The dish that Grandma is famous for is simplified in this chicken and stuffing bake. In this one dish casserole, chicken breasts are baked in a creamy mushroom sauce along with seasoned stuffing.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 1 ¼ cups boiling water
- 4 tablespoons butter or margarine
- 4 cups Pepperidge Farm® Herb Seasoned Stuffing
- 6 skinless, boneless chicken breasts
- ½ teaspoon paprika, or to taste
- 1 (10.5 ounce) can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
- ⅓ cup milk
- 1 tablespoon chopped fresh parsley
Instructions
- Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
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- Stir together boiling water and butter in a medium bowl until butter is melted. Add stuffing; mix gently until combined.
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- Spoon stuffing along the center of a 3-quart shallow baking dish. Arrange chicken around stuffing and sprinkle with paprika.
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- Mix together condensed soup, milk, and parsley in a small bowl; pour over chicken. Cover the dish.
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- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews
Loved the way the stuffing got very crispy in the middle of the pan and the chicken was tender cooking in the soup mixture. I sprinkled the chicken with Mrs. Dash garlic and herb seasoning and salt and pepper before pouring the soup over. Cooked for 40 minutes. Husband loved it too!
So easy and delicious. I did find that I needed to cook the chicken about 7 minutes longer. Fan fave!
Great dish. It’s easy & very tasty.
Wasn’t great, just looked like someone threw up on my plate, very soggy. Probably will stick with a nice seasoned baked chicken.
This is one of my husbands favorite dishes, I did season the Chichen with kicken chicken seasoning and sprinkled paprika over the sauce. So quick and easy and always tastes great!
Delicious! Baked it at 350 for 35 minutes and let it rest for five minutes before serving. The chicken was tender and moist!
Very simple and satisfying dish. I did however use chicken broth in place of water and cream of chicken soup instead of mushroom. Added some poultry seasoning, a can of corn and French fried onions. Delish, my picky 4 year old devoured it. Win win in this house.
This is a fabulous recipe my brother and myself faught at the end of the dish because it was so good. I’m making 6 this time because it was so good. My brother hates mushrooms, but what he don’t see…..lol. Making this tonight.
This was crazy easy and so satisfying on a cold evening! I too added poultry seasoning to my stuffing and substituted cream of chicken soup!! Simple prep with tons of satisfying flavor , kindof a Thanksgiving warm up
This was delicious! I read the reviews and used garlic powder and poultry seasoning on the chicken. I put the chicken in first, seasoned the chicken, topped with sliced provolone. I then added the soup mixture on top of the chicken. I also added about a teaspoon of minced garlic to the soup mixture. I sauteed onions and mushrooms and added to the stuffing mixture. I then added a few pats of butter on top of the stuffing. Covered and baked at 350 for 40 minutes. Easy and delicious!
Great weeknight meal. I added Mrs. Dash table blend and a little sage instead of parsley.
We added more mushrooms, and sweet corn omg it was so good. The kids loved it and it was super simple to make.
Was wonderful!! I used cream of chicken soup cuz that’s what I had on hand! : )
Great starter recipe. Only changes were using chicken stock instead of water and chicken thighs instead of breasts. Will definitely make it again.
Yum. I like veggies. So On top of the stuffing, I put sauted onions, bell peppers and celery then put the chicken all over the stuffing and then covered it with that golden mushroom soup.
Easy and tasty. I seasoned the chicken with more spices than the recipe called for like poultry seasoning, salt, pepper, cayenne pepper along with the paprika.
I remember making this recipe 20 years ago and kind of forgot it. It is still as good as it was back then.
I found the cooking time may be a problem. I know the recipe says “until done.” My chicken was very cold when I started, it took at least twice again as long. Just a warning, cook to temperature not to time. Always cook this cut of chicken to 160. Very tasty and easy, I do sauté a little onion and celery to add to the stuffing and prefer stock to water but it’s a classic for a reason.
I made this tasty baked chicken and dressing and I used the garlic mushroom soup and put extra mushrooms in it and added onions delicious
Everyone in my family loved this. I am in the process of making it again and to this my family said it’s been too long. Very easy and quick.
Excellent, flavorful meal! thank you!