Go back to the days when you sat backward in that Buick station wagon listening to Gordon Lightfoot. It was Coppertone by day, Foille by night and each Friday you sat stock-still for the happenings at South Fork.
Remember the only meal your Uncle couldn’t seem to make? Rodeo Hash. Cattle Clatter. Cowboy Skillet. Whatever your mom called it, it was the dish she made with whatever she had on hand.
Here’s our gluten free, poultry version of Mom’s Cattle Clatter and your Uncle will no longer need to take a knee.
•1.5 lbs. of chicken breast
•1 lb. of potatoes, chopped
•1/2 onion, chopped
•1 box of Trader Joe’s gluten free stuffing
•6 Tbs. heavy whipping cream
•16 oz. of cream cheese
•1 stick of butter + generous pat
•Salt & pepper to taste
Preheat oven to 400 degrees.
Place chicken, potatoes, pat of butter, 1.5 cups of water in Instapot or Pressure Cooker. Follow poultry instructions. Cooks ~ 19 minutes if chicken is semi frozen.
Follow instructions for stovetop stuffing: 1 stick of butter / 3 cups of water / seasoning packet to boil in a sauce pan over medium high heat. Turn heat off and fold in stuffing. Set aside.
In a 9 x 11 inch Pyrex dish, layer the following: chicken breasts, potatoes, remaining au jus, heavy whipping cream, cream cheese, onions, and stuffing. Sprinkle with mustard powder, salt and pepper.
Cook until stuffing on top is golden brown and bubbly ~ 20 min.