Baked Chicken and Spinach Stuffing Recipe

This old-fashioned chicken and stuffing dinner is updated for two, with a surprising ingredient.

May 2006

  • chicken-stuffing
    Make sure you add the waffles as they are the main ingredient in this special dish.
    Photo by GettyImages/bhofack2
  • chicken-stuffing

Yield: 2 servings

Baked Chicken and Spinach Stuffing, made by Anna Ginsberg, of Austin, Texas, took home $1 million at the recent Pillsbury Bake-Off. The innovative dish includes waffles as the main stuffing ingredient.


  • 9 frozen homestyle waffle sticks with 3 syrup cups (from 1 lb. 1.3 oz box)
  • 2 tablespoons peach preserves
  • 1/2 teaspoon Worcestershire sauce
  • 2 bone-in skin-on chicken breasts (1 lb.)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter OR margarine
  • 1/2 cup chopped onion (1 medium)
  • 1/4 cup chicken broth
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon chopped fresh sage
  • 1-1/2 cups frozen cut leaf spinach (from 1 lb. bag), thawed, squeezed to drain well
  • 1 tablespoon beaten egg white
  • 1 tablespoon chopped pecans


  1. Heat oven to 350°F. Spray a 9-inch glass pie plate or 8-inch square pan with cooking spray. In a small bowl, mix contents of syrup cups from waffles, the preserves and Worcestershire sauce. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken. Bake, uncovered, for 25 minutes.
  2. Meanwhile, toast waffle sticks as directed on box. Cool slightly, about 2 minutes. Cut waffles into 3/4-inch cubes; set aside. Spray a 1-quart casserole dish with cooking spray (or use 9-by-5-inch nonstick loaf pan; do not spray). In a 10-inch nonstick skillet, melt butter over medium heat. Add onion; cook and stir for 2 minutes, or until tender. Stir in waffle pieces and broth, breaking up and moistening waffle pieces. Sprinkle with poultry seasoning and sage. Remove from heat; stir in spinach. Cool about 5 minutes. Stir in egg white and pecans.
  3. Spoon stuffing into prepared dish; place in oven with chicken. Bake, uncovered, for 15 to 25 minutes, or until juice of chicken is clear when thickest part is cut to bone (170°F) and stuffing is thoroughly heated. Serve chicken with stuffing, spooning remaining sauce in pan over chicken.

This recipe originally aired in the May 2006 issue of Heart of the Home.

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