Recipe by Ginny
"This is an easy recipe and is really loved by my family and everyone in the senior trailer park in Florida. We had to make duplicate copies to pass around to everyone there. It is absolutely scrumptious!"
Watch video tips and tricks
skinless, boneless chicken breasts
1 (10.75 ounce) can
condensed cream of chicken soup
dry bread stuffing mix
I am sceptical of trying new recipes, but I thought I would give it a chance so my husband and I could have something new and different. I can't tell you enough how wonderful this recipe was. I made a few minor changes though. I sprinkled the chicken with garlic powder and black pepper, and used the 98% fat free low sodium cream of chicken soup. It was so good my husband said to make sure to add that recipe to our recipe box.... WE LOVED IT......
This really was very easy and quick to make, but we just didn't care for it. Thank you anyways.
I altered the recipe quite a bit. After sprinkling garlic powder and black pepper on each chicken breast, I spooned about 1/2 jar of spaghetti sauce on them, then sprinkled a combo of mozzerella and Parmesan cheeses, topped it with a box of stove top chicken stuffing and then used the butter. I baked it for 1 hour at 325 and it was delicious!
What a great, EASY recipe! I did alter it a little. I sprinkled the chicken with cajun spices and used Cream of Mushroom soup (didn't have cream of chicken). Used a few more slices of chees and added chicken broth to the stuffing mixture. My EXTREMELY picky eaters ate every last bite and wanted more! This will be a regular in our house. Cheap, quick, easy and DELICIOUS!
Thanks for posting this!
This was pretty good, but I think I would change some things next time. I had planned on seasoning the chicken with garlic salt and pepper, but I forgot... it was fine, but I would definitely do it next time. I checked on the casserole halfway through cooking and didn't like how the half of stuffing on top was totally crisp (read: hard as a rock). So, I poured a can of chicken broth over the top and covered it with foil for the rest of the baking time. This worked well, but I probably shouldn't have used the whole can as I ended up with some mushy stuffing at the bottom. I think this would also be good with a layer of green beans on the bottom. The best part of this was that the chicken was EXTREMELY moist and cut with a fork. I don't know if the chicken broth did that or not, but either way, it was very nicely cooked. I had to cook mine for 50 minutes (25 minutes w/ foil on top). Thanks for the recipe, I'll be trying it again soon. :)
I loved it and my family including my 18 month old ate it and loved it. I think it might be better to cook the stuffing that you sprinkle on top first but either way it is very good!
I thought this recipe was awesome! I followed the advice of others on here and I mixed the bread crumbs with both butter and chicken broth. It turned out great and the whole family enjoyed it. I will be making this again. Thanks for the recipe!
Very very salty. I'd use low sodium cream of chicken soup next time and see if it cuts down on the salt. We also like Swiss cheese with chicken better than Cheddar.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 254
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
It's like a cross between chicken pot pie and chicken and dumplings.
See how to make garlicky chicken breasts cooked chicken fried steak-style.
This cheesy chicken and rice casserole stars salsa, sour cream, and mushrooms.