Recipe by MLUCAS3017
"Chicken and stuffing in one dish! Great comfort food that's easy to make. Great with mashed potatoes."
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skinless, boneless chicken breast halves
1 (10.5 ounce) can
1 (10.75 ounce) can
cream of mushroom soup
1 (10.75 ounce) can
cream of chicken soup
1 (6 ounce) package
herb-seasoned stuffing mix (such as Pepperidge Farm® Herb-Seasoned Stuffing), crushed
Super simple to put this one together and it is a man pleaser. I used cream of celery soup instead of cream of mushroom since it is what I had. I didn't serve this over mashed potatoes but it would have been better if I had. It seemed to need something else beneath it as it was more of a saucy topper. It was very good and we enjoyed this dish quite a bit. I will be fixing this again. Thanks!
Very tasty and a hit with the family! Super easy to make.
Definitely a husband pleaser. I cooked the chicken in the slow cooker, then used the resulting broth to make the stuffing. I ended up tripling the stuffing, but it made a ton of meals to keep in the freezer. Thanks for a simple hearty recipe.
The first time I tried it, I made it exactly as posted, and it was good, but I think it lacked a little something. This time I used cream of celery soup, fresh chopped celery and canned mushrooms. I served it over seasoned rice pilaf, but I think regular white rice or mashed potatoes would have been great..and a small side salad...It a great weeknight favorite for us.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Chicken Stuffing Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 212
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