One-Dish Chicken & Stuffing Bake
Chicken, stuffing and mushroom sauce bake together for a hassle-free and hearty dinner. You just know this one's going to be good!
Ingredients
4 cups Pepperidge Farm® Herb Seasoned Stuffing
1.75 pounds skinless, boneless chicken breast halves
0.25 teaspoon paprika
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.333 cup milk
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1.75 pounds skinless, boneless chicken breast halves
0.25 teaspoon paprika
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.333 cup milk
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
Instructions
Heat the oven to 400°F. While the oven is heating, prepare the stuffing according to the package directions.
Spoon the stuffing across the center of a 3-quart shallow baking dish. Place the chicken on either side of the stuffing. Sprinkle the chicken with the paprika.
Stir the soup, milk and parsley in a small bowl. Pour the soup mixture over the chicken. Cover the baking dish.
Bake for 30 minutes or until the chicken is cooked through.
Spoon the stuffing across the center of a 3-quart shallow baking dish. Place the chicken on either side of the stuffing. Sprinkle the chicken with the paprika.
Stir the soup, milk and parsley in a small bowl. Pour the soup mixture over the chicken. Cover the baking dish.
Bake for 30 minutes or until the chicken is cooked through.
One-Dish Chicken & Stuffing Bake
Chicken, stuffing and mushroom sauce bake together for a hassle-free and hearty dinner. You just know this one's going to be good!
Directions
Print
Heat the oven to 400°F. While the oven is heating, prepare the stuffing according to the package directions.
Spoon the stuffing across the center of a 3-quart shallow baking dish. Place the chicken on either side of the stuffing. Sprinkle the chicken with the paprika.
Stir the soup, milk and parsley in a small bowl. Pour the soup mixture over the chicken. Cover the baking dish.
Bake for 30 minutes or until the chicken is cooked through.
Ingredients
4 cups Pepperidge Farm® Herb Seasoned Stuffing
1.75 pounds skinless, boneless chicken breast halves
0.25 teaspoon paprika
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.333 cup milk
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
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