Creamy Chicken Over Stuffing
It’s 5PM, and dinner isn’t going to make itself - we’ve all been there. Thankfully, with just some fresh chicken and pantry staples, you can have our delicious Creamy Chicken Over Stuffing ready in 30 minutes. Just sauté, set aside, and simmer your way to a dish brimming with flavor. Picture a golden, bubbling Cheddar crust cradling savory stuffing and juicy chicken - all from one skillet. Want to tailor this dish further? Our tips below will guide you to culinary customization.
Ingredient
- 1 1/4 pound boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
- 3 tablespoons butter (amount divided in recipe steps below)
- 1 cup Swanson® Unsalted Chicken Broth
- 6 ounces (about 3 cups) dry Pepperidge Farm® Herb Seasoned Stuffing
- 1 can (10.5 ounces) Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
- 1/2 cup milk
- 1/2 cup shredded white Cheddar cheese or mozzarella cheese
Direction
- Season the chicken with salt and pepper. Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and done (to prevent sticking- make sure the skillet and butter are hot before adding the chicken). Remove the chicken from the skillet.
- Heat the remaining 2 tablespoons butter and the broth in the skillet to a boil. Add the stuffing and mix lightly until it’s just moistened.
- Reduce the heat to medium-low. Place the chicken on the stuffing. Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Top with the cheese. Cover and cook until the soup mixture is hot and the cheese is melted.
