In article >, "cybercat" >
wrote:

> I like the idea of putting the chicken and the stuffing in my large corning
> casserole dish because I would like the juices of the chicken to go through
> the stuffing.
>
> I will saute onions and celery to add to the cubes, along with the requisite
> butter and broth.
>
> Ideas for how to put this together, temps, etc? I tried this once and the
> chicken was just kind of dried up on top of the stuffing. I used boneless
> breasts that time.

I don't think the thighs will dry out unless you remove the skin.
Perhaps bury the breasts in the stuffing. I'd cook at three-fifty in the
casserole. Also, a quick browning on the stovetop will enhance the taste
and appearance of the chicken. Less than two cents worth and off the top
of my head.

leo

--
<http://web0.greatbasin.net/~leo/>