One Dish Chicken Bake Recipe -
One Dish Chicken Bake Recipe

One Dish Chicken Bake

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"This rich tasting dish is amazingly quick and easy."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. 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.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 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.

Most Helpful Critical Review
Jan 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!

May 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!

Nov 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.

Nov 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!

Jun 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!!!!

Jun 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.

Aug 27, 2007

Excellent! My whole family loved this. I used cream of celery instead of cream of mushroom...still excellent.


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  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 35.1 g
  • 70%
  • Sodium
  • 1439 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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