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Roasted Chicken with Stuffing & Gravy

Roasted Chicken with Stuffing & Gravy

4.83
(6)

Let us show you how simple it is to make this classic, stuffed roast chicken just as good as grandma used to make.

serves 6 people

Ingredients

cost per recipe: $9.25

The price is determined by the national average.

  • 1/4

    cup butter

  • 1

    stalk celery, sliced (about 1/2 cup)

  • 1

    medium onion, chopped (about 1/2 cup)

  • 1 1/4

    cups water

  • 1

    medium carrot, peeled and shredded (about 1/2 cup) (optional)

  • 4

    cups Pepperidge Farm® Herb Seasoned Stuffing

  • 6

    pound whole chicken (1 roasting chicken)

  • 1

    tablespoon vegetable oil

  • 1

    can (14.5 ounces) Campbell’s® Chicken Gravy

view nutrition info

How to Make It

Heat the butter in a 3-quart saucepan over medium heat.  Add the celery and onion and cook until they're tender.  Stir in the water and carrot.  Remove the saucepan from the heat.  Add the stuffing and mix lightly. Remove the package of the giblets and neck from the chicken cavity.  Rinse the chicken with cold water and pat dry with a paper towel.  Spoon the stuffing lightly into the neck and body cavities.  Fold the loose skin over the stuffing.  Tie the ends of the drumsticks together.
Place the chicken, breast-side up, on a rack in a shallow roasting pan.  Brush the chicken with the oil.  Insert a meat thermometer into the thickest part of the meat, not touching the bone.
Roast at 325°F for 2 1/2 to 3 hours or until the drumstick moves easily and the center of the stuffing reaches 165°F, basting occasionally with the pan drippings. Let the chicken stand for 10 minutes before slicing. Heat the gravy in a 1-quart saucepan over medium-high heat until it's hot and bubbling.  Serve the gravy with the chicken.
Step 1

Heat the butter in a 3-quart saucepan over medium heat.  Add the celery and onion and cook until they're tender.  Stir in the water and carrot.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.

Step 2

Remove the package of the giblets and neck from the chicken cavity.  Rinse the chicken with cold water and pat dry with a paper towel.  Spoon the stuffing lightly into the neck and body cavities.  Fold the loose skin over the stuffing.  Tie the ends of the drumsticks together.

Step 3

Place the chicken, breast-side up, on a rack in a shallow roasting pan.  Brush the chicken with the oil.  Insert a meat thermometer into the thickest part of the meat, not touching the bone.

Step 4

Roast at 325°F for 2 1/2 to 3 hours or until the drumstick moves easily and the center of the stuffing reaches 165°F, basting occasionally with the pan drippings. Let the chicken stand for 10 minutes before slicing.

Step 5

Heat the gravy in a 1-quart saucepan over medium-high heat until it's hot and bubbling.  Serve the gravy with the chicken.

Recipe Tips

  • *Bake any remaining stuffing in a covered casserole with the chicken for 30 minutes or until the stuffing is hot.

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Made With
 Campbell’s® Chicken Gravy

Campbell’s® Chicken Gravy

BUY NOW
Pepperidge Farm® Herb Seasoned Stuffing

Pepperidge Farm® Herb Seasoned Stuffing

BUY NOW

Ratings & Reviews

(6)
  • Ruthann P.

    December 19, 2014

    Made this recipe for my family tonight and it was a great success. Will definetly make it again!

    I had a 1/2 a cup of apples to mine, turned out moist and great flavor. Added salt and pepper to taste. Keep making this in the winter.

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  • kitchenlegs

    October 9, 2013

    easy Roasted Chicken

    My Chicken took only 1 hour at 375. I didn't have celery, so I used just 1/4 of a Red Pepper. The stuffing was excellent. The pepper gave it a nice flavor. I too, used Olive Oil on the skin as someone else had suggested. The skin was nice and brown. I also add my own gravy using the drippings, to the jarred gravy

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  • Diceman101

    February 11, 2013

    Why so many conflicts?

    I don't get the conflicts with roasting chicken. In this recipe the directions call for roasting at 325 degrees and doing so for 2+1/2 to 3 hours until reaching 165 degrees. But a recipe for roasting chicken pieces uncovered at 425 degree F for "about 35 to 45 minutes" claims that chicken breasts are cooked thoroughly at 170 degrees! I tried it at this setting and my breasts were dried out after 20 minutes, despite a thermometer reading of 170 degrees! And I have experienced uncooked roasted chicken despite the juices running clear when I carved it up. Roasting chicken is not an exact science, to be sure! But this recipe by Campbell's has worked the best for me, consistently! So good for you, Mr/Ms Campbell! Keep up the good work! And I suggest that you include 1 can of Cream of Mushroom Soup to this recipe for added great taste!

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  • MICHAEL V.

    September 6, 2010

    Roasted Chicken with Stuffing & Gravy

    Beautiful presentation - the chicken was a beautiful golden brown. I used olive oil on the top instead of veg. oil. Flavor was good and the stuffing was really good - I added some raisins to the stuffing. Yum! I will make this again. Easy enough for an every day meal but elegant enough for guests.

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  • Dave G.

    February 3, 2007

    Roasted Chicken with Stuffing & Gravy

    It's a very good recipe. I will continue to use this one for future meals. By the way, I served fresh green beans on the side and it was great.

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