Recipe by carina
"This is a quick and easy meal if you have leftover cornbread on hand, or use a packaged mix. The chicken livers are optional, but do give this an authentic Southern flair!"
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skinless, boneless chicken breast halves
salt and pepper to taste
green bell pepper, seeded and chopped
chicken livers, trimmed and chopped
ground black pepper
1 (10.75 ounce) can
condensed cream of chicken soup
This was a VERY delicious recipe! I didn't use any bell peppers or the chicken liver(we don't like) and I used cream of mushroom instead of chicken. I also used milk instead of water with the soup and it is definately a keeper. This was the very first time that I have made stuffed chicken and this recipe was quite easy! My husband actually asked for seconds...which isn't too often..LOL
Thanks for sharing this great recipe!!
Sorry, but this is definitely not a keeper dish for me. I might suggest after filling the chicken to brown it first. I also added some white wine to the soup, but it still tasted like can soup over chicken to me. Glad others like it. (I also used some sausage like you mentioned) and still no help for me.
Hi, I'm Carina, the author of this recipe, and just wanted to say that I made it this weekend with a little cooked bulk Italian sausage in place of the chicken livers, and it was a nice change and still very tasty!
This was a pretty good recipe. I didn't have green pepper and did not use chicken livers. The chicken was tender and the stuffing was moist. Thanks!
This was a hit with my family and mother who hates that I cook chicken so much. I didnt have any extra cornbread on hand so I cheated and added Stove top. I just added a half of cup more water to the directions so that it wouldnt dry out while baking. It was a SMASH hit for the family.
This goes to the top of our families list for favorite recipes! No more boring chicken! My husband loved this so much that after he finished his plate he walked over to the pan where a extra piece was and started eating it right out of the pan... classy, eh? He said it tasted like something from a 5 star restaurant and I thought so too. The best thing about it is that is is super easy to make if you have cornbread on hand. I would suggest making sweet cornbread the previous day for another dish and using the leftovers for this receipe the next day. The only variance I made was that I tripled the garlic and cut up a whole green pepper instead of half. I also put salt and pepper on the chicken and didn't add the sauce until 10 minutes before it was ready. So yummy... my 9 year old loved it too!
Very good. I made substitutions for what I had on hand: Jiffy corn muffin mix, boullion that I made into broth, and omitted the peppers. I also poured Knorr gravy mix over the top instead of cream of chicken soup, as I don't like the flavor of the soup; next time I'll make a double batch of gravy, as it could have used more. Husband and I loved the flavor of the cornbread, though I substituted poultry seasoning for sage because I realized I was out of sage while cooking. Will definitely make again!
This recipe turned out really well! The chicken was very moist and it tasted like a southern comfort food. My husband loved it and asked me to add it to our "rotation"!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Chicken Breasts with Cornbread Dressing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 370
** Calories from Fat: 132
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