Chicken & Stuffing Bake
Everything you need to know is in the name- One-Dish Chicken & Stuffing Bake. Keeping a bag of stuffing and some cans of condensed cream soup on hand means you can pull a meal together fast. Prep the stuffing while the oven heats, add the chicken and a creamy gravy made with the soup on top. Chicken, stuffing and creamy gravy are holiday flavors you can have every day! When you're really short on time, omit the onion and celery and just heat the butter and broth to make the stuffing- that will bring the prep time down to 5 minutes!
Ingredient
- 2 tablespoons butter
- 1 medium onion, diced (about 1/2 cup)
- 1 stalk celery, diced (about 1/2 cup)
- 1 cup Swanson® Chicken Broth
- 3 cups dry Pepperidge Farm® Herb Seasoned Stuffing (about 6 ounces)
- 1 3/4 pounds boneless, skinless chicken breast (6 small or 3 large cut in half lengthwise for thinner pieces)
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
- 1/3 cup milk
- 1/4 teaspoon paprika
Direction
- Heat the oven to 400°F. While the oven is heating, heat the butter in a 3-quart saucepan over medium-high heat. Add the onion and celery and cook until tender-crisp. Add the broth and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.
- Spoon the stuffing into a 13x9x2-inch baking dish. Season the chicken with salt and pepper. Place the chicken on the stuffing.
- Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Sprinkle with the paprika. Cover the baking dish.
- Bake for 30 minutes or until the chicken is done. Sprinkle with chopped fresh parsley before serving, if desired.
