Sunday Chicken and Stuffing

SUBMITTED BY: Charlotte Kidd

"This hearty entree from Charlotte Kidd of Lagrange, Ohio is a surefire family pleaser. 'It's easy to prepare because you don't have to brown the chicken,' she explains. 'Plus it looks so nice you can serve it to company.'"

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1 (6 ounce) package chicken-flavor stuffing mix
6 boneless, skinless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/3 cup milk
1 tablespoon dried parsley flakes

READ REVIEWS (6)

DIRECTIONS

Prepare stuffing according to package directions; spoon down the center of a greased 13-in. x 9-in. x 2-in. baking dish. Place chicken around stuffing. Combine soup, milk and parsley; pour over chicken. Cover and bake at 400 degrees F for 20 minutes. Uncover and bake 10-15 minutes longer or until chicken juices run clear.

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REVIEWS

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Reviewed on Dec. 11, 2006 by ashleefort

I made this last night and it was a hit! I used chicken broth and a little onion soup mix in my stuffing which I think added a little flavor. It really reminded me of thanksgiving without the mess of a turkey!

1 user found this review helpful

Reviewed on Apr. 24, 2008 by NATASHAW1

I personally thought that this recipe was meh....I didn't really think I would make it again. I found that the stuffing was really wet and not good when reheated the next day. I also added some garlic powder and cayenne pepper (no parsley). The reason I am rating this still rather high, is that my husband asked me to make it again! My husband doesn't care about food. He liked this! lol

0 users found this review helpful

Reviewed on Feb. 3, 2008 by Jessica

I used to make this a few years ago and had a craving for it last week. This is the same recipe I used before except for I recommend spreading the stuffing over the chicken breasts and then pouring the soup mixture over everything.

0 users found this review helpful

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