This chicken and stuffing bake is an easy version of Grandma’s specialty. This one-dish casserole features seasoned stuffing and chicken breasts baked in a creamy mushroom sauce.
Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::6
Ingredients
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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
Directions
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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