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READY IN 40 mins

Savory Chicken and Stuffing Bake

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"Stuffing, chicken breasts, and cream of chicken soup bake together in this satisfying family meal." — Campbell's Kitchen

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

4 cups Pepperidge Farm® Cubed Country Style Stuffing
6 skinless, boneless chicken breasts
paprika

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/3 cup milk
1 tablespoon chopped fresh parsley

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Directions

Prepare stuffing according to pkg. directions.
Spoon stuffing across center of 3-qt. shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika.
Mix soup, milk and parsley. Pour over chicken. Cover.
Bake at 400 degrees F for 15 min. Uncover and bake 15 min. or until chicken is done.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Footnotes

Tip: For more moist stuffing, increase water by 2 to 4 tbsp.

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My family loves this dish. I discovered this recipe on a can of Campbell's Cream of Chicken soup years ago, and it is a menu staple at our house. I usually substitute Stove Top stuffing, and I add more milk (not quite double) to have ample gravy. I would recommend doubling the recipe (maybe not 12 pieces of chicken!) if you want any leftovers!

—dparker831

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Oct 13, 2011

you can also use cream of mushroom or cream of celery soup instead

—ipatrick

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11 Ratings

Nov 16, 2011

This is such an old classic and great way to use up leftover stuffing! You just can't go wrong with it. Easy and tasty. You may need to cook longer depending on the thickness of your chicken breasts. I always cut mine in half to make for nicer serving sizes. Had to cook about 45-50 minutes total.

—Valerie's Kitchen

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Jan 11, 2013

I altered this a little. I sprayed the pan with pam and put uncooked chicken tendars in first. I mixed one can of cream of chicken with 1/3 cup of sour cream, a couple tablespoons of milk, a little parsley and black pepper, and poured over the chicken. I topped it with the prepared stuffing mix and baked at 375 for 20 mins. covered and another 10 uncovered. It was delicious!

—Suzy

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Oct 16, 2012

Just finished making this and it was deliciousss. So good, I had to make it again immediately after making the first dish. ( for tomorrow) but all in all good meal.

—lisy90

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Jul 18, 2011

Very easy! My 12 year old girls (one of which is fairly picky) loved it and said I should make it again the following night. My fiance was a little unsure when I told him about it, but when he tasted it he loved it too. There wasn't a crumb left!

—tanyaej7671

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Nutrition

Calories
308 kcal
15%

Carbohydrates
29.2 g
9%

Cholesterol
71 mg
24%

Fat
5.9 g
9%

Fiber
2.7 g
11%

Protein
32.4 g
65%

Sodium
778 mg
31%

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

Nutritional Information

Savory Chicken and Stuffing Bake

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 308
Calories from Fat: 53

% Daily Value *
Total Fat 5.9g 9 %
Saturated Fat 1.6g 8 %
Cholesterol 71mg 24 %
Sodium 778mg 31 %
** Potassium 317mg 9 %
Total Carbohydrates 29.2g 9 %
Dietary Fiber 2.7g 11 %
Protein 32.4g 65 %
Sugars 2.9g
** Vitamin A 4 %
** Vitamin C 4 %
** Calcium 4 %
** Iron 9 %
** Thiamin 9 %
** Niacin 138 %
** Vitamin B6 40 %
** Magnesium 12 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.