Stuffed Chicken and Broccoli Bake 

Directions

Chicken  

1. Wet chicken thighs and season with salt and pepper.
2. In a shallow bowl combine crumbed Kinnikinnick Traditional stuffing Mix and thyme.
3. Dredge chicken thighs in crumb coating. Shake off any excess coating. Set aside.
4. In a shallow skillet heat 2 tablespoons olive oil over medium heat.
5. Brown breaded chicken thighs for 3 - 5 minutes per side over medium heat. Remove from skillet and set aside. 
   

Broccoli Filling 

1. Wipe burnt crumbs out of skillet. Using the same skillet add 2 tablespoons olive oil.
2. Sauté onions and garlic until translucent (approx. 7 - 10 minutes).
3. Add blanched broccoli and mix until combined. Set aside. 

Béchamel Sauce 

1. In a medium pot make a roux: melt butter over medium-low heat. Slowly add Kinnikinnick All Purpose Flour Blend stirring constantly to create a creamy paste (approx. 2 - 3 minutes).
2. Slowly add milk to roux stirring continually over medium-low heat.
3. Add garlic, salt and pepper.
4. Turn heat up to medium and continue to stir until mixture begins to thicken (approx. 7 - 10 minutes).
5. Remove from heat and fold in grated gruyere.
6. Mix until combined. Set aside. 

Stuffing Topping  

1.  In a small bowl mix together 2 cups cubed Kinnikinnick Traditional Stuffing Mix, ½ cup grated gruyere cheese and reserved ½ cup crumbled bacon. Set aside.

Assembly 

1.  Preheat oven to 350°F (176°C).
2. Place a thin layer of Béchamel Sauce in the bottom of a deep casserole dish. Place the Breaded Chicken on top.
3. Spread Broccoli Filling over Breaded Chicken.
4. Cover with Béchamel Sauce (leaving about a ½ cup sauce for the very top layer).
5. Cover with Stuffing Topping.
6. Dollop remaining ½ cup Béchamel Sauce on top of Stuffing Topping.
7. Sprinkle with remaining bacon crumble.
8. Bake in preheated oven covered for 30 - 35 minutes.
9. Uncover for the last 10 minutes to crisp topping.
10. Remove from oven. Let sit for 5 minutes before serving.