Chicken and Stuffing Bake

From: Lainie R.

On Apr 8, 2009

This dish was so SUPER easy. I didn't have the prasley but I threw a diced onion on the top and it was YUMMY. I cooked it a little longer though because I like the stuffing really crispy. I am even going to send this recipe to some of my busy mom friends.

From: NoDramaMama

On Jan 12, 2009

I made this w/ leftover stuffing I had frozen from Thanksgiving and mixed in a box of chicken stuffing as well to stretch it a little further. I used one can of mushroom soup and one can of cream of chicken, and added a little minced onion to the sauce. I did season the chicken before laying it on the stuffing. I served it w/ steamed green beans and it made a great winter dinner! My leftover stuffing had water chestnuts and cranberries in it so this dish had almost a holiday feel to it because of those additions.

From: PanNan

On Apr 13, 2003

This is a great recipe. I use 4 cups Pepperidge Farm Herb Seasoned stuffing made with 4 tbsp melted butter and 1 1/4 cups boiling water. Sometimes I also sautee chopped celery and onion in the melted butter before adding the stuffing mix. I also sprinkle paprika over the top of the chicken before placing in the oven. Always a winner in our family.

From: Ang11002

On May 26, 2003

This was soooooooo yummy! I used 3 chicken breasts, but 2 on each side of the stuffing in a 9x13 pan, and 1 breast on top. I used Cream of Mushroom w/ Garlic and WOW, what a yummy gravy it made. I will definitely use 2 cans next time. My 16 mth old loved it as well Thanks!!!!