Recipe by Allison Lawrence
"This rich tasting dish is amazingly quick and easy."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (6 ounce) package
chicken-flavor stuffing mix
1 1/2 cups
butter, cut into pieces
skinless, boneless chicken breasts
1 (10.75 ounce) can
condensed cream of mushroom soup
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.
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!
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!
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.
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!
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!!!!
This recipe turned out great! Very moist and flavorful. It was very quick and easy to put together. Definitely a keeper for me.
Excellent! My whole family loved this. I used cream of celery instead of cream of mushroom...still excellent.
* Percent Daily Values are based on a 2,000 calorie diet.
One Dish Chicken Bake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 465
** Calories from Fat: 176
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This could be the fastest, easiest chicken Parmesan you’ll ever make.
See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce
High-protein, low-calorie dish with Mexican-inspired flavors.