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Since the shipment did npot get there fast enough it unthawed. The meal was not safe. Make sure you get assurances that frozen foods are goingh to be delivered on time.
The chicken and was well-seasoned, however the stuffing was mushy the expected outcome of stuffing fully cooked rice into a bird that would cook again or another hour or so. The mach choux was a mix of unseasoned frozen vegetables that produced a watery and bland dish. The sweet potato casserole was more of a dessert than a side, but tasty.
I was surprised when I opened box. It didn't look like the picture they show of the chicken in the advertisement. The taste was ok - it was a bit dry when cooked as directed. The poor chicken looked like it had been run over by a truck....it is so flat and unattractive. Since the bones had been removed by the time the dressing was thawed out and heated to desired temp. the chickrn had dryed out. It had a good flavor but was smaller than I expected. The sides were delicious. Would not order
The chickens were good, though a bit overpriced.
Also, the promise was two chickens, stuffed differently, one with seafood/rice and one with broccoli & rice. I received both chickens with the seafood stuffing, which was just ok. The sides were very good.
Cajun Specialty Meats Set of 2 Stuffed Chickens with 2 Sides Bring the taste of the bayou to your dinner table. Teeming with authentic Cajun flavors, these entrees and side dishes are simple to prepare and impossible to resist. The two stuffed chickens bake to a wonderful golden brown, while your fully cooked side dishes boil to perfection in minutes. Gather your family for a traditional Louisiana feast.
What You Get
Cajun Specialty Meats Set of 2 Stuffed Chickens with 2 Sides Includes:
2.75 lb. whole deboned chicken stuffed with broccoli, rice and cheese
2.75 lb. whole deboned chicken stuffed with crawfish etouffee and rice
24 oz. corn maque choux
24 oz. sweet potato and praline casserole
Whole Deboned Chicken Features
Fully prepared—no prep work needed
Remove from the freezer and bake, or thaw in the refrigerator overnight and grill
Bakes to a wonderful golden brown
Skin is crispy, meat is incredibly juicy and stuffing is unbelievably moist
Expertly seasoned
Spicy, but never hot
Hand-deboned by artisans who remove all the bones except the wings and still keep the whole chicken intact
No waste—just meat and stuffing
Vacuum sealed
Lasts for 12 months in the freezer
Keep on hand for unexpected guests
Each chicken and side is approx. 4-5 servings (16-20 servings total)
Chicken Stuffed with Broccoli, Rice and Cheese Features
Stuffed with fresh broccoli, a creamy blend of cheeses and rice
Chicken Stuffed with Crawfish Etouffee and Rice Features
Stuffed with succulent crawfish tails smothered in an authentic tomato-based Cajun sauce of onions, celery, bell peppers, tomatoes and rice
Corn Maque Choux Features
Also known as "Cajun corn"
Combination of corn, Cajun seasonings, onions, bell peppers, celery and tomatoes
Boil the bag from frozen for approximately 7-10 minutes, or until thoroughly heated
Sweet Potato and Praline Casserole
Sweet potatoes, pecans and a classic Louisiana praline sauce
Traditional southern side dish with a twist
Boil the bag from frozen for approximately 7-10 minutes, or until thoroughly heated
Can also thaw and pour into a baking dish to heat in the oven
Made in USA
Notes
Chicken stuffed with broccoli, rice and cheese contains wheat, soy and milk.
Chicken stuffed with crawfish etouffee contains crawfish, wheat and soy.
Sweet potato and praline casserole contains eggs, pecans, soy and wheat.
All items are processed in a facility that produces products containing tree nuts and seafood.
This item is not for sale to customers in Alaska, Guam, Hawaii, Puerto Rico and the Virgin Islands. It cannot be shipped to a P.O. Box. Orders must have a physical address.
Celebrated chef Martha Foose invites you into her kitchen to share recipes that bring alive the landscape, people and traditions of Southern cuisine. She blends stories about the Delta with ingredients that give a unique spin on the region’s culinary traditions.
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