Recipe by Darlene Roberts
"Creamy baked chicken breasts. This dish can be made early and refrigerated until ready to bake."
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skinless, boneless chicken breasts
1 (10.75 ounce) can
condensed cream of chicken soup
herb-seasoned stuffing mix
LOVED the quick prep of this recipe. I halved the meat(only) and put whole fresh green beans where the other four breasts would have been. Doubled the stuffing (on top) and added some basil (made presentation nicer with the green flecks and added a little more flavor). LOVED IT. The whole meal in ONE DISH! Mine took longer than recipe stated (to get chicken to done temperature-65 minutes). I will try baking at 375 degrees next time-seems to me it would be quicker and just as good. I used a white Merlot wine. My family thought the wine was a little too strong-I will use (just a little)less next time or maybe a different kind. Also, this would be great for company-as you don't have to "babysit" it. There WILL be a next time for this one... Thanks, Darlene.
I would definitely recommend softening the croutons/stuffing cubes in milk or water beforehand. I lined the bottom of the pan with the dry stuffing (plus sauteed celery and onions for flavor), placed the chicken breasts on the stuffing, added the cheese and soup mixture, and then topped with additional stuffing. The only complaint that I had was that any sauce that would have been created for the chicken was absorbed by the stuffing underneath, which created a wonderful flavor for the stuffing, but left the chicken a little more bland than I would have liked.
I've been making this dish for years, and making it exactly as written. I made it last night for the first time in a while, and I'd forgotten how good it is. The stuffing mix on top is simply to give the top of the dish some crunch, not to be considered as a side helping of stuffing. I've always found there to be plenty of sauce. Easy to prepare, and good enough for company.
This was actually very good for such a quick meal!! Seasoned the meat before doing anything. I used four cans of cream of chicken for more sauce but used 3/4 cups of white wine. Also used 3 boxes of Stouffers Savory Herb dressing which I prepared before adding to the pan. Doubled the cheese as well. Covered the pan with foil while baking. Can uncover for last 10-15 mins if you want dressing crispier. Excellent taste for such little preparation!!!
This is sooooo delicious! I have made it twice now. The second time I did not have all the right ingredients so I substituted the white wine with chicken broth and I used mozzarella and cut up some fresh parmesan, and It was still unbelievable! I also drizzled the butter on top of the stuffing too. This dish is so amazing and after a long day of work, it’s so easy to make.
This is one of my go to quick fall comfort meals. This can be adapted to the crockpot. I layer sliced onions in the bottom of the crockpot and lay the chicken over the top. I wait to sprinkle the stuffing mix and butter over the top until an hour before serving. I use Healthy Choice soup and a whole box of Stove Top instead of just a cup. We like this paired with hot fluffy whole wheat biscuits and roasted broccoli.
I use 1/2 cup milk instead of wine in this recipe because I don't like the flavor of white wine. I also use a whole box of cornbread stuffing instead of just one cup. It's definitely easy, great comfort food.
This was very good. I would line the pan with stuffing, though, as the sauce was really soupy and didn't thicken up much. The stuffing would really soak that up and it would be delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Cathy's Creamy Chicken Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 158
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