Chicken Stuffing Bake

Once upon a time, cooking was a leisurely task I could attend to when the mood struck. Which, often times, it did not. Now, however, there is no leisurely about ANYTHING, especially since adding a baby to the mix!

Since he was born in October, I have been on a mission for quick and easy dinners to feed my family that are still enjoyable for everyone. Between my husband, my seven year old, and four year old, that can be quite the task- especially with a three month old who gives me a limited time frame!

Luckily, I have had some success. One of my family’s favorites is this super-simple chicken and stuffing bake, perfect for chilly nights. Bonus? It gets thrown in the oven with minimal effort, leaving my hands free to snuggle the baby. Love.It.

Beer and Cheddar Soup

Beer and Cheddar Soup


  • 2 tablespoons butter
  • 1 celery rib, finely chopped
  • 1 small onion, finely chopped
  • 2 large garlic cloves, minced
  • 1 teaspoon dried thyme
  • One 12-ounce bottle lager or pilsner
  • 1 3/4 cups vegetable broth
  • 1 cup water
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 8 oz sharp shredded cheese
  • 4 oz medium cheddar (or another variation if interested)
  • Salt and Pepper, to taste


  1. Melt butter in saucepan and cook celery, onion and garlic until they start to soften; season with thyme. Add half of the bottle of beer and cook until it's reduced by about half. Pour in vegetable broth and water and simmer.
  2. In a small pan, melt the butter and stir in the flour. Cook until it starts to brown. Whisk this into the soup and simmer until the soup has thickened.
  3. Stir in heavy cream, cheese, and season to taste. Simmer for a few minutes and serve with some delicious sourdough bread or homemade soft pretzels. Yum.

What are some of your favorite go-to recipes?


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