This rich tasting dish is amazingly quick and easy.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • Place the chicken down the center of a 8x12 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

465 calories; 19.5 g total fat; 101 mg cholesterol; 1439 mg sodium. 36.3 g carbohydrates; 35.1 g protein; Full Nutrition

Reviews (163)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2009
The taste was good enough and the preparation was simple and fast. I had all the ingredients on hand. That's what I logged in for. I simply don't understand people who rate a recipe and then change everything. You might as well call it your own and post it. Read More
(155)

Most helpful critical review

Rating: 3 stars
01/21/2011
This is a great recipe but the chicken needs a little more seasoning for it to really be great. I added some s&p thyme paprika and garlic powder and that seemed to be a nice combo. Also I'm not sure you NEED to add the 1/3c. milk... ours came out just slightly runny and probably would have been fine without it. Probably a matter of personal preference. Lastly took the advice of some others and sprinkled some sharp cheddar cheese on top the last few minutes of baking. But the chicken came out moist and delicious and I will definitely make this again! Read More
(8)
215 Ratings
  • 5 star values: 109
  • 4 star values: 82
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
01/03/2009
The taste was good enough and the preparation was simple and fast. I had all the ingredients on hand. That's what I logged in for. I simply don't understand people who rate a recipe and then change everything. You might as well call it your own and post it. Read More
(155)
Rating: 5 stars
01/03/2009
The taste was good enough and the preparation was simple and fast. I had all the ingredients on hand. That's what I logged in for. I simply don't understand people who rate a recipe and then change everything. You might as well call it your own and post it. Read More
(155)
Rating: 4 stars
05/15/2006
Good but I made many changes to it to ensure it didn't come out bland. Coated the chicken with thyme salt pepper and garlic powder. Used a 9x12 glass baking dish mixed together 1 can cream of mushroom soup 1 can cream of chicken with added cayenne then poured on top. Then added a layer of extra sharp shredded cheddar before topping the with stuffing mix more garlic powder and black pepper. Baked for 45 minutes (the breasts were very thick) came out perfect! Read More
(91)
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Rating: 5 stars
11/18/2005
So easy and so good. I used the roasted garlic mushroom soup (like another reviewer suggested) and just because it tastes SO MUCH BETTER. Will definately make again (when need dinner idea and just don't have the time to make it.) Thanks for the post. Read More
(66)
Rating: 4 stars
11/10/2005
This recipe is so fast to put together even though I decided to dip my chicken into egg and seasoned flour and saute until just golden. I just felt the chicken needed a little pizazz. I used roasted garlic mushroom soup which has a lot more flavor than the regular. Next time I'll try this with boneless pork chops. Thank you Allison! Read More
(35)
Rating: 5 stars
06/03/2008
This recipe turned out great! Very moist and flavorful. It was very quick and easy to put together. Definitely a keeper for me. Read More
(21)
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Rating: 5 stars
08/27/2007
Excellent! My whole family loved this. I used cream of celery instead of cream of mushroom...still excellent. Read More
(20)
Rating: 5 stars
06/24/2009
This is a wonderful recipes with lots of flavor. The only change I made was after pouring the soup over the chicken I crumbled up French's fried onions and put over the top. Then I added the stuffing. I did grate up some cheddar cheese and sprinkled it on top at the end!!! Way yummy!!!! Read More
(20)
Rating: 4 stars
01/23/2003
This really was easy. I cut the chicken breast into chunks and sauteed it and then stirred the whole lot together and baked it. I did leave out the water and used two cans of soup (one of cream of celery) and added more milk. Everyone ate but no raves. Husband asked if I was in a rush to fix dinner - not the best compliment. I'll save this for "30 min. dinner nights." Read More
(15)
Rating: 4 stars
06/28/2008
I made this for 30 people and it was still easy! I used fewer chicken breasts (the ones I had were huge) and because I was worried it wouldn't cook through on time I cut them in half along the width while they were still partially frozen - WAY faster than pounding thin. They came out tender and tasted great. My only complaint is that there wasn't enough stuffing. Read More
(14)
Rating: 3 stars
01/21/2011
This is a great recipe but the chicken needs a little more seasoning for it to really be great. I added some s&p thyme paprika and garlic powder and that seemed to be a nice combo. Also I'm not sure you NEED to add the 1/3c. milk... ours came out just slightly runny and probably would have been fine without it. Probably a matter of personal preference. Lastly took the advice of some others and sprinkled some sharp cheddar cheese on top the last few minutes of baking. But the chicken came out moist and delicious and I will definitely make this again! Read More
(8)