Recipe by Bobbi Green
"Here's one of our favorite chicken dishes that is VERY quick to put together! (Note: You can use regular stuffing mix instead of low sodium, but in this case use only 1/2 of the seasoning packet; otherwise, the dish will be too salty.)"
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skinless, boneless chicken breast halves
Monterey Jack cheese
2 (10.75 ounce) cans
condensed cream of mushroom soup
dry white wine
1 (6 ounce) package
chicken-flavor stuffing mix
My boyfriend and I love this dish. I make a little differently though, I subsituted cream of chicken for the cream of mushroom, and I mix in a bit of sour cream to the soup mixture instead of wine, it makes it a bit creamier.
It actually was very good - although I had hoped that the stuffing would soften up. I might have preferred it if it was soft as opposed to crunchy. Maybe I'll try it again with the stuffing "made".
I made this recipe for Christmas for a guest who only eats chicken. I made a few modifications and it was great. First I rubbed each chicken breast with a tablesoon of dijon mustard. This gave it so much flavor. Then after 40 minutes of baking I poured a small can of chicken broth over the whole dish. Then finished off the baking. There was still crunchy stuffing but it made it less like croutons. It was so good. You really don't taste the cheese so next time I will either use more or just leave it out.
Not bad, just not really good either. I stayed very close to the recipe only switching out chicken broth for the wine. My husbad and I thought it was alright but my 3 little ones would hardly eat any of it. For that reason, I won't be making it again.
This recipe did not work out well for me. The stuffing was too hard and dry. I would prefer to pour the sauce over the stuffing instead of over the chicken.
Okay, I bought the stuffing mix but no seasoning packet, bought Stove Top Stuff, low sodium. With the cheese, canned soup and stuffing, there was plenty of salt, very good flavor, used part cr/chick soup along with cr/mush, very good. I would rate it comfort food on a cold day.
My husband likes stuffing a little crunchy and it turned out that way but if you prefer mushy stuffing just mix everything right after you pull it out of the oven and it will soften in no time.
I would make this again. I might try cooking it at 350 instead of 325 as it took 1hr 15 min to cook fully at 325. Also I mixed the stuffing into the soup/wine at the 1hr mark as it looked very dry & this worked perfectly. I didn't find it oo salty with all the seasoning either.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken 'n' Stuff
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 138
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