• 6servings
  • 120minutes
  • 440calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsCopper, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups sliced fresh mushroom s

  2. 1/4 cup margarine or butter , divided

  3. 1-1/2 cups water

  4. 1/4 cup GREY POUPON Country Dijon Mustard , divided

  5. 1-1/4 tsp. dried thyme leaves , divided

  6. 1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix

  7. 1 broiler-fryer chicken (3-1/2 lb.)

Instructions Jump to Ingredients ↑

  1. HEAT oven to 375°F.

  2. COOK and stir mushrooms in 2 Tbsp. margarine in medium saucepan on medium-high heat 2 min. or until tender. Stir in water, 3 Tbsp. mustard and 1/4 tsp. thyme. Bring to boil. Remove from heat. Stir in stuffing mix; spoon loosely into body cavity of chicken. Tie legs to tail. Twist wing tips under back.

  3. PLACE chicken, breast-side up, on wire rack in shallow roasting pan. Melt remaining margarine; mix with remaining mustard and thyme. Brush over chicken; cover loosely with foil.

  4. BAKE 1 hour 45 min. or until chicken is done (165°F), removing foil for the last 45 min. Let stand 10 min. before carving.


Send feedback