to 2 tablespoons dried cilantro

1 teaspoon kosher salt & 1/2 teaspoon black pepper

Crispy Tortilla Chips:

6 6-inch corn tortillas cut ¼-inch strips

Oil for frying

1. Soup: Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.

2. Add remaining soup ingredients to the slow cooker and cook on high for 4 hours. 

3. Shred chicken and add back to the pot. Taste and adjust seasonings as needed.
4. Serve with tortilla strips.

5. Crispy Tortillas: Heat oil over medium-high heat a small pan. 
6. Add tortilla strips in small batches and fry until crisp. 
7. Drain on paper towels and salt.

CREAMY MANGO-MARMALADE PULLED CHICKEN SLIDERS/Sandwiches or served over rice

Barry received a couple of jars of mango-pepper jelly and this recipe from fraternity brother Greg Stuart . . . along with this recipe he printed from J.M. Hirsch, Associated Press. We served the chicken filling on toasted sourdough bread. In addition, we served the filling over rice the next day. Both were yummy.  

Sandwich version

Chicken Mixture served over rice with sliced radishes and cilantro garnishes.

CREAMY MANGO-MARMALADE PULLED CHICKEN SLIDERS/Sandwiches
Ingredients:
2 1/2 pound boneless, skinless chicken breasts
4 cups chicken broth
13 1/2-ounce jar mango-pepper jelly 

1/2 cup orange marmalade
1/4 cup apple cider vinegar
1 teaspoon ground cumin
1 teaspoon sweet or smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup sour cream
16-ounce package shredded cabbage coleslaw mix
2/3 cup mayonnaise
Hot sauce, to taste
12 dinner rolls or other small buns, split

1. In a large saucepan over medium-high, combine the chicken, broth, jelly, marmalade, vinegar, cumin, paprika, garlic powder, salt and pepper. Bring to a simmer, then cook, uncovered, for 45 minutes. Transfer the chicken to a cutting board. Continue cooking the sauce for another 10 minutes, or until considerably reduced and thickened.
2. Meanwhile, use 2 sets of tongs or 1 set and a fork to pull apart and shred the chicken breasts. Once the liquid has reduced, return the chicken to the saucepan and mix with the sauce. Simmer until heated through, then remove the pan from the heat.
3. Stir in the sour cream, then set aside.
4. In a medium bowl, mix together the coleslaw mix, mayonnaise and hot sauce.
5. Serve the chicken on the buns topped with coleslaw.

 

Confetti Chicken

Creating dishes based on what’s in the refrigerator is a fun way to use leftovers. This week the inspiration was leftover rotisserie chicken, mini peppers and a bag of frozen corn that we cut from the cob. Since we usually cook for two, we often just start adding ingredients so what follows is more of a guide than a recipe with specific ingredients. 

Above: Confetti Chicken, ready to serve.
Below: Confetti veggie base.

 

Confetti Chicken

Avocado or olive oil

Mini Red, yellow & orange peppers, sliced 

Red onion, thinly sliced

Garlic clove, diced

Corn, frozen or cut from the cob

Black beans, drained & rinsed

Kosher salt & black pepper to taste

Cumin, just a dash or two

Chicken breasts, roasted, baked or grilled 

Cilantro for garnish

1. Add a tablespoon of so of oil to a pan and heat over medium heat. Add peppers and onions and sauté until veggies are tender; add garlic near the end.
2. Add corn and cook until it is tender.
3. Add black beans + seasonings. Top with chicken breast.  Cook for at least 10 minutes on low temperature to meld flavors and to heat beans and chicken.
4. Top with fresh cilantro for serving. 

Chicken Enchilada Dip using Marty's Chile Verde Salsa

This dive-right-in dip is packed with flavor and so easy to prepare. I made it in a small crockpot, packed the pot in an insulated bag and we headed for the K-State game yesterday. Go Cats! 

Chicken Enchilada Dip

1/2 to 1 jar (8 oz.) chile verde (I used Marty's Chile Verde Salsa made by Holmes Produce LLC, Wichita, KS)

13 oz. cooked chicken breast, chopped into bite-sized pieces (or use a 13 oz. can of chicken, drained)

1 (8 oz.) package cream cheese 

 

Blend all ingredients and heat over medium or medium low until cheese is melted. (Or, add all ingredients to a crockpot and heat over low for several hours.) 

Chicken & Grape Pasta Salad

Make ahead main dish salads are easy along with being cool and refreshing. Perfect for a springtime lunch, or a light supper. This one is full of interesting flavors and textures— tender bowtie pasta, chunks of chicken of chicken, sweet grapes, crisp and crunchy celery and almonds, all coated with a creamy poppy seed dressing.

Chicken & Grape Pasta Salad     About 8 main dish servings

8 to 10 ounces bow tie pasta (about 3 to 4 cups cooked pasta)

2 cups cooked and cooled, diced or shredded chicken breasts 

12 oz. red grapes halved (about 2 cups)

3/4 to 1 cup diced celery

1/2 cup sliced almonds, toasted (put in 350° oven for about 4 to 5 minutes)

1/2 cup sliced green onions 

 

Dressing:

1/2 cup plain Greek Yogurt

1/2 cup mayonnaise

3 tablespoons white wine vinegar or apple cider vinegar

3 to 4 tablespoons honey

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt, or to taste

1. Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, poppy seeds and salt.
   
3. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, and green onions. 
   
4. Pour dressing over top and toss to evenly coat. Taste and adjust seasonings as needed. 
   
5. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

Recipe without photos . . . Chicken & Grape Pasta Salad     About 8 main dish servings

8 to 10 ounces bow tie pasta (about 3 to 4 cups cooked pasta)

2 cups cooked and cooled, diced or shredded chicken breasts 

12 oz. red grapes halved (about 2 cups)

3/4 to 1 cup diced celery

1/2 cup sliced almonds, toasted (put in 350° oven for about 4 to 5 minutes)

1/2 cup sliced green onions 

 

Dressing:

1/2 cup plain Greek Yogurt

1/2 cup mayonnaise

3 tablespoons white wine vinegar or apple cider vinegar

3 to 4 tablespoons honey

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt, or to taste

1. Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, poppy seeds and salt.
3. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, and green onions 
4. Pour dressing over top and toss to evenly coat. Taste and adjust seasonings as needed. 
5. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.