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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (238g) Recipe makes 4 servings The following items or measurements are not included below: 2 cups chicken stuffing mix |
||
| Calories 521 | ||
| Calories from Fat 388 | (74%) | |
| Amount Per Serving | %DV | |
| Total Fat 43.2g | 66% | |
| Saturated Fat 12.6g | 63% | |
| Monounsaturated Fat 18.0g | ||
| Polyunsaturated Fat 9.3g | ||
| Trans Fat 0.1g | ||
| Cholesterol 85mg | 28% | |
| Sodium 1074mg | 44% | |
| Potassium 240mg | 6% | |
| Total Carbohydrate 6.6g | 2% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.8g | ||
| Protein 26.5g | 53% | |
Baked Chicken and Dressing
By: Miss Annie
Mar 14, 2002
This dish is good enough for company. It is an easy dish to make and looks good. The chicken stays very moist.
SERVES 4
Ingredients
- 4 chicken breast halves, boneless and skinless
- 1 1/2 cups mozzarella cheese or swiss cheese, shredded
- 1/3 cup water
- 1 can cream of chicken soup
- 2 cups chicken stuffing mix or Pepperidge Farm herb dressing
- 1/2 cup margarine, melted
Directions
1
Place chicken in baking dish, sprayed with no-stick spray.2
Put cheese on top of each piece of chicken.3
Mix soup and water and pour over the top.4
Mix melted margarine with dressing and sprinkle on top of cheese.5
Bake 1 hour, uncovered, at 325 F degrees.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Occasion > Dinner Party
- Occasion > Everyday
Featured Reviews for This Recipe
From: crimper
On Jul 25, 2009
We all liked this very much, used provolone, all I had, will definitely make again!
From: Mary_K
On Feb 20, 2009
WOW! I made this recipe with boneless pork chops since that's what I had at home. I used mozzarella cheese. After only 40 minutes this was ready...maybe chicken breasts would take the full hour. I can't wait to try this again with chicken and swiss. Thank you!
From: Sooz Cooks
On Sep 9, 2007
While we are not big boneless skinless chicken lovers in my house, I thought this dish sounded intriguing. And WOW was I right. The dish is super easy to put together and the result is the most tender and moist chicken I think I have ever had. And the dressing is also moist and delicious. I used Swiss cheese and while it can be strong, it did not overwhelm the flavor of the dish, instead it just blended with the rest of the flavors and made this dish destined to be a regular on our menu this Fall and Winter.
From: Kendra Jean's Kitchen
On Aug 23, 2007
Such a "comfort food" recipe! We used 1/2 Cup of white wine in place of the water, added 1/4 tea. of pepper and parsley to the soup. Rave reviews, Thank you Miss Annie
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