Picture this, you are stuck in a firehouse with three foot of snow outside.  You have been running fire calls  and diging out for a couple of days and you probably won’t be home for a couple more.  What do you do to survive? The answer is Sully’s Firehouse Chicken.  It is an easy to make, easy to scale, delicious creation that will stick to your ribs and fill your belly without draining the wallet. Please try it, you’ll love Sully’s Firehouse Chicken.

This easy recipe is normally made by Sully, an engine guy and the creator.  I have only slightly tweaked the recipe so it cooks in a cast iron skillet.  You can easily use a glass baking dish or even a large hotel pan for mega batches but your cooking times will vary.  OK.  Let’s make Sully’s Firehouse Chicken.

Sully’s Firehouse Chicken

Ingredients:

1 to 1 1/2 pounds of chicken breast
1- 6 oz box of chicken stuffing
1- 14.5 oz can of chicken broth
1- 10.5 oz can of cream of chicken soup
1 stick or 4oz of butter unsalted preferred
1- 8 oz jar of Sour Cream

Method:

Preheat the oven to 350 degrees Fahrenheit.

Poach the chicken breast.  Take a large sauce pan and place the chicken breast in to it.  Cover the breast with water, lightly salt, then bring the water to boil.  Reduce to a simmer, cover, and cook for around 15 minutes.  You want the chicken to cook fully through.

Remove the chicken from the water and dice in to small bite sized pieces.

Dump the chicken broth in to a small sauce pan,  add the stick of butter, heat on low.  Stir occasionally till the butter is fully melted and mixed in with the broth.

In a large mixing bowl dump the chicken pieces, stuffing, sour cream, cream of chicken soup, the mixture of chicken broth and butter.  Mix and stir well.

Grab a cast iron skillet, it could be an antique skillet, around a  No. 8 Griswold, Wagner, Wapak, BSR, Favorite etc. Or A modern Lodge SK8 or a No. 10 Finex cast iron skillet.

Add the Firehouse Chicken mix in to the skillet.

Bake in the oven for 35 minutes.

Remove and Serve.

I always add a little Sriracha sauce on top of my Firehouse Chicken because I like a little heat.  Try it, it gives an additional dimension to this already awesome meal.

Note:  If you don’t have a cast iron skillet then a 11 X 7 glass baking dish will work, you may need to reduce baking time by 5 minutes.

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Sully's Firehouse Chicken

Sully's Firehouse Chicken is a firehouse favorite. An easy to make, easy to scale, delicious creation that will stick to your ribs and fill your belly without draining the wallet.

Course Main

Cuisine American

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 4

Author Ken

Ingredients

• 1 to 1 1/2 pounds of chicken breast
• 1- 6 oz box of chicken stuffing
• 1- 14.5 oz can of chicken broth
• 1- 10.3/4 oz can of cream of chicken soup
• 1- 4 Oz stick of butter unsalted preferred
• 1- 8 oz jar of Sour Cream

Instructions

1. Preheat the oven to 350 degrees Fahrenheit
2. Poach the chicken breast. Take a large sauce pan and place the chicken breast in to it. Cover the breast with water, lightly salt, then bring the water to boil. Reduce to a simmer, cover, and cook for around 15 minutes. You want the chicken to cook fully through.
3. Remove the chicken from the water and dice the chicken in to small bite sized pieces.
4. Dump the chicken broth in to a small sauce pan, add the stick of butter, heat on low. Stir occasionally till the butter is fully melted and mixed in with the broth.
5. In a large mixing bowl dump the chicken pieces, stuffing, sour cream, cream of chicken soup, the mixture of chicken broth and butter. Mix and stir well.
6. Take a 10 in cast iron skillet and place the Firehouse Chicken mix in to the skillet.
7. Bake in the oven for 35 minutes.
8. Remove from the oven and Serve.

Thrift Alert!

Remember me saying this was an inexpensive meal.  Well here is the breakdown:

Sour Cream $1.19
Butter $2.99 lb or $.75 a stick
Stuffing $1.39
Cream of Chicken $.75 on sale
Broth $.69
Chicken was $6.89 and $6.65 with a buy 1 get 1 free for 2 packages averaging $3.45 each on sale
Total- $8.22  to feed four mouths.

Cookingyo.com Extra

To scale the recipe just simply multiply the ingredients.   Cooking time may need to be adjusted 10 to 15 minutes when you get in to 3 or 4 times the recipe.  For example we made a quadruple batch for the Blizzard of 2016.  It was enough to feed the double staffed Engine and Ladder companies and a Deputy Chief.

Here are some pictures from the Blizzard of 2016 with Sully cooking his signature dish.

A quadruple batch of Sully’s Firehouse Chicken in a big ass 20 3/4 X 12 3/4 X 2 1/2 inch pan.

Looking for another awesome chicken casserole for a cast iron skillet?  Try Cookingyo.com’s

Bacon Chicken Ranch Casserole with Sriracha &Asiago

Need A Good Starter Cast Iron Skillet?  Try a Lodge SK8.

Wondering what kind of Cast Iron skillet I cooked the Firehouse Chicken recipe in?

Finex Cast Iron made in Portland Oregon.  Check them out. Their cast iron are works of art in my opinion, and always the focal point of my kitchen sitting on top of my stove.