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| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (6 ounce) package chicken-flavor stuffing mix
- 1 ½ cups hot water
- ¼ cup butter, cut into pieces
- 4 skinless, boneless chicken breasts
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ⅓ cup milk
Instructions
- In a large bowl combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Nutrition Facts
| Calories | 465 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 2 g |
| Protein | 35 g |
| Saturated Fat | 9 g |
| Sodium | 1439 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I recommend adding more seasoning, but it is still very good and easy to put together.
Yummy and easy…Judy
This is a delicious recipe. I added some chopped onion and used chicken broth instead of milk.
Quick and easy. Enjoyed by all. Husband described it as “chicken pot pie on crack” Used chicken drumsticks to keep it cheap. Next time will serve over rice to make it go farther.
I will definitely make this again, but add another box of the stuffing. It wasn’t near enough, but we like stuffing in our household! I also used an additional can of cream of celery soup instead of so much water.
This is my once in a while splurge on the calories dish! The taste is totally worth it!
I always read the reviews to see tweaks and/or changes in cook times, etc. I made this recipe exactly as noted, with the exception of Cream of Mushroom soup with garlic, instead of plain. I did put pepper and paprika on the chicken before topping with the soup/milk combo. It’s presentation isn’t real pretty, but my daughter loved it. This was an easy, fast and delicious recipe!
I love this recipe!! I have made this with tenderloins and breast cut up, but did not change anything else. easy to make and doesn’t take long in the oven! will keep this one! thank you so much!!
Family found the original recipe to be just “ok”, but it was too bland. I made it tonight ,seasoned chicken with sea salt, cracked pepper and paprika. As for soup, I stepped it up to Cheesy Broccoli soup. My three female Scorpios really enjoyed this version. I appreciate the original recipe, but every families tastes vary. I’m happy people post their changes, it’s easier than looking at a similar recipes.
Made this tonight with Cranberry uncle Ben’s stuffing mix and cream of celery soup as when I went to the pantry I was out of cream of mushroom. Served it with corn and garlic mashed. My husband had 2 huge servings. My 5 year old LOVED it and so did my 1 year old! Then my parents came over and cleaned up the rest and loved it too! I baked it about 50 minutes and it was perfect
In an iron skillet I sauteed the chicken with onion in oil, then shredded it. Added a can of peas, cream of chicken soup and 1/3 cup mayonnaise, S&P. Prepared the stuffing with 1 1/2 cup water and 2 chicken bouillon cubes + 1/2 stick butter. Put stuffing on top of chicken mixture and baked 10-15 minutes.
Simple, fast, and my kids love it!
I fixed this tonight. I did season the chicken, garlic seasoning, pepper and a little salt. I did not use milk, instead used dry white wine. I also used chicken tenders and it was done in about 30 minutes. I I would fix this again
Easy and delicious!
This recipe was fairly easy to make despite a few additions I made for user preference. I layered the bottom of a 13×9 with fresh mushrooms before I added the chicken. Then I layered some Parmesan cheese on top of that. Instead of water for the stuffing, I used chicken broth. I added a little extra milk as well so the sauce would pour over the chicken better. Also had to cook it much longer because I had 5 chicken breasts that were partially frozen and had added the mushrooms. Turned out great though. I kept the foil over the dish until the last 10 minutes or so.
Thanksgiving came early and delicious
Too creamy.
I added a bunch of butter sautéed mushrooms. It really added some extra oomph!
This was so easy and yet tasted fabulous! I used boneless/skinless chicken thighs and it was terrific. The only complaint was there was too much liquid for the amount of stuffing. Maybe I’ll use a larger box of stuffing next time, or omit the milk.
Very good and SO easy! My husband isn’t a huge chicken fan (we raise cattle) but I am. So, he has to deal with chicken of some sort through the week. He even raved about this meal so I know it’s a keeper. Thank you!
Ok but soooo much better done this way… Put the chicken in the baking dish. Top with sliced swiss cheese. Mix a can of cream of mushroom soup with about 1/4 cup of milk, pour that on top of the cheese layer. Pour the stuffing mix on top. Then put some parmesan cheese on top. Put a little melted butter on top and bake. Super flavorful and yummy. Been doing this recipe for decades now and everyone loves it.